Let the Pyramid guide your food choices
Different foods contain
different nutrients and other healthful substances. No single food can supply
all the nutrients in the amounts you need. For example, oranges provide vitamin
C and folate but no vitamin B12; cheese provides calcium and vitamin B12; but no vitamin C. To make sure you get all the nutrients and
other substances you need for health, build a healthy
base by using the Food Guide Pyramid as a starting point.
Choose the recommended number of daily servings from each of the five major
food groups (box 7). If you avoid all foods from any of the five food
groups, seek guidance to help ensure that you get all the nutrients you
HOW MANY SERVINGS DO YOU NEED EACH DAY?
||Children ages 2 to 6 years, women, some older adults (about 1,600 calories)
||Older children, teen girls, active women, most men (about 2,200 calories)
||Teen boys, active men (about 2,800 calories)|
|Bread, Cereal, Rice, and Pasta Group (Grains Group)especially whole grain
|Milk, Yogurt, and Cheese Group (Milk Group)preferably
fat free or low fat
||2 or 3*
||2 or 3*
||2 or 3*|
|Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts Group (Meat and Beans Group)preferably lean or
||2, for a total of 5 ounces
||2, for a total of 6 ounces
||3, for a total of 7 ounces|
Adapted from U.S. Department of Agriculture, Center for Nutrition Policy and
Promotion. The Food Guide Pyramid, Home and Garden Bulletin Number 252,
The number of servings depends on your age. Older children and
teenagers (ages 9 to 18 years) and adults over the age of 50 need 3 servings
daily. Others need 2 servings daily. During pregnancy and lactation, the
recommended number of milk group servings is the same as for nonpregnant
Click on image for full view of the "Food Guide
WHAT COUNTS AS A SERVING?
Bread, Cereal, Rice, and Pasta Group (Grains Group)whole grain and refined
- 1 slice of bread
- About 1 cup of ready-to-eat cereal
- 1/2 cup of
cooked cereal, rice, or pasta
- 1 cup of raw
- 1/2 cup of other vegetables cooked or raw
- 3/4 cup of vegetable juice
Milk, Yogurt, and Cheese Group (Milk Group)*
- 1 medium apple,
banana, orange, pear
- 1/2 cup of chopped, cooked, or canned fruit
- 3/4 cup of fruit juice
Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts Group (Meat and Beans
- 1 cup of milk** or yogurt**
- 1 1/2 ounces of natural cheese** (such as Cheddar)
- 2 ounces of processed cheese** (such as American)
- 2-3 ounces of cooked lean meat, poultry, or fish
- 1/2 cup of
cooked dry beans# or 1/2 cup of tofu counts as 1 ounce of lean meat
- 2 1/2-ounce soyburger or 1 egg counts as 1 ounce of lean meat
- 2 tablespoons of
peanut butter or 1/3 cup of nuts counts as 1 ounce of meat
NOTE: Many of the serving sizes given above are smaller than those on the
Nutrition Facts Label. For example, 1 serving of cooked cereal, rice, or
pasta is 1 cup for the label but only 1/2 cup for the Pyramid
This includes lactose-free and lactose-reduced milk products. One cup of
soy-based beverage with added calcium is an option for those who prefer a
non-dairy source of calcium.
Choose fat-free or reduced-fat dairy products most often.
peas, and lentils can be counted as servings in either the meat and beans group
or the vegetable group. As a
vegetable, 1/2 cup of cooked, dry beans counts as 1 serving. As a meat
substitute, 1 cup of cooked, dry beans counts as 1 serving (2 ounces of
Use plant foods as the foundation of
There are many ways to create a healthy eating pattern,
but they all start with the three food groups at the base of the
Pyramid: grains, fruits, and vegetables. Eating a variety of grains
(especially whole grain foods), fruits, and vegetables is the basis of
healthy eating. Enjoy meals that have rice, pasta, tortillas, or whole grain
bread at the center of the plate, accompanied by plenty of fruits and
vegetables and a moderate amount of low-fat foods from the milk group and
the meat and beans group. Go easy on foods high in fat or sugars.
Keep an eye on servings
Compare the recommended number of servings
in box 7 and the serving sizes in box 8 with what you usually eat. If
you don't need many calories (because you're inactive, for example), aim for
the lower number of servings. Notice that some of the serving sizes in box 8
are smaller than what you might usually eat or see on food labels. For
example, many people eat 2 slices of bread in a meal, which equal 2
servings. So it's easy to meet the recommended number of servings. Young
children 2 to 3 years old need the same number of servings as others,
but smaller serving sizes except for milk.
Also, notice that many of the meals and snacks you eat contain items from
several food groups. For example, a sandwich may provide bread from the
grains group, turkey from the meat and beans group, and cheese from the
Choose a variety of foods for good nutrition. Since foods within most
food groups differ in their content of nutrients and other beneficial
substances, choosing a variety helps you get all the nutrients and fiber you
need. It can also help keep your meals interesting from day to day.
There are many healthful eating patterns
Different people like
different foods and like to prepare the same foods in different ways.
Culture, family background, religion, moral beliefs, the cost and
availability of food, life experiences, food intolerances, and allergies
affect people's food choices. Use the Food Guide Pyramid as a starting point
to shape your eating pattern. It provides a good guide to make sure you get
enough nutrients. Make choices from each major group in the Food Guide
Pyramid, and combine them however you like. For example, those who like
Mexican cuisine might choose tortillas from the grains group and beans
from the meat and beans group, while those who eat Asian food might choose
rice from the grains group and tofu from the meat and beans group.
If you usually avoid all foods from one or two of the food groups, be
sure to get enough nutrients from other food groups. For example, if you
choose not to eat milk products because of intolerance to lactose or for
other reasons, choose other foods that are good sources of calcium (see
box 9), and be sure to get enough vitamin D. Meat, fish, and poultry are major contributors of iron, zinc, and B vitamins in most American diets.
If you choose to avoid all or most animal products, be sure to get enough
iron, vitamin B12, calcium, and zinc from other sources. Vegetarian
diets can be consistent with the Dietary Guidelines for Americans, and meet Recommended Dietary Allowances for nutrients.
SOME SOURCES OF CALCIUM*
cheeses such as Mozzarella, Cheddar, Swiss, and Parmesan#
- Soy-based beverage with added calcium
- Tofu, if made with calcium
sulfate (read the ingredient list)
- Breakfast cereal with added calcium
- Canned fish with soft bones such
as salmon, sardines
- Fruit juice with added calcium
- Pudding made with milk#
made with milk#
- Dark-green leafy vegetables such as collards, turnip
* Read food labels for brand-specific information.
** This includes lactose-free and lactose-reduced milk.
# Choose low-fat or fat-free milk products most often.
High in salt.
Growing children, teenagers, women, and older adults have higher needs
for some nutrients
Adolescents and adults over age 50 have an
especially high need for calcium, but most people need to eat plenty of
good sources of calcium for healthy bones throughout life. When selecting
dairy products to get enough calcium, choose those that are low in fat or
fat-free to avoid getting too much saturated fat. Young children,
teenage girls, and women of childbearing age need enough good sources of
iron, such as lean meats and cereals with added nutrients, to keep up their
iron stores (see box 10). Women who could become pregnant need extra
folic acid, and older adults need extra vitamin D.
SOME SOURCES OF IRON*
- Shellfish like shrimp, clams, mussels, and
- Lean meats (especially beef), liver** and other organ meats**
- Ready-to-eat cereals with added iron
- Turkey dark meat (remove skin to
- Cooked dry beans (such as
kidney beans and pinto beans), peas (such as black-eyed peas),
- Enriched and whole grain breads
* Read food labels for brand-specific information.
** Very high in cholesterol.
High in salt.
Click on image for full view
of "How to Read a Nutrition
Check the food label before you buy
Food labels have several parts, including the front panel, Nutrition
Facts, and ingredient list. The front panel often tells you if nutrients
have been addedfor example, "iodized salt" lets you know that iodine has been added, and "enriched pasta" (or "enriched" grain of any type) means
that thiamin, riboflavin, niacin, iron, and folic acid have been added.
The ingredient list tells you what's in the food, including any
nutrients, fats, or sugars that have been added. The ingredients are listed
in descending order by weight.
See figure 3 to learn how to read the Nutrition Facts. Use the Nutrition
Facts to see if a food is a good source of a nutrient or to compare similar
foodsfor example, to find which brand of frozen dinner is lower in
saturated fat, or which kind of breakfast cereal contains more folic
acid. Look at the % Daily Value (%DV) column to see whether a food is high
or low in nutrients. If you want to limit a nutrient (such as fat,
saturated fat, cholesterol, sodium), try to choose foods with a lower
%DV. If you want to consume more of a nutrient (such as calcium, other
vitamins and minerals, fiber), try to choose foods with a higher %DV. As a
guide, foods with 5%DV or less contribute a small amount of that
nutrient to your eating pattern, while those with 20% or more contribute a
large amount. Remember, Nutrition Facts serving sizes may differ from
those used in the Food Guide Pyramid (see box 8). For example, 2 ounces of
dry macaroni yields about 1 cup cooked, or two (1/2 cup) Pyramid servings.
Use of dietary supplements
Some people need a vitamin-mineral
supplement to meet specific nutrient needs. For example, women who could
become pregnant are advised to eat foods fortified with folic acid or to
take a folic acid supplement in addition to consuming folate-rich foods to
reduce the risk of some serious birth defects. Older adults and people
with little exposure to sunlight may need a vitamin D supplement. People who
seldom eat dairy products or other rich sources of calcium need a
calcium supplement, and people who eat no animal foods need to take a
vitamin B12 supplement. Sometimes vitamins or minerals are prescribed for
meeting nutrient needs or for therapeutic purposes. For example, health
care providers may advise pregnant women to take an iron supplement, and
adults over age 50 to get their vitamin B12 from a supplement or from
Supplements of some nutrients, such as vitamin A and selenium, can be
harmful if taken in large amounts. Because foods contain many substances
that promote health, use the Food Guide Pyramid when choosing foods.
Don't depend on supplements to meet your usual nutrient needs.
Dietary supplements include not only vitamins and minerals, but also
amino acids, fiber, herbal products, and many other substances that are
widely available. Herbal products usually provide a very small amount of
vitamins and minerals. The value of herbal products for health is
currently being studied. Standards for their purity, potency, and
composition are being developed.
ADVICE FOR TODAY
||Build a healthy base: Use the Food Guide Pyramid to help make healthy
food choices that you can enjoy.
||Build your eating pattern on a variety of plant foods, including whole
grains, fruits, and vegetables.
||Also choose some low-fat dairy products and low-fat foods from the meat
and beans group each day.
||It's fine to enjoy fats and sweets occasionally.
Choose a variety of grains daily, especially whole grains
Foods made from grains (wheat, rice, and oats) help form the foundation of a
nutritious diet. They provide vitamins, minerals, carbohydrates (starch and
dietary fiber), and other substances that are important for good health. Grain
products are low in fat, unless fat is added in processing, in preparation,
or at the table. Whole grains differ from refined grains in the amount
of fiber and nutrients they provide, and different whole grain foods
differ in nutrient content, so choose a variety of whole and enriched
grains. Eating plenty of whole grains, such as whole wheat bread or oatmeal
(see box 11), as part of the healthful eating patterns described by
these guidelines, may help protect you against many chronic diseases. Aim
for at least 6 servings of grain products per daymore if you are an
older child or teenager, an adult man, or an active woman (see box 7)and
include several servings of whole grain foods. See box 8 for serving sizes.
Why choose whole grain foods?
Vitamins, minerals, fiber, and other
protective substances in whole grain foods contribute to the health
benefits of whole grains. Refined grains are low in fiber and in the
protective substances that accompany fiber. Eating plenty of
fiber-containing foods, such as whole grains (and also many fruits and
vegetables) promotes proper bowel function. The high fiber content of
many whole grains may also help you to feel full with fewer calories. Fiber
is best obtained from foods like whole grains, fruits, and vegetables
rather than from fiber supplements for several reasons: there are many
types of fiber, the composition of fiber is poorly understood, and other
protective substances accompany fiber in foods. Use the Nutrition Facts
Label to help choose grains that are rich in fiber and low in saturated
fat and sodium.
HOW TO INCREASE YOUR INTAKE OF WHOLE GRAIN FOODS
Choose foods that name one of the following ingredients first on the label's ingredient list (see sample in figure 4).
- brown rice
- whole oats
- bulgur (cracked wheat)
- graham flour
- pearl barley
- whole wheat
- whole grain corn
Try some of these whole grain foods: whole wheat bread, whole grain
ready-to-eat cereal, low-fat whole wheat crackers, oatmeal, whole wheat pasta,
whole barley in soup, tabouli salad.
NOTE: "Wheat flour," "enriched flour," and "degerminated corn meal" are not
SAMPLE INGREDIENT LIST FOR A WHOLE GRAIN FOOD
WHEAT FLOUR, WATER, HIGH FRUCTOSE CORN SYRUP, WHEAT GLUTEN, SOYBEAN AND/ OR
CANOLA OIL, YEAST, SALT, HONEY.
Enriched grains are a new source of folic acid
Folic acid, a form of folate, is now added to all enriched grain products (thiamin, riboflavin,
niacin, and iron have been added to enriched grains for many years).
Folate is a B vitamin that reduces the risk of some serious types of
birth defects when consumed before and during early pregnancy. Studies are
underway to clarify whether it decreases risk for coronary heart
disease, stroke, and certain types of cancer. Whole grain foods
naturally contain some folate, but only a few (mainly ready-to-eat breakfast
cereals) contain added folic acid as well. Read the ingredient label to find
out if folic acid and other nutrients have been added, and check the
Nutrition Facts Label to compare the nutrient content of foods like
ADVICE FOR TODAY
||Build a healthy base by making a variety of grain products a foundation of your diet.
||Eat 6 or more servings of grain products daily (whole grain and refined
breads, cereals, pasta, and rice). Include several servings of whole grain
foods daily for their good taste and their health benefits. If your
calorie needs are low, have only 6 servings of a sensible size daily (
see box 8 for examples of serving sizes).
||Eat foods made from a variety of whole grainssuch as whole wheat, brown rice, oats,
and whole grain cornevery day.
||Combine whole grains with other tasty, nutritious foods in mixed dishes.|
||Prepare or choose grain products with little added saturated fat and a
moderate or low amount of added sugars. Also, check the sodium content on
the Nutrition Facts Label.
Choose a variety of fruits and vegetables daily
Fruits and vegetables are key parts of your daily diet. Eating plenty of fruits and
vegetables of different kinds, as part of the healthful eating patterns
described by these guidelines, may help protect you against many chronic
diseases. It also promotes healthy bowel function. Fruits and vegetables
provide essential vitamins and minerals, fiber, and other substances that
are important for good health. Most people, including children, eat
fewer servings of fruits and vegetables than are recommended. To promote
your health, eat a variety of fruits and vegetablesat least 2 servings of
fruits and 3 servings of vegetableseach day.
Why eat plenty of different fruits and vegetables?
fruits and vegetables are rich in different nutrients (see box 12). Some
fruits and vegetables are excellent sources of carotenoids, including those
which form vitamin A, while others may be rich in vitamin C, folate, or
potassium. Fruits and vegetables, especially dry beans and peas, also
contain fiber and other substances that are associated with good health.
Dark-green leafy vegetables, deeply colored fruits, and dry beans and
peas are especially rich in many nutrients. Most fruits and vegetables are
naturally low in fat and calories and are filling. Some are high in fiber,
and many are quick to prepare and easy to eat. Choose whole or cut-up
fruits and vegetables rather than juices most often. Juices contain little
or no fiber.
WHICH FRUITS AND VEGETABLES PROVIDE THE MOST NUTRIENTS?
below show which fruits and vegetables are the best sources of vitamin A
(carotenoids), vitamin C, folate, and potassium. Eat at least 2 servings of
fruits and at least 3 servings of vegetables each day:
Sources of vitamin A (carotenoids)
Sources of vitamin C
- Orange vegetables like
carrots, sweet potatoes, pumpkin
- Dark-green leafy vegetables such as
spinach, collards, turnip greens
- Orange fruits like mango, cantaloupe, apricots
- Citrus fruits and juices, kiwi fruit,
- Broccoli, peppers, tomatoes, cabbage, potatoes
greens such as romaine lettuce, turnip greens, spinach
Sources of folate
- Cooked dry beans and peas, peanuts
Oranges, orange juice
- Dark-green leafy vegetables like spinach and mustard
greens, romaine lettuce
- Green peas
Sources of potassium
- Baked white or sweet
potato, cooked greens
(such as spinach), winter (orange) squash
- Bananas, plantains, dried
fruits such as apricots and prunes, orange juice
- Cooked dry beans (such as baked beans) and lentils
NOTE: Read Nutrition Facts Labels for product-specific information,
especially for processed fruits and vegetables.
Aim for Variety
Try many colors and kinds. Choose any form: fresh, frozen, canned, dried, juices. All forms
provide vitamins and minerals, and all provide fiber except for most
juicesso choose fruits and vegetables most often. Wash fresh fruits
and vegetables thoroughly before using. If you buy prepared vegetables,
check the Nutrition Facts Label to find choices that are low in
saturated fat and sodium.
Try serving fruits and vegetables in new ways:
||raw vegetables with a low- or reduced-fat dip
||vegetables stir-fried in a small amount of vegetable oil
||fruits or vegetables mixed with other foods in salads, casseroles, soups,
sauces (for example, add shredded vegetables when making meatloaf)
Find ways to include plenty of different fruits and vegetables in your
meals and snacks
||Buy wisely. Frozen or canned fruits and vegetables
are sometimes best buys, and they are rich in nutrients. If fresh fruit
is very ripe, buy only enough to use right away.
||Store properly to maintain quality. Refrigerate most fresh fruits (not
bananas) and vegetables (not potatoes or tomatoes) for longer storage, and
arrange them so you'll use up the ripest ones first. If you cut them up
or open a can, cover and refrigerate afterward.
||Keep ready-to-eat raw vegetables handy in a clear container in the front
of your refrigerator for snacks or meals-on-the-go.
||Keep a day's supply of fresh or dried fruit handy on the table or
||Enjoy fruits as a naturally sweet end to a meal.
||When eating out, choose a variety of vegetables at a salad bar.
ADVICE FOR TODAY
||Enjoy 5 a dayeat at least 2 servings of fruit and at least 3
servings of vegetables each day (see box 8 for serving sizes).
||Choose fresh, frozen, dried, or canned forms and a variety of colors and
||Choose dark-green leafy vegetables, orange fruits and vegetables, and
cooked dry beans and peas often.
Keep food safe to eat
Foods that are safe from harmful bacteria, viruses, parasites, and
chemical contaminants are vital for healthful eating. Safe means that the
food poses little risk of foodborne illness (see box 13). Farmers, food
producers, markets, food service establishments, and other food preparers
have a role to keep food as safe as possible. However, we also need to keep
and prepare foods safely in the home, and be alert when eating out.
WHAT IS FOODBORNE ILLNESS?
Foodborne illness is caused by eating
food that contains harmful bacteria, toxins, parasites, viruses,
or chemical contaminants. Bacteria and viruses, especially Campylobacter,
Salmonella, and Norwalk-like viruses, are among the most common causes
of foodborne illness we know about today. Eating even a small portion of an
unsafe food may make you sick. Signs and symptoms may appear within half an
hour of eating a contaminated food or may not develop for up to 3 weeks. Most
foodborne illness lasts a few hours or days. Some foodborne illnesses have
effects that go on for weeks, months, or even years. If you think you have
become ill from eating a food, consult your health care provider.
Follow the steps below to keep your food safe. Be very careful with
perishable foods such as eggs, meats, poultry, fish, shellfish, milk
products, and fresh fruits and vegetables. If you are at high risk of
foodborne illness, be extra careful (see box 14).
TIPS FOR THOSE AT HIGH RISK OF FOODBORNE ILLNESS
Who is at high risk of foodborne illness?
- Young children
- Older persons
- People with weakened immune
systems or certain chronic illnesses
Besides following the guidance in this guideline, some of the extra
precautions those at high risk should take are:
- Do not eat or
drink unpasteurized juices, raw sprouts, raw (unpasteurized) milk and products
made from unpasteurized milk.
- Do not eat raw or undercooked meat,
poultry, eggs, fish, and shellfish (clams, oysters, scallops,
New information on food safety is constantly emerging.
Recommendations and precautions for people at high risk are updated as
scientists learn more about preventing foodborne illness. If you are among
those at high risk, you need to be aware of and follow the most current
information on food safety.
For the latest information and
precautions, call USDA's Meat and Poultry Hotline, 1-800-535-4555,
or FDA's Food Information Line, 1-888-SAFE FOOD, or consult your
health care provider. You can also get up-to-date information by checking
the government's food safety website at http://www.foodsafety.gov.
Clean. Wash hands and surfaces often
Wash your hands with warm soapy water for 20 seconds (count to 30)
before you handle food or food utensils. Wash your hands after handling or
preparing food, especially after handling raw meat, poultry, fish,
shellfish, or eggs. Right after you prepare these raw foods, clean the
utensils and surfaces you used with hot soapy water. Replace cutting boards
once they have become worn or develop hard-to-clean grooves. Wash raw
fruit and vegetables under running water before eating. Use a vegetable
brush to remove surface dirt if necessary. Always wash your hands after
using the bathroom, changing diapers, or playing with pets. When eating
out, if the tables, dinnerware, and restrooms look dirty, the kitchen may
be, tooso you may want to eat somewhere else.
Separate. Separate raw, cooked, and ready-to-eat foods while shopping,
preparing, or storing
Keep raw meat, poultry, eggs, fish, and
shellfish away from other foods, surfaces, utensils, or serving plates.
This prevents cross-contamination from one food to another. Store raw
meat, poultry, fish, and shellfish in containers in the refrigerator so that
the juices don't drip onto other foods.
Cook. Cook foods to a safe temperature
Uncooked and undercooked
animal foods are potentially unsafe. Proper cooking makes most uncooked
foods safe. The best way to tell if meat, poultry, or egg dishes are cooked
to a safe temperature is to use a food thermometer (figure 5).
Several kinds of inexpensive food thermometers are available in many stores.
Reheat sauces, soups, marinades, and gravies to a boil. Reheat leftovers
thoroughly to at least 165° F. If using a microwave oven, cover the
container and turn or stir the food to make sure it is heated evenly
throughout. Cook eggs until whites and yolks are firm. Don't eat raw or
partially cooked eggs, or foods containing raw eggs, raw (unpasteurized)
milk, or cheeses made with raw milk. Choose pasteurized juices.
The risk of contamination is high from undercooked hamburger, and from
raw fish (including sushi), clams, and oysters. Cook fish and shellfish
until it is opaque; fish should flake easily with a fork. When eating out,
order foods thoroughly cooked and make sure they are served piping hot.
Chill. Refrigerate perishable foods promptly
When shopping, buy
perishable foods last, and take them straight home. At home, refrigerate or
freeze meat, poultry, eggs, fish, shellfish, ready-to-eat foods, and
leftovers promptly. Refrigerate within 2 hours of purchasing or preparationand within 1 hour if the air temperature is above 90º F. Refrigerate at or
below 40º F, or freeze at or below 0º F. Use refrigerated leftovers
within 3 to 4 days. Freeze fresh meat, poultry, fish, and shellfish that
cannot be used in a few days. Thaw frozen meat, poultry, fish, and shellfish
in the refrigerator, microwave, or cold water changed every 30 minutes.
(This keeps the surface chilled.) Cook foods immediately after thawing.
Never thaw meat, poultry, fish, or shellfish at room temperature. When
eating out, make sure that any foods you order that should be
refrigerated are served chilled.
Follow the label
Read the label and follow safety instructions on
the package such as "KEEP REFRIGERATED" and the "SAFE HANDLING
Keep hot foods hot (140º F or above) and cold foods
cold (40º F or below). Harmful bacteria can grow rapidly in the "danger
zone" between these temperatures. Whether raw or cooked, never leave
meat, poultry, eggs, fish, or shellfish out at room temperature for more
than 2 hours (1 hour in hot weather 90º F or above). Be sure to chill
leftovers as soon as you are finished eating. These guidelines also
apply to carry-out meals, restaurant leftovers, and home-packed
When in doubt, throw it out
If you aren't sure that food has been
prepared, served, or stored safely, throw it out. You may not be able to
make food safe if it has been handled in an unsafe manner. For example,
a food that has been left at room temperature too long may contain a toxin
produced by bacteriaone that can't be destroyed by cooking. So if
meat, poultry, fish, shellfish, or eggs have been left out for more than
2 hours, or if the food has been kept in the refrigerator too long, don't
taste it. Just throw it out. Even if it looks and smells fine, it may not be
safe to eat. If you have doubt when you're shopping or eating out,
choose something else. For more information, contact USDA's Meat and Poultry
Hotline, 1-800-535-4555, or FDA's Food Information Line,
1-888-SAFE FOOD. Also, ask your local or state health department
or Cooperative Extension Service Office for further guidance.
ADVICE FOR TODAY
||Build a healthy base by keeping food safe to eat.
||Clean. Wash hands and surfaces often.
||Separate. Separate raw, cooked, and ready-to-eat foods while
shopping, preparing, or storing.
||Cook. Cook foods to a safe temperature.
||Chill. Refrigerate perishable foods promptly.
||Check and follow the label.
||Serve safely. Keep hot foods hot and cold foods cold.
||When in doubt, throw it out.