Prevention of food borne illness begins at home with good food preparation technique.
- Foods should be cooked thoroughly. This especially applies to eggs, poultry, and meat. A meat thermometer can be used to measure the internal temperature of a meat dish.
- Leftovers should be refrigerated immediately so that bacteria and viruses do not have time to start growing.
- Wash fruits and vegetables well before eating. This removes dirt, pesticides, chemicals, or other infectious agents used on, or exposed to, the foods in the fields or storage facilities.
- Wash hands routinely before and after handling food will help prevent the spread of infection.
- Clean counters and other areas that are used to clean, prepare, and assemble foods thoroughly. Cross contamination of food is common and can cause food poisonings. For example, a cutting board and knife used to cut raw chicken should be washed thoroughly before cutting up fruit and vegetables to prevent the spread of Salmonella.
- In restaurants, meals are prepared by others; health inspectors check restaurants routinely and their reports on sanitary practices are usually available online. Make certain that the food ordered is thoroughly cooked, especially meats such hamburger.
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Archived: March 20, 2014
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