POISONS

Food Poisoning

• Thaw foods in the refrigerator or microwave.
• Use a plastic or disposable cutting board.
• Wash your hands, utensils, cutting boards, plates and counters with warm, soapy water before and after handling raw meats.
• Keep raw meats away from fruits, vegetables, and cooked food.
• Wash all fruits and vegetables before eating.
• Cook red meat until it reaches at least 155° F.
• Cook poultry until it reaches at least 165° F.
• Cook pork until it reaches at least 150° F.
• Cook fish until it flakes.
• Keep hot foods hot and cold foods cold.
• Do not leave cooked food and dairy products outside or at room temperature for longer than two hours.
• Left-overs should be placed in coolers, refrigerated, or frozen.

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