Simple Ways to Protect Yourself from Food-Related Illnesses
WASH YOUR HANDS
- Wash your hands before preparing food.
- Wash your hands after handling foods, especially uncooked meats.
- Wash your hands after going to the bathroom.
- Use soap and rub hands together for at least 20 seconds.
Keep hot foods HOT
- Cook foods adequately. ( Use a thermometer to test the internal temperature.)
- Keep them hot until served. (Internal temperature of 135° F or higher)
Keep cold foods COLD
- Keep cold foods cold. (Internal temperatures at or below 41° F)
- Cool hot foods quickly for storage in the refrigerator or freezer.
- Thaw frozen foods in the refrigerator
Wash all fresh fruits and vegetables
Don't cross contaminate foods
- Keep high risk foods like raw meat away from other foods, especially if those foods will not be cooked further.
- Wash all utensils (knives, cutting boards) that have been in contact with high risk foods with soap and water. Sanitize using a bleach solution as a final step before allowing items to air dry.
IMPORTANT: Don't prepare food for others when you are ill with diarrhea, vomiting or other illness that can be spread via food. Wash your hands with soap and water often.