Food poisoning occurs when the food you eat has become contaminated, often due to improper preparation and handling of the food. You can experience food poisoning from eating food long after its expiration date. One of the major ways to prevent food poisoning is to store food properly in your home and refrigerator after you have purchased it and even after you have generated leftovers. Food poisoning bacteria grow best in the temperature range between 5 °C and 60 °C. This is referred to as the ‘temperature danger zone’. This means that we need to keep perishable food either very cold or very hot, in order to avoid food poisoning.
When you prepare food:
Wash your hands in warm, soapy water before preparing food.
Don’t use the same cutting board for raw food that will be used for cooked (meat) and foods that are served raw (such as salads). This reduces the chances of cross contamination of food.
Note that most food should be cooked to a temperature of at least 75 °C.
Check the cooking temperature with a thermometer. If you don’t have one, make sure you cook poultry until the meat is white, particularly near the bone.
Use separate chopping boards for preparing raw meat/poultry and vegetables. Keep these boards separate to avoid any possibility of cross-contamination of bacteria from meat to other food products. If you cannot keep separate chopping boards, make sure to disinfect a multi-purpose chopping board thoroughly after each use (see bleach recipe in "Tips").
Always cook food, especially poultry, until it is piping hot in the middle. You can check that meat is cooked properly by inserting…