10 WAYS TO PREVENT FOODBORNE ILLNESS

10 WAYS TO PREVENT FOODBORNE ILLNESS 

1. WASH YOUR HANDS OFTEN: Use soap and water before handling food, after using the bathroom, or touching raw meat.

2. COOK FOOD TO SAFE TEMPERATURES: Use a food thermometer to ensure meats, poultry, and eggs are cooked to safe internal temperatures.

3. KEEP RAW AND COOKED FOODS SEPARATE: Avoid cross-contamination by using separate cutting boards and utensils for raw meat and ready-to-eat foods.

4. REFRIGERATE PROMPTLY: Store leftovers and perishable foods in the refrigerator within 2 hours. 

5. WASH FRUITS AND VEGETABLES: Rinse produce under running water to remove dirt and potential contaminants.

6. AVOID PREPARING FOOD WHEN SICK: Don’t cook for others if you have symptoms like diarrhea or vomiting.

7. THAW FOOD SAFELY: Thaw frozen items in the refrigerator, not on the counter, to prevent bacteria growth.

8. USE CLEAN WATER AND INGREDIENTS: Ensure all food and water sources are safe and clean, especially in areas with poor sanitation.

9. SANITIZE SURFACES AND UTENSILS: Clean countertops, knives, and other kitchen tools regularly with hot, soapy water.

10. CHECK EXPIRATION DATES: Don’t consume food past its expiry date or food that smells, looks, or tastes off.