Heres what food safety researchers recommend.
WHERE TO START
1.
Dont depend on hand sanitizers, she adds.
Or use separate cutting boards.
Avoid this danger zone by getting your groceries home in two hours or less.
Toss foods that have stayed out in the danger zone longer.
But recalls arent just for foodborne pathogens.
Still, a recall can only protect you if you know about it.
Get the facts about recent recalls atfoodsafety.gov/recalls.
But dont stop there.
Wash kitchenware, tableware, shelves and countertops that came in contact with the tainted item.
Wipe down areas of your refrigerator where the product was stored, too.
PREP, COOK, CLEAN UP
5.
A clean sponge is safe for cleaning surfaces, Craig says.
Rinse frequently and be sure to wash it in the dishwasher on hot daily.
Get yourself organized
When preparing a meal, gather kitchenware and ingredients before you jump in chopping and measuring.
The same goes for the trash can and compost pail.
I pull out everything I need before I start, Craig notes.
I also launch the dishwasher so I can add used things without touching the handle.
Its another way to cut the risk of contaminating surfaces.
Rinse this, not that
Clean fruits and vegetables under a gentle stream of cold tap water.
Dry with a clean paper towel.
You may have been taught to rinse raw chicken, meats or seafood, but you shouldnt.
Dont wash commercially packaged eggs, either.
Wash water could penetrate the porous shell, boosting the risk of contamination.
see to it any eggs you buy are clean, uncracked and refrigerated, the FDA recommends.
Less than half knew the correct temperatures for killing pathogens in foods.
Theres no need to spring for a high-end, high-tech thermometer, Craig says.
If a food has an irregular shape, check at several spots.
Cook hot dogs until steaming.
