Wash hands with soap and water before and after handling food, raw meat, poultry, eggs, or pet reptiles
Cook poultry, eggs, meat, and seafood to safe internal temperatures
Avoid raw or undercooked eggs, meat, poultry, and seafood
Keep raw meat, poultry, and seafood separate from ready-to-eat foods
Use separate cutting boards, plates, and utensils for raw and cooked foods
Clean and sanitize kitchen surfaces, counters, and utensils after contact with raw foods
Refrigerate perishable foods promptly
Keep refrigerators at 40°F (4°C) or below
Thaw frozen foods in the refrigerator, cold water, or microwave, not on the counter
Wash fruits and vegetables before eating or preparing them
Drink pasteurized milk and juice
Avoid unpasteurized dairy products
Follow safe food storage dates and discard spoiled food
Wash hands after handling pets, especially reptiles, amphibians, and birds
Keep reptiles, amphibians, and their equipment away from kitchens and food areas
Supervise children around animals and handwashing after contact
Use safe water for drinking and food preparation
Follow food safety rules when traveling
Stay home from food preparation if you have diarrhea or vomiting
Seek medical care for severe symptoms or high-risk exposure