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Cookin' safe
Sometimes it's not what you eat, it's how you prepare it, says Jenny Dean, a dietitian in Longmont, CO. Follow these guidelines:
Wash your hands thoroughly with soap and warm running water before handling food, after using the bathroom, and after touching animals.
Store raw meats, poultry, and seafood in airtight containers and away from other ready-to-eat foods in your fridge.
When cooking, chop fruits and veggies first; handle raw meats, poultry, and seafood last.
After handling raw meats, poultry, and seafood, immediately wash knives, cutting boards, and food prep areas with hot, soapy water.
Don't bother to rinse or clean raw meats, poultry, or fish. You'll just spread the bacteria in your sink and counter areas, and it's going to be killed during the cooking process anyway.
Use a food thermometer to ensure you cook egg dishes, meats, fish, and poultry adequately.
Store all leftovers and perishable foods in the fridge at or below 40 degrees.
Use perishable, leftover, or precooked foods within four days or discard them.
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