protect themselves and those who left their homes to share food-borne illness begins with careful shopping. The U.S. government urges consumers to take these precautions:
• Shop only in stores that look and smell clean. • Buy products that have not chilled or frozen at first. Put the groceries and frozen foods in your cart last.
• For containers and jars to your cart, check them. If you can not be dented, bulging or rusty, do not buy. If the pot is loose or bulging lid, do not buy. Bulging lid or jar your car may mean that the food was under-processed and is contaminated. • Do not buy a product if it appears altered or damaged. • Check carefully when choosing frozen foods. Packaging must not be open, torn or broken edges. Do not buy packages that the frost line store in the freezer to exceed. If the package cover is transparent, look for signs of ice crystals. These are signs that the food is either stored for a long time or thawed and then refrozen.• Before a box of eggs in your basket, open it and make sure there are no broken or cracked eggs in the party.
• Or you check-out or a store employee bags your food to make sure that raw meat, poultry and fish packed separately from other items, so that one of the drippings no other contaminate food, especially eaten uncooked. • If someone needs a supermarket refrigeration or freezing, you get them home quickly. Food safety experts stress the “2-hour rule”, because harmful bacteria can multiply in the ‘danger zone’ (40 ° F – 140 ° F). Change the line to 1 hour at a temperature above 90 ° F., as they often are, as cars are parked in the sun.• If it takes more than an hour to get groceries home, it’s a good idea to day-to-left chest set. Also, when it is hot enough to the vehicle air-conditioning the case of a passenger car days, and the rear side of the container to be used.
Source (s):
FoodSafety.gov “Start at the Store: 7 Ways to foodborne diseases,”
http:/ / foodsafety.gov/blog/7ways_1.html