How to Fight the Food Spoilers

Always follow these ten guidelines: 1) When shopping for food, pick up meat, poultry, and dairy items LAST; get them home and into the REFRIGERATOR or FREEZER promptly.

2) Never buy food in LEAKING, BULGING, or SEVERELY DENTED cans, CRACKED jars, or jars with LOOSE or BULGING lids.

3) Maintain refrigerator temperature at 35 degrees to 40 degrees Fahrenheit, and freezer temperature at 0 degrees Fahrenheit or lower. Check FREQUENTLY to be sure.

4) Thaw meat and poultry in the REFRIGERATOR or, for FASTER results, in a WATER TIGHT package under COLD water.

5) Wash hands BEFORE and AFTER preparing food.

6) After handling raw MEAT or POULTRY, wash hands before touching other FOOD or FOOD SURFACES.

7) Wash utensils, CONTAINERS, and work surfaces BEFORE and AFTER they come into contact with RAW or cooked meat or poultry.

8) Always keep HOT foods hot and cold foods COLD until served.

9) Refrigerate or FREEZE leftovers PROMPTLY.

10) Never keep PERISHABLE food at room TEMPERATURE any longer than 2 hours. (including time to prepare, serve, and eat).