Food Safety Resources

Use a food thermometer to check the thickest part of the meat. Color alone is not a reliable indicator of doneness.

Let steaks and roasts rest at least 3 minutes after cooking before slicing. Source: USDA Food Safety and Inspection Service.

Keep your refrigerator at or below 40°F (4°C) and your freezer at 0°F (-18°C). Use appliance thermometers to verify.

Bacteria grow rapidly between 40°F (4°C) and 140°F (60°C). This range is called the "Danger Zone." Never leave perishable food out at room temperature for more than 2 hours — or1 hour if the temperature is above 90°F (32°C).

• Refrigerate leftovers within 2 hours of cooking.
• Thaw frozen food in the refrigerator, cold water, or microwave — never on the counter.
• Keep hot foods hot (above 140°F) and cold foods cold (below 40°F) when serving buffet-style.

• Wash hands with soap and warm water for at least 20 seconds before and after handling food.
• Separate raw and cooked foods — use different cutting boards and utensils.
• Marinate in the refrigerator, not on the counter.
• Don't rinse raw meat or poultry — it spreads bacteria around your sink.
• Clean surfaces with hot, soapy water after preparing raw meat.

• Wash all produce under running water before peeling, cutting, or eating — even if you plan to peel it.
• Refrigerate cut produce within 2 hours.
• Store herbs like flowers: trim stems and place in a glass of water, or wrap in a damp paper towel in a bag.
• Keep onions, potatoes, and garlic in a cool, dry, dark place — not the refrigerator.
• Tomatoes ripen best at room temperature; refrigerate only once fully ripe if needed.

If you are unsure how long something has been stored, follow the mantra: "When in doubt, throw it out."

• Food left out overnight at room temperature.
• Any food with an off smell, unusual texture, or visible mold (except hard cheese — cut 1 inch around and below the mold).
• Cans that are bulging, leaking, or deeply dented at the seam.
• Leftovers in the fridge longer than 3–4 days.
• Defrosted food that sat at room temperature for more than 2 hours.

For people with food allergies, even trace amounts can be dangerous. If you are sharing food on SharePlates, be meticulous about ingredient lists and cross-contact.

• Label every ingredient, including oils, butter, spices, broths, and garnishes.
• Clean all surfaces, utensils, and cookware thoroughly between allergen-containing and allergen-free dishes.
• Use separate cutting boards for nuts, shellfish, and gluten-containing ingredients.
• Be honest about your kitchen environment — do you have pets? Is it a shared kitchen?