Be Smart - Keep Foods Apart.
Don't Cross-Contaminate!

Cross-contamination is the transfer of harmful bacteria to food from other foods, cutting boards, utensils, etc., if they are not handled properly. This is especially true when handling raw meat, poultry and seafood, so keep these foods and their juices away from already cooked or ready-to-eat foods and fresh produce. By following these simple steps, you can prevent cross-contamination and reduce the risk of foodborne illness.

• Place raw meat, poultry and seafood in containers or sealed plastic bags to prevent their juices from dripping onto other foods. Raw juices often contain harmful bacteria.
• Store eggs in their original carton and refrigerate as soon as possible.

• Wash hands and surfaces often. Harmful bacteria can spread throughout the kitchen and get onto cutting boards, utensils, and counter tops. To prevent this:
• Wash hands with soap and hot water before and after handling food, and after using the bathroom, changing diapers or handling pets.
• Use hot, soapy water and paper towels or clean cloths to wipe up kitchen surfaces or spills. Wash cloths often in the hot cycle of your washing machine.
• Wash cutting boards, dishes, and counter tops with hot, soapy water after preparing each food item and before you go on to the next item.

• Always use a clean cutting board.
• If possible, use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood.
• Once cutting boards become excessively worn or develop hard-to-clean grooves, you should replace them.

• Always marinate food in the refrigerator, not on the counter.
• Sauce that is used to marinate raw meat, poultry or seafood should not be used on cooked foods, unless it is boiled just before using.

• Always use a clean plate.
• Never place cooked food back on the same plate or cutting board that previously held raw food.

Refrigerate or freeze leftovers within two hours or sooner in clean, shallow, covered containers to prevent harmful bacterial from multiplying.

Always discuss with your treating physician the preventive health care most appropriate for your needs and clinical condition. Adapted from: USDA Food Safety and Inspection Service, FDA Center For Food Safety And Applied Nutrition.