The sweet-heat food safety checklist

Before you start

• Wash hands and clean work surfaces before preparing food.
• Separate raw meat and seafood from ready-to-eat ingredients.
• Reserve a clean portion of glaze before brushing any onto raw food.
• Set out a food thermometer and clean serving utensils.

Before you serve

• Check poultry reaches at least 165°F (74°C).
• Check fish reaches 145°F (63°C), following official guidance.
• Never use a timer or browned surface as your only doneness check.
• Use a clean plate for cooked food, not the plate that held it raw.

After the meal

• Refrigerate perishable leftovers within two hours, or one hour if the temperature is above 90°F (32°C).
• Divide larger portions into shallow containers for faster cooling.
• Keep the refrigerator at 40°F (4°C) or below.
• Use refrigerated cooked leftovers within three to four days; reheat leftovers to 165°F (74°C).

A note about homemade infusions

This checklist is not a preservation or shelf-life validation for homemade hot honey. Adding fresh chilies, garlic, water, or other ingredients changes the mixture. Do not assume a homemade infusion is shelf-stable or suitable for canning; follow a validated preservation method for the exact product.