Use separate cutting boards and plates for produce and for meat, poultry, seafood, and eggs. Placing ready-to-eat food on a surface that held raw meat, poultry, seafood, or eggs can spread bacteria and make you sick. But stopping cross-contamination is simple.
Safe steps in food handling, cooking, and storage are essential in preventing foodborne illness. You can’t see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four Fight BAC!® guidelines to keep food safe:
This food safety handbook contains all the basic information you need to know about food safety . . . some old, some new . . . and all in one place.
Every year, one in six Americans gets sick from dangerous foodborne bacteria. The estimated 128,000 who suffer serious illness requiring hospitalization each year are those most vulnerable to infections -- young children, the elderly, and other people with compromised immune systems. The Partnership for Food Safety Education’s mission is to end illness and death from foodborne infection in the United States.
Your Gateway to Federal FOOD SAFETY
From Food Handling and Preparation to Emergencies.