Keep the foods served in your house safe by handling them properly. Over half of food borne illness is "home-cooked" or caused by how we handle foods. Proper handling prevents bacteria present in food from multiplying to a level that can cause illness. Follow these four simple steps and keep foods served in your house safe!

1. Wash hands often, for at least 20 seconds or the time it take to count to 30.

• Wash hands front and back, up to your wrists, between fingers, and under fingernails. Use warm water and soap. Antibacterial soap is not necessary.

• Always wash hands when switching tasks.

• Dry with a disposable paper towel or air dry.

2. Keep raw and ready-to-eat foods separate to prevent cross-contamination. Cross contamination occurs when raw eggs or juices from raw meat touch cooked or ready-to-eat foods such as fruits, vegetables or cheeses.

• Use two cutting boards - one for ready-to-eat foods and one strictly for raw meat, poultry and seafood.

• Wash boards thoroughly in hot, soapy water after each use. Disinfect them with chlorine bleach or place them in the dishwasher.

• Discard cutting boards that have cracks, crevices and excessive knife scars.

3. Cook foods to a safe temperature to destroy harmful bacteria.

• Use a meat thermometer to tell if foods are heated to the proper temperature. Don't count on color or juices to tell if they are done.

• Reheat leftovers to at least 165° F and reheat them only once.

• Stir microwave-cooked foods once to make sure they are heated evenly.

4. Refrigerate foods promptly below 40° F in shallow, tightly covered containers.

• Keep a thermometer in the fridge and make sure the temperature's not higher than 40 degrees F.

• Refrigerate leftovers within 2 hours - 1 hour if it is 80° F or above.

• Use leftovers within 3 to 4 days.

• Thaw foods in the refrigerator, microwave, or cold water changed every 30 minutes.