• To avoid microbial food-borne illnesses:
  • Clean hands, food contact surfaces, and fruits and vegetables.
  • Meat and poultry should not be washed or rinsed.
  • Separate raw, cooked, and ready-to-eat foods while shopping, preparing, or storing foods.
  • Chill perishable foods quickly and thaw foods properly.
  • Cook meat, poultry, and fish to safe internal temperatures to kill microorganisms.
  • Never leave meats in room temperature for more than 2 hours.
  • Avoid raw (unpasteurized) milk or any products made from unpasteurized milk, raw or partially cooked eggs or foods containing raw eggs, raw or undercooked meat and poultry, unpasteurized juices, and raw sprouts.