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SHOPPING WITH FOOD SAFETY IN MIND

Shop for nonperishable items
first
Leave refrigerated
and frozen items for
the end of your trip
Request meats,
poultry, and be
seafood bagged
separately from
other foods
Transport foods in
the back seat,
instead of a hot
trunk
Unload groceries
right away when you
get home

http://www.eatright.org/resource/food/food-safety/shopping-safely/shopping-with-foodsafety-in-mind

STORING FOOD IN YOUR KITCHEN

C O U N T E RT O P O R
PA N TRY

R E F R I G E RAT O R

Honey
Tomatoes

Olive oil and nut oils

Potatoes

Cheese

Bread

Butter

Peanut butter
http://www.eatright.org/resource/food/planning-and-prep/cooking-tips-and-trends/respect-your-food-a-guide-towhat-food-goes-where

PRODUCE

Use clean scissors or

blades to open bags
of produce

Fruit peels may carry

bacteria that can
spread during eating,
cutting or peeling

Scrub firm produce, such

as melons and cucumbers,
with a clean produce
brush
Remove and discard outer
leaves of lettuce
After cleaning, place
washed produce into clean
storage containers, DO
NOT place into original
container once opened

Wash all fruits and

veggies, including
peel-and-eat fruits
http://www.eatright.org/resource/food/food-safety/food-safety-at-home/washing-produce-cutting-boards-and-storage(oranges, bananas, containers
and lemons) with cool
tap water

CANS AND BOTTLES

Rinse soda cans,
milk bottles, jars,
and canned foods
before using
Clean can openers
after each use,
which helps
eliminate harmful
bacteria from the
outside container
and inside when
you open it
http://www.eatright.org/resource/food/food-safety/food-safety-at-home/washing-produce-cutting-boards-andstorage-containers

CUTTING BOARDS
Use separate cutting boards for your meat, poultry
and seafood
Use another for ready-to-eat foods including breads,
fruits, and vegetables
After using your cutting board for meats, clean
thoroughly with hot, soapy water
Disinfect with 1 Tbsp. of liquid chlorine bleach or
other sanitizing solutions, then rinse with water
Discard old cutting boards that have cracks,
crevices, and knife scars where bacteria can likely
live and grow

http://www.eatright.org/resource/food/food-safety/food-safety-at-home/washing-produce-cutting-boards-andstorage-containers

LEFTOVERS
CHILLING

Store leftovers in
airtight, shallow
containers (2 in.
deep or less)

Refrigerate or
freeze leftovers
within TWO HOURS
of cooking

Set your refrigerator

below 40F and set
your freezer to 0F

USE IT OR LOSE IT

Use refrigerated
cooked turkey within
3-4 days
Use stuffing and
gravy within 1-2
days
Eat leftover
casseroles and
cooked veggies
within 3-4 days

http://www.eatright.org/resource/food/food-safety/holiday-food-safety/holiday-food-safety-

LEFTOVERS
USE IT LOSE IT

Finish fruit and

cream pies
within 2-3 days
Finish
cheesecake
within 7 days
If in doubt,
throw it away!

R E H E AT R I G H T

Reheat
leftovers to
165F
Bring leftover
gravy to a boil
on the stove
Before serving
it a second time

http://www.eatright.org/resource/food/food-safety/holiday-food-safety/holiday-food-safety-leftovers

FREEZING LEFT OVERS FOR FUTURE

MEALS
Make extra food at
one meal for future
meals
Separate and
refrigerate or
freeze portions
before serving the
meal
Freeze liquid foods,
such as soup or
stews, in freezer
bags

Freeze foods in
portion sizes needed
for future meals
Use freezer bags,
not storage bags
for storing food due
to thickness of
freezer bag
Label foods with the
name, packaging
date, # of servings
or amount, etc.

http://food.unl.edu/fnh/freezer-bags

TEMPERATURE SAFETY ZONES

Keep hot foods HOT, and cold foods COLD!
DANGER ZONE
40F 140F

TEMPERATURE SAFETY ZONES

http://www.ncfoodsafety.com/foodforthought/temperature.htm

COOKING TIPS
ENSURING PROPER
TEMP

Use a meat
thermometer
to ensure you
cook meat,
poultry, fish
and seafood to
proper temp

EGGS

When boiling or frying

eggs, yolks should be
firm, not runny
Never eat raw eggs or
foods with raw eggs in
it
For recipes that call
for raw eggs, use a
liquid pasteurized egg
substitute

http://www.eatright.org/resource/food/food-safety/food-safety-at-home/home-food-safetybasics

SIGNS OF FOOD POISONING

It is not easy to tell between food poisoning and

influenza

Food poisoning shows many of the same symptoms

as influenza, such as: fever, fatigue, body aches and
pains, and gastrointestinal diarrhea

If you become ill, especially with fever, see your

health care provider as soon as possible

http://www.eatright.org/resource/food/food-safety/food-safety-at-home/home-

COMMON FOOD BOURNE ILLNESS

Foodsafety.gov