4 strategies by the CDC to Avoid Food Borne Germs diseases
1. Clean using hot, soapy water: Wash your hands before and after preparing food, scrub kitchen surfaces often (like cutting boards and countertops) and clean utensils that came into contact with raw foods before reusing them. For fresh fruits and veggies, rinse thoroughly under running water.
2. Separate: To avoid cross-contamination between foods, separate them. Keep raw meat, poultry, seafood and eggs away from other foods in your cart while grocery shopping and in your fridge at home. Use different utensils, cutting boards and plates for raw meat, poultry and seafood.
3. Cook to the right temperature: Use a thermometer to cook foods to a safe internal temperature hot enough to kill disease-causing germs: 160°F for ground meats, 165°F for poultry and 145°F for fish.
4. Chill: Refrigerate perishable food within two hours at 40°F or below (if it’s warm outside, food shouldn’t be away from the fridge for more than an hour). When thawing frozen foods, defrost in the fridge, microwave or in cold water. Never thaw foods on the counter at room temperature (i.e. the danger zone) because bacteria will multiply quickly in this environment.