-- Wash hands thoroughly with warm water and soap before and after handling food and after using the bathroom, changing diapers or handling pets.
-- Wash cutting boards, dishes, utensils and countertops with hot water and soap.
-- Rinse raw fruits and vegetables thoroughly under running water.
-- Separate raw meat, poultry and seafood from ready-to-eat foods.
-- If possible, use one cutting board for raw meat, poultry and seafood and another one for fresh fruits and vegetables.
-- Place cooked food on a clean plate. If cooked food is placed on an unwashed plate that held raw meat, poultry or seafood, bacteria from the raw food could contaminate the cooked food.
-- Cook foods thoroughly. Use a food thermometer to check the temperature.
-- Keep foods out of the danger zone, the range of temperatures at which bacteria can grow, usually between 40 degrees F and 140 degrees F (4 degrees C and 60 degrees C).
-- Follow the two-hour rule: Discard foods left out at room temperature for more than two hours.
-- Your refrigerator should register at 40 degrees F (4 degrees C) or below, and the freezer at 0 degrees F (-18 degrees C). Place an appliance thermometer in the refrigerator and check the temperature periodically.
-- Refrigerate or freeze perishables (foods that can spoil or become contaminated by bacteria if left unrefrigerated).
-- Use ready-to-eat, perishable foods (dairy, meat, poultry, seafood and produce) as soon as possible.