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Food poisoning is usually caused by improper food preparation or storage. Germs (bacteria) can grow in food if it is not handled right. Germs can also grow on any surface, including cutting boards and sponges. When germs get inside your body, they can cause diarrhea, vomiting, and headache. In some cases, food poisoning can be fatal if it is not treated promptly.
Store leftovers in the refrigerator right away. Divide foods in small, shallow pans to cool faster. Throw away food that has been left out for more than 2 hours.
Check the “sell by” date on all foods.
Check that seals and wrappers are not broken, torn, or leaking.
Make sure cans are not bulging or dented, jars are not cracked and lids are closed tightly.
Check that eggs are not cracked or broken.
Wash your hands often with warm, soapy water. Always wash hands after you handle raw meat or poultry.
Rinse all fruits and vegetables—even packaged ones.
Wash knives, forks, plates, and other items that touch food.
Wash cutting boards in hot, soapy water. Use one cutting board for meat and poultry and another for fruits and vegetables. Replace them often.
Clean kitchen counters before and after putting food on them.
Wash sponges each day. Replace them often.
Wash dishcloths and towels in hot, soapy water. Use one towel for hands and another for dishes.
Cook meats to a safe temperature to kill E coli bacteria that may be present in the meat. Use a food thermometer when cooking. Follow these temperature guidelines:
Cook ground meat (beef, veal, pork, lamb) and meat mixtures to at least 160°F (71°C).
Cook fresh beef, veal, lamb, and pork (steak, roasts, chops) to at least 145°F (63°C).
Cook poultry (including ground turkey and chicken) to an internal temperature of at least 165°F (74°C).
Do not cook chicken or turkey stuffing inside the bird. Cook it separately.
Cook eggs until the yolks and whites are firm.
Cold foods should stay below 40°F.
Put cold foods in the refrigerator or freezer as soon as you bring them home. Don’t leave them in the car while running other errands.
Defrost frozen food in the refrigerator or in the microwave—not on the counter.
Pack picnics and school lunches in an insulated bag with an ice pack.
Never place cooked meat and poultry on a plate with raw meat juices.
Do not reuse a marinade or pour it over cooked food.
Avoid these foods when raw: meat, seafood, shellfish, eggs, and unpasteurized milk.