Palak
Ensure that all parts of food, especially meats, eggs, and poultry, reach at least 70°C to kill harmful microorganisms.
Consume food right after cooking to prevent microbial growth.
Prefer pasteurized milk and frozen poultry treated with ionizing radiation; wash raw fruits and vegetables thoroughly.
Keep food either hot (above 60°C) or cold (below 10°C) if storing for more than 4-5 hours; avoid storing baby food.
Reheat leftovers to at least 70°C to eliminate any microbes developed during storage.
Prevent cross-contamination by keeping cooked and raw foods separate.
Clean hands before preparing food, after interruptions, and after handling raw meat, fish, or poultry.
Use clean or boiled water for food preparation and drinking to ensure safety.