FOUR SIMPLE STEPS
Refrigerate or freeze perishables, prepared food and leftovers within two hours. Make sure the refrigerator is set at a temperature of 4°C (40°F) or colder, and keep the freezer set at -18°C (0°F).
Always wash your hands, utensils and cooking surfaces with soap and hot water before you handle food, repeatedly while you prepare it, and again when you've finished. Sanitize countertops, cutting boards and utensils with a mild bleach and water solution. All produce should be washed under cool running water prior to eating or cooking.
Keep certain foods, like meats and their juices, separated from others during storage and preparation. Keep separate cutting boards for raw meats and vegetables. Always keep foods covered.
Prepare foods quickly, cook them thoroughly, and serve them immediately. Don't let foods linger at temperatures where bacteria can grow. The danger zone is between 4°C (40°F) and 60°C (140°F).
For more information about the FightBAC campaign, visit their website at www.fightbac.org