Wash, wash, wash. Whether it’s your hands, your dishes, or your countertops, washing goes a long way towards keeping your kitchen safe.
Keep raw foods away from other foods. Not only should you make sure all your raw foods are away from your cooked foods, but try not to share utensils between those two groups, either wash things like pots and pans between uses, or have designated utensils. For instance, maybe instead of using the same cloth towel to clean up after your foods, use paper towels for raw foods to prevent bacteria from spreading.
Pick up cold foods last. When grocery shopping, save the frozen and cold food aisles for last. This gives you the longest amount of time to ensure that your foods stay in the safe temperature ranges before you can store them properly at home.
Keep the good cans. Don’t buy canned goods with dents or bulges in them. Those nooks and crannies are safe-havens for bacteria to grow and multiply.
Remember the Three C’s. When transporting food, keep your food clean, cold and covered whenever possible. When foods are left out in temperatures over 90°F for an hour or more, you can be sure bacteria has already started to grow.
Be safe when dining out. Make sure the utensils and plates are clean. Inspect the plates for crack and crevices if necessary. Those cracks can hide bacteria in them.