Keeping food safe saves money by preventing food waste and foodborne illness.

Planning

• Inventory your perishable foods before making a shopping list.

• Have a cooler in your car for keeping perishables safe on the way home.

• Plan to shop when you can take food home immediately and store it safely.

In the Store

• Select perishable foods like dairy and meat last so they stay cold in your cart.

• Put raw meat in a plastic bag and keep it separate from other foods in the cart.

• Choose produce at its peak freshness.

• Check to be sure eggs are not cracked.

• Check ‘use‐by’ dates to be sure you will use foods before they go bad.

• Do not buy dented cans or jars with bulging or cracked lids.

At Home

• Store ripe fruit and fresh cut produce in the refrigerator.

• Wash produce with running water just before using.

• Put newly purchased canned foods behind older ones in your cupboard; use older cans first and before ‘use by’ date.

• Refrigerate perishable leftovers within two hours and use them within three days.