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Celiac Disease Nutrition Guide, 3rd Ed. (Single Copy)

Celiac Disease Nutrition Guide, 3rd Ed. (Single Copy)

This easy to read “survival guide” outlines essential information for people diagnosed with Celiac disease.

Home Food Safety 101

Food Safety 101

Reviewed by Wendy Marcason, RD, LDN

Practicing good home food safety habits will help keep the foods you eat safe and reduce your risk of food poisoning. Each year, millions of people are sickened and thousands of people are hospitalized as a result of food poisoning.

Some people, including pregnant women, infants and young children, older adults and people with weakened immune systems and chronic illness — such as diabetes, kidney diseases, HIV/AIDS and some cancer patients — have an increased risk for food poisoning and should avoid eating certain foods. But when it comes to spoiled food or contamination of food with harmful bacteria, no one is safe from food poisoning. Stay savvy about home food safety with these basic steps.

Keep It Clean

  • Start with a clean kitchen. Clean surfaces and utensils.
  • Wash your hands thoroughly in warm, soapy water for at least 20 seconds before, after and during food preparation. This is especially important after handling raw meat or seafood.

Preparing Foods Safely

  • Use two cutting boards — one for raw meat, poultry and seafood, and the other for ready-to-eat foods such as breads and vegetables.
  • Keep raw meat and seafood separate from other foods. Store on the bottom shelf or in the meat bin in your refrigerator. This will keep meat juices from dripping on other items.
  • Thaw meat properly in the microwave or refrigerator. Never thaw frozen items by leaving them on the counter or soaking them in hot water.
  • If your recipe requires marinating, put meat with the added marinade in a covered dish in the refrigerator.

Cook Foods to Proper Temperatures

  • Use a meat thermometer to ensure you cook meat, poultry, fish and seafood to proper temperatures.
  • Whether you're boiling, poaching or frying eggs, yolks should be firm, not runny.
  • Never eat raw eggs or anything with raw eggs in it. If a recipe calls for raw eggs, such as Caesar salad dressing, use a liquid pasteurized egg substitute.

Refrigerate Right Away

  • Quickly refrigerate perishable foods and leftovers. Perishable foods cannot be left out for more than one or two hours. Set your refrigerator at 40°F or cooler. Check the temperature with a refrigerator thermometer.
  • Label your leftovers with the date. Reheat leftovers to 165°F.
  • If you aren't sure whether a food has gone bad, throw it away.

Know the Signs of Food Poisoning

  • It's not always easy to tell the difference between food poisoning and influenza — a virus that infects the respiratory tract (commonly called the flu). Harmful bacteria in food causes food poisoning and the chart below compares symptoms.
  • If you become ill, especially if you have a fever, see your health care provider.



Food Poisoning

Body aches and pains Common: headache and muscle aches Common: headache, backache and stomach cramps
Fatigue Common (often extreme) Common (often extreme)
Fever Common Common
Gastrointestinal Rarely prominent* Common (often severe)
Gastrointestinal: Nausea Rarely prominent* Common
Gastrointestinal: Diarrhea Rarely prominent* Common
Respiratory: Chest discomfort, cough Common (often extreme, can become severe) Rare
Respiratory: Nasal congestion, sore throat, runny or stuffy nose Common Rare
Prevent or Lessen Risk Annual vaccination, proper hand washing Proper food handling, proper hand washing

*Although nausea, vomiting and diarrhea can sometimes accompany influenza infection, especially in children, gastrointestinal symptoms are rarely prominent.

Source: Centers for Disease Control and Prevention, U.S. Department of Health and Human Services

Reviewed September 2014