1. Keep it cold: Bacteria thrive at room temperature. Refrigerate perishable foods promptly and keep them at 40°F (4°C) or below. This slows down bacterial growth.
2. Cook it thoroughly: Cooking food to the right internal temperature kills most harmful bacteria. Use a food thermometer to make sure the food is cooked through.
3. Wash your hands and surfaces: Wash your hands thoroughly with soap and water before and after handling food. Clean and sanitize all surfaces that come into contact with food.
