Avoid cross-contamination: Use separate cutting boards and utensils for raw meat/fish.
Produce Safety
Wash all produce under running water—even if you plan to peel it.
Use a vegetable brush on firm items (cucumbers, potatoes).
Dry with a clean cloth to remove remaining pathogens.
Consider commercial veggie washes for porous items like berries.
Shellfish & Dairy
Cook shellfish until shells open fully and meat reaches 145°F (63°C).
Choose pasteurized dairy and juices—check labels.
Avoid raw sprouted seeds (alfalfa, bean sprouts) unless cooked thoroughly.
Water Safety
When in doubt, drink bottled or boiled water (1 minute at rolling boil).
Use safe water for washing produce, brushing teeth, and making ice.
🧤 Essential Kitchen Hygiene Habits
Wash hands with soap for 20 seconds before and after handling food.
Sanitize surfaces with a bleach solution (1 tbsp bleach per gallon of water).
Refrigerate promptly: Don’t leave perishables out >2 hours (1 hour if >90°F/32°C).
Reheat leftovers to 165°F (74°C).
