Inspect Produce Before Purchase: Avoid buying bruised or damaged produce. Bruises can harbor bacteria, increasing the risk of contamination.
Avoid Damaged Canned Goods: Do not buy or use canned goods that are swollen, dented, or otherwise damaged. These can indicate bacterial growth and potential foodborne pathogens.
Choose Seasonal Local Produce: When possible, buy seasonal local produce or grow your own. Local and seasonal produce often have fewer pesticides and shorter transit times, reducing the risk of contamination.
Separate Food Types: Keep fruits and vegetables separate from meats and fish to prevent cross-contamination, which can lead to the spread of harmful bacteria like Salmonella and E. coli.
Check Frozen Foods: Do not buy frozen foods that have thawed. Thawed foods can enter the danger zone (40-140°F), where bacteria multiply rapidly.
Transport Food Properly: Use an air-conditioned car, insulated cooler, or ice-packed bags to transport food, especially perishables. Maintaining a cool environment during transportation reduces the risk of bacterial growth.
Refrigeration: Refrigerate fruits and vegetables at 40°F or below. The danger zone for most foods is between 40°F and 140°F, where bacteria grow most rapidly.
Proper Freezer Storage: Food stored in the freezer should be wrapped in freezer bags or freezer paper to prevent freezer burn and maintain quality.
Hand Hygiene: Wash hands thoroughly with hot, soapy water before handling any food to eliminate potential contaminants.
Wash Produce: Wash fruits and vegetables under running water before eating them, even if you peel them. Peeling can reduce pesticides but not entirely eliminate them.
Dry Produce: Dry fruits and vegetables with a clean cloth or paper towel to further remove potential contaminants.
Temperature Control: Do not allow food to sit in the sun. Keep hot foods hot and cold foods cold to prevent bacterial growth.
Post-Preparation Handwashing: Wash your hands after preparing fresh produce to avoid spreading bacteria.
Remove Damaged Parts: Cut away any bruised or damaged parts of fruits or vegetables, as these areas can harbor bacteria.
Discard Rotten Produce: Throw out any rotten produce to prevent the spread of decay and bacteria to other foods.
Handle Mold Safely: Do not eat moldy food. For hard cheese and some fruits and vegetables, cut out the mold along with a large area around it.
Clean Work Surfaces: Wash cutting boards, dishes, utensils, and countertops with soap and hot water after preparing raw meat, poultry, and seafood, and before preparing produce to be eaten raw.
Essential Tips for Keeping Food Safe
