Wash Your Hands: Always start with clean hands. Wash them thoroughly with soap and warm water for at least 20 seconds before handling food.
Separate Raw and Cooked Foods: Keep raw meat, poultry, and seafood separate from ready-to-eat foods to prevent cross-contamination.
Cook Thoroughly: Use a food thermometer to ensure that meat and poultry are cooked to a safe internal temperature to kill harmful bacteria.
Keep Food at Safe Temperatures: Refrigerate perishable foods promptly, and use a refrigerator thermometer to make sure it's at 40°F (4°C) or below.
Avoid Raw Eggs: Don't consume foods with raw or undercooked eggs, as they can contain harmful bacteria like Salmonella.
Clean and Sanitize Surfaces: Regularly clean and sanitize kitchen countertops, cutting boards, and utensils to prevent the spread of bacteria.
Don't Thaw Foods on the Counter: Thaw frozen foods in the refrigerator, in cold water, or in the microwave, but never on the counter.
Handle Produce Safely: Wash fruits and vegetables thoroughly, even if you plan to peel them, to remove dirt and contaminants.
Practice Safe Food Storage: Label and date leftovers, and consume them within a safe timeframe to avoid spoilage and bacterial growth.
Be Mindful of Food Recalls: Stay informed about food recalls and check your kitchen for recalled products to avoid consuming contaminated items.
Caution: Neglecting food safety can lead to harmful bacterial contamination, spoilage, and health risks. Follow best practices for safe and enjoyable dining.