Family Pilot — not yet validated: What has not been validated yet

Version 0.1.0 · desk and safety review August 29, 2026

This page is available early for family testing. The activity has not yet been completed to prove every instruction, value, timing estimate, visual, or accommodation.

This compact application of current government guidance has not been followed and observed in a family kitchen.

Stop safely: if water, handwashing, clean tools, food identity, refrigeration, required doneness evidence, or safe storage cannot be confirmed. The parent decides whether questionable food is discarded.

Report a problem or pilot result

Clean, Separate, Cook, Chill

Clean

Wash hands with soap and clean running water for at least 20 seconds before, during, and after food preparation as needed.
Wash utensils, dishes, and surfaces with hot soapy water after use.
Wash produce under running water; do not use soap, bleach, detergent, or commercial produce wash.

Separate

Keep clean tools moving toward food and used tools moving away.
Do not return a mouth-used tasting spoon to food.
Control allergen-specific food and utensils. Level 1's core is raw-meat-free, but raw flour and raw egg still remain outside tasting paths.

Cook

Use the exact Lesson's observable cue and temperature requirement. Appearance alone cannot prove microbiological safety when a temperature is required. Lesson 1 uses no heat.

Chill

Keep the refrigerator at 40°F / 4°C or below.
Refrigerate perishable food within two hours, or within one hour above 90°F / 32°C.
Use shallow covered containers when a Lesson requires cooling leftovers.

Sources rechecked August 29, 2026: FoodSafety.gov, CDC handwashing, and FDA produce safety.

Return to Kitchen Foundations