Ecoli is the most deadly form of food poisoning.

While cooking, it is okay to leave the cabinets and drawers open.

Dull Knives are safer than sharp knives.

Grease fires can be put out easily with water.

The Food Danger Zone where bacteria can multiply quickly is 40 degree F to 140 degrees F

Never Put a sharp knife in a sink of sudsy water to soak.

Salmonella is bacteria that is often found in raw or undercooked foods, such as meat , eggs, fish and poultry.

If you drop a knife, try to catch it.

If you spill something, it is okay to leave it there until you have time to clean it up.

After using pots, pans and kitchen utensils wash them in warm water.

Foodborne Illness or Food Poisoning is caused by consuming contaminated foods or beverages.

Perishables are food that last a long time, like dry cereals, can goods, and pastas

Symptoms of Food Poisoning is diarrhea, nausea, stomach pain, headache, muscle pain, and fatigue and usually appear 4-48 hours after eating unsafe food.

There is no need use a broom and dustpan or damp cloth when cleaning up small pieces of broken glass, just pick it up with your hands.

After coughing, sneezing, touching pets or using the toilet when cooking, wash your hands to prevent bacteria from being transferred to the food.

Keep cold food cold at 40 degrees or lower and keep hot foods hot at 140 degrees or above.

Use ONE dishtowel and cloth for wiping hands and drying dishes or cleaning up messes and washing dishes.

More accidents take place in the family room than any other room in the house.

Cooked foods should not stand at room temperature for more than 4 hours.