-
4°F (-20°C) for 7 days to kill parasites.
-
Avoid cross-contamination: Use separate cutting boards and utensils for raw meat/fish.
Produce Safety
-
Wash all produce under running water—even if you plan to peel it.
-
Use a vegetable brush on firm items (cucumbers, potatoes).
-
Dry with a clean cloth to remove remaining pathogens.
-
Consider commercial veggie washes for porous items like berries.
Shellfish & Dairy
-
Cook shellfish until shells open fully and meat reaches 145°F (63°C).
-
Choose pasteurized dairy and juices—check labels.
-
Avoid raw sprouted seeds (alfalfa,
