Wash your hands thoroughly with soap and water for at least 20 seconds before and after handling food, after using the toilet, and after touching pets. This simple step significantly reduces the risk of spreading Salmonella.
Safe Food Handling
Cook poultry, meat, and eggs to their recommended internal temperatures. Use a food thermometer to ensure accuracy. Poultry should reach 165°F (74°C), ground meats 160°F (71°C), and eggs should be cooked until the whites and yolks are firm. Never consume raw or undercooked eggs or meat.
Separate raw meats from ready-to-eat foods during preparation and storage. Use separate cutting boards and utensils. This prevents cross-contamination, where bacteria from raw meat can transfer to other foods.
Refrigerate perishable foods promptly. Bacteria multiply rapidly at room temperature. Store leftovers within two hours, or one hour if the ambient temperature is above 90°F (32°C).
Kitchen Cleaning
Clean and sanitize all surfaces, including cutting boards, countertops, and utensils, after preparing food. Use a solution of bleach and water (one tablespoon of bleach per gallon of water). This eliminates most foodborne bacteria.
Wash fruits and vegetables thoroughly under running water before consumption. Scrub firm produce with a brush to remove any dirt or contaminants.
Safe Food Purchases
Choose foods from reputable sources. Purchase eggs with intact shells and meat that is properly packaged and refrigerated.
