Store fresh meats, poultry, and fish on the bottom shelf of the refrigerator in plastic to avoid dripping on other foods. Refrigerate or freeze foods in small containers so that it cools down faster. Wash hands, utensils, counters, and cutting surfaces with hot soapy water to avoid contamination. Thaw foods in the refrigerator. Wash fresh vegetables and fruits well with water.
Store oils in a cool, dark location.
Refigerate if possible. Buy only small amounts you can use within a two to three months. Cook vegetables as quickly as possible and use as little fluid as you can. Stir foods reheated in microwave often to allow even cooking. Avoid or Limit Avoid raw or undercooked meats, poultry, or seafood such as sushi, oysters, and clams.