Wash your hands thoroughly before and after handling any food.

Wash your hands thoroughly after using the bathroom or changing diapers.

Wash your hands after touching animals.

Wash all cutting boards and utensils with hot water and soap after preparing each food item and before moving on to the next food item.

Wear gloves or avoid preparing food if your hands have any cuts or sores.

Avoid cross-contaminating food items -- separate meat, poultry, and seafood from other foods and always wash your hands, utensils, and cutting boards after they come into contact with these products.

Cook to proper temperatures. Cook eggs until both the white and yolk are firm. Fish should be opaque and flake easily. Red meats and poultry should reach an internal temperature of 160 and 180 degrees, respectively. Leftovers must be reheated to at least 165 degrees Fahrenheit.

Refrigerate promptly -- some items such as meat and poultry must be frozen if they are not used within 1-2 days. Leftovers should be refrigerated within 2 hours.

Keep frozen foods in the freezer until they are ready to be thawed and cooked. Foods can also be contaminated before they are purchased. Watch for and do not use outdated food, packaged food with a broken seal, and cans that have a bulge. Do not use foods that have an unusual odor or a spoiled taste.

Prepare home-canned foods in clean conditions and very carefully. Home-canned food is the most common cause of botulism.