- Before and after handling raw poultry and eggs – wash your hands with warm water and soap for a minimum of 20 seconds.
- Cook your eggs till whites and yolks are firm.
- Clean cutting boards, tableware and all surfaces with soap and hot water to prevent contamination from raw poultry.
- Use a food thermometer. Cook poultry to a temperature of at least 165 degrees.
- When warm water and soap are unavailable, use a waterless alcohol-based (at least 60% alcohol) hand sanitizerAvoid all direct contact with poultry, both domesticated and wild.
- Do not visit poultry farms or markets where birds are sold or displayed.
- Avoid any poultry or eggs that have not been thoroughly cooked.
- Never eat any poultry that is served raw or undercooked.
- Avoid touching surfaces that have bird droppings or fluids on them.
- Obey all local health recommendations.
