How To Prevent Food Poisoning: 4 Food Safety Tips

Holiday get-togethers often mean crowded kitchens, make-ahead dishes and plenty of leftovers. And food poisoning is more common than many people realize: The Centers for Disease Control and Prevention (CDC) estimates that 48 million Americans get sick from a foodborne illness each year. 

Food poisoning can happen when food is contaminated or isn’t handled, cooked or stored safely. As you plan your menu and prepare food for upcoming gatherings, follow the CDC’s four basic food safety steps — clean, separate, cook and chill — to help keep everyone safe.

1. Clean: Wash Hands, Surfaces and Produce

Cleaning first helps prevent germs from spreading to food, utensils and surfaces.

Before you begin cooking, wash your hands with soap and water for at least 20 seconds. Continue washing them as needed throughout food preparation, especially after handling raw meat, poultry, seafood or eggs.

After preparing each food item, wash utensils, cutting boards and countertops with hot, soapy water. Fresh fruits and vegetables should also be rinsed under running water before cutting, peeling or eating — no need for soap, bleach or commercial produce wash.

When you’re washing and preparing fresh produce:

• Rinse produce before peeling so you don’t transfer dirt or germs from the surface to the inside.
• Gently rub fruits and vegetables under running water.
• Use a clean produce brush for firm items such as melons and cucumbers.
• Dry produce with a clean cloth or paper towel.

2. Separate: Prevent Cross-Contamination

Keeping certain foods apart helps prevent germs from spreading from one food or surface to another. Separate raw meat, poultry, seafood and eggs from produce and other ready-to-eat foods:

• At the store: Keep raw foods separate in your shopping cart and grocery bags.
• In the refrigerator: Store raw foods in sealed containers or bags to prevent juices from leaking onto other foods.
• While preparing meals: Use separate cutting boards and plates for raw and ready-to-eat foods.

Wash any surface that has held raw food before using it for cooked or ready-to-eat food. And skip rinsing raw poultry. According to the USDA, washing raw poultry doesn’t remove the risk — it can splash germs onto your sink, counters and other foods. Cooking poultry to the proper internal temperature is what makes it safe to eat.

3. Cook: Use Temperatures That Kill Harmful Germs

It’s tempting to judge food by how it looks. In a USDA study, 21% of participants relied on color and grill marks to decide whether hamburgers were fully cooked. But color and texture aren’t reliable ways to tell whether food is safe to eat. 

Use a food thermometer every time and follow the safe minimum internal temperatures outlined by the USDA Food Safety and Inspection Service, including:

• To get an accurate reading, the USDA recommends placing the food thermometer in the thickest part of the food, away from bone, fat or gristle. 
• For thinner foods such as hamburger patties, insert the thermometer from the side so the tip reaches the center. 
• Clean the thermometer with hot, soapy water before and after each use.

4. Chill: Refrigerate Food Promptly

According to FoodSafety.gov, keeping your refrigerator at 40°F or below and chilling food promptly can help slow the growth of bacteria that cause food poisoning. Follow these timing guidelines:

• Within two hours: Refrigerate perishable foods and leftovers after cooking or serving.
• Within one hour: Refrigerate food sooner if it’s been exposed to temperatures above 90°F, such as at an outdoor gathering.
• For faster cooling: Divide large amounts of leftovers into small, shallow containers before refrigerating them.

Refrigerated foods should generally be used within these time frames:

• Raw chicken or turkey: one to two days
• Raw beef, veal, lamb or pork steaks, chops and roasts: three to five days
• Cooked leftovers: three to four days

If you won’t eat leftovers within three to four days, freeze them for later.

Know the Signs of Food Poisoning

Even with careful preparation, food poisoning can still happen. Food may become contaminated during growing, processing, storage or preparation, and you may not be able to tell that it’s unsafe by its appearance, smell or taste.

The CDC notes that symptoms vary depending on the germ involved, but common signs include:

• Diarrhea
• Stomach pain or cramps
• Nausea
• Vomiting
• Fever

Symptoms may begin within a few hours or several days. Some illnesses improve without treatment, while others can become more serious. Pay attention to how long your symptoms last and whether they are getting worse.

When To Seek Medical Care

Most cases of food poisoning improve without medical treatment, but certain symptoms may signal a more serious illness. Contact a healthcare provider if you experience:

• Bloody diarrhea
• Diarrhea lasting more than three days
• A fever higher than 102°F
• Vomiting that prevents you from keeping liquids down
• Signs of dehydration, such as very little urination, a dry mouth or dizziness when standing

Pregnant people, adults age 65 and older, children younger than five and people with weakened immune systems have a higher risk of serious illness and should connect with a provider with concerns.

While you recover, the CDC recommends drinking plenty of fluids to replace what you lose through vomiting and diarrhea.

Call 911 for a medical emergency. Community emergency departments are open 24/7, and Community Connect to Care can help you explore other care options.