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To prevent food poisoning, take the following steps when preparing food:
- Carefully wash your hands and clean dishes and utensils.
- Use a thermometer when cooking. Cook beef to at least 160°F, poultry to at least 180°F, and fish to at least 140°F.
- DO NOT place cooked meat or fish back onto the same plate or container that held the raw meat, unless the container has been thoroughly washed.
- Promptly refrigerate any food you will not be eating right away. Keep the refrigerator set to around 40°F and your freezer at or below 0°F. DO NOT eat meat, poultry, or fish that has been refrigerated uncooked for longer than 1 to 2 days.
- DO NOT use outdated foods, packaged food with a broken seal, or cans that are bulging or have a dent.
- DO NOT use foods that have an unusual odor or a spoiled taste.
Other steps to take:
- If you take care of young children, wash your hands often and dispose of diapers carefully so that bacteria can't spread to other surfaces or people.
- If you make canned food at home, be sure to follow proper canning techniques to prevent botulism.
- DO NOT feed honey to children under 1 year of age.
- DO NOT eat wild mushrooms.
- When traveling where contamination is more likely, eat only hot, freshly cooked food. Drink water only if it's been boiled. DO NOT eat raw vegetables or unpeeled fruit.
- DO NOT eat shellfish exposed to red tides.
- If you are pregnant or have a weakened immune system, DO NOT eat soft cheeses, especially imported from countries outside the U.S.
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