Keep clean

• Wash your hands with soap and hot water after going to the toilet, before preparing food and between handling raw and cooked foods
  
• Wash and sanitize all surfaces and equipment used for food preparation and sanitary facilities regularly
  
• Protect kitchen areas and food from pests, insects and other animals
  
• Wash fruits and vegetables, especially if eaten raw
  
• Use safe, treated water

Separate raw and cooked food

• Separate raw meat, poultry and seafood from other foods

• Use separate equipment and utensils for handling raw foods
  
• Store food in containers to avoid contact between raw and cooked foods

Temperature control

• Cook food thoroughly (at or below 60°C). For meat and poultry, make sure juices are clear, not pink

• Reheat cooked food thoroughly
  
• Do not leave cooked food at room temperature for more than two hours
  
• Refrigerate promptly all cooked and perishable food at or below 5°C
  
• Do not store food too long, even in the refrigerator

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