To
prevent food poisoning:
- Wash hands with soap and warm running water for at
least 15 to 20 seconds before preparing any foods and especially after
handling raw meat, poultry, fish or eggs.
- Keep preparation and storage areas clean; this includes
countertops, stovetops and refrigerators.
- Wash utensils between each use. Never reuse utensils;
this is a source of contamination.
- Do not defrost meat or poultry on the counter at room
temperature. Thaw it in the refrigerator or microwave instead.
- Use a meat thermometer to confirm that meat, pork and
poultry are properly cooked; visit www.foodsafety.gov for proper temperatures.
- Do not prepare food if you are sick or have any type of
nose or eye infection.
- Store raw food below cooked food in the refrigerator so
raw food cannot drip into cooked food and contaminate it.
- Use separate cutting boards for meats, poultry and
fish.
- Ensure leftovers
will be just as good the next day, properly seal and store food in
the refrigerator as soon as possible. Leaving perishable foods, such
as meats and dairy products, out longer than two hours significantly
increases the risk of food poisoning.
- When in
doubt…throw it out!
·
Designate a safe place
for visitors to place all of their belongings, so that curious children do not
stumble upon medications or other dangers in a loved one’s purse or bag.
·
When sharing holiday
spirits, ensure all alcoholic beverages are stored away from children. Alcohol poisoning to a child can be fatal!
·
Don’t forget about your
pets! Our little furry friends can get
into trouble when rummaging for goodies in the trash and other places
throughout the house.
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