Safety Tips for Handling and Preparing Common Foods

Help Prevent Food Poisoning!

Type of Food

Avoid

Better Choice

Type of Food

Meat & Poultry

Avoid

Raw or undercooked meat or poultry

Better Choice

Meat or poultry cooked to a safe internal temperatureexternal icon. Use a food thermometer to check.

Type of Food

Seafood

Avoid

Raw or undercooked fish, shellfish, or food containing raw or undercooked seafood, such as sashimi, some sushi, and ceviche.

Better Choice

  • Leftover seafood heated to 165°F
  • Canned fish and seafood
  • Refrigerated smoked seafood in a cooked dish, such as a casserole

Type of Food

Dairy

Avoid

Unpasteurized (raw) milk

Better Choice

Pasteurized milk

Type of Food

Eggs

Avoid

Foods that contain raw or undercooked eggs, such as:

  • Homemade Caesar salad dressing
  • Raw cookie dough
  • Eggnog

Better Choice

Use pasteurized eggs and egg products when preparing recipes that call for raw or undercooked eggs.

Type of Food

Sprouts

Avoid

Raw or undercooked sprouts, such as alfalfa, bean, or any other sprout

Better Choice

  • Cooked sprouts
  • No sprouts

Type of Food

Vegetables

Avoid

Unwashed fresh vegetables, including lettuce and salads

Better Choice

  • Washed fresh vegetables, including salads
  • Cooked vegetables

Type of Food

Cheese

Avoid

Soft cheeses made from unpasteurized (raw) milk, such as queso fresco, blue-veined, feta, Brie, and Camembert

Better Choice

  • Soft cheeses that are clearly labeled “made from pasteurized milk”
  • Processed cheeses, cream cheese, mozzarella, hard cheeses