Wash your hands for 20 seconds before and after handling raw meat and poultry. Clean all surfaces and utensils with soap and warm water before and after contact with raw meat, and sanitize surfaces with a commercial or homemade solution that contains bleach. Use separate cutting boards, plates and utensils for raw meat and poultry and ready-to-eat foods. Be aware of cross contamination when snacking. Solution: Spoon a small amount of dip onto a plate so you don't contaminate the whole batch with your saliva or germs from your hands.

---

Persons: ” Slavin