As a food safety expert with years of experience in the industry, I'm passionate about ensuring that food is handled, cooked, and stored in a way that prevents foodborne illnesses. Proper food handling is a critical practice that involves a series of steps to ensure the safety and quality of the food we consume. Here are the key components of proper food handling:

Cleanliness: Always start with clean hands and a clean work area. Washing hands with warm water and soap for at least 20 seconds can prevent the spread of bacteria from your hands to the food. Clean surfaces and utensils with hot, soapy water before and after preparing each type of food.

Separation: Keep raw meat, poultry, and seafood separate from other foods to avoid cross-contamination. Use separate cutting boards for raw meats and ready-to-eat foods to prevent the transfer of harmful bacteria.

Cooking Temperatures: Cooking food to the right temperature kills most harmful bacteria. Use a food thermometer to check the internal temperature of meats, poultry, and other foods to make sure they have reached a safe temperature.

Chilling: Refrigerate perishable food within two hours of cooking or purchasing. Cold temperatures slow down or stop the growth of bacteria. Keep your refrigerator at or below 40°F (4°C) and your freezer at 0°F (-18°C) or below.

Storage: Store food properly to maintain its quality and prevent the growth of bacteria. Keep raw, cooked, and ready-to-eat foods separate in the refrigerator. Discard any perishable food left out for more than two hours at room temperature.

Shopping Smart: When shopping for food, check the expiration dates and look for signs of spoilage. Keep frozen foods frozen and refrigerated foods cold during transport.

Proper Thawing: Thaw foods safely in the refrigerator, in cold water, or in the microwave. Never thaw food on the counter or at room temperature.

Food Safety Equipment: Use a food thermometer to check the doneness of cooked foods, and a separate cutting board and knife for raw and cooked foods to prevent cross-contamination.

Leftovers: Store leftovers promptly in shallow, covered containers. Reheat leftovers to a minimum of 165°F (74°C) to kill any bacteria that may have grown during storage.

Personal Hygiene: Be mindful of your health. If you are sick with vomiting or diarrhea, do not prepare food for others.

Pest Control: Keep pests out of the kitchen and away from food. Use sealed containers to store food and clean up spills and crumbs immediately.

By following these steps, you can significantly reduce the risk of foodborne illness and ensure that the food you prepare is safe to eat.

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Safe steps in food handling, cooking, and storage are essential to prevent foodborne illness. You can't see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four steps of the Food Safe Families campaign to keep food safe: Clean -- Wash hands and surfaces often.Mar 24, 2015read more >>