How are foodborne illnesses prevented?

Foodborne illnesses can be prevented by properly storing, cooking, cleaning, and handling foods:

  • • Raw and cooked perishable foods should be refrigerated or frozen promptly. Refrigerated food should be stored at 40F or lower and frozen food should be stored at minimum 0F. Frozen food should be thawed in the refrigerator or in the microwave followed by immediate cooking. A meat thermometer should be used to ensure foods are cooked to the appropriate internal temperature. Click here for a chart of internal cooking temperatures for food.
  • • Fruits and vegetables should be washed under running water just before eating, cutting, or cooking. A produce brush can be used under running water to clean fruits and vegetables with firm skin.
  • • Raw meat, poultry, seafood, and their juices should be kept away from other foods.
  • • Hands should be washed at least 20 seconds with warm, soapy water before and after handling raw meat, poultry, fish, shellfish, produce, or eggs, as well as after using the bathroom, changing diapers, or touching animals.
  • • Utensils and surfaces should be washed with hot, soapy water before and after they are used to prepare food. Diluted bleach—1 teaspoon of bleach to 1 quart of hot water—can also be used to sanitize utensils and surfaces.