Unsafe food can transmit disease. Good handling, preparation and storage practices reduce avoidable contamination. Symptoms after eating can have different causes; the cause should not be assumed without appropriate assessment. Keep hands and surfaces clean; separate raw meat from ready-to-eat food; cook thoroughly; keep food at safe temperatures; and use safe water and ingredients. Plan around reliable storage. During a power outage, do not assume refrigerated food remains safe because it smells normal; seek official food-safety guidance for the situation. These steps cannot establish the cause of an illness.