Food safety is essential to protecting your health and the well-being of those around you. Every year, millions of people suffer from foodborne illnesses caused by harmful bacteria, viruses, or toxins found in improperly handled food. Fortunately, most of these illnesses are preventable with simple safety practices.
Why It Matters
Unsafe food can lead to serious health problems, especially for children, pregnant women, older adults, and individuals with weakened immune systems. Symptoms of foodborne illness can range from mild stomach upset to severe complications.
At the Store or Market
Choose produce that isn’t bruised or damaged.
If you buy pre-cut fruits and vegetables, choose items that are refrigerated or kept on ice.
Separate fruits and vegetables from raw meat, chicken and other poultry, and seafood in your shopping cart and in your grocery bags.
At Home
- Wash your hands, kitchen utensils, and food preparation surfaces, including chopping boards and countertops, before and after preparing fruits and vegetables.
- Clean fruits and vegetables before eating, cutting, or cooking, unless the package says the contents have been washed.
- Wash or scrub fruits and vegetables under running water—even if you do not plan to eat the peel. Germs on the peel or skin can get inside fruits and vegetables when you cut them.
- Washing fruits and vegetables with soap, detergent, or commercial produce wash is not recommended. Do not use bleach solutions or other disinfecting products on fruits and vegetables.
- Cut away any damaged or bruised areas before preparing or eating. Germs can more easily get into fruits and vegetables if the peel or skin is damaged or bruised.
- Get rid of any torn or bruised leaves. Also, remove the outer leaves of cabbages and lettuce heads because they are likely to have more dirt and germs on them.
- Dry fruit or vegetables with a clean paper towel.
- Keep fruits and vegetables separate from raw foods that come from animals, such as meat, poultry, and seafood.
- Refrigerate fruits and vegetables within 2 hours after you cut, peel, or cook them.
Key Food Safety Tips
- Clean: Wash hands, surfaces, fruits, and vegetables regularly.
- Separate: Keep raw meat, poultry, and seafood away from other foods to prevent cross-contamination.
- Cook: Always cook food to the right temperature to kill harmful germs.
- Chill: Refrigerate perishable items promptly and avoid leaving food out for more than two hours.
Your Role
Whether you’re preparing meals at home or packing a lunch, following these basic food safety steps helps protect your health and the health of others. Make safe food handling a daily habit—it’s one of the easiest ways to stay healthy.
Stay informed. Stay safe. Because when it comes to food, safety starts with you.
