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Tips for Safe Food Handling: A Guide for the Persons Living with HIV/AIDS

Wash Your Hands

  • Wash hands with soap and warm water before handling food, after using the toilet, after changing a baby's diaper, coughing or sneezing and after touching animals.

Cook Foods Adequately

  • Use a food thermometer to make sure meat and poultry (including ground) are cooked to safe temperatures.
  • Use a food thermometer to make sure leftovers are reheated to 165°F (74°C).
  • Cook shellfish until the shell opens and the flesh is fully cooked; cook fish until the flesh is firm and flakes easily with a fork.
  • Cook eggs until the white and yolk are firm.

Avoid Cross Contamination

  • Wash knives, cutting boards and food preparation areas with hot, soapy water after touching poultry, meat and seafood.
  • Wash hands with soap and warm water before and after handling foods.
  • Rinse fresh fruits and vegetables well before eating.

Keep Foods at Safe Temperatures

  • Refrigerator temperature should be less than 40°F (4.4°C)(check with a thermometer) and only store refrigerated perishable foods for 4 days or less.
  • Store eggs and poultry in the refrigerator
    Thaw foods in the refrigerator or in the microwave; do not defrost at room temperature.
  • Discard or freeze leftovers and un-eaten ready-to-eat foods after 4 days.

Avoid Risky Foods

  • Drink only pasteurized milk and fruit juices.
    Use water from a safe water supply for drinking and food preparation.
  • Avoid eating raw sprouts (like alfalfa, bean or any other raw sprout).
  • Avoid hot dogs, deli meats and pâté if served without reheating to steaming hot.
  • Avoid eating raw or undercooked seafood.
  • Avoid eating raw or undercooked meat and poultry.
  • Avoid refrigerated smoked fish and seafood.
  • Avoid eating foods containing raw eggs; use pasteurized eggs or egg products in uncooked foods containing eggs.
  • Use cheese and yogurt made from pasteurized milk.
  • Obtain shellfish from approved sources.

Raw or undercooked animal products are the foods that are most likely to contain pathogens. These foods should be avoided by everyone and should never be consumed by immune compromised persons.

A Guide for the Person Living with HIV/AIDS

Safe Cooking Temperatures

Foodborne Pathogens

Choosing Safe Foods

 

 

Food Safety for Persons Living with HIV/AIDS

  
General Guide
Tips for Safe Food Handling
Safe Cooking Temperatures
Foodborne Pathogens
Listeria
Toxoplasma
Cryptosporidium
Salmonella and Campylobacter
E. coli O157
Choosing Safe Foods
     
                         
                         
                         
 

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646376 Department of FSHN, Washington State University, Pullman, WA 99164-6376 USA