Challenge#36 I Will Avoid Food Poisoning

Wash your hands, utensils and food surfaces often
Keep raw foods separate from ready-to-eat foods
Cook foods to a safe temperature by using food thermometer
Cook ground beef to 71.1 C, chicken and turkey to 73.9 C and make sure fish and shellfish are cooked thoroughly
Refrigerate or freeze perishable foods promptly within 2 hours of purchasing
Don’t thaw food at room temperature; the safest way to thaw food is to defrost it in the refrigerator
Throw it out when in doubt; don’t even taste the food that you’re unsure about its safety