✅ How to Protect Yourself: Safe Handling Guidelines
Meat & Fish Safety
- Cook thoroughly:
- Pork: 145°F (63°C) + 3-minute rest
- Beef (ground): 160°F (71°C)
- Fish: 145°F (63°C) or until opaque and flaky
- Freezing fish: For raw consumption (sushi), freeze at -4°F (-20°C) for 7 days to kill parasites.
- Avoid cross-contamination: Use separate cutting boards and utensils for raw meat/fish.
Produce Safety
- Wash all produce under running water—even if you plan to peel it.
- Use a vegetable brush on firm items (cucumbers, potatoes).
- Dry with a clean cloth to remove remaining pathogens.
- Consider commercial veggie washes for porous items like berries.
Shellfish & Dairy
- Cook shellfish until shells open fully and meat reaches 145°F (63°C).
- Choose pasteurized dairy and juices—check labels.
- Avoid raw sprouted seeds (alfalfa, bean sprouts) unless cooked thoroughly.
Water Safety
- When in doubt, drink bottled or boiled water (1 minute at rolling boil).
- Use safe water for washing produce, brushing teeth, and making ice.
