Washing hands for 20 seconds before preparing and handling.

Cleaning and disinfecting cutting boards before using.

Washing fruits and vegetables.

Sanitizing and replacing sponges regularly.

Separating raw Meat, Poultry, Eggs and Seafood items from other foods in the shopping trolley and shopping bags

Storing raw Meat, Poultry and Seafood and ready-to-eat food items separately

Using separate cutting boards and knives for Meats, Vegetables and ready to eat food items during preparation

Fully cook Meat, Poultry, Eggs and Seafoods items

Consuming cooked and delivered food items within 2-3 hours

When reheating, Stir consistently

During parties, Use a Hot holding equipment like a bain marie to keep foods hot and safe for 4 hours maximum

Strong cooked foods, leftover and delivered food items inside the fridge within 2 hours

Defrosting frozen food items in a sealed the fridge

Ensuring that fridges and freezers are not over-stocked

Buying chilled eggs, without cracks and valid expiration date

storing raw eggs and egg products in the coldest part of the fridge and not on

Separating ray Eggs from other ready to eat food during shopping and storage

Cook eggs properly until both white and yolk firm