Food Safety Basics

Be Smart—Keep Foods Apart

Food-borne illness can be spread when bacteria-infected uncooked foods come in contact with cooked or ready-to-eat foods, such as fruits and raw vegetables. Avoid cross-contamination by having at least two cutting boards, one for meat or fish and another for fresh produce.


  • Get the perishables in your refrigerator or freezer ASAP.
  • Never store eggs, milk and the like on your refrigerator door, which is the part of the fridge with the greatest temperature fluctuations.
  • We recommend setting your refrigerator temperature control for 40°F, and using the door for storing ketchup, mustard and convenience products that are not so easily subject to spoilage.
  • Freezing: It’s recommended that your freezer be kept at 2°F for safe frozen-food storage.
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