Separate raw meat, poultry and seafood from other foods in your grocery shopping cart.

 

Store raw meat, poultry and seafood on the bottom shelf of your refrigerator so juices can't drip onto other foods.

 

 

Store raw meats in food safe plastic bags to keep juices from dripping onto other foods.

If possible, use one cutting board for meats and a separate one for salads or other foods that won't be cooked.

 

If you must use the same cutting board for meats and vegetables, clean the surface with a disinfectant after cutting the meats and before using for any other purpose.

 

Always wash cutting boards, knives and other utensils with hot soapy water after they come in contact with raw meat, poultry or seafood.

Heat is a potent disinfectant. Cook foods thoroughly enough to kill germs:

at least 145° F for fish and unground beef;

160° F for pork and ground beef;

170° F for poultry pieces; and

180° F for whole poultry.

Never place cooked meat on a plate that previously held raw meat, poultry or seafood.

 

Kitchen sponges and any cloths used in the kitchen can also grow harmful bacteria. Pop these into the dishwasher when doing the dishes to disinfect them.