1) Always wash work surfaces, cutting/chopping boards, utensils and hands before and after handling food. This minimizes the risk of contamination with pathogens.
2) Any item used in the handling and preparation of raw fish, meat or poultry should be thoroughly cleaned with soap and hot water before being used again. It is a good idea to use different colours for the chopping boards to avoid contamination.
3) Foods eaten raw can cause food poisoning because they do not go through the cooking process (which kills pathogens). Wash fruit and vegetables before use, especially if eating raw.
4) Ensure poultry is thoroughly cooked through before eating.
5) Separate cooked from raw foods to avoid contaminating the cooked foods.
6) Make sure stored poultry/meats are properly wrapped and kept at the bottom of the fridge compartments.
7) Store all foods at the correct temperature.
8) To ensure that food is safe to eat, cook it at the appropriate length of time and at the correct specified temperature. This ensures all pathogens are killed before consumption.