How can I avoid foodborne illness and food poisoning?
You can reduce your risk of getting foodborne illness by practicing safe food handling. Some websites that contain information on the proper preparation and storage of specific foods are FightBac.org, FoodSafety.gov, or fsis.udsa.gov. It is particularly important to store perishable foods such as meats, poultry, fish, dairy products, fruits, and vegetables properly. Your refrigerator should be set at 40 degrees Fahrenheit or lower. Wash all fruits and vegetables with potable (safe) water before eating or using in a recipe. Cook meats to their proper minimum internal cooking temperature (see answer above for specific temperatures). When reheating leftovers make sure the food reaches a minimum internal temperature of 165 degrees Fahrenheit. To prevent cross-contamination avoid placing raw meat, poultry, or fish near fruits, vegetables and other ready-to-eat-foods. Do not leave perishable in the temperature danger zone for more than two hours. The temperature danger zone is between 40 and
You can reduce your risk of getting foodborne illness by practicing safe food handling. Some websites that contain information on the proper preparation and storage of specific foods are FightBac.org, FoodSafety.gov, or fsis.udsa.gov. It is particularly important to store perishable foods such as meats, poultry, fish, dairy products, fruits, and vegetables properly. Your refrigerator should be set at 40 degrees Fahrenheit or lower. Wash all fruits and vegetables with potable (safe) water before eating or using in a recipe. Cook meats to their proper minimum internal cooking temperature (see answer above for specific temperatures). When reheating leftovers make sure the food reaches a minimum internal temperature of 165 degrees Fahrenheit.
