To prevent food poisoning, follow these key practices:
Cleanliness and Hygiene
- Wash your hands thoroughly with soap and water for at least 20 seconds before and after handling food, especially raw meat, poultry, fish, eggs, or after using the restroom
- Clean work surfaces, chopping boards, utensils, and dishcloths regularly with hot, soapy water or in a dishwasher to avoid cross-contamination
- Rinse fresh fruits and vegetables under running water before use
Avoid Cross-Contamination
- Use separate chopping boards and utensils for raw meat and ready-to-eat foods like vegetables or bread
- Store raw meat on the bottom shelf of the fridge in covered containers to prevent drips onto other foods
Proper Cooking
- Cook meat, poultry, fish, and eggs to safe internal temperatures using a food thermometer (e.g., poultry to at least 180°F/82.2°C, beef to 160°F/71.1°C)
- Avoid eating raw or undercooked ground beef, chicken, eggs, or fish
- Heat hot dogs and luncheon meats until steaming hot
Safe Food Storage
- Keep your refrigerator at or below 4-5°C (40°F) and freezer at or below -18°C (0°F)
- Cool leftovers quickly (within 90 minutes) and store them in the fridge or freezer; consume leftovers within 2 days
- Avoid overfilling the fridge to ensure proper air circulation
- Do not eat foods past their use-by date or with unusual odor or appearance
Additional Precautions
- Do not feed honey to children under 1 year old to prevent botulism
- Avoid eating raw vegetables or unpeeled fruit in high-risk areas or when traveling; drink only boiled or safe water
- Avoid soft cheeses, raw sprouts, and shellfish exposed to red tides, especially if pregnant or immunocompromised
- Follow proper home canning techniques to prevent botulism if canning food at home
By consistently applying these practices-cleaning, separating, cooking thoroughly, and storing food safely-you can significantly reduce the risk of food poisoning
