Preventing Food Poisoning

Look before you buy

• Check the sell-by date on all foods.

• Check that seals and wrappers are not broken, torn, or leaking.

• Make sure cans are not bulging or dented, jars are not cracked, and lids are closed tightly.

• Check that eggs are not cracked or broken.

Wash everything

• Wash your hands often with warm, soapy water. Always wash your hands after you touch raw meat or poultry.

• Rinse all fruits and vegetables.

• Wash knives, forks, plates, and other items that touch food.

• Wash cutting boards in hot, soapy water. Use 1 cutting board and 1 knife for meat and poultry. Use another for fruits and vegetables. Replace them often.

• Clean kitchen counters before and after putting food on them.

• Wash sponges each day. Replace them often.

• Wash dishcloths and towels in hot, soapy water. Use 1 towel for hands and another for dishes.

• Don't use the same wash rags to clean the bathroom and the kitchen.

• Do not wash raw poultry, meat, fish, or eggs. Water that splashes from the sink when washing these foods can spread bacteria.

Safe food storage tips

• Put leftovers in your refrigerator right away.

• Divide foods into small, shallow pans to cool faster.

• Throw away food that has been left out for more than 2 hours.

Keep hot foods hot

Cook meats to a safe temperature to kill E. coli and other bacteria that may be in the meat. Use a food thermometer when cooking. Follow these temperature guidelines when cooking meat:

• Cook ground meat (beef, veal, pork, lamb) and meat mixtures to at least 160°F (71°C).

• Cook fresh beef, veal, lamb, and pork (steak, roasts, chops), and fish to at least 145°F (63°C).

• Cook poultry (including ground turkey and chicken) and any leftovers and casseroles to an internal temperature of at least 165°F (74°C).

• Cook egg dishes such as quiches and frittatas to at least 160°F (71°C).

Also be sure to:

• Cook eggs until the yolks and whites are firm.

• Cook chicken stuffing or turkey stuffing separately. Don’t cook it inside the bird.

Keep cold foods cold

• Cold foods should stay below 40°F (4°C). 

• Put cold foods in the refrigerator or freezer as soon as you bring them home. Don’t leave them in the car while running other errands.

• Defrost frozen food in the refrigerator or in the microwave. Don't defrost on the counter.

• Pack picnics and school lunches in an insulated bag with an ice pack.

Keep raw foods away from cooked foods

• Never place cooked meat and poultry on a plate with raw meat juices.

• Store raw meats and poultry on the lowest shelf or storage bin in the refrigerator. This prevents juices from dripping down onto other foods.

• Don't reuse a marinade or pour it over cooked food.

• Don't eat raw meat, seafood, shellfish, eggs, or drink unpasteurized milk or juice.