Food safety is a shared responsibility from farm to fork (the consumer). Safe steps in food handling include but are not limited to shopping, preparing, cooking, and storing food. These steps are essential to prevent foodborne illness.
You cannot see, smell, or taste harmful bacteria that may cause illness. Follow the four steps of clean, separate, cook and chill to reduce your foodborne risks.
Know who is most susceptible of acquiring a foodborne illness, and ask your local extension office of ways to handle foods safely around pregnant women, young children birth to 5 years, older adults (50+ years), and immunocompromised persons (e.g. diabetics, organ transplant recipients…)