Frankie’s Story: Food-borne Illnesses

Ways to Help Your Family Avoid Food-borne Illnesses

Look before you buy. If the eggs are cracked, the package is torn, or the can is dented, don’t put it in your cart.
Pick up perishables (fresh meat, seafood, frozen products) last. Bag them to prevent dripping. Put them in an ice chest when you get back to the car if it will take more than an hour to get home.

Store items correctly
- Perishable items should be stored in the refrigerator (optimal temperature is 40 degrees F or 5 degrees C) or freezer (optimal temperature is 0 degrees F or -18 degrees C). Don’t put eggs on the door where the temperature is warmer.
- If an item has mold growing on it, throw it away. If a can has a sticky substance on the outside, either return it to the store where you bought it or throw it out.
- Roots vegetables such as potatoes and onions should be stored in a cool, dry place.
Keep it Clean
- Wash your hands for at least 20 seconds before handling food and after handling raw meat, poultry, or seafood.
- Keep countertops and cutting boards clean by washing with a solution of one teaspoon of chlorine bleach to one quart of water at least once a week and always after cutting raw meat, poultry, or seafood.
- Wash dish cloths in hot water every week.
- Wash the lids of cans before opening them.
- Wash fruits and vegetables thoroughly.
Keep Temperature Right
- Keep hot foods hot and cold foods cold!
- Buy a food thermometer and cook foods to the correct internal temperature. Some raw meats have these temperatures listed on their packaging. Other sources include cookbooks and the Internet.
- Avoid foods that use raw eggs, such as homemade mayonnaise.
- Don’t let cooked food rest on the counter for more than two hours.

Excerpted from the Food and Drug Administration’s The Unwelcome Dinner Guest.