Preventing food poisoning
To avoid contaminating your food with pathogenic organisms, practice good hygiene [5] when preparing and eating meals.
For illustration:
Clean: On your hands and in a number of locations in your kitchen, including chopping boards, cutlery, and kitchen worktops, clean germs can proliferate. Cleaning your hands and kitchen surfaces before, during, and after food preparation will help avoid the spread of harmful viruses.
Cook: To kill bacteria, cook meat, poultry, eggs, and shellfish at the proper temperature.
Separate: Keep ready-to-eat meals apart from raw (uncooked) meat, seafood, poultry, and eggs. When storing raw meat in your refrigerator and shopping cart, try to keep it separate from other foods and use different cutting boards.
Chill: Set the refrigerator to 40 °F or lower. After cooking, store leftovers in the refrigerator within two hours (or one hour if they’ve been in a heated environment, like a hot car).
Avoid drinking contaminated water: Make sure the water you drink is safe whether you go camping, trekking, or when you visit a new area.