Following four simple steps at home—Clean, Separate, Cook, and Chill—can help protect you and your loved ones from food poisoning.

Clean: Wash your hands and surfaces often.

• Germs that cause food poisoning can survive in many places and spread around your kitchen.
• Wash your hands for at least 20 seconds with soap and warm or cold water before, during, and after preparing food and before eating.
  • Always wash hands after handling uncooked meat, chicken and other poultry, seafood, flour, or eggs.
• Wash your utensils, cutting boards, and countertops with hot, soapy water after preparing each food item.
• Rinse fresh fruits and vegetables under running water.

Separate: Don’t cross-contaminate.

• Raw meat, poultry, seafood, and eggs can spread germs to ready-to-eat food unless you keep them separate.
  • When grocery shopping, keep raw meat, poultry, seafood, and their juices away from other foods.
  • Keep raw or marinating meat, poultry, seafood, and eggs separate from all other foods in the refrigerator. Store raw meat, poultry, and seafood in sealed containers or packages so the juices don’t leak onto other foods.
  • Use one cutting board or plate for raw meat, poultry, and seafood and a separate cutting board or plate for produce, bread, and other foods that won’t be cooked.
  • Do not wash raw meat, poultry, or eggs. Washing these foods can actually spread germs because juices may splash onto your sink or counters.

Cook to the right temperature.

• Food is safely cooked when the internal temperature gets high enough to kill germs that can make you sick. The only way to tell if food is safely cooked is to use a food thermometer. You can’t tell if food is safely cooked by checking its color and texture (except for seafood).
• Use a food thermometer to ensure foods are cooked to a safe internal temperature. Learn how to place the thermometer correctly in different food to get an accurate reading.
  • Whole cuts of beef, veal, lamb, and pork, including fresh ham: 145°F (then allow the meat to rest for 3 minutes before carving or eating)
  • Fish with fins: 145°F or cook until the flesh is opaque and separates easily with a fork
  • Ground meats, such as beef and pork: 160°F
  • All poultry, including ground chicken and turkey: 165°F
  • Leftovers and casseroles: 165°F
• Check this chart for a detailed list of temperatures and foods, including shellfish and precooked ham.
  • Microwave food thoroughly: Follow recommended cooking and standing times. Letting food sit for a few minutes after microwaving allows cold spots to absorb heat from hotter areas and cook more completely.
  • Know your microwave’s wattage. Check inside the door, owner’s manual, or manufacturer’s website. If your microwave is high wattage (800 watts or more), use the minimum cooking time recommended. If it is low wattage (300–500 watts), use the maximum cooking time recommended.
  • When reheating, use a food thermometer to make sure that microwaved food reaches 165°F.

Chill: Refrigerate promptly.

Bacteria can multiply rapidly if left at room temperature or in the “Danger Zone” between 40°F and 140°F.

• Keep your refrigerator at 40°F or below and your freezer at 0°F or below, and know when to throw food out before it spoils. If your refrigerator doesn’t have a built-in thermometer, keep an appliance thermometer inside it to check the temperature.
• Package warm or hot food into several clean, shallow containers and then refrigerate. It is okay to put small portions of hot food in the refrigerator since they will chill faster.
• Refrigerate perishable food (meat, seafood, dairy, cut fruit, some vegetables, and cooked leftovers) within 2 hours. If the food is exposed to temperatures above 90°F, like a hot car or picnic, refrigerate it within 1 hour.
• Thaw frozen food safely in the refrigerator, in cold water, or in the microwave. Never thaw food on the counter because bacteria multiply quickly in the parts of the food that reach room temperature.

Bacteria can multiply rapidly if left at room temperature or in the “Danger Zone” between 40°F and 140°F. Never leave perishable food out for more than 2 hours (or 1 hour if exposed to temperatures above 90°F).

What You Need to Know

• Symptoms of food poisoning often include diarrhea, vomiting, upset stomach, or nausea.
• Anyone can get food poisoning, but some groups of people are more likely to get sick and to have a more serious illness.

Every year, an estimated 1 in 6 Americans (or 48 million people) get sick, 128,000 are hospitalized, and 3,000 die from foodborne diseases.

4 Steps to Prevent Food Poisoning

• Clean
  • Wash your hands and work surfaces before, during, and after preparing food. Germs can survive in many places around your kitchen, including your hands, utensils, cutting boards, and countertops.
• Separate
  • Separate raw meat, poultry, seafood, and eggs from ready-to-eat foods. Use separate cutting boards and keep raw meat away from other foods in your shopping cart and refrigerator.
• Cook
  • Cook food to the right internal temperature to kill harmful bacteria. Use a food thermometer.
• Chill
  • Keep your refrigerator 40°F or below. Refrigerate leftovers within 2 hours of cooking (or within 1 hour if food is exposed to a temperature above 90°F, like in a hot car).

Some People Are at Higher Risk

Anyone can get food poisoning, but some groups of people are more likely to get sick and have a more serious illness. Their ability to fight germs and sickness may not be as effective. These groups include:

• Adults aged 65 and older
• Children younger than age 5
• People whose immune systems are weakened by health conditions or medicine used to treat them, including people with diabetes, liver or kidney disease, HIV/AIDS, or cancer
• Pregnant people

Learn more about why these groups are more likely to get sick from germs like Salmonella, Campylobacter, Listeria, and E. coli.

People who are more likely to get food poisoning should not eat:

• Undercooked or raw food from animals (such as beef, pork, chicken, turkey, eggs, or seafood)
• Raw or lightly cooked sprouts
• Unpasteurized (raw) milk and juices
• Soft cheese (such as queso fresco), unless it is labeled as made with pasteurized milk

5 Symptoms of Severe Food Poisoning

Symptoms of food poisoning often include diarrhea, vomiting, upset stomach, or nausea.

Call your healthcare provider if you have severe symptoms such as:

1. Diarrhea and a fever higher than 102°F
2. Diarrhea for more than three days that is not improving
3. Bloody diarrhea
4. So much vomiting that you cannot keep liquids down, which can lead to dehydration
5. Dehydration, which causes symptoms such as dry mouth and throat, feeling dizzy when standing up, and not urinating (peeing) much

Food poisoning or foodborne illness can affect anyone who eats food contaminated by bacteria, viruses, parasites, toxins, or other substances, but certain people are more likely to get sick or to have a serious illness.

Know whether you’re in a group of people who are more likely to get food poisoning, and make safer choices to reduce your risk for foodborne illness.

People at risk include:

• Adults age 65 and older
• Children younger than 5 years
• People whose immune systems are weakened due to illness or medical treatment
• Pregnant women

If you or someone you care for are included in one of these groups, follow our four basic steps to food safety and the additional tips included below.

Clean: Wash hands and surfaces often.

Separate: Separate raw meat and poultry from ready-to-eat food.

Cook: Cook food to the right temperature.

Chill: Chill raw meat and poultry, as well as cooked leftovers, promptly (within 2 hours).

Becoming a Safer Shopper

• Do not buy or use damaged, swollen, rusted, or dented cans.
• Choose unbruised fruits and vegetables.
• Do not buy or use cracked or unrefrigerated eggs.
• Pick up frozen and refrigerated items just before you check out at the grocery store.
• Refrigerate groceries right away, and never leave perishable foods out for more than 2 hours.
• Put raw packaged meat, poultry, or seafood into a plastic bag before placing it in the shopping cart, so that its juices will not drip on and contaminate other foods.

Dining Out

• Ask whether the food contains raw or undercooked ingredients such as eggs, sprouts, meat, poultry, or seafood. If so, choose something else.
• Ask how these foods have been cooked. If the server does not know the answer, ask to speak to the chef to be sure your food has been cooked to a safe minimum internal temperature.
• If you plan to save leftovers to eat later, refrigerate perishable foods as soon as possible – and always within 2 hours after purchase or delivery. If the leftover is in air temperatures above 90 °F, refrigerate within 1 hour.
• If in doubt, make another selection.

Selecting Safer Alternatives

Leftovers

• Discard any food left out at room temperature for more than 2 hours—1 hour if the outside temperature is above 90°F.
• Place food into shallow containers and immediately put in the refrigerator or freezer for rapid cooling.
• Use cooked leftovers within 4 days.
• Reheat leftovers to 165°F.

Some foods are more frequently associated with food poisoning or foodborne illness than others. It is especially important to handle these foods properly. Use these tips and techniques to help keep food safe and prevent food poisoning.

Federal health officials estimate that nearly 48 million people are sickened by food contaminated with harmful germs each year, and some of the causes might surprise you.

Although most people know animal products must be handled carefully to prevent illness, produce, too, can be the culprit in outbreaks of foodborne illness. In recent years, the United States has had several large outbreaks of illness caused by contaminated fruits and vegetables—including spinach, cantaloupe, tomatoes, and lettuce.

Glenda Lewis, an expert on foodborne illness with the Food and Drug Administration, says fresh produce can become contaminated in many ways. During the growing phase, produce may be contaminated by animals, harmful substances in the soil or water, and poor hygiene among workers. After produce is harvested, it passes through many hands, increasing the contamination risk. Contamination can even occur after the produce has been purchased, during food preparation, or through inadequate storage.

If possible, FDA says to choose produce that isn’t bruised or damaged, and make sure that pre-cut items—such as bags of lettuce or watermelon slices—are either refrigerated or on ice both in the store and at home. In addition, follow these recommendations:

1. Wash your hands for 20 seconds with warm water and soap before and after preparing fresh produce.
2. If damage or bruising occurs before eating or handling, cut away the damaged or bruised areas before preparing or eating.
3. Rinse produce BEFORE you peel it, so dirt and bacteria aren’t transferred from the knife onto the fruit or vegetable.
4. Gently rub produce while holding under plain running water. There’s no need to use soap or a produce wash.
5. Use a clean vegetable brush to scrub firm produce, such as melons and cucumbers.
6. Dry produce with a clean cloth or paper towel to further reduce bacteria that may be present.
7. Remove the outermost leaves of a head of lettuce or cabbage.

Lewis says consumers should store perishable produce in the refrigerator at or below 40 degrees.

Whether putting food in the refrigerator, the freezer, or the cupboard, you have plenty of opportunities to prevent foodborne illnesses.

The goal is to keep yourself and others from being sickened by microorganisms such as Salmonella, E. coli O157:H7, and C. botulinum, which causes botulism. Keeping foods chilled at proper temperatures is one of the best ways to prevent or slow the growth of these bacteria.

These food storage tips can help you steer clear of foodborne illnesses.

Storage Basics

• Refrigerate or freeze perishables right away. Foods that require refrigeration should be put in the refrigerator as soon as you get them home. Stick to the "two-hour rule" for leaving items needing refrigeration out at room temperature. Never allow meat, poultry, seafood, eggs, or produce or other foods that require refrigeration to sit at room temperature for more than two hours—one hour if the air temperature is above 90° F. This also applies to items such as leftovers, "doggie bags," and take-out foods. Also, when putting food away, don't crowd the refrigerator or freezer so tightly that air can't circulate.
• Keep your appliances at the proper temperatures. Keep the refrigerator temperature at or below 40° F (4° C). The freezer temperature should be 0° F (-18° C). Check temperatures periodically. Appliance thermometers are the best way of knowing these temperatures and are generally inexpensive.
• Check storage directions on labels. Many items other than meats, vegetables, and dairy products need to be kept cold. If you've neglected to properly refrigerate something, it's usually best to throw it out.
• Use ready-to-eat foods as soon as possible. Refrigerated ready-to-eat foods such as luncheon meats should be used as soon as possible. The longer they're stored in the refrigerator, the more chance Listeria, a bacterium that causes foodborne illness, can grow, especially if the refrigerator temperature is above 40° F (4° C).
• Be alert for spoiled food. Anything that looks or smells suspicious should be thrown out. Mold is a sign of spoilage. It can grow even under refrigeration. Mold is not a major health threat, but it can make food unappetizing. The safest practice is to discard food that is moldy.
• Be aware that food can make you very sick even when it doesn't look, smell, or taste spoiled. That's because foodborne illnesses are caused by pathogenic bacteria, which are different from the spoilage bacteria that make foods "go bad." Many pathogenic organisms are present in raw or undercooked meat, poultry, seafood, milk, and eggs; unclean water; and on fruits and vegetables. Keeping these foods properly chilled will slow the growth of bacteria.
• Following the other recommended food handling practices will further reduce your risk of getting sick — clean your hands, surfaces and produce, separate raw foods from ready-to-eat foods, and cook to safe temperatures.

Refrigeration Tips

• Marinate food in the refrigerator. Bacteria can multiply rapidly in foods left to marinate at room temperature. Also, never reuse marinating liquid as a sauce unless you bring it to a rapid boil first.
• Clean the refrigerator regularly and wipe spills immediately. This helps reduce the growth of Listeria bacteria and prevents drips from thawing meat that can allow bacteria from one food to spread to another. Clean the fridge out frequently.
• Keep foods covered. Store refrigerated foods in covered containers or sealed storage bags, and check leftovers daily for spoilage. Store eggs in their carton in the refrigerator itself rather than on the door, where the temperature is warmer.
• Check expiration dates. A "use by" date means that the manufacturer recommends using the product by this date for the best flavor or quality. The date is not a food safety date. At some point after the use-by date, a product may change in taste, color, texture, or nutrient content, but, the product may be wholesome and safe long after that date. If you're not sure or if the food looks questionable, throw it out.
• The exception to this is infant formula. Infant formula and some baby foods are unique in that they must be used by the use-by date that appears on the package.

Freezer Facts

• Food that is properly frozen and cooked is safe. Food that is properly handled and stored in the freezer at 0° F (-18° C) will remain safe. While freezing does not kill most bacteria, it does stop bacteria from growing. Though food will be safe indefinitely at 0° F, quality will decrease the longer the food is in the freezer. Tenderness, flavor, aroma, juiciness, and color can all be affected. Leftovers should be stored in tight containers. With commercially frozen foods, it's important to follow the cooking instructions on the package to assure safety.
• Freezing does not reduce nutrients. There is little change in a food's protein value during freezing.
• Freezer burn does not mean food is unsafe. Freezer burn is a food-quality issue, not a food safety issue. It appears as grayish-brown leathery spots on frozen food. It can occur when food is not securely wrapped in air-tight packaging, and causes dry spots in foods.
• Refrigerator/freezer thermometers should be monitored. Refrigerator/freezer thermometers may be purchased in the housewares section of department, appliance, culinary, and grocery stores. Place one in your refrigerator and one in your freezer, in the front in an easy-to-read location. Check the temperature regularly—at least once a week.

If You Lose Electricity

If you lose electricity, keep refrigerator and freezer doors closed as much as possible. Your refrigerator will keep food cold for about four hours if it's unopened. A full freezer will keep an adequate temperature for about 48 hours if the door remains closed.

Once Power is Restored . . .

You'll need to determine the safety of your food. Here's how:

• If an appliance thermometer was kept in the freezer, check the temperature when the power comes back on. If the freezer thermometer reads 40°F or below, the food is safe and may be refrozen.
• If a thermometer has not been kept in the freezer, check each package of food to determine its safety. You can't rely on appearance or odor. If the food still contains ice crystals or is 40 °F or below, it is safe to refreeze or cook.
• Refrigerated food should be safe as long as the power was not out for more than four hours and the refrigerator door was kept shut. Discard any perishable food (such as meat, poultry, fish, eggs or leftovers) that has been above 40°F for two hours or more.

Tips for Non-Refrigerated Items

• Check canned goods for damage. Can damage is shown by swelling, leakage, punctures, holes, fractures, extensive deep rusting, or crushing or denting severe enough to prevent normal stacking or opening with a manual, wheel-type can opener. Stickiness on the outside of cans may indicate a leak. Newly purchased cans that appear to be leaking should be returned to the store for a refund or exchange. Otherwise, throw the cans away.
• Keep food away from poisons. Don't store non-perishable foods near household cleaning products and chemicals.

If you have a recalled food item in your refrigerator, it’s important to throw out the food and clean your refrigerator. Germs in the recalled food could spread to drawers or shelves in your refrigerator.

How to Clean Your Refrigerator After a Food Recall

Items needed to clean your refrigerator:

• Sealable bags
• Hot, soapy water
• Clean towels
• Optional: water + bleach

Step 1 - Throw out recalled food

Step 2 - Empty your refrigerator

Step 3 - Wash removable parts

Step 4 - Clean and sanitize inside the refrigerator

*Optional step

Step 5 - Return shelves, drawers, and food

And don’t forget:

What You Need to Know

• Check a restaurant’s inspection score.
• Make sure food is cooked to a temperature high enough to kill germs.
• Hot food should be served hot and cold food should be served cold.
• Eat leftovers within 3 to 4 days.
• If you think you got sick from food, report it to your local health department.

Tips to Avoid Food Poisoning While Eating Out

• Check inspection scores. Check a restaurant’s score at your health department’s website, ask the health department for a copy of the report, or look for it when you get to the restaurant.
• Look for certificates that show kitchen managers have completed food safety training. Proper food safety training can help improve practices that reduce the chance of spreading foodborne germs and illnesses.
• Look for safe food-handling practices. Sick food workers can spread their illness to customers. If you can see food being prepared, check to make sure workers are using gloves or utensils to handle foods that will not be cooked further, such as deli meats and salad greens.
• Order food that’s properly cooked. Certain foods, including meat; chicken, turkey, and other poultry; and fish, need to be cooked to a temperature high enough to kill harmful germs that may be present. If a restaurant serves you undercooked meat, poultry, seafood, or eggs, send it back to be cooked until it is safe to eat.
• Avoid lukewarm food. Cold food should be served cold, and hot food should be served hot. If you’re selecting food from a buffet or salad bar, make sure the hot food is steaming and the cold food is chilled. Germs that cause food poisoning grow quickly when food is in the danger zone, between 40°F and 140°F.
• Ask your server if they use pasteurized eggs in foods such as Caesar salad dressing, custards, tiramisu, and hollandaise sauce. Raw or undercooked eggs can make you sick unless they’re pasteurized to kill germs.
• Refrigerate your leftovers quickly. Refrigerate leftovers within 2 hours of when the food was prepared (or 1 hour if the food is exposed to temperatures above 90°F, like a hot car or picnic). Eat leftovers within 3 to 4 days. Throw them out after that time.

Report Food Poisoning

If you think you or someone you know got sick from food, please report it to your local health department. Report it even if you don’t know what food made you sick. Reporting an illness can help public health officials identify a foodborne disease outbreak and keep others from getting sick.

Mail-order food, subscription meal kits, home-delivered groceries, and restaurant deliveries can be convenient. Make sure food safety is part of the package, too. Home-delivered food, like all food, must be handled properly to prevent food poisoning.

Handling delivered food safely is important for everyone, but especially if you are buying food for someone who is more likely to get food poisoning:

• adults aged 65 and older,
• children younger than age 5,
• people who have health problems or take medicines that lower the body’s ability to fight germs and sickness (weakened immune system), and
• pregnant people.

Meal Kits and Other Shipped Food

Food shipped to your home needs to stay at a safe temperature to prevent the growth of germs that could make you sick. This includes mail-order food and subscription meal kits.

Before Ordering Food for Delivery

Ask questions first. Research companies and call customer service to ask about food safety practices.

Ask how the company responds if food is delivered at an unsafe temperature or is otherwise not safe to eat. Find out if the company provides information with each shipment or delivery on safe handling and preparation of food, including cooking temperatures.

Safe Food Delivery and Receipt

Arrange for delivery when someone is at home so perishable foods such as meat, seafood, poultry, eggs, or dairy can be quickly stored in the refrigerator or freezer instead of being left outside until someone is home.If you can’t be there in person, see if a neighbor can store the food until you return.

Find a safe space for delivery if no one can be at home when food arrives. Food should be delivered to a cool, shaded, and secure location where pests and rodents won’t be able to get it. Let the company know where you would like them to leave your box.

Examine the items and packaging to ensure they are intact.

• Make sure the company used insulated packaging and materials such as dry ice or frozen gel packs to keep perishable food cold in transit.
• Look for labels that say “Keep Refrigerated” or “Keep Frozen” if you ordered perishable food.

Use a food thermometer to check the temperature of perishable food when it arrives.

• Perishable food that has been shipped should arrive frozen, partially frozen with ice crystals still visible, or at least as cold as it would be in a refrigerator (40°F or below). Even if a perishable food product is smoked, cured, vacuum-packed, or fully cooked, it still must be kept cold.

Store perishable food at a safe temperature. After you make sure perishable food was delivered at a safe temperature (40°F or below), store it in the refrigerator or freezer as soon as possible until you are ready to prepare it.

Notify the company if food arrives above 40°F. If food arrives above 40°F, don’t eat it, or even taste it, to see if it is safe. Food can be unsafe and still taste, look, and smell OK. When in doubt, throw it out.

Local Grocery Deliveries

Milk, meat, cut fruit, and other perishable foods delivered from a local store or farm also need to stay at a safe temperature. Hot food should arrive hot, and cold food should arrive cold. Food should not be kept at room temperature for more than 2 hours, or 1 hour if the outside temperature is 90°F or warmer. During delivery, hot and cold foods should be kept separate from each other.

Before Ordering Food From a Local Grocery Store for Delivery

Ask questions first. Check the grocery store or delivery service website or call them to learn what they are doing to keep food safe before and during deliveries.

Safe Food Delivery and Receipt

Arrange for delivery when someone is at home so perishable foods such as meat, seafood, poultry, eggs, or dairy can be quickly stored in the refrigerator or freezer instead of being left outside until someone is home.If you can’t be there in person, see if a neighbor can store the food until you return.

Be aware of delivery times. If your delivery includes perishable food, be aware of how long it is kept out at room temperature. Perishable food that has been sitting out for more than 2 hours, or 1 hour if it’s 90°F or warmer outside, can make you sick. Germs that cause food poisoning multiply quickly when food is in the “danger zone” between 40°F and 140°F.

Store perishable food at a safe temperature. Refrigerate it at 40°F or below or put it in the freezer as soon as possible until you are ready to eat or prepare it.

Local Restaurant Deliveries

Check inspection scores. Check a restaurant’s inspection report at your health department’s website or ask the health department for a copy of the report.

Be aware of delivery times. Cooked meals can make you sick if they sit out for more than 2 hours, or as little as 1 hour if it’s 90°F or warmer outside. Delivered restaurant meals should be eaten right away or refrigerated if they contain a cooked or cold product, such as a salad of fresh cut fruit or a grain and vegetable bowl with grilled chicken.

If you have leftovers or are saving a hot food delivery for another day, refrigerate within 2 hours. Make sure you know how long your leftovers will keep in the fridge or freezer.

Safe Food Handling at Home

Wash your hands and kitchen utensils. Wash your hands with soap and water for at least 20 seconds before, during, and after handling any food and before eating. Wash your utensils, cutting boards, and countertops with hot, soapy water after using them.

Rinse fresh fruits and vegetables under running water.

Separate foods to avoid cross-contamination. Keep raw meat, chicken and other poultry, seafood, and eggs away from other foods. Use separate cutting boards, plates, and utensils for these ingredients.

Use a food thermometer to ensure foods are cooked to a safe internal temperature. Check this chart for a detailed list of foods and temperatures.

Report a Foodborne Illness

If you think a food delivered to your home has made someone sick, please contact your local health department to report the illness. Give them information about the order and what symptoms you are experiencing. Ask to speak with the environmental health specialist, or sanitarian, about a possible food problem. Refer to your state health department website to find more information about how to contact your local health department.

No matter the source, safety tips are the same for any foods you choose

Some foods that grocery stores, restaurants, and other retailers weren’t able to sell are donated to charity – for example, when a product’s “sell-by” date has passed or a can’s label is torn or missing. Food manufacturers also may donate or sell some products that are near or past the expiration date. Some of these various foods also may end up being sold, at discount prices, in surplus grocery stores, food-salvage stores, or other bargain outlets.

An expired sell-by date, for example, doesn’t necessarily mean that a food has gone bad or is unsafe. Surplus and other bargain stores often keep good food from being wasted and provide nutrition at a good price – when the food has been handled safely.

But when food hasn’t been handled safely, as when canned foods are badly dented or damaged by rough handling, bacteria may grow that can cause illness.

Here's what you can do...

If you’re thinking about buying food from a surplus or salvage store, or other type of bargain store, follow the safety tips you would follow when buying food anywhere.

• Never buy any can of food that looks swollen or has a bulge in it. This may mean that dangerous bacteria are growing inside.
• Don’t buy any can that’s dented along the seams that run along the top or side. The damage may have allowed bacteria to get inside.
• For the same reason, don’t buy any sealed package that’s torn, has a hole in it, or is coming apart at the seams.
• Don’t buy any can or package that’s leaking. If liquid can drip out, bacteria can get in.
• If a can has rust along the seams, don’t buy it.
• Don’t buy any food in a package that appears to have been resealed or repaired in any way. Food should be sold only in the original, intact package. (It’s especially important to keep this advice in mind when dealing with food-salvage operations, which sometimes change the labels on foods, or repack or reprocess them.)
• Food that has to be refrigerated should be kept at 41° F. or lower, to keep bacteria from growing. Avoid buying refrigerated food kept at higher temperatures. Ask the store manager about the food temperatures in refrigerated display cases, and look for thermometers in refrigerator cases.
• Don’t buy refrigerated foods that are past the “use-by” or “sell-by” dates, because these foods may be perishable and may have begun to spoil.
• Frozen foods should be kept at 32° F. or lower. Avoid buying frozen food kept at higher temperatures.
• Don’t buy frozen foods whose packages show that the food inside may have melted, then frozen again. For example, in cardboard-carton type packages, food stains on the package or other signs that the package has leaked are evidence that this may have happened. Frozen food that is thawed, then frozen again, gives bacteria a chance to grow.
• Food that has gone bad often looks and smells normal, so we often have to rely on other ways of knowing if it may be unsafe; for example, if the seams of a package or can are open or if a package hasn’t been properly refrigerated. But when fresh or prepared food does look or smell bad, you don’t have to rely on those other clues; it means that, yes, the food is spoiled and may have harmful bacteria growing in it. Don’t buy it.
• Ask the store manager if the labels on cans or packages have been changed. If so, the new label might not list the right ingredients or lot numbers. This is especially important if you have a food allergy or other dietary restriction or if a food has been recalled.

When you’re in the store, notice whether or not it looks clean and look for evidence of bugs and rodents. Bacteria can grow in dirt and even on surfaces that look clean, but haven’t been properly sanitized. A store that looks clean isn’t a guarantee that it is – but if a store doesn’t look or smell clean, it might be a clue about the store’s food-handling practices.

Check with your state or local health department if you have concerns about a store that stocks surplus or salvaged foods. These health departments may be able to tell you if a store has been found to violate safe food-handling and storage practices. Some state and local health departments post food-store inspection reports on their websites.

Handling your food safely after you buy it is just as important as buying food that has been handled safely by the store.

We all want to keep our families safe and healthy. But sometimes a simple mistake in how we handle and prepare food can lead to serious sickness. With some germs like Salmonella, just a small amount in undercooked food is enough to cause food poisoning. And just a tiny taste of food with botulism toxin can cause paralysis and even death.

You can protect your family by avoiding these mistakes.

Mistake #1: Washing meat, chicken, or turkey

Mistake #2: Eating raw batter or dough, including cookie dough, and other foods with uncooked eggs or uncooked flour

Mistake #3: Thawing or marinating food on the counter

Mistake #4: Not cooking meat, chicken, turkey, seafood, or eggs thoroughly

Mistake #5: Peeling fruits and vegetables without washing them first

Mistake #6: Not washing your hands

Mistake #7: Eating risky foods if you are more likely to get food poisoning

Mistake #8: Putting cooked meat back on a plate that held raw meat

Mistake #9: Tasting or smelling food to see if it’s still good

Mistake #10: Leaving food out too long before putting it in the fridge