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
