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The speaker outlines how to minimize the risk of food poisoning through cleanliness and temperature control. Cleanliness involves thoroughly washing hands and produce. Two-thirds of food poisoning can be prevented through proper hand washing. Fruits and vegetables are a top cause of food poisoning, with strawberries being one of the worst offenders. Temperature control means promptly refrigerating food and using a food thermometer to ensure meat is cooked to a proper internal temperature to kill harmful bac

Author

mshaschixo

Language

EN