Safe food storage and handling practices can substantially reduce the risk of bacterial and viral infections. Most meats, dairy products, and fruits and vegetables should be refrigerated to reduce growth of the microorganisms that can cause illness.
Buy food only from stores and vendors that observe good sanitation practices. If you have questions about a food seller’s practices, be sure to ask. A responsible food handler and seller will be glad to discuss their practices.
Most food borne illnesses in restaurant kitchens and in homes are transmitted by hands. When you are handling uncooked food such as raw meat, poultry, shellfish, or vegetables in your own kitchen, it is critically important to wash your hands in hot soapy water before moving from one food to another.
Yes. Utensils should be washed as carefully as are hands.
Raw and cooked food should always be stored separately and in covered containers. Cooked food or meat should not be stored in the refrigerator for more than three days. The refrigerator should not be packed too full, allowing air to circulate and effectively cool all the contents.
A food that smells bad, or “off” is suspect. Remember: when in doubt, throw it out.
Don’t eat it. Go back to the store or restaurant, and tell them about the problem. You can also report your concern to the city government department responsible for food safety. Your notification may also enable others in the community to be protected from the same problem.