4 Simple Steps to Keep Food Safe

Preventing cross-contamination is an important way to reduce the spread and growth of bacteria. It occurs when juices from raw meats, or germs from unclean objects, touch cooked or ready-to-eat foods. By following a few simple steps, you can greatly reduce your risk of food poisoning.

Step 1: Shopping

• Wrap raw meat, poultry and seafood in plastic bags from the produce department to prevent juices from leaking onto other foods.
• Keep raw meat, poultry, seafood and eggs separate from produce and ready-to-eat foods in your shopping cart.
• Pack meat, seafood, poultry and eggs in plastic bags before placing in a tote or with other foods. While you're at it, pack frozen and refrigerated foods separately from room temperature foods. This helps keep cold foods chilled until you get home — and it simplifies unpacking, too.

Step 2: Storage

• When storing perishable foods, refrigerate or freeze groceries right away.
• Store meat, poultry and seafood on the bottom shelf of your refrigerator, in individual plastic bags, to prevent their juices from leaking on other foods.
• Keep eggs in their original disposable carton on the shelves, instead of in the refrigerator door.
• Store perishable fruits and vegetables in individual plastic bags in the produce drawer. This keeps them safe from yeast, mold and microbes that may lurk in the drawer.
• Store reusable totes in a clean, dry location and wash frequently with hot, soapy water or in the washing machine. Avoid leaving reusable totes in the trunk of a vehicle.

Step 3: Preparation 

• Wash your hands with soap and water for at least 20 seconds before preparing food. Wash them again before and after handling raw meat, as well as between tasks.
• Raw meat, poultry and seafood should not be washed before cooking.
• Use separate knives and cutting boards for raw meat, poultry or seafood and produce or ready-to-eat foods.
• Wash fruits and vegetables under running water before use. Soap and other cleansers are not recommended for fruits and vegetables. Dry any washed produce before putting it into clean storage containers — not back into the original ones.
• Marinate raw meat, chicken or fish in the refrigerator, not on the counter. If you want to brush marinade on cooked meat, set a small amount of the marinade aside before you add it to the raw meat.
• Wash plates between uses or use separate plates: one for holding raw meat, poultry or seafood and another for cooked foods.
• Stirring spoons, serving forks, slicing knives and plates used to hold raw food can be coated with bacteria. Be sure to replace or wash utensils and plates between tasks and always serve cooked food on a clean plate.
• Keep dishcloths, counters and other surfaces clean.

Step 4: Transportation

• Sanitize coolers before using and wash reusable bags that will be used to transport food.
• Lunch boxes and bento boxes can harbor bacteria, too. Keep them clean by washing them with warm, soapy water after each use.
• Keep foods at the proper temperature by using thermal containers and cold packs.

Play it safe — to reduce the risk for food poisoning, separate raw meat, poultry, fish and eggs from ready-to-eat foods and follow the above steps for handling food properly.