Preventing food poisoning You can reduce your risk of foodborne illness by practising food safety. Food safety practices include:
Staying clean – Wash your hands, utensils, cutting boards, and surfaces often. Rinse fruits and vegetables under water before eating.
1 Clean
Avoiding cross-contamination— Use separate cutting boards and keep raw meat, seafood, and eggs away from other foods. Don’t rinse raw poultry under water because you can spread germs to other surfaces. If you are making a salad, make it and put it into the refrigerator before you touch any kind of raw meat, poultry, seafood or eggs. Cooking thoroughly - Make sure food is cooked to a safe internal temperature, which varies depending on the type of food you’re cooking. Always use a food thermometer to check the temperature. Chilling food - Keep your refrigerator below 4° C and refrigerate or freeze prepared food within 2 hours. Thaw food in the refrigerator or microwave, never on the counter.
2 Individual
3 Cooking thoroughly
4 Chilling food
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