Food Poisoning

Food poisoning/food borne illness occurs when food contaminated by bacteria, parasite or virus is eaten.
Children under 5 years old, adults 65 and older, pregnant women, and people with weak immune systems are more likely to get sick and experience a more severe illness.

Check the expiration dates on all foods
Do not sue canned goods with bulges, leaks or dents
Wash your hands and cooking surfaces often
Wash all utensils and cutting boards after they come in contact with raw meat or poultry before they touch other food.
Wash all fruits and vegetables thoroughly to remove all visible dirt, and discard the outermost leaves of lettuce and cabbage.
Keep raw meat, poultry, seafood, and eggs separate to prevent cross-contamination.
- Use one plate for raw meat and another plate for cooked meat
Cook meat, poultry, and seafood thoroughly. Use a food thermometer to ensure food is cooked to a safe internal temperature.
Refrigerate or freeze perishable foods within 2 hours after buying or preparing.
Thaw frozen foods safely:
- In the refrigerator: don’t allow the juices to drip on other foods, cook within 1 – 2 days
- In cold water: place food in a sealed plastic bag and immerse in cold water; change the water every 30 minutes. Or run cold water on the sealed package of food. Cook immediately.
- In the microwave: use the “defrost” setting to avoid cooking the edges of the food. Cook immediately.
Make sure food is kept at the proper temperatures after it has been prepared
- If hot food must be left out for longer than 2 hours, use warming trays, slow cookers, or chafing dishes to keep the food hot
- If cold food must be left out for longer than 2 hours, use a cooler or ice bucket

Poison Control Helpline: 1-800-222-1222