A temperature of 4° C or less is important because it slows the growth of most bacteria. The fewer bacteria there are, the less likely you are to get sick from them.

Refrigerate cooked, perishable food as soon as possible but  within two hours after cooking.

A temperature of 4° C or less is important because it slows the growth of most bacteria. The fewer bacteria there are, the less likely you are to get sick from them. Date leftovers so that they can be used within one day. If in doubt, throw it out!

Step 3

Wash with a solution of one teaspoon (5 ml) chlorine bleach to one litre of water, or use a commercial sanitizing agent, following product directions.

Step 4

Wash your cutting board with soap and hot water after each use to prevent any subsequent contamination in food during preparation.

• Never allow raw meat, poultry, and fish to come in contact with each other as they have generally high bacteria count including pathogens which cause food poisoining .Washing with only a damp cloth will not remove bacteria.

• Periodically washing in a bleach solution is the best way to prevent bacteria from remaining on your cutting board.

Step 5

Cook meats , seafood and poultry products thoroughly so as to ensure that cooked food is free from harmful bacteria.

• Cooking meat products on a law/medium flame such that the core  temperature reaches at least 75° C usually protects against foodborne illness. Well-done meats reach that temperature.

Step 6

Don't consume raw or lightly cooked eggs as they may contain the harmful Salmonella bacteria. Always cook the eggs thoroughly before eating them.

Clean kitchen counters and other surfaces that come in contact with food with hot water and detergent or a solution of bleach and water.

• Bleach and commercial cleaning agents are best for getting rid of pathogens. Hot water and detergent are good, but may not kill all strains of bacteria.

• Keep sponges and dishcloths clean because, when wet, these materials harbor bacteria and may encourage their growth.

Wash hands with soap and warm water immediately after handling raw meat, poultry, or seafood.

Wash for at least 20 seconds before and after handling food, especially raw meat. If you have an infection or cut on your hands, wear rubber or plastic gloves.

Defrost frozen meat, poultry and fish products in the refrigerator, microwave oven, or cold water that is changed every 30 minutes.

• Cook microwave-defrosted food immediately after thawing.

• Changing water every 30 minutes when thawing foods in cold water ensures that the food is kept cold, an important factor for slowing bacterial growth on the outside while inner areas are still thawing.