Preparing your own food greatly helps you control and know what nutrients your body is taking in. To make tasty food, look up and diligently follow recipes as well as mind the below information to keep yourself safe.

Follow the below guidelines to reduce your risk of foodborne illnesses.

1. Wash Your Hands
   • Always wash hands with soap and warm water before and after handling food
2. Clean Surfaces and Utensils
   • Wash cutting boards, knives, and counters before and after use
   • Use separate boards for raw meat and vegetables if possible
3. Keep Raw and Cooked Foods Separate
   • Don’t let raw meat, poultry, or seafood touch ready-to-eat foods
   • Use separate plates and utensils for cooked food
4. Cook to the Right Temperature
   • Meat and poultry should be cooked thoroughly
   • Use a food thermometer if possible
   –Chicken: 165°F / 74°C
   –Beef/pork: 145–160°F / 63–71°C
   –Fish: 145°F / 63°C
5. Store Food Properly
   • Keep perishable foods in the fridge (below 40°F / 4°C) or freezer (below 0°F / -18°C)
   • Don’t leave cooked food out for more than 2 hours
6. Keep Dairy Safe
   • Refrigerate milk, cheese, yogurt, and other dairy products immediatel
   • Store at or below 40°F / 4°C
   • Discard dairy that smells off, looks lumpy, or is past its expiration date
7. Wash Fruits and Vegetables
   • Rinse under running water, even if you plan to peel them
8. Avoid Cross-Contamination
   • Don’t reuse marinades from raw meat unless boiled first
   • Wash hands after touching packaging or raw food
9. Check Expiration Dates
   • Don’t eat food past its “use by” date
   • Smell and look for signs of spoilage
10. Keep Hot Foods Hot, Cold Foods Cold
    • Hot foods: above 140°F / 60°C
    • Cold foods: below 40°F / 4°C
11. Thaw Safely
    • Thaw in the fridge, in cold water, or in the microwave
    • Don’t thaw on the counter—it encourages bacteria growth