Briefly describe five tips for preventing foodborne illness

Answer 1

Ways To Prevent Foodborne Illness
• When running errands, make the grocery store your last stop. When you get home, refrigerate perishables immediately.
• Refrigerate leftovers promptly, and heat them thoroughly to at least 165°F before serving. Refrigerate leftovers within 2 hours of serving (or 1 hour if it is warmer than 90° F).
• Use clean eggs with intact shells, and cook eggs before eating them (soft-boiled for 7 minutes, poached for 5, or fried for 3 minutes on each side).
• Keep hot foods hot (140°F or above). Keep cold foods cold (40°F or below).
• Do not prepare food if you have a skin infection or infectious disease. Anyone, though, may be a carrier of bacteria and should avoid coughing or sneezing over food.
• When in doubt, throw it out. Do not even taste food that is suspect. (An "off" odor, however, is not necessarily detectable in a food containing toxins.)
• Discard food from cans that leak or bulge. Dispose of the food in a manner that will protect other people and animals from accidental use.
• Cook all meat and poultry to 160°F or higher, until the flesh is no longer pink and all the juices run clear. Order hamburgers and other beef items well done when eating out.
• Wash fruits and vegetables thoroughly before eating.