Food Poisoning PreventionSafe steps in food handling, cooking, and storage are essential to avoiding food-borne illness. Bacteria cannot be seen, smelled, or tasted, and they may be on any food.
Follow the CDC food safety guidelines to keep contaminants away.
Safe shopping Buy cold foods last during your shopping trip. Get them home fast.
Never choose torn or leaking packages.
Do not buy foods past their "sell-by" or expiration dates.
Keep raw meat and poultry separate from other foods.
Pregnant women should avoid foods that can carry Listeria and should
discuss healthy foods during their pregnancy with their OB/GYN physician.
Safe storage of foods Keep it safe; refrigerate.
Unload perishable foods first and immediately refrigerate them. Place
raw meat, poultry, or fish in the coldest section of your refrigerator.
Check the temperature of your appliances. To slow bacterial growth, the
refrigerator should be at 40 F (4.44 C) , the freezer at 0 F (-17.7 C).
Cook or freeze fresh poultry, fish, ground meats, and variety meats within
two days.
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