Louisiana Department of Health & Hospitals | Bruce Greenstein, Secretary
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Clean
Wash your hands with warm, soapy water for 20 seconds before and after handling food. Wash your cutting boards, dishes, etc., with hot, soapy water after preparing each food item.
Separate
Even after you've thoroughly cleaned your hands and surfaces, raw meat, poultry, seafood and eggs can still spread illness-causing bacteria to ready-to-eat foods - unless you keep them separate.
Cook
Many people think they can determine whether food is "done" by checking its color and texture, but using those methods alone puts the people who consume the food at a greater risk of a foodborne illness.
Chill
Refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours or sooner.
Clean
Separate
Cook
Chill
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