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This site is managed by the U. External links to other Internet sites should not be construed as an endorsement of the views or privacy policies contained therein. Share sensitive information only on official, secure websites. How do you prevent food poisoning?

Germs that can make you sick can survive in many places around your kitchen, including your food, hands, utensils, cutting boards, and countertops. Rinse hands, then dry with a clean towel. After handling pet food or pet treats. Wash surfaces and utensils after each use: Wash cutting boards, dishes, utensils, and countertops with hot, soapy water, especially after they’ve held raw meat, poultry, seafood, or eggs. Wash dish cloths often in the hot cycle of your washing machine. Wash fruits and vegetables, but not meat, poultry, or eggs: Rinse fruits and vegetables under running water without soap, bleach, or commercial produce washes.

Rinse fruits and vegetables before peeling, removing skin, or cutting away any damaged or bruised areas. Scrub firm produce like melons or cucumbers with a clean produce brush. Dry produce with a paper towel or clean cloth towel. Don’t wash meat, poultry, eggs, or seafood to avoid spreading harmful germs around your kitchen.

Separate: Don’t Cross Contaminate Use separate cutting boards and plates for produce, meat, poultry, seafood, and eggs: Use one cutting board for fresh produce or other foods that won’t be cooked before they’re eaten, and another for raw meat, poultry, or seafood. Replace them when they are worn. Use separate plates and utensils for cooked and raw foods. Use hot, soapy water to thoroughly wash plates, utensils, and cutting boards that touched raw meat, poultry, seafood, eggs, or flour. Keep certain types of food separate: In your shopping cart, separate raw meat, poultry, seafood, and eggs from other foods and place packages of raw meat, poultry, and seafood in plastic bags if available. When you check out, place raw meat, poultry, and seafood in separate bags from other foods.

At home, place raw meat, poultry, and seafood in containers or sealed, leakproof plastic bags. Freeze them if you’re not planning to use them within a few days. In the fridge, keep eggs in their original carton and store them in the main compartment—not in the door. Cook to the Right Temperature Food is safely cooked when the internal temperature is high enough to kill germs that can make you sick: Use a food thermometer to be sure your food is safe.

Read package directions for cooking and follow them exactly to make sure food is thoroughly cooked. Stir food in the middle of heating. Use an appliance thermometer to be sure. Never leave perishable foods out of refrigeration for more than 2 hours. Leftovers should be placed in shallow containers and refrigerated promptly to allow quick cooling. Never thaw or marinate foods on the counter. The safest way to thaw or marinate meat, poultry, and seafood is in the refrigerator.