Produce Safety
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Wash all produce under running water—even if you plan to peel it.
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Use a vegetable brush on firm items (cucumbers, potatoes).
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Dry with a clean cloth to remove remaining pathogens.
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Consider commercial veggie washes for porous items like berries.
Shellfish & Dairy
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Cook shellfish until shells open fully and meat reaches 145°F (63°C).
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Choose pasteurized dairy and juices—check labels.
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Avoid raw sprouted seeds (alfalfa, bean sprouts) unless cooked thoroughly.
Water Safety
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When in doubt, drink bottled or boiled water (1 minute at rolling boil).
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Use safe water for washing produce, brushing teeth, and making ice.
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Wash hands with soap for 20 seconds before and after handling food.
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Sanitize surfaces with a bleach solution (1 tbsp bleach per gallon of water).
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Refrigerate promptly: Don’t leave perishables out >2 hours (1 hour if >90°F/32°C).
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Reheat leftovers to 165°F (74°C).
🚨 When to Seek Medical Attention
See a doctor if you experience:
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Persistent diarrhea, vomiting, or abdominal cramps
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Unexplained weight loss
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Fatigue, fever, or signs of anemia
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Visible worms or segments in stool
Diagnosis often requires stool tests or blood work. Some parasites can cause chronic issues if untreated.
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