Before handling food and after touching the trash can, fully wash your hands with soap and water and pat them dry.
Worktops should be cleaned both before and after food preparation, especially if they come into contact with raw meat, eggs, fish, or vegetables.
Wash dishcloths and tea towels regularly and let them dry before using them again.
To prepare raw food, particularly meat, and fish, use a separate cutting board.
Additionally, it's crucial to keep prepared meals like bread, salad, and fruit and vegetables separate from raw meat.
In order to prevent it from touching or dripping onto other foods, always cover raw meat and place it on the bottom shelf of the refrigerator.
Make sure all meat and poultry items are cooked until steaming hot, with no pink meat visible. Before cooking, avoid washing raw meat because doing so can spread bacteria.
Use a ridge thermometer to check the temperature in your refrigerator and keep it there — below 5 degrees Celsius.
When feasible, allow cooked food to cool before storing it in the refrigerator or freezer if you won't be eating it right away.
Even if it seems and smells fine, avoid eating food that has passed its use-by date.