Preparing Food

  • Wash fruit and vegetables thoroughly with clean water. You can place a capful of bleach in the basin or pot of water in which you wash your food. The bleach will evaporate without affecting the taste of the food, and will kill all germs.
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  • Cook meat until there are no pink or red bits of flesh inside, especially chicken, bacon and other pork products.
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  • Meat often contains worms and other parasites that must be killed in the cooking process.
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  • Do not overcook vegetables. (Cooked vegetables should be slightly soft or still a bit crunchy.)
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  • Do not eat meat from an animal that has died from unknown causes.
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  • Fish must be either fresh or frozen before cooking.
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  • Serve food immediately after cooking, when it is still hot.
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  • Do not thaw and re-freeze foods.
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  • HIV+ people should be especially careful not to eat raw or undercooked eggs; these can contain a germ called Salmonella which can make you very, very sick. Eggs should be hard-boiled, fried or scrambled. Avoid eating soft-boiled eggs, raw eggs, cracked eggs or any foods containing raw eggs.
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