Ways to avoid food poison

1) Clean

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.

2) Separate

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.

3) Cook

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.

4) Chill

Illness-causing bacteria can grow in perishable foods in just two hours. Refrigerate foods promptly and properly by taking these steps.