Preventing Staphylococcal (Staph) Food Poisoning

Key points

  • You can take steps to prevent Staph food poisoning.
  • Always wash your hands before preparing or serving food.
  • Keep food out of the "danger zone" between 40°F and 140°F.
  • Refrigerate perishable food after 2 hours (or 1 hour if in 90°F or hotter temperatures).
A person preparing a deli meat sub sandwich on a white cutting board.

What increases your risk

Eating foods held at unsafe temperatures can increase the risk of Staph food poisoning.

Foods that are not cooked after handling, such as sliced meats, puddings, pastries, and sandwiches, are especially risky if contaminated with Staph.

Prevention tips

Information for everyone

Reminder‎

Handwashing is one of the best ways to protect yourself and other people from getting sick. Always wash your hands before preparing food or serving food to others. See tips.

Staph and other germs can multiply rapidly in food left at room temperature – or in the "danger zone" between 40°F and 140°F.

After food is cooked, do not keep it at room temperature if it will not be served and eaten soon. Instead, keep it heated to 140°F or hotter or refrigerate it at 40°F or colder.

Perishable food that has been in the "danger zone" should be refrigerated within 2 hours (or 1 hour if the food has been at 90°F or hotter, such as in a car or at a picnic).

Get more tips for preventing food poisoning at home.

Resources

Information for food service managers and workers

CDC's Environmental Health Services (EHS) provides information and recommendations to help prevent environmental causes of foodborne illnesses and outbreaks.

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Content Source:
National Center for Emerging and Zoonotic Infectious Diseases (NCEZID)