Wash your hands and surfaces often.
1) Germs that cause food poisoning can survive in many places and spread around your kitchen.
2) Wash hands for 20 seconds with soap and water before, during, and after preparing food and before eating:
Wet your hands with warm or cold running water and apply soap. According to FDA, you should use plain soap and water—skip the antibacterial soap.
Rub your hands together to make a lather and scrub them well. Be sure to scrub the backs of your hands, between your fingers, and under your nails. Bacteria can hide out here too!
continue rubbing hands for at least 20 seconds. Need a timer? Hum “Happy Birthday” from beginning to end twice.
Rinse your hands well under running water.
Dry your hands using a clean towel or air dry.
3) Wash your utensils, cutting boards, and counter tops with hot, soapy water.
4) Rinse fresh fruits and vegetables under running water.
1) Raw meat, poultry, seafood, and eggs can spread germs to ready-to-eat foods—unless you keep them separate.
2) Use separate cutting boards and plates for raw meat, poultry, and seafood.
3) When grocery shopping, keep raw meat, poultry, seafood, and their juices away from other foods.
4) Keep raw meat, poultry, seafood, and eggs separate from all other foods in the fridge.
To the right temperature.
1) Food is safely cooked when the internal temperature gets high enough to kill germs that can make you sick. The only way to tell if food is safely cooked is to use a food thermometer. You can’t tell if food is safely cooked by checking its color and texture.
2) Use a food thermometer to ensure foods are cooked to a safe internal temperature. Check this chart for a detailed list of foods and temperatures.
1) Keep your refrigerator below 40°F and know when to throw food out.
2) Refrigerate perishable food within 2 hours. (If outdoor temperature is above 90°F, refrigerate within 1 hour.)
3) Thaw frozen food safely in the refrigerator, in cold water, or in the microwave. Never thaw foods on the counter, because bacteria multiply quickly in the parts of the food that reach room temperature.