By Barbara Pronin

If you’ve ever had food
poisoning, you know how unpleasant it can be. But you may not know how
easy it is to put people at risk, even in your own home, and especially
during warm weather.

The U.S. Food and Drug Administration (FDA) offers nine household
tips for avoiding the food contamination that causes food poisoning and
related illnesses:

1. Wash your hands – Before you handle any food, wash
   your hands thoroughly with soap and hot water. If you go handle raw
   meat, go to the toilet, or pause to play with pets, wash your hands
   again before you go back to food preparation.
2. Keep work tops sanitary – Wash counter tops and
   cutting boards with soapy hot water or an antibacterial sanitizer before
   and after handling food, especially raw meat, fish, eggs, or veggies
   that have not yet been scrubbed.
3. Wash cloths frequently – Damp, dirty dishcloths
   and hand towels are a perfect place for bacteria to breed. Wash and dry
   them after using before using them again.
4. Keep raw meat separate – Raw meat can contaminate
   other foods, including fruits, salads and vegetables. Store it on the
   bottom shelf of the fridge, where it can’t drip onto other foods, and
   keep it separate from other foods during meal preparation.
5. Use care with spoilable foods – Mayonnaise and
   eggs left unrefrigerated for long periods are a proven food poisoning
   danger. On picnics or in the backyard, keep them cool until consumed
   and/or throw away leftovers that may have warmed.
6. Cook food thoroughly – Make sure meats and poultry are fully cooked through and piping hot when served, with little or no pink color showing.
7. Cool leftovers quickly – Cool leftovers within 90 minutes of eating, and store in the fridge or freezer. Use refrigerated leftovers within two days.
8. Keep your fridge cold – Bacteria can grow, even in
   the fridge, if the temperature is over 5 degrees Celsius or 41 degrees
   Fahrenheit. Avoid keeping the doors open for long periods and check the
   temperature with a thermometer from time to time.
9. Respect ‘use-by’ dates – Tests show how quickly
   bacteria can contaminate foods that are past their prime. Consume
   packaged and bottled goods by or before the use-by date to avoid
   possible problems.

Reprinted with permission from RISMedia. ©2013. All rights reserved.

By Barbara Pronin

If you’ve ever had food
poisoning, you know how unpleasant it can be. But you may not know how
easy it is to put people at risk, even in your own home, and especially
during warm weather.

The U.S. Food and Drug Administration (FDA) offers nine household
tips for avoiding the food contamination that causes food poisoning and
related illnesses:

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