Four simple steps to reducing the occurrence of food poisoning are to clean, separate, cook and chill.

food poisoning

Clean: Wash hands, surfaces, utensils and platters often. Rinse all produce in cold running water before peeling, cutting or eating.

Separate: Keep foods that won’t be cooked separate from raw meat and poultry. Don’t use the same platter and utensils for raw and cooked meats and poultry.

Cook: Cook food to a safe minimum internal temperature to destroy harmful bacteria.

Chill: Refrigerate any leftovers promptly in shallow containers.

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If you are ill with diarrhea or vomiting, do not prepare food for others, especially infants, the elderly and those with weakened immune systems since they are more vulnerable to infection.