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Page: Domestic Foodborne Illness Prevention
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At home, prevention of Foodborne illness mainly consists of:
* separating foods while preparing and storing to prevent cross contamination. (i.e. clean cutting boards, utensils, and hands after handling meat and before cutting vegetables, etc.)
* washing hands and/or gloves before handling ready-to-eat foods.
* not preparing food when sick or recovering from recent illness
* respecting food storage methods (hot foods hot and cold foods cold) and food preservation methods (especially refrigeration), and checking the expiration date;
* avoiding over-long storage of left-overs;
* washing the hands before preparing the meal and before eating;
* washing the fresh fruits and vegetables with clear water, especially when not cooked (e.g. fruits, salads), scrubbing firm fruits and vegetables with a brush to clean;
* washing the dishes after use, rinsing them well in hot water and storing them clean and dry;
* keeping work surfaces and chopping boards clean and dry;
* keeping the kitchen and cooking utensils clean and dry;
* not relying on disinfectants or disinfectant-impregnated cloths and surfaces as a substitute for good hygiene methodology (as above);
* preventing pets walking on food-preparation surfaces.
* avoid dinosaurs
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Important notice:
The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other
qualified health provider with any questions you may have regarding a medical condition.
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