Wash hands and surfaces often. Illness-causing bacteria can collect on hands, utensils and surface areas. Also wash fruits and vegetables, but not meats. Click here for more detail.
Don’t cross-contaminate foods. Raw meat, poultry, seafood and eggs can still spread harmful bacteria to ready-to-eat items if they aren’t kept separate. Learn which foods to separate here.
Poisonous bacteria can multiply quickly between the “danger zone” of 40 and 140 degrees Fahrenheit. Don’t guess – use a food thermometer. And that goes for reheating leftovers as well. Follow these guidelines.
Illness-causing bacteria can grow in perishable foods in just two hours. Refrigerate foods promptly and properly by taking these steps.