How can foodborne illnesses be prevented? | Shapiro, Washburn & Sharp
  • It is critical to use proper care for hygiene and preparing food. Hands should always be washed with soap in warm water before handling food and again once the person had handled any raw meat or use the restroom.
  • Food preparers should always wash fruits and vegetables to remove all chemicals.
  • Refrigerators should be set a 40 degrees F and freezers at 0 degrees F.