List five things you can do to reduce your risk for foodborne illness.

1. Buy fish from markets that get their supplies from state-approved sources.
2. Check for cleanliness at the salad bar and at the meat and fish counters.
3. Keep most meats, fish, and poultry in the refrigerator no more than 1 or 2 days. Check the shelf life of all products before buying.
4. Use a meat thermometer to ensure that meats are completely cooked.
5. Never leave cooked food standing on the stove or table for more than 2 hours.
6. Eat leftovers within 3 days.
7. Never thaw frozen foods at room temperature. Put them in the refrigerator for a day to thaw or thaw in cold water, changing the water every 30 minutes.
8. Wash your hands, countertop, and cutting boards with soap and water when preparing food, particularly after handling meat, fish, or poultry.
9. When freezing raw meat, make sure "juices" can't spill over into ice cubes or into other areas of the refrigerator.
10. Wash all produce before eating it.
11. Set your refrigerator to 40°F or less.
12. When in doubt, throw it out.

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