Food poisoning is often caused by bacteria that get transferred to food by way of unwashed hands, dishes, cutting boards, utensils or work surfaces. Take the following measures to prevent getting food poisoning this way:  Wash your hands with warm, soapy water before preparing food. Wash your dishes and utensils in warm, soapy water after they have been used. Use a cleanser to wipe down your counters, tables, cutting boards, and other kitchen surfaces after preparing a meal, especially one that includes raw meat. Make sure that raw food, such as packages of uncooked chicken or steak, is kept separate from food that doesn't need to be cooked, to prevent cross-contamination. All meat and dairy should be refrigerated as soon as you bring it home from the market. Cooking meat until it reaches an internal temperature that kills bacteria can prevent bacterial food poisoning. Make sure you know the temperature to which your meat should be cooked, and use a meat thermometer to check the temperature before you finish cooking it.  Chicken and other poultry should be cooked to 165 F (73.9 C). Ground beef should be cooked to 160 F (71.1 C). Beef steaks and roasts should be cooked to 145 F (62.8 C). Pork should be cooked to 160 F (71.1C). Fish should be cooked to 145 F (62.8 C). Avoid reheating meats multiple times since they could develop bacteria that cause food poisoning. Foraging for wild mushrooms has become a trend in recent years, but unless you're looking for mushrooms under the guidance of an expert, eating freshly picked mushrooms should be avoided. Even scientists have trouble distinguishing some edible and poisonous mushroom species without the aid of biological tests.

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Write a summary of the previous text in Vietnamese:
Rửa tay, chén đĩa và bề mặt bếp sạch sẽ. Bảo quản thực phẩm đúng cách. Nấu chín thịt. Không ăn nấm rừng.