Proper food handling for Food Poisoning

Safe food handling is essential to prevent foodborne illnesses. Begin by thoroughly washing your hands with soap and water before and after handling food, especially raw meat, poultry, or seafood. This practice helps remove any bacteria or contaminants that could spread to other foods or surfaces. Use separate cutting boards and utensils for raw meats and other food items, such as vegetables and fruits, to avoid cross-contamination. Raw meat can harbor harmful pathogens like Salmonella and E. coli, which can transfer to other foods if proper separation is not maintained.

Additionally, wash all fruits and vegetables under running water before consumption or cooking, even if they have skins or peels. This removes dirt, pesticides, and potential pathogens that could cause food poisoning. For leafy greens, it’s helpful to rinse them in a bowl of water and then use a colander to drain and further clean them.