1. Keep clean
Wash your hands with soap before and during processing food. Make sure your kitchen is free of insects. Clear the table, and wash all equipments for food processing, including wipes and napkins before and after use.
2. Separate equipment
Use separate knife, cutting board and container between raw and cooked foods. Fluid from raw beef, poultry and seafood can contain bacterial contaminants during processing and storing.
3. Cook properly
Cook beef, poultry, eggs and seafood properly to a temperature of about 70°C to kill pathogens.
4. Keep food at safe temperature
Keep food at safe temperature below 5°C or above 60°C in order to halt the growth of pathogenic bacteria. So, keep all perishable foods in the refrigerator. Keep food temperature over 60°C when it's ready.
5. Use clear water
Wash all fruits and vegetables in running water. Don't hesitate to discard expired, withered and rotten food. Take advantage of it as fertilizer.
You may also like:
How to Prevent Food Poisoning
Food Safety Handbook
International Food Safety Handbook