following steps can help prevent staph food poisoning (adapted from the U.S.
Centers for Disease Control and Prevention).
Shop safely. Bag raw meat, poultry, or fish
separately from other food items. Drive home immediately after finishing your
shopping so that you can store all foods properly.
safely. Wash your hands before and after handling food. Also wash them after
using the bathroom or changing diapers. Wash fresh fruits and vegetables by
rinsing them well with running water. If possible, use two cutting boards-one
for fresh produce and the other for raw meat, poultry, and seafood. You can
also wash your knives and cutting boards in the dishwasher to disinfect
Store foods safely. Cook, refrigerate, or freeze meat,
poultry, eggs, fish, and ready-to-eat foods within 2 hours. Make sure your
refrigerator is set at
40°F (4°C) or colder.
Serve foods safely. Keep
cooked hot foods hot [140°F (60°C) or above] and cold foods cold [40°F (4°C) or below].
Follow labels on food packaging.
Food packaging labels provide information about when to use the food and how to
store it. Reading food labels and following safety instructions will reduce
your chances of becoming ill with food poisoning.
When in doubt,
throw it out. If you are not sure whether a food is safe, don't eat it.
Reheating food that is contaminated will not make it safe. Don't taste
suspicious food. It may smell and look fine but still may not be safe to
It is important to pay particular attention to food
preparation and storage during warm months when food is often served outside.
Bacteria grow faster in warmer weather, so food can spoil more quickly and
possibly cause illness. Do not leave food outdoors for more than 1 hour if the
temperature is above 90°F (32°C), and never leave it outdoors for more than 2 hours.