for Safe Food Handling: A Guide for the Persons Living with HIV/AIDS
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.
a food thermometer to make sure meat and poultry (including ground)
are cooked to safe temperatures.
a food thermometer to make sure leftovers are reheated to 165°F (74°C).
shellfish until the shell opens and the flesh is fully cooked;
cook fish until the flesh is firm and flakes easily with a fork.
eggs until the white and yolk are firm.
knives, cutting boards and food preparation areas with hot, soapy
water after touching poultry, meat and seafood.
hands with soap and warm water before and after handling foods.
fresh fruits and vegetables well before eating.
Foods at Safe Temperatures
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.
eggs and poultry in the refrigerator
Thaw foods in the refrigerator or in the microwave; do not defrost
at room temperature.
or freeze leftovers and un-eaten ready-to-eat foods after 4 days.
only pasteurized milk and fruit juices.
Use water from a safe water supply for drinking and food preparation.
eating raw sprouts (like alfalfa, bean or any other raw sprout).
hot dogs, deli meats and pâté if served without reheating
to steaming hot.
eating raw or undercooked seafood.
eating raw or undercooked meat and poultry.
refrigerated smoked fish and seafood.
eating foods containing raw eggs; use pasteurized eggs or egg
products in uncooked foods containing eggs.
cheese and yogurt made from pasteurized milk.
shellfish from approved sources.
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.
Guide for the Person Living with HIV/AIDS