Food Poisoning Prevention Tips

Buying and Storing Food

Buying the food

  • Carefully examine canned food for signs of bacterial contamination, which include a milky liquid surrounding vegetables; cracked jars; dented or rusted cans; and loose lids.
  • Do not buy unpasteurized eggs, unpasteurized milk, or cheese made from unpasteurized milk.
  • Buy all meats, seafood, and dairy products from reputable suppliers.

Storing the food

  • When returning from the grocery store, put chilled foods in the refrigerator or freezer as quickly as possible.
  • Freeze fresh meat, fish, or poultry if they are not going to be used in the next couple days.
  • Do not leave prepared foods (such as cheese or cooked meat) at room temperature for more than two hours before serving.
  • If you're preparing food a day in advance, put it in the refrigerator or freezer immediately after cooking and do not take it out more than two hours before serving.
  • When refrigerating raw meat, fish, or poultry, place the items in a plastic bag and store them on the lowest shelf in the refrigerator to keep them from leaking juices onto other foods.
  • Keep your refrigerator temperature at 40 degrees and your freezer at zero degrees.
  • Don't store food for longer than the recommended time period. Steaks and roasts should be used within 3 to 4 days, ground meats and fresh poultry within 1 to 2 days, deli meats within 4 days, and leftovers within 3 to 5 days. Milk products usually last about a week and eggs can last for 3 to 4 weeks.

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