Food Poisoning
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Wash, Wash, Wash Wash hands with warm soapy water before eating Wash hands often during food preparation Wash hands after using the restroom Wash vegetables with food grade veggie wash Wash dishtowels and kitchen sponges often. Disinfect kitchen sink, counter tops and cutting boards often
Temperature, Temperature, Temperature Keep hot foods hot and cold foods cold Cook meats to high enough temperature to kill pathogens
Click here for safe temperature table. Don’t eat raw meat Keep raw foods cold until ready to use Thaw frozen foods in the refrigerator—not on the counter Keep refrigerator temperature at less than 40° F. Keep freezer temperature at 0° F. or lower Heat leftovers completely to at least 160° F. Marinate foods in the refrigerator, rather than on the countertop Keep frozen foods solidly frozen Don’t buy frozen foods that are soft or that have obviously thawed and refroze
Avoid Cross-Contamination Separate cutting board and utensils for meat and vegetables Store meat packages on lower shelves or on a plate to avoid dripping onto other foods Avoid dishes with raw eggs (including raw cookie dough!)
Pay attention Discard open jars of mayo after two months Most food-borne illnesses are NOT detectable by smell, but if it smells off, throw it out! Use leftovers promptly, preferably within 4-5 days Pay attention to “use by” dates on canned goods Use proper home canning methods to keep food from spoiling |
Note: If you have a bird feeder, always wash your hands thoroughly after filling it or handling it, since birds can carry salmonella bacteria.
Click here to go from Food Poisoning List page to Healthy Eating Support home page.
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