The figures and procedures here summarize US household guidance from CDC, FDA, and FoodSafety.gov. They do not replace all Korean or Japanese food or catering rules. Check product labels and applicable local guidance too.

Clean: check hands and tools separately

Following CDC handwashing guidance, wet hands with clean running water and apply soap. Scrub the backs, between fingers, and under nails for at least 20 seconds, then rinse and dry. Wash before, during, and after preparation and again after handling raw meat or eggs. CDC food-safety guidance advises washing boards, utensils, and counters with hot soapy water after preparing each food item. This article gives no improvised alcohol concentration or disinfectant mixture.

Separate: check where raw juices can go

Keep raw meat, poultry, seafood, and their juices separate from ready-to-eat foods. Use leakproof storage and separate boards or plates when preparing them. Do not return cooked food to an unwashed plate that held raw meat. These checks follow CDC and FDA handling guidance.

Cook: check the food category and internal temperature

Color or visible surface boiling alone does not establish safety throughout meat. Use a food thermometer and FoodSafety.gov’s minimum internal temperature chart. These are selected categories in that US guidance.

  • Poultry, including ground poultry: 74°C (165°F)
  • Ground beef and pork: 71°C (160°F)
  • Beef and pork steaks, roasts, and chops: 63°C (145°F), then a 3-minute rest
  • Reheated leftovers: 74°C (165°F)

Celsius values are rounded as in the official chart. Check the chart and product directions for other food categories.

Chill and reheat: distinguish limits from waiting time

FDA storage guidance limits room-temperature exposure of food requiring refrigeration to two hours, or one hour above 90°F (about 32.2°C). These limits are not targets for waiting on the counter. It specifies refrigeration at or below 4°C and freezing around −18°C; check product storage directions.

CDC advises dividing warm or hot food into clean shallow containers and refrigerating it; small hot portions can go in the refrigerator. Do not wait for a large pot to cool completely at room temperature. Check the leftovers temperature above when reheating. FDA explains that food can cause illness despite a normal smell or appearance. Do not assume reheating rescues food kept under improper conditions.

Original check log: food category ____ / applicable guidance ____ / measured internal temperature ____ / rest required ____ / refrigeration start ____ / refrigerator temperature ____. This is not a measurement performed for this article or a safety certification.