After you shop
Avoid ‘danger zone’
Bacteria grows rapidly between 40oF and 140oF and can cause foodborne illnesses.
- Keep hot foods at 140oF or above.
- Refrigerate leftovers within two hours of cooking.
- Keep perishable food at 40oF or below.
- When storing cooked food, such as soup, divide into shallow containers to ensure it cools quickly.
Additional tips
- Keep track of food costs. Put receipts in envelope to review purchases.
- Package your own treats, juice and snacks instead of buying on the go. On-the-go items are usually less healthy and always more expensive.
- Buy large package of snacks and baggies to make individually wrapped packages at home.
- Cut up fruit and vegetables to speed up dinner and lunch preparations and provide healthy snacks ready to grab and go.
- Clean out refrigerator and pantry once a month. Use what’s on hand before buying more.