Four simple steps to reducing the occurrence of food poisoning are to clean, separate, cook and chill.
Wash hands, surfaces, utensils and platters often. Rinse all produce in cold running water before peeling, cutting or eating.
Keep foods that won’t be cooked separate from raw meat and poultry. Don’t use the same platter and utensils for raw and cooked meats and poultry.
Cook food to a safe minimum internal temperature to destroy harmful bacteria.
Refrigerate any leftovers promptly in shallow containers.
If you are ill with diarrhea or vomiting, do not prepare food for others, especially infants, the elderly and those with weakened immune systems since they are more vulnerable to infection.