Foodborne pathogens in every living being. When animals are slaughtered, they can often come in contact with the pathogens which then contaminate the meat. Pathogens can also contaminate plant-based foods, through fertilizers (manure), pests, and other means.
These guidelines provide information about how to prevent food contamination from making you and your family ill.
- 1 Avoid raw foods like raw meat, raw poultry, raw eggs, unpasteurized milk, and raw shellfish.
- 2 Clean food storage and preparation areas regularly to prevent the buildup of bacteria, germs, or other pathogens.
- 3 Wash fruits and vegetables before eating them to reduce the risk of getting ill from microbes or pesticides on them.
- 4 Check food packaging for potential signs of contamination, such as broken seals, tears, holes, dents, crushing, bulging, rust, or other damage.
- 5 Don’t let the sink, countertop, or dishwasher stack up with unwashed items.
- 6 Wash utensils, appliances, cutting boards, dishes, and other items thoroughly after each use to prevent cross-contamination.
- 7 Remove the kitchen garbage to an outdoor area when it becomes full or starts to stink.
- 8 Set the refrigerator to between 32ºF – 40ºF.
- All food is cooked and prepared properly.
- A schedule for regularly cleaning the kitchen is established.
- Food packaging is intact and shows no signs of contamination.
- Refrigerator temperature is set between 32ºF and 40ºF.