Preparing food safely to prevent food poisoning
Wash your hands often and prepare foods properly to reduce the risk of food poisoning.
How to wash your hands
The Centers for Disease Control and Prevention recommends the following steps for handwashing:
- Wash your hands with hot running water and soap. Children should use warm running water.
- Rub your hands together for at least 20 seconds.
- Pay special attention to your wrists, the backs of your hands, between your fingers, and under your fingernails.
- Leave the water running while you dry your hands on a paper towel.
- Use the paper towel as a barrier between the faucet and your clean hands when you turn off the water.
If soap and water are not available, use gel hand sanitizers or alcohol-based hand wipes containing 60% to 90% ethyl alcohol or isopropanol. Most supermarkets and drugstores carry these products. Carry one or both with you when you travel, and keep them in your car or purse.
If using the gel sanitizer, rub your hands until the gel is dry. You don't need to use water. The alcohol in the gel kills the germs on your hands.
When to wash your hands
Wash your hands after:
- Touching bare human body parts other than clean hands and clean, exposed parts of your arms.
- Using the bathroom.
- Coughing, sneezing, or using a handkerchief or disposable tissue.
- Eating, drinking, or using tobacco (for example, smoking).
- Handling soiled kitchen utensils or equipment.
- Handling other soiled or contaminated utensils or equipment.
- Handling or preparing foods, especially after touching raw meat, poultry, fish, shellfish, or eggs.
- Changing diapers, handling garbage, using the phone, shaking hands, or playing with pets.
Prepare foods properly
- Keep raw meat, poultry, eggs, fish, and shellfish away from other foods, surfaces, utensils, and serving plates.
- Do not wash or rinse raw meat and poultry. Washing or rinsing meat and poultry makes it more likely that bacteria will spread from the meat or poultry to kitchen utensils, counter tops, and ready-to-eat foods.
- After cutting raw meats, wash your cutting board with hot, soapy water and disinfect it with a bleach solution. Use 1 teaspoon of bleach per 1 quart [32 fl oz (946 mL)] of water, or according to the label directions. You can also wash your knives and cutting boards in the dishwasher to disinfect them. Replace cutting boards once they have become worn or have developed hard-to-clean grooves.
- Dedicate one cutting board to raw meats, poultry, and fish, and do not use it for other foods.
- Keep kitchen surfaces clean with hot, soapy water. Wash dishcloths and towels often in the hot cycle of your washing machine.
- Wash raw fruits and vegetables under running water before eating them.
- Marinate foods in a covered dish in the refrigerator, not on the counter.
- Never thaw frozen meat, poultry, fish, and shellfish at room temperature. Thaw in the refrigerator or microwave. If you thaw food in the refrigerator, be sure juices do not drip onto other food. Place these foods on the lowest shelf, never above ready-to-eat foods.
- Cook food immediately after thawing.
| Author: | Monica Rhodes | Last Updated: March 15, 2007 |
| Medical Review: | Kathleen Romito, MD - Family Medicine Christine Hahn, MD - Epidemiology | |
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