Cross-contamination occurs when raw meat juices come into contact with cooked or ready-to-eat foods.

Leftovers can be stored at room temperature for up to 6 hours.

Using the same cutting board for raw meat and vegetables is fine as long as you wash it between uses.

Bacteria multiply rapidly at temperatures between 40°F (4.4°C) and 140°F (60°C).

You shouldn't re-freeze thawed food after it has been cooked.

Food left in the refrigerator will never spoil or go bad.

Pasteurized eggs can be consumed raw or undercooked without risk.

Food handlers should avoid wearing jewelry and watches while preparing food.

Freezing food stops the growth of bacteria, so you can freeze leftovers indefinitely.