How to Avoid Food Poisoning
Food poisoning is unpleasant at best and deadly at its worst. Start with Step 1 below for some important information on how you can reduce your chances of contracting food poisoning (both in a restaurant and at home) along with tips on how to prepare food safely.
Here Are Some Tips To How to Avoid Food Poisoning.
Shop with care. Food safety begins at the grocery store, so make sure to shop wisely:Check the use-by dates on all products and use your judgment to decide if foods have been stored at the correct temperatures.
Pack meat and poultry products into separate bags and do not let the raw flesh touch any other food products as you shop or bring them home.Maintain the cold chain. Keep cold and frozen foods as cold as possible, especially when transferring from the store to your home:
Wrap the goods in newspaper or buy a small cooler bag to transport your cold and frozen foods home.
When possible, leave grabbing cold products to the end of your shopping.
Store all foods properly and quickly when you get back home.
Always wash your hands before and after preparing foods. Wash your hands thoroughly with hot water and antibacterial soap before and after preparing food, especially after handling raw meat.
Keep dish cloths and hand towels regularly cleaned to prevent bacteria from accumulating on the fabric.
Always wash your hands after handling pets (especially reptiles, turtles and birds) and after using the bathroom or handling pet litter.
It’s not necessary to use a disinfectant, a mild solution of hot water and soap will sufficiently clean your counters, cutting boards and utensils.
Also make sure to rinse down sinks after washing raw meat products — you don’t want bacteria being transferred to any clean dishes.
Use separate chopping boards for preparing raw meat/poultry and vegetables. Keep these boards separate to avoid any possibility of cross-contamination of bacteria from meat to other food products.
If you cannot keep separate chopping boards, make sure to disinfect a multi-purpose chopping board thoroughly after each use (see bleach recipe in “Tips”).
Plastic chopping boards are recommended over wooden chopping boards, as the wooden ones are harder to clean.