Our Food Safety Checklist

BEFORE GROCERY SHOPPING

* Discard any refrigerated packaged foods that are beyond their “best if used by” dates. Items with “sell-by” dates should not be kept longer than three to four days after their expiration.

* Properly prepared and stored homemade dishes should not be kept in the refrigerator more than two days. When in doubt, throw it out.

* Set refrigerator temperature between 34 and 40 degrees. Consider buying a refrigerator thermometer.

* Set freezer at 0 degrees. Do not let temperature rise above 5 degrees.

* Clean refrigerator regularly to remove spoiled foods that may transfer bacteria or molds to other food.

* Do not overstock the refrigerator. Allow the cool air to circulate freely.

* Regularly clean pantry where dry goods--pasta, rice, canned foods, cereals--are stored to prevent buildup of crumbs and other pieces of food.

AT THE MARKET

* Buy foods in reasonable quantities to avoid spoilage.

* Arrange shopping list so that nonperishable items such as packaged foods, cleansers and paper products are selected first.

* Perishable items--meat, poultry, seafood, dairy products, eggs--should be selected at the end of the shopping trip or just before reaching the check-out register.

* Do not buy packages that have been opened or damaged, even if discounted in price.

* Avoid ready-to-eat foods including hot dogs, cooked shrimp or delicatessen meats that are displayed directly next to raw foods. One of the most common problems found in supermarkets is at the seafood counter, where raw fish and shellfish sit alongside cooked seafood items. Liquids from the raw fish may come in contact with the cooked products and cause cross-contamination. A physical barrier should separate raw foods from ready-to-eat items.

* Do not buy food in cans that are bulging or dented.

Meat and Poultry

* Make sure that raw protein foods do not come in contact or drip on food intended to be eaten uncooked, such as salad ingredients, breads or fruit.

* Place meat and poultry items in separate plastic bags to prevent juices from contaminating other foods.

* Do not purchase packages that are loosely wrapped, torn or dripping with juices.

Fish and Shellfish

* Frozen seafood should be clear of ice crystals and have no white spots indicating freezer burn. Frozen fish and crustaceans should be rock hard and not show any signs of thawed juices.

* Fresh fish should be glistening and smell “sea-breeze clean.” The flesh should be firm and spring back when pressed. Anything with a strong fish or ammonia-like odor should be rejected.

* Most whole fish should have bright red gills, clear eyes and shiny skin. The skin is especially important. If the eyes are cloudy but the flesh is vibrant and bright, the fish is probably good. Conversely, if the eyes are clear but the skin is dull and grayish, don’t buy the fish.

* Clams, mussels and oysters in the shell should be alive at purchase. Make sure the shellfish are living by tapping those that have opened. Discard any shellfish that do not close after a few taps.

Dairy Products

* Make sure containers are cold before buying.

* Check “sell by” and “use by” dates and pick ones that will stay fresh longest.

Eggs

* Avoid eggs that are unrefrigerated.

* Do not buy cracked or dirty eggs.

* Buy only eggs that are Grade A or above.

* Buy only enough eggs for one week’s to two weeks’ use.

Produce

* Keep produce separate from uncooked protein foods, including meat, seafood and eggs.

* Be cautious when purchasing pre-sliced melons and similar items. Buy only those pre-cut melons that are refrigerated or displayed on ice. Ask store personnel how long ago melons were sliced and do not purchase any that have been sitting out more than four hours.

* Handle vegetables that are grown beneath the soil--potatoes, carrots--with care. These items need to be washed thoroughly to rid them of surface dirt and possible bacteria.

TRANSPORTING GROCERIES

* Return home immediately from grocery shopping, especially during hot weather.

* During extremely hot days, it is worthwhile to place perishables in a portable cooler for the ride home.

AFTER GROCERY SHOPPING

* Wash hands with soap and hot water before unpacking and handling groceries.

* Refrigerate perishable foods first, placing raw protein foods in the coldest part of the refrigerator--usually the bottom meat-keeper drawer.

* Place packages of raw meat or seafood on a platter, in plastic food bags or in other containers in the refrigerator so that juices do not drip on ready-to-eat foods.

* Keep eggs in their original carton in refrigerator. Do not disperse into egg compartment on refrigerator door. By keeping eggs in their original carton, you prevent the shells, which may harbor bacteria, from coming into contact with refrigerator surfaces or other food.

* Temperature in the refrigerator door may be higher than the refrigerator in general, so do not store highly perishable items, like eggs, in the door.

* Thaw frozen food in the refrigerator or in the microwave oven at the defrost setting unless package directions specify immediate cooking. Never defrost food at room temperature.

* Do not let young children handle raw protein foods.

* Always check packaged foods’ labels for storage directions. If you have neglected to refrigerate something like mayonnaise or catsup after opening, toss it out.

* Don’t store dry foods near household cleaning products or chemicals.

* Place recently purchased canned goods behind those purchased previously so that you use older canned goods first.

DURING MEAL PREPARATION

* Wash hands with soap and hot water before beginning food preparation.

* Wash the lids of canned foods before opening to keep dirt from getting into the contents. Clean the blade of the can opener after each use.

* Wash fruits and vegetables with water and, if necessary, scrub with a brush. Commercial produce washes are also available to remove surface dirt and residues.

* One of the most problematic foods in recent years has been ground beef, linked to infections caused by E. coli 0157:H7. The Centers for Disease Control recommends that the internal temperature of ground meat patties reach 155 degrees for at least 15 seconds. The meat should be cooked until it is gray or brown throughout and the juices clear.

* Always marinate meat, poultry or seafood in the refrigerator and never at room temperature. After marinating, dispose of the sauce because it contains raw meat or fish juices. Fresh marinade used for basting as meat cooks should not be applied during the final stages of cooking or grilling. To use marinade as sauce, double the recipe and set half aside in refrigerator, away from meat; use uncontaminated portion as sauce after meat is cooked. Another option: Cook the marinade to boiling point after it’s used as basting liquid; it then may be safe to use as a sauce.

* Do not reuse any container or bowl that has held raw protein foods until it has been thoroughly cleaned.

* Wash kitchen towels and aprons frequently.

* Change sponges often.

* Sterilize cutting boards by washing in soap and hot water then rinsing with diluted bleach mixture after each use or wash in dishwasher using highest heat setting.

* Do not reuse cutting boards after they come in contact with raw protein foods without washing them in hot water and soap. The same rule applies to utensils, knives and counter surfaces.

* Food processors, meat grinders and blenders should be taken apart and cleaned as soon as possible after use.

* Any open sores or cuts on the hands must be completely covered with rubber gloves. If the sore or cut is infected, stay out of the kitchen.

* If you have a cold or the flu, stay out of the kitchen; you should not be preparing food for other people.

SERVING FOOD

* Serve hot foods hot or above 140 degrees. Use meat thermometer to determine doneness.

* Leftovers should be brought to a temperature of 165 degrees before serving.

* Serve cold foods below 40 degrees.

AFTER THE MEAL

* When dealing with large quantities of leftovers, split the dish into several small, shallow storage containers so that the contents cool down rapidly. Do not simply remove a large pot of food (such as soup, stew, pasta sauce) from the stove and place it in the refrigerator. Such a large mass of food will take hours or days to properly chill and will provide an ideal environment for the growth of harmful bacteria.

* Do not allow cooked foods to sit at room temperature for more than two hours. It is preferable to refrigerate leftovers immediately after the meal.

* Use or freeze leftovers within two days.

Numerous government and industry sources were used to compile this information.