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.