Food poisoning prevention

• A
• B
• C
• D
• E
• F
• G
• H
• I
• J
• K
• L
• M
• N
• O
• P
• R
• S
• T
• U
• V
• W
• X
• Y
• Z

To avoid food poisoning when cooking:

• Keep the refrigerator set to around 40 degrees Fahrenheit and your freezer at or below 0 degrees Fahrenheit.
• Use a thermometer when cooking beef (to at least 160 degrees Fahrenheit), poultry (to at least 180 degrees Fahrenheit), or fish (to at least 140 degrees Fahrenheit).
• Don't keep raw ground beef, chicken, or fish in the refrigerator more than a couple of days.
• Don't place cooked meat or fish back onto the same plate or container that held the raw meat, unless the container has been thoroughly washed.

For more detailed information please see Food - hygiene and sanitation or see the United States Department of Agriculture (USDA) Food Safety and Inspection Service website.

Review Date: 01/17/2007
Reviewed By: Eric Perez, MD, Department of Emergency Medicine, St. Luke's-Roosevelt Hospital Center, New York, NY. Review provided by VeriMed Healthcare Network.