From our farm to your table

Safe Handling Guide

Good food deserves careful handling. Use these practical steps for eggs and raw meat from pickup through serving.

Kitchen mode

What are you handling right now?

Choose one for the essential cold-storage and cooking rule. The complete guide and sources remain below.

Keep cold

40°F or below

In the carton on an interior shelf.

Cook

Firm throughout

Egg dishes reach 160°F.

Discard

Cracked eggs

Do not use damaged shells.

Keep it within reach

The one-page Kitchen Card

Print it for the refrigerator or save it as a PDF. It contains the essential temperatures and time limits from the guide below.

Shell eggs

40°F or below

Refrigerate in the carton. Discard cracked eggs. Cook egg dishes to 160°F.

Whole-cut pork

145°F + rest

Measure the thickest part, then rest for 3 minutes before serving.

Ground pork

160°F

Use a thermometer for ground pork and sausage. Color is not a safety test.

Leftovers

2 hours / 165°F

Refrigerate within 2 hours, or 1 hour above 90°F. Reheat to 165°F.

Keep cold: Refrigerator 40°F or below; freezer 0°F or below. Keep raw meat sealed below ready-to-eat foods.

When uncertain: Follow the package first. Do not taste questionable food. When in doubt, throw it out.

Need the complete guidance?Open storage, preparation, risk, and source details

Chicken & quail

Shell Eggs

  • Refrigerate promptly at 40°F (4°C) or below, in their carton, on an interior refrigerator shelf.
  • Discard cracked eggs. Wash hands, utensils, and work surfaces with soap and water after contact with raw egg.
  • Cook eggs until both yolk and white are firm. Cook scrambled eggs until they are firm throughout.
  • Cook dishes containing eggs to 160°F (71°C), measured with a food thermometer.
  • For recipes served raw or undercooked, use pasteurized eggs or pasteurized egg products.
  • Handle quail eggs with the same refrigeration, cleanliness, and thorough-cooking precautions as chicken eggs.

Pork & other raw meats

Raw Meat

  • Refrigerate at 40°F (4°C) or below or freeze at 0°F (-18°C) or below.
  • Keep raw meat sealed and below ready-to-eat foods so juices cannot drip onto other food.
  • Do not wash raw meat. Splashing can spread bacteria around the sink and kitchen.
  • Cook whole cuts of pork to 145°F (63°C), then allow a 3-minute rest.
  • Cook ground pork and sausage to 160°F (71°C). Cook poultry to 165°F (74°C).
  • Measure temperature in the thickest part with a clean food thermometer; color is not a reliable safety test.

Clean · Separate · Cook · Chill

Every time you prepare food

Clean

Wash hands with soap and water for at least 20 seconds before and after handling raw food. Clean utensils, boards, counters, and thermometers.

Separate

Keep raw meat and eggs away from produce and cooked food. Use separate plates and cutting boards.

Cook

Use a food thermometer. Check the temperature before removing food from the heat.

Chill

Refrigerate perishables within 2 hours, or within 1 hour when the air temperature is above 90°F (32°C).

Thaw safely

Thaw frozen meat in the refrigerator, in cold water changed every 30 minutes, or in the microwave. Never thaw meat on the counter. Cook immediately after cold-water or microwave thawing.

Leftovers

Divide large amounts into shallow containers and refrigerate promptly. Reheat leftovers to 165°F (74°C). Discard perishable food left out longer than the time limits above.

People at greater risk

Young children, adults 65 and older, pregnant people, and people with weakened immune systems are more likely to become seriously ill from foodborne germs. Serve these family members fully cooked eggs and meat, and ask their healthcare professional about any additional precautions.

Authoritative guidance

Learn more

This page summarizes standard U.S. consumer food-safety guidance. For current, detailed recommendations, visit:

Last reviewed September 17, 2026. This guide is educational and does not replace package directions, recall notices, or advice from your healthcare professional or public-health authority.