Food safety is of utmost importance to prevent foodborne illnesses. Proper food handling and preparation techniques help ensure that food is safe to consume.

Influenza is a respiratory illness, not a foodborne illness. Foodborne illnesses are caused by bacteria, viruses, or parasites that are transmitted through contaminated food.

Raw meat and poultry should be stored at a temperature of 40°F (4°C) or below to prevent the growth of harmful bacteria.

Cooked leftovers should be stored in the refrigerator for a maximum of 3 days to maintain their quality and safety.

Bread should not be stored in the refrigerator as it can become stale and dry. It is best to store bread at room temperature in a bread box or airtight container.

The safest way to thaw frozen meat is in the refrigerator. This allows the meat to thaw slowly and evenly, preventing the growth of bacteria.

Using separate utensils for raw and cooked foods helps prevent cross-contamination, which can occur when harmful bacteria from raw foods are transferred to cooked foods.

Poultry should be cooked to an internal temperature of 165°F (74°C) to ensure that it is safe to consume and to kill any harmful bacteria.

Fresh herbs should be wrapped in a damp paper towel and stored in the refrigerator to maintain their flavor and quality. This method helps keep the herbs hydrated and prevents them from wilting.

Flour should be stored in an airtight container in the pantry to protect it from moisture and pests. Sugar, coffee, and pasta can also be stored in airtight containers, but they are less susceptible to spoilage.

Eggs should be stored at a temperature of 40°F (4°C) or below to maintain their quality and prevent the growth of harmful bacteria.

Washing hands thoroughly with soap and water after handling raw meat is essential to prevent the spread of harmful bacteria.

Leftovers should be stored in the freezer in an airtight container to maintain their quality and safety. Freezing helps to preserve the food and prevent the growth of bacteria.

Rinsing rice before cooking helps to remove excess starch and reduce the risk of foodborne illnesses.