If the adage “you are what you eat” is true, then the last thing you want is bacteria, fungus and mold to land on your plate. Unfortunately, in some cases it’s not always obvious that a food has gone bad, and that could lead to food-borne illness.

It’s time to get smart — and proactive — about the safety of the food found in your home. Here’s how.

At the supermarket

• Check the “best before” date and make sure you can consume that food within the recommended time frame.
• Never buy cans that are dented, bulge or leak.
• Inspect any fresh foods for discolouration, bruising or have a sticky or watery film.
• Open an egg carton to make sure none are cracked or dirty.
• Ask that fresh meats, poultry and fish be packed in double plastic bags so their juices don’t contaminate other foods.
• Go straight home with your purchased groceries. If you have other errands to run before going home, place a cooler in your car to store perishable items.

In your kitchen

• Set your refrigerator to 4ºC (39.2ºF) or below.
• Make sure your fridge is clean.
• Reorganize or clear out some of the contents in your refrigerator to prevent overcrowding. An overcrowded refrigerator means that cold air can’t circulate properly to keep foods at the right temperature.
• Keep meat, poultry or fish in their original packaging but place them on a dish before putting them in the fridge. This will help juices from spilling onto other food.
• Store eggs in their carton on a refrigerator shelf, not the door where the temperature can be warmer.
• Use the compartments labelled for specific food items since these storage areas and drawers are set to the optimal moisture level for vegetables, fruits and deli items.
• Don’t store potatoes or onions in the fridge.
• Don’t wash fruit and produce before storing them in the fridge. They should be washed just before eating or cooking.
• In general, leftovers should be stored within two hours after cooking and then only last about two days once refrigerated.

Freezer:

• Set your freezer to -18ºC (0ºF) or below.
• Make sure your freezer is clean.
• When freezing fresh foods, do so as quickly as possible since the longer you wait the more flavour they’ll lose.
• Place foods in freezer-specific moisture-resistant bags, wrap or package that provide an airtight seal. Be sure to squeeze out as much air as possible. This will help prevent freezer burn. Foods that do have freezer burn are generally safe to eat but they may not taste very good.
• Label the freezer bag/container with the name of the item and the date it was stored.
• Thaw food in the refrigerator, a sink filled with cold water or under a cold running tap. If you defrost food in the microwave, cook the food as soon as it thaws.

Shelves:

• Check the labels of jars, cans and packages for “best before” dates. If it’s expired, throw it out.
• Also check for storage instructions. Many items specify that once opened, it must be refrigerated.
• Once opened, it may be necessary to transfer items to an airtight container or bag to keep them fresh.
• Store shelf-ready foods in a cool, dry, clean space.
• Potatoes and onions don’t need to be refrigerated but should be stored in a cool, dark place with good air circulation.