Keeping food safe begins with the planning process. Safe handling practices when shopping and storing food is essential for safety. Bacteria cause 67% of the food poisoning in the United States. A careful eye when shopping and proper storage can help to lower the rate of food poisoning occurrences.

• Plan menus and recipes before shopping. If you have the storage space consider a three week rotation menu when purchasing and planning foods for snacks and activities.

• Inventory items on hand and take a shopping list of food and non-food items to the store. If delivery is available, be a good planner, know your inventory needs, storage facilities, and the cost before ordering.

• Check "sell by" and "use by" dates printed on packages. Use the food before the date to guarantee freshness and maximum nutrient value.

• Do not buy containers that are dented, have seals broken or are leaking.

Storage Solutions: From the Grocery Store to Home or Center

• Plan menus ahead and know your storage options. This may allow you to purchase and store food items that are on sale. Proper storage is an important consideration.

• Use a cooler to transport refrigerated and frozen items purchased. Putting ice in the container the night before will help cool the interior. Then, place fresh ice in the cooler with the food.

• Have frozen and refrigerated foods packed together to transport.

• Select frozen and refrigerated foods last and put them away first.

• To insure food safety and nutritional value keep foods stored according to package directions. For more information refer to the fact sheets on refrigerator, cupboard and freezer storage included in this packet.

• Always wash hands thoroughly with antibacterial soap and warm water for a minimum of 20 seconds. This assures germs will be eliminated.

• Wash hands before and after food preparation, after touching animals, after using the bathroom, after changing diapers or sneezing or blowing your nose.

• Coughing, sneezing or smoking near food or clean dishes could lead to contamination.

• To sanitize hands, cutting boards and utensils use standard household chlorine bleach. Mix one tablespoon with one gallon of water and use a fresh solution every time. Oxygenated and scented bleach may not be disinfectants. Read the label and be safe.

• Beware of cross contamination between different foods. Cutting boards are a source of bacteria that can contaminate any food touching the board.  Use a clean knife every time you cut a different food.  Cross contamination occurs when meat is cut on a cutting board, followed by vegetables on the same board and the same unwashed knife.  Eliminate the contamination by washing cutting boards and utensils with hot water and a bleach solution.

• Make certain that utensils, countertops, and sinks are also germ free. Use a bleach solution to disinfect these items.

Copyright © 1996, The Ohio State University. This material is based on work supported by the Extension Service, U.S. Department of Agriculture, under special project number 96-EFSF-0-3500.

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