Separate raw ingredients
Uncooked meat, poultry and seafood can carry harmful germs that should not reach salads, fruit or food that will not be cooked. Use separate cutting boards where possible, and keep raw packages away from ready-to-eat groceries.
Clean hands and surfaces
Wash hands with soap and running water after handling raw animal products. Wash utensils, countertops and boards with hot soapy water before reusing them for cooked or ready-to-eat food. Do not rely on a quick wipe with a dry towel.
Cook using reliable temperatures
The color or texture of food alone does not reliably prove it has reached a safe internal temperature. Use an appropriate food thermometer and follow current guidance for the specific product. Avoid placing cooked food back onto an unwashed raw-meat plate.
Store safely after the meal
Cool and refrigerate perishable leftovers promptly, and avoid leaving them on a table for hours. When in doubt about a product that has spent too long at unsafe temperatures, do not taste it as a test of safety.
A general educational overview, not a substitute for professional guidance. Check current local rules and trusted primary sources before making consequential decisions.
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