Smart Guide to Food Safety

9. Protect your digital devices

Plenty of home cooks consult recipes on their smartphone or tablet while whipping something up in the kitchen — or use the devices as cooking timers. Pathogens like salmonella and E. coli can survive on the screen for up to 24 hours. Yet up to 74 percent of people didn’t wash their hands before touching a screen while prepping raw chicken or raw eggs — ingredients bacteria love — in a recent study from Queen’s University Belfast in Northern Ireland. Wrapping your phone in plastic wrap or putting it in a zipper-lock bag will help keep it clean, but it’s still important to wash your hands frequently and follow the manufacturer’s recommendations for sanitizing your device before and after cooking, Craig says.

10. Keep slow-cooker meals safe

“Most slow cookers run between 170 and 280 degrees Fahrenheit, so the low setting is fine for safe, slow, all-day cooking,” Bruning says. Use a food thermometer to ensure foods are cooked to the proper internal temperature before serving, she adds. Make sure frozen meats or poultry are fully thawed before adding them to the cooker. Otherwise, the ingredients in the cooker may not get up to a safe cooking temperature fast enough. Lift the lid as little as possible — it drops the temperature in the cooker by 10-15 degrees. And don’t reheat foods in your cooker. “Food should be reheated on a stovetop or microwave,” she says. Once it reaches 165 degrees Fahrenheit, it can be held in a preheated slow cooker on the warm setting for up to four hours, or per the manufacturer recommendations, Bruning adds.

11. Finish the job

After you prep raw meats, poultry, seafood or eggs, clean and sanitize counters and kitchenware. “Clean off the countertop well with hot, soapy water; rinse and dry with a clean paper towel,” Craig says. Then sanitize, such as with a solution of one tablespoon of bleach in a gallon of water or with a product safe for food-contact surfaces and recommended for your countertops. In a recent USDA study of 200 people, 32 percent of cooks didn’t sanitize after handling raw hamburger. Cutting boards, knives and other utensils can go in the dishwasher. This is the last step for food-contact surfaces, to make sure you’re not transferring bacteria.

SIDESTEP COMMON DANGERS

12. Stay out of the kitchen if you’ve got a stomach bug

Symptoms like nausea, vomiting, stomach cramps or diarrhea could indicate norovirus, the leading cause of foodborne illness in the U.S. This highly contagious bug causes inflammation of the gastrointestinal system and leads to over 100,000 hospitalizations and 900 deaths a year, mostly in older adults, according to the CDC. Don’t handle food for at least two to three days after your symptoms resolve. Keep washing your hands, and make sure anyone who’s taking care of you does the same — hand sanitizer isn’t effective against norovirus.

13. Pass on raw sprouts

Tiny, nutritious sprouts — often from alfalfa, clover, mung bean or radish seeds — add crunch to sandwiches and salads. But the seeds can harbor illness-causing germs that multiply in the warm, moist growing conditions used for sprouting. That has sickened more than 2,300 Americans since 1990 and killed 22, according to the University of Connecticut Extension Service. And it’s why health organizations recommend avoiding raw sprouts if you’re 65 or older, have a compromised immune system or are pregnant.

Ask delis and restaurants not to add sprouts to your sandwich or salad, the extension service suggests. Or if you must have sprouts, cook them thoroughly. If you’re younger than 65, healthy and want to eat raw sprouts, look for crisp, not limp or mushy, sprouts sold from the food store refrigerated case. Keep them refrigerated at home and rinse before using.

14. Skip unpasteurized dairy products, cider and juices

“Raw” unpasteurized milk and dairy products like yogurt, ice cream and cheese can harbor germs such as salmonella, E. coli, listeria or campylobacter, any of which could trigger a severe or even fatal illness. In late 2024, bird flu virus — the H5N1 avian flu virus — was also detected in some unpasteurized dairy products, leading to new warnings.

Weakened immunity puts older adults at higher risk. It’s legal to sell unpasteurized milk products in some states, but “just because raw milk is legal to obtain in your state does not mean it is safe to drink,” notes the CDC. A better idea: Stick with pasteurized milk and pasteurized dairy and juice products, which have been heated to kill health-threatening bacteria and viruses.

15. Put down that cookie dough

Uncooked flour and raw eggs in doughs and batters can harbor bacteria like E. coli and salmonella. It’s a real risk: Raw cookie dough sickened 15 people in a 2023 outbreak reported by the CDC. Resist the temptation to eat cookie dough made at home or store-bought types meant to be baked — and don’t use homemade, uncooked cookie dough in desserts. According to the CDC, it is safe to use commercial edible cookie doughs made with heat-treated flour and pasteurized eggs.

16. Rethink deli slices

Listeria stepped into the spotlight in 2024, when this foodborne illness sent 60 Americans to the hospital, killed 10 and led to the recall of millions of pounds of deli meat. People 65 and older are four times more likely than any other age group to be infected with listeria, which can cause fever, flu-like symptoms, vomiting and diarrhea. It’s most often found in ready-to-eat meats, soft cheeses and store-made salads.

Older adults can cut risk by avoiding deli-sliced cold cuts and cheeses (which can pick up listeria from slicing equipment) and premade deli salads like coleslaw, potato salad and tuna salad, according to the CDC. Instead, make your own tuna salad and eat it immediately, suggests Nwadike. Or use sliced, home-cooked meat in sandwiches instead. Carry sandwiches in an insulated bag or cooler with freezer packs. Love deli meat? Heat it to 165 degrees Fahrenheit or until steaming hot right before using, the CDC suggests. This reduces any germs to safe levels. It’s fine to let it cool off for a few minutes before using in a cold sandwich.

SHOP FOR FOOD SAFELY

17. Keep reusable grocery bags clean

Harmful bacteria can stay alive on grocery bags — including insulated types — for up to three weeks. “Bits of food or liquid from foods that get caught in bags can provide an ideal environment for bacteria,” says Schonberger. Regularly machine- or hand-wash bags, depending on the material. Store in a spot where they’ll stay dry, not in your trunk (it’s humid and warm) or use for other purposes (no gym sneakers!).

Designating bags for specific foods — like canned goods, dairy, meat and produce — can help prevent cross-contamination, too. Schonberger recommends sanitizing bags with a food-safe sanitizing product and replacing worn bags.

18. Shop strategically

First, pick up nonperishables like canned goods, beans, grains, breakfast cereal and pasta, as well as paper goods, cleaning supplies and personal care products. Then move on to produce, animal proteins — put chicken, meat, and seafood in bags found in the meat department (or use some from the produce department) — and frozen food. Keep animal proteins separate from other foods at check-out and bag them separately to prevent drips onto other foods.

If you have several errands to run, hit the supermarket last, so you can head straight home to get perishables into the fridge or freezer. Keeping bags in the air-conditioned part of the car on hot days can also help. When you get home, unpack and put away frozen and cold foods first. Refrigerate hot foods or heat them up right away if you’ll be eating a short time later.

19. Factor in label dates

With the exception of infant formulas, the “use by,” “best by,” “freeze by” and “sell by” dates on foods aren’t actually expiration dates — though they do tell you how long a food’s flavor or texture will be ideal. “They’re meant to communicate information about food quality and not safety,” Schonberger says.

Of course, perishables like meat and dairy products have a shorter shelf life than canned soup or a box of dry spaghetti. If you’re buying meat close to the use- or freeze-by date, plan to use it in the next few days or freeze it. Plan to eat deli salads, sandwiches and other prepackaged, ready-to-eat foods within four days of the “made on” date and be sure to keep it in the refrigerator until then. If there’s no date on the label, ask a store employee. According to the USDA, high-acid foods like canned fruit and canned tomato products maintain “best” quality for 12 to 18 months and lower-acid canned foods like vegetables and meats for two to five years from the label date. Uncooked, dry rice and pasta are good for about two years, in terms of quality.

20. Pass up foods with these trouble signs

Don’t buy or use canned foods if the can is bulging, rusted, or has a dent that’s sharp, deep or along a seam, Schonberger says. The same goes for jars with lids that are bulging, dented or leaking. “Check when you buy and again before you use,” Schonberger suggests. Fresh meat is still OK if the characteristic red tones of beef and lamb and pinkish tones of pork, veal and poultry have faded or darkened a little, according to the USDA. But don’t buy if the product has an off-odor, is sticky or tacky to the touch, or is slimy. Pass up fresh seafood with a sour, fishy or ammonia-like odor. Do the same with produce that’s mushy, slimy, moldy or smells bad.

21. Put food deliveries away promptly

If you have your groceries delivered, or you’re expecting a shipment of edible goods, plan to be home when a delivery arrives so you can get perishables into the fridge or freezer right away, Bruning says. It’s also smart to ask in advance how a store, food company or delivery service keeps foods cold in transit — such as in freezers, refrigerated trucks or coolers with ice packs. Check when it arrives. Perishables should still be frozen, partially frozen with visible ice crystals on the food or at least as cold as in a refrigerator — 40 degrees and below.

If it’s warmer, don’t eat it. “Always inspect food before storing or eating — regardless of where it came from,” Bruning says. “Contamination, dirt, blemishes, mold [and] spoilage can happen at any food procurement and preparation stage. If food smells spoiled at any time, do not eat it.” If you have concerns, contact the company about a refund or delivery of a new order; provide photos and other information if required, but don’t taste or cook the food — throw it out.

STORE FOOD SMARTLY

22. Put a thermometer in your fridge

“Most refrigerators have a built-in thermometer, but you should also keep an appliance thermometer in the warmest part of your fridge — the front of the top shelf, close to the door — to make sure your food is being kept cold enough to stop growth of disease-causing pathogens,” Craig says. The thermometer should read 40 or below, though much lower than 40 isn’t necessary, she says. “If the temperature is too low, depending on how your refrigerator is packed, food could start freezing,” she says.

Foods kept at 40 or below last longer and are safer than those stored at even slightly higher temperatures because the colder temperature slows the growth of pathogens. In a 2024 Dutch study of 534 home refrigerators, most people never checked the temperature and one-third of the fridges measured higher than 42.8 degrees. Older adults were most likely to have theirs set too high, raising the risk for listeria infection.

23. Stock your fridge strategically

Put meat, fish and poultry on the lowest shelf, so juices can’t drip on other foods, the Academy of Nutrition and Dietetics recommends. Store dairy and orange juice near the back of the fridge on the bottom shelf, where it’s coldest. Use one crisper bin for fruit and another one for vegetables; separating produce keeps veggies away from a natural gas from fruit that makes produce age faster. Keep eggs in the store carton, not in the egg holder on the fridge door — this keeps them from absorbing food odors and lets you store them in a cooler area of the main refrigerator. Condiments can go on the door. Don’t overload your fridge, since this can hinder air circulation. Clean up spills promptly and check once a week for food that’s going bad.

Consult FoodSafety.gov’s Foodkeeper App to find out exactly how long that half-can of anchovies, carton of milk or bison steaks will stay fresh in the fridge. The FoodKeeper was jointly developed by Cornell University, the Food Marketing Institute and the USDA’s Food Safety and Inspection Service. It is also available as a free app for Android and iPhones (and tablets) and can be found in their app stores. The shelf life is different for different foods. Ground meat, chicken and seafood are good in the fridge for one to two days after purchase. Store-made entrees and sides, three to four days. Steaks, chops and roasts, three to five days. Eggs, three to five weeks. Condiments like ketchup, mustard and relish are good for six months to a year after opening. Use leftovers stored in the fridge within three to four days of making them or opening the package, the USDA recommends. After that, freeze them.

24. Know how to freeze…and refreeze

Don’t just toss unmarked containers of extra soup and big bags of veggies into the freezer. Mark the package with the date (and what it is, if that’s not obvious), so you’ll know how long it has been in there and whether you can thaw and enjoy without losing texture. Keep your freezer at or below 0 degrees Fahrenheit.

Thaw food in the fridge to discourage bacteria growth, Craig says. This could take up to a day — longer for something big like the brisket for a major family get-together. Smaller frozen items can be thawed faster on your microwave’s defrost setting or in cold water. To thaw in water, make sure the item, like chicken parts or hamburgers, is inside a leakproof bag. Submerge in cold water and change the water every 30 minutes, so it doesn’t get so cold that your item isn’t defrosting quickly. Once the item is thawed, cook immediately. Don’t leave frozen perishables out to defrost on the counter or soak in hot water because bacteria can grow in warmed-up parts of the food.

Changed your mind about dinner? Craig says it's safe to refreeze uncooked perishables that you’ve thawed in the refrigerator and that have stayed in the fridge for up to a day.

OUTDOORS AND AWAY FROM HOME

25. Be picky at the picnic

“Any food that has been out ‘too long’ — two hours, one hour if the temperature is 90 degrees Fahrenheit or hotter — has an increased chance of causing illness,” Bruning says. Classic culprits are cold, mixed dishes like egg, chicken, pasta or potato salads. Contrary to lore, the mayonnaise itself isn’t the threat. Rather, it’s that the whole dish hasn’t been cooked, it has a variety of ingredients and is dense. “If one ingredient was contaminated, the entire dish would be, and there has been no cooking process to eliminate this pathogen,” she says. Sitting out longer than recommended gives those bad bugs time to multiply. Other dishes can be problematic as well if not held at proper temperatures, such as being kept hot in a chafing dish or cold over ice.

26. Grill and smoke food safely

Marinate meats in the fridge and toss the sauce afterward. Use a food thermometer. Don’t serve cooked food on plates that held raw proteins. Keep your hands washed outdoors, too. If you won’t have access to running water, bring containers of fresh water, soap and a bucket for used wash water.

27. Store like with like

Beverages and foods should be stored in separate coolers. It’s also smart to transport and store meats and other proteins separately from other foods like salads, rolls and desserts. If you’re transporting hot foods in a cooler, first fill the cooler with hot water to heat it up, then drain before putting food containers inside. Travel with coolers of chilled foods in the air-conditioned part of your vehicle and place in the shade when you arrive.

28. Know when to let go

“Don’t save perishable foods that haven’t been held at proper temperatures,” Bruning says. “Additionally, in a social setting where folks are serving themselves, the food has not been monitored and contamination or cross-contamination may have occurred without you realizing it, putting foods at risk for causing illness. Don’t save them.”

No one likes to waste food, but it’s not worth taking chances. As food safety professionals say: When in doubt, throw it out.