Food safety begins in the supermarket. There are many things to keep in mind when shopping for the food that you will take home to consume. When browsing packages on the shelves, never choose cans or contains that are dented, cracked, swollen or leaking. Flaws in packaging provide an opportunity for bacteria to penetrate the food item and potentially make you ill. Check that frozen or refrigerated foods are being stored at the proper temperature. Inspect foods for evidence of being soiled or moldy. Dry products such as breads should not show evidence of moisture inside the packaging. You should also make it a habit to check the date on perishable foods, especially chilled and frozen items.

There are also some tips to keep in mind when physically choosing the foods while you are at the store. If you will be purchasing frozen or chilled foods, plan your route through the store to pickup these items last. Hot

When preparing fresh fruits or vegetables, they should be washed thoroughly rinsing them with warm water. You should not use soap or detergents because they can be absorbed into the food, but a scrub brush will remove any surface dirt.

Foods that will be stored in the freezer follow many of the same guidelines as those for food stored in the refrigerator. The freezer temperature should be zero degrees Farenheit. (FDA/CFSAN). The length of time that a food may be stored safely in the freezer changes with the type of food. A chart listing safe refrigerator and freezer storage times can be found at http://www.cfsan.fda.gov/~dms/qa-sto8.html. Sometimes freezer-stored foods develop freezer burn. Freezer burn is a food quality issue, not a food safety issue. It is desirable to remove the burned sections of the food to improve the taste, but is not necessary in regard to the safety of the food.

After preparing the food, it still needs to be properly cared for. Foods that are supposed to be hot, should be kept at a warm temperature and foods that should be cold should be kept chilled. This can be accomplished by keeping foods on the stove at a low temperature or by keeping chilled foods in insulated containers or coolers. Food should not be left out at room temperature for more than two hours or bacteria can begin to develop the toxins and poisons mentioned earlier. Leftover foods may be stored in the refrigerator for 3-5 days after cooking.

After you arrive home with your newly purchased food, you must continue being vigilante in the care and storage of that food. Food should be stored in its proper place right away after arriving at home. For refrigerated foods, your refrigerator temperature should be 40 degrees Farenheit. This will aid in slowing bacteria growth; storing food below this temperature will not kill the bacteria, but will prevent it from multiplying. (FDA/CFSAN). Poultry and meat stored in the refrigerator may be stored in the packaging it was purchased in for a day or two. When loa

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