Food Safety

Avoid Unsafe Food and Water

• Don't eat food if you question its safety. 
  See FDA.gov Safety Recalls, Market Withdrawls and Safety Alerts.
  Beware of food contaminated by pantry pests through body parts and their by-products. Pantry pests might even introduce microbes into the food that could produce mycotoxins.
• Treat water if in a questionable area or if a disaster hits and water pipes may be broken.
• If you grow food at home, read Food Safety in Your Home Vegetable Garden (UCANR Publication #8366) for ways to reduce the risk of contaminating your home-grown food.
• Wash fruits and vegetables, but not meat and poultry. Read "Safe Handling" [UCANR #21590] for steps to follow when selecting and storing fruits and vegetables to be sure they are not contaminated with harmful bacteria.

Note: Infants, the elderly, pregnant women and anyone with a compromised immune system is at greater risk.

Follow Food Handling Guidelines

from USDA FSIS Food Safety Education: BeFoodSafe tips and Food Safety Basics

Safe steps in food handling, cooking, and storage are essential in preventing foodborne illness. You can't see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four guidelines to keep food safe. Take a look at our food safety tip sheet, here, and the USDA BeFoodSafe Tips shown below. More information when you select a safe food handling icon or name:

CLEAN kitchen and personal hygiene.

Bacteria can spread throughout the kitchen and get on hands, cutting boards, knives, and countertops. Frequent cleaning can keep that from happening.

Wash hands with soap and warm water for 20 seconds before and after handling food.

Run cutting boards and utensils through the dishwasher or wash them in hot soapy water after each use.

Keep countertops clean by washing with hot soapy water after preparing food.

SEPARATE to avoid cross-contamination.

Cross-contamination is how bacteria spread. Keep raw meat, poultry, and seafood and their juices away from read-to-eat food.

Use one cutting board for raw meat, poultry, and seafood and another for salads and ready-to-eat food.

Keep raw meat, poultry, and seafood and their juices apart from other food items in your grocery cart.

Store raw meat, poultry, and seafood in a container or on a plate so juices can't drip on other foods.

COOK and reheat foods adequately.

Even for experienced cooks, the improper heating and preparation of food means bacteria can survive.

Use a food thermometer - you can't tell food is cooked safely by how it looks.  Keep food hot (140°F or above) after cooking.

Stir, rotate the dish, and cover food when microwaving to prevent cold spots where bacteria can survive. Microwave food thoroughly (165°F or above). 

Bring sauces, soups and gravies to a rolling boil when reheating.

CHILL to keep foods at safe temperatures.

Bacteria spreads fastest at temperatures between 40°F - 140°F, so chilling food properly is one of the most effective ways to reduce the risk of foodborne illness. 

Cool the fridge to 40°F or below, and use an appliance thermometer to check the temperature. Set the freezer temperature to 0°F or below.

Chill leftovers and takeout foods within 2 hours, and divide food into shallow containers for rapid cooling.

Thaw or marinate meat, poultry, and seafood in the fridge, not on the counter, and don't overstuff the fridge. Know when to throw it out.