Food Shopping and Transportation:
- When running errands, food shop last before going home to keep fresh and perishable foods out of the hot Maryland temperatures.
- Always refrigerate perishable foods within 1 hour when temperatures outside are 90 degrees F and above, to reduce a risk of bacterial growth.
- Use plastic bags in the meat section to put packaged meat, seafood or poultry in, to stop accidental leaking (cross-contamination).
- Select cold foods last, so eggs, dairy, and other perishable foods can stay colder longer.
- Tip: Ask the seafood or meat counter for a bag of ice to keep perishable foods cold.
At Home:
- You do not need to clean, sanitize or disinfect food-packaging materials when you get home, because cleaning chemicals could be a health risk.
- Refrigerate perishable foods. Your foods will last longer when your refrigerator is between 32 degrees F to 40 degrees F, and your freezer is -20 degrees F to 0 degrees F.
- Wash or rinse raw produce under running tap water right before you cook or eat produce raw. You do not need to wash produce with soap, chlorine bleach or a produce wash.
- Leftovers: Can be frozen or refrigerate and eat within 3 to 4 days. Use clean, shallow and covered containers to help cool foods down fast to reduce a risk of bacterial growth. Reheat leftovers to a safe internal temperature of 165 degrees F.
For more information on food safety visit:
