A family-facing food safety guide built around the four core rules — clean, separate, cook, and chill — with practical steps for handwashing, preventing cross-contamination, cooking to safe internal temperatures, and refrigerating perishables promptly. Identifies the foods and populations at highest risk for foodborne illness, including older adults, pregnant women, and young children. Written by Karen Crawford, MS, RD, CSP, and suitable for school administrators to share with families.