Keeping food safe saves money by preventing food waste and foodborne illness.
Planning
• Inventory your perishable foods before making a shopping list.
• Have a cooler in your car for keeping perishables safe on the way home.
• Plan to shop when you can take food home immediately and store it safely.
In the Store
• Select perishable foods like dairy and meat last so they stay cold in your cart.
• Put raw meat in a plastic bag and keep it separate from other foods in the cart.
• Choose produce at its peak freshness.
• Check to be sure eggs are not cracked.
• Check ‘use?by’ dates to be sure you will use foods before they go bad.
• Do not buy dented cans or jars with bulging or cracked lids.
At Home
• Store ripe fruit and fresh cut produce in the refrigerator.
• Wash produce with running water just before using.
• Put newly purchased canned foods behind older ones in your cupboard; use older cans first and before ‘use by’ date.
• Refrigerate perishable leftovers within two hours and use them within three days.
