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.