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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
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