During the hot season, it is especially important to follow the rules for storing and preparing food. Most bacteria, 

that cause food poisoning actively multiply at temperatures from 4 to 60 °C, and the most favorable temperature for their growth is considered to be around 35–36 °C. Therefore, the risk of food poisoning increases in summer.

🧼 Wash your hands thoroughly
Wash your hands with soap under running water for at least 30 seconds:
before preparing and eating food;
after using the toilet;
after contact with raw meat, fish, and eggs;
after touching trash.
🔥 Cook food thoroughly
It is recommended to cook meat and poultry to an internal temperature of at least 75 °C, and fish and seafood — at least 

85 °C for at least one minute.
🚰Use safe water
Drink clean water. If there are doubts about its quality, the water must be boiled.
🔪🍎Wash food and kitchen utensils
Thoroughly wash vegetables, fruits, knives, cutting boards, and work surfaces. Kitchen utensils 

must be cleaned and disinfected regularly.
🥩Separate raw products from cooked ones
Store raw meat, fish, and seafood separately from prepared dishes. If possible, use different knives and 

cutting boards to avoid cross-contamination.
❄️Observe the storage temperature
Refrigerated products should be stored at a temperature no higher than 5 °C, and frozen ones — at a temperature 

no higher than −18 °C. It is not recommended to leave prepared dishes at room temperature for a long time: if possible, 

consume them within two hours after preparation.

Following these simple rules will help reduce the risk of food poisoning at home, during trips, and at picnics.
Save the post and share it with your loved ones — especially during the hot season.

* This article was written as part of the [Gyeonggi-do Migrant Policy PR Team] activities
#Gyeonggi-do Immigration and Social Integration Support Center #Gyeonggi-do Migrant Policy PR Team #6 Rules for Food Poisoning Prevention