Wash your hands thoroughly before and after handling any food.
Wash your hands thoroughly after using the bathroom, changing diapers.
Wash your hands after coming into contact with animals.
Wash all cutting boards and utensils with hot water and soap after preparing each food item and prior to moving on to the next food item.
Wear gloves or avoid preparation if your hands have any cuts or sores.
Avoid cross-contaminating food items -- separate meat, poultry and seafood from other food and always wash hands, utensils and boards after coming into contact with these products.
Cook to proper temperatures. Cook eggs until both the white and yolk are firm. Fish should be opaque and flake easily. Red meats and poultry should reach an internal temperature of 160 and 180 degrees, respectively. Leftovers must be reheated thoroughly to at least 165 degrees Fahrenheit.
Refrigerate promptly -- some items such as meat and poultry must be frozen if not to be used within 1-2 days. Leftovers should be refrigerated within two hours. Keep frozen foods in the freezer until they are ready to be thawed and cooked.
Foods can also be contaminated before they are purchased. Watch for and do not use outdated food, packaged food with the seal broken, and cans that have a bulge. Do not use foods that have an unusual odor or a spoiled taste.
Prepare home-canned foods in nearly sterile conditions and with extreme caution. Home-canned food is the most common cause of botulism.
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