How do I keep food safe?

  • Use foods that spoil rapidly first.
  • Keep cold food cold. Use dry ice or an ice chest. In winter, store food outside.
  • Keep refrigerator and freezer doors closed to conserve cold air.
  • If food is cold to touch, it is probably safe to keep, use, or refreeze.
  • Discard meat, seafood, dairy products, and cooked food that are not cold to touch.
  • Fruits, vegetables, and food in undamaged cans are safe.
  • Food that needs no refrigeration: jelly, butter, margarine, ketchup, mustard, pickles, relish.
  • If in doubt, throw it out.
  • For information on food safety, call your health department or cooperative extension service.

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