Food Poisoning Prevention Tips

Preparing Food and Cleaning Up

Preparing the food

• Do not prepare food when you are sick.
• Always wash your hands before, during, and after food preparation, and after going to the bathroom or changing your child's diaper.
• Defrost meat, poultry, or fish in the refrigerator or the microwave -- never on a countertop.
• After preparing raw meat, fish, or poultry, wash your hands and all surfaces and utensils with hot water and soap before continuing your preparation.
• Wash all fruits and vegetables with soap and water before eating.
• Taste food only when it is thoroughly cooked.
• Cook all poultry to at least 180 degrees, red meats to 165 degrees, pork to 160 degrees, and fish to 140 degrees. Use a cooking thermometer to get the exact temperature.
• When reheating foods, cover them and reheat them thoroughly.

Cleaning up

• Use hot, soapy water to wash cutting boards, utensils, and any other equipment that was used to prepare food.
• Clean sponges and dishcloths by washing them in water, squeezing out the excess water, and microwaving them at full power for 60 seconds.
• Use soap, water, and a disposable paper towel instead of a sponge or dishcloth to clean up surfaces that have touched raw meat, fish, or poultry.

Sources: University of California at Davis Health System; Caring for Baby and Young Child: Birth to Age 5 (Bantam)

All content here, including advice from doctors and other health professionals, should be considered as opinion only. Always seek the direct advice of your own doctor in connection with any questions or issues you may have regarding your own health or the health of others.