Most food poisoning is preventable with a few core habits, often summarised as the four Cs: cleaning, cooking, chilling and avoiding cross-contamination. Wash hands with soap before and after handling food, especially raw meat. Clean surfaces, boards and utensils, and use separate boards for raw meat and ready-to-eat foods.
Cook food, particularly poultry, mince, sausages and shellfish, until piping hot all the way through, and reheat leftovers thoroughly only once. Keep your fridge cold, refrigerate perishable food and leftovers within a couple of hours, and do not eat food past its use-by date. Be cautious with reheated rice, undercooked eggs, and unpasteurised products.
Take extra care if you are pregnant, elderly, very young or immunocompromised, and follow any specific food-safety advice for those groups. If you do develop food poisoning, focus on fluids and rehydration, and seek medical advice for severe, bloody, or prolonged symptoms or signs of dehydration.