Food Safety Fact Sheet
PDF Version of this Fact Sheet
Foodborne illnesses are caused by microorganisms
present in food
Foodborne organisms may be bacteria, such as Salmonella,
Shigella, or E. coli O157:H7, virus, and parasites. They
can contaminate many different foods—meat, milk,
fish, shellfish, poultry, eggs, fruit, and fresh vegetables,
to name a few. These organisms, or toxins they produce,
may make you sick.
Many foodborne illnesses occur because of the
way food is handled and prepared
You can help prevent these infections by not giving harmful
microorganisms a chance to multiply and/or contaminate
foods. If you suspect that you have handled or prepared
any food incorrectly, it is better to throw it away or
consult a food safety information service before serving
or eating it.
Tips for keeping food safe:
- Wash hands with soap and warm water:
- Before and after preparing food After handling raw
meat or poultry
- Before handling ready-to-eat food, such as salads
or sandwiches
- After handling anything that may contaminate your
hands
- Prevent cross-contamination of foods with
raw foods
- Keep raw meats and poultry separate from other foods.
- Thaw foods on a plate in the refrigerator on the
lowest shelf possible. Don’t allow their juices
to drip on other foods.
- Clean and disinfect cutting boards and kitchen surfaces
after preparing different food. It is best to clean
with hot soapy water, then sanitize with a bleach
solution. Be sure to rinse well.
- Cook foods thoroughly
- Cook meat and poultry thoroughly. Using an accurate
meat thermometer is the best way to ensure that
food is thoroughly cooked.
- Do not taste or eat raw, rare, or even pink ground
meat or poultry in any form.
- Cook seafood until it is opaque and flaky.
- Do not eat raw shellfish, such as oysters or clams,
even if it is marinated.
- Cook eggs thoroughly; they should be firm and
not runny.
- Avoid eating foods that contain raw or undercooked
eggs, like some Caesar salad dressings.
- Store foods properly
- Refrigerate and freeze perishable foods right away.
- Thaw frozen food in the refrigerator or microwave
oven, not the kitchen counter or sink.
- Keep hot foods hot and cold foods cold after they
are prepared.
- Do not leave perishable food at room temperature
for longer than two hours.
- Refrigerate or freeze leftovers in shallow containers
or tightly wrapped bags.
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