By observing a few simple precautions in your home, you can reduce the risk of contracting food poisoning (or "foodborne illness").

COOK: meat, poultry, and eggs thoroughly. Cook all poultry thoroughly to an inside temperature of 170ºF (77ºC) for breast meat, and 180ºF (82ºC) for thigh meat.

Ground beef can turn brown before disease-causing bacteria are killed. Use a digital instant-read thermometer to ensure thorough cooking. Ground beef should be cooked until a thermometer inserted into several parts of the patty, including the thickest part, reads at least 160?F. The risk of contracting an illness increases when consuming beef patties that are still pink in the middle. Wash the meat thermometer in between tests of patties that require further cooking.

Drink only pasteurized milk, juice, or cider. Avoid consuming unpasteurized or raw dairy products and eggs. Raw eggs may be unrecognized in foods such as homemade hollandaise sauce, Caesar and other homemade salad dressings, tiramisu, homemade ice cream, homemade mayonnaise, cookie dough, and frostings. Drink and/or use municipal water that has been treated with chlorine or another effective disinfectant.

SEPARATE: Avoid cross-contamination of foods. Uncooked meats should be kept separate from produce, cooked foods, and ready-to-eat foods. Wash hands, kitchen work surfaces, counters, cutting boards, knives, and other utensils thoroughly with hot soapy water after contact with or handling uncooked foods, such as raw meat or poultry.

To avoid recontamination, place cooked meat on a clean platter, and not on surfaces that held raw meat.

Prevent cross-contamination in the kitchen by using separate cutting boards for foods of animal origin and other foods

CHILL : Because bacteria can grow quickly at room temperature, you should refrigerate leftovers promptly, especially if they are not going to be eaten within 4 hours. Dividing large volumes of food into several shallow containers for refrigeration ensures that the food will cool more quickly.