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How to Prevent Food Poisoning

  • Buy only pasteurized dairy products, as indicated on the label, and hard cheeses marked "aged 60 days" (or longer) if unpasteurized milk is used to make them.

  • After you've handled or cut raw meat, poultry or seafood, wash your hands, the cutting board, counter, knives, and any other utensils you've used with hot soapy water before you use them again to prepare any other food.

  • Thoroughly cook all meat, poultry and seafood, especially shellfish.

  • Cover and store leftover cooked food in the refrigerator as soon as possible.

  • Reheat all leftovers until they are steaming hot.

  • Thoroughly wash raw fruits and vegetables with tap water.

  • Follow label instructions on products that must be refrigerated or that have a "use by" date.

  • Keep the inside of the refrigerator and the counter tops clean.

Source:
Excerpted from FDA Brochure, 1992: A Health Alert for Hispanic Pregnant Women.






 
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