How to Avoid Foodborne Illness

The majority of food poisoning cases take place in the home. You can decrease
your risks of foodborne illness by properly preparing, storing and serving

Here's How:

Keep raw meat separate from ready-to-eat foods.
Check expiration dates on food labels.
Throw out severely dented cans.
Wash hands often when preparing and serving foods.
Always clean and sanitize cutting boards and knives used on raw meat before
using them again.
Cook meat thoroughly until the center reaches 165 F; serve above 140 F.
Avoid cross-using utensils between dishes when serving.
Refrigerate leftovers promptly. Cool and store uneaten food below 40 F
Re-heat leftovers to 165 F before serving.
Avoid eating raw eggs or cookie dough containing raw eggs.
Promptly and thoroughly clean kitchen, serving area, pans, dishes, and

utensils after every meal.
Proper hand-washing consists of vigorous scrubbing for at least 15 seconds in
warm, soapy water. Sing 'Happy Birthday' two times to estimate time.
Food thermometers are a good investment. Remember to thoroughly wash them
after each use.
When eating out: inspect restrooms, utensils, dishes and your server's
cleanliness. If possible, sneak a peek into the kitchen.