Food safety at home: from shopping to leftovers

Food safety is not a single trick: it is built at every step, from the shop to the last serving. Keep things clean, separate raw food from ready-to-eat food, cook with control, and chill promptly. This general guide complements our specific pages on fresh produce, home canning and leftovers. When product-specific guidance or a label gives more precise instructions, follow those.

Shopping and getting food home

Keep raw meat, poultry, seafood and eggs separate from foods that will be eaten as they are in the cart, bags and during transport. Keep packages intact and prevent their juices from dripping onto fruit, bread or prepared food. At home, promptly put items that need refrigeration away. An appliance thermometer can help you check that the refrigerator is at or below 40 °F (4 °C) and the freezer at or below 0 °F (−18 °C).

Hands, surfaces and separation

Wash your hands with soap and water for at least 20 seconds before, during and after food preparation, and after touching raw meat, poultry, seafood, eggs, rubbish or pets. Wash boards, knives, utensils and counters with hot, soapy water after preparing each food. Use separate boards or work areas for raw items and ready-to-eat food, and clean spills in the refrigerator. Do not wash raw meat, poultry, seafood or eggs: splashes can spread germs. Rinse produce under running water as explained in the dedicated fresh-produce guide.

Cold storage: refrigerator and freezer

Cold slows the growth of many germs but does not sterilize food. Keep the refrigerator at or below 40 °F (4 °C) and the freezer at or below 0 °F (−18 °C), checking with an appliance thermometer. Refrigerate or freeze perishable foods and leftovers within two hours of purchase, preparation or serving; shorten that to one hour when the surrounding temperature is above 90 °F (about 32 °C), such as in a hot car or at a picnic. Divide large amounts into clean, covered, shallow containers so they cool more quickly. Do not pack the refrigerator so tightly that air cannot circulate.

Thawing and cooking

Thaw food in the refrigerator, in cold water or in the microwave—never on the counter or in hot water. If you use cold water or a microwave, cook the food immediately after thawing. For meat, poultry, seafood and egg dishes, color is not a reliable safety check: use a food thermometer and follow the official internal-temperature guidance for that food. When reheating leftovers, check several places and reach 165 °F (74 °C). In a microwave, cover, stir or rotate the food and allow the recommended standing time to reduce cold spots; FDA advises bringing soups, sauces and gravies to a boil when reheating.

Leftovers, dates and recalls

Store leftovers in small, shallow portions and label them with the date. CDC’s general guidance is to eat refrigerated leftovers within 3 to 4 days; freeze them if you will not use them within that period. Do not taste food to decide whether it is safe: some germs do not change its smell or appearance. If a food is recalled, compare the brand, lot and date with the official notice and follow its instructions; do not eat the product or give it to someone else. Clean surfaces and utensils that may have touched it.

People at higher risk

CDC identifies adults 65 and older, children under 5, pregnant people and people with weakened immune systems as groups at increased risk of serious foodborne illness. In these households, be especially careful about separation, thorough cooking and cold storage, and consult official guidance for particular foods. This general guide does not replace professional advice or the instructions of your local authorities.

Quick reminder: clean hands and surfaces; raw foods kept apart; a cold refrigerator; leftovers chilled promptly; safe thawing; and a thermometer when appropriate. Official sources and KitchenPause’s focused guides offer more detail on each topic.