Office of Communicable Diseases

Food Safety Tips

Some suggestions from the International Food Safety Council for combating bacteria and foodborne illness at home:

• Wash hands with soap under hot running water for at least 20 seconds; dry with paper towels. Wash hands before and after handling food, especially raw meat, poultry or seafood.
• Clean in-between: wash cutting boards, knives and kitchen utensils with hot, soapy water after preparing each food item and before going on to the next.
• Sanitize cutting boards, utensils and surfaces after washing by using a sanitizing solution of water and bleach; let air dry (Read bleach label directions).
• Use paper towels to clean kitchen surfaces. If you use cloth towels, wash often in the hot cycle of a washing machine.
• Refrigerate or freeze leftovers and prepared food within two hours.
• Reheat take-out meals and leftovers to a minimum of 165 degrees; stir to cook evenly.
• Eat, freeze or discard refrigerated leftovers within 3 to 4 days.
• Keep raw meat, poultry, eggs and seafood and their juices away from ready-to-eat foods; never place cooked food on an unwashed plate that previously held raw meat, poultry, eggs or seafood.
• Always wash hands after using the bathroom, changing diapers, handling pets, coughing, sneezing or touching hair and clothing.
• Avoid handling food when ill or if you have cuts or sores on your hands.
• Do not wipe your hands on clothing or an apron.
• Clean and sanitize handles on your refrigerator, dishwasher, faucets, drawers and cabinets.
• Dispose of trash frequently and always wash your hands afterward.