Use a board when cutting foods. Carry knives with the point downwards. When passing knives and similar items , give the handle to the other person, not the point or blade. Use equipment properly, for its intended use. Some bacteria can cause food related illness.
Bacteria are so small that several million can fit on a pin head.
This is known as the Danger Zone. Common types of food which bacteria thrive on include chicken, seafood, eggs, red meats and dairy products. When handling or preparing foods for any situation always follow the Basic Rules of Food Safety. This will prevent bacteria spreading through a process known as cross-contamination. Always wash hands in hot soapy water before handling foods and after touching raw foods.