Cornell University Cooperative Extension of Onondaga County 
Home About Us News & Events Internships Natural Resources Nutrition, Health & Safety Agriculture 4H & Youth Development Different Shade of Green Job Openings Contact Us
 Cornell University
 Cooperative Extension
 Donate
 Volunteer
 Registration
Education Programs Food Safety: Foodservice Food Safety: Consumer Consumer Workshops Emergency Preparedness Food Preservation Recipes Nutrition Fact Sheets Hot Topics

Food Safety In Home Kitchens


To ensure that your home-prepared meals are tasty and safe to eat, check your food purchase and preparation practices.

Do You:
  • Shop for dry goods first and refrigerated/frozen items last while grocery shopping?
  • Return straight home and immediately put away refrigerated/frozen foods?
  • Keep your refrigerator at 40 degrees Fahrenheit and your freezer at 0 degrees Fahrenheit?
  • Follow food label instructions and adhere to use-by dates on food containers?
  • Keep raw meat/fish/poultry separate from other foods?
  • Thaw frozen foods in your refrigerator rather than on the kitchen counter?
  • Wash your hands with soap and hot water before and after preparing food?
  • Wash knives, cutting boards and utensils thoroughly in hot, sudsy water after use?
  • Clean and sanitize kitchen sinks, countertops, refrigerator interiors, etc.?
  • Rinse fruits and vegetables well and scrub firm produce with a clean brush before eating?
  • Use a food thermometer to verify that foods are cooked to recommended temperatures?
  • Transfer cooked meats, fish, poultry, etc. to clean plates before serving?
  • Refrigerate or freeze leftovers immediately after a meal?
  • Thoroughly reheat and consume refrigerated leftovers within 2 to 3 days?
If not, you and your family may be at risk for food-borne illness. Avoid shortcuts or time-savers that compromise food safety. Take the time to prepare and serve food safely in your home.

For more information on food safety in home kitchens visit:
www.fightbac.org and http://www.fsis.usda.gov/Fact_Sheets/index.asp

Food Recalls are voluntary actions taken by food manufacturers and distributors to prevent the public from consuming products that may cause adverse health consequences. Often, foods are recalled because routine testing revealed possible contamination, adulteration or misbranding. Consumers with food allergies should pay particular attention to recalls involving foods with potential allergens that are not listed as ingredients on the label. Foods recalled due to bacterial contamination have the potential to cause foodborne illness, particularly among young children, senior citizens, pregnant women and people with weakened immune systems.

For a look at current or past recalled food items click here.

For a guide to Food and Water Safety: Planning for Weather-Related Emergencies click here.