Which foods if any should be stored and prepared separately?

Here are some food categories that should be stored and prepared separately to prevent cross-contamination and foodborne illness:

Raw Meat, Poultry, and Seafood:

* Storage: Store raw meat, poultry, and seafood on the bottom shelf of the refrigerator, below other foods to prevent drips.

* Preparation: Use separate cutting boards and utensils for raw meat and poultry, and clean and sanitize them thoroughly after use.

* Reason: These products can harbor bacteria that can spread to other foods.

Raw Eggs:

* Storage: Keep eggs refrigerated and store them in their original carton.

* Preparation: Crack eggs directly into a bowl or pan, avoiding contact with the shell. Don't wash eggs before use.

* Reason: Raw eggs can contain Salmonella bacteria.

Produce:

* Storage: Wash fruits and vegetables thoroughly before storing them in the refrigerator or in a cool, dry place.

* Preparation: Use separate cutting boards and utensils for produce and raw meat/poultry.

* Reason: Produce can harbor bacteria and pesticides that can contaminate other foods.

Ready-to-Eat Foods:

* Storage: Store ready-to-eat foods like sandwiches, salads, and leftovers separately from raw foods.

* Preparation: Use clean cutting boards and utensils, and wash your hands thoroughly before preparing ready-to-eat foods.

* Reason: Ready-to-eat foods can be easily contaminated by bacteria from raw foods.

Other Considerations:

* Cross-Contamination: Always wash your hands thoroughly with soap and water after handling raw meat, poultry, seafood, or eggs.

* Temperature Control: Cook meat, poultry, and seafood to the proper internal temperature to kill harmful bacteria.

* Storage Time: Don't store leftovers in the refrigerator for more than 3-4 days.

By following these guidelines, you can minimize the risk of foodborne illness and ensure that your food is safe to eat.