What foods should be kept apart?

It's a great idea to keep some foods separate to prevent cross-contamination and ensure food safety. Here's a breakdown of why and what to keep apart:

1. Raw Meat, Poultry, and Seafood:

* Why: These foods can harbor bacteria like Salmonella and E. coli.

* Keep Apart From:

* Ready-to-eat foods: Vegetables, fruits, cooked meats, and anything you'll consume without cooking.

* Other Raw Meats: Separate raw chicken, beef, and pork to avoid spreading bacteria.

2. Produce:

* Why: Fruits and vegetables can absorb odors and flavors from other foods.

* Keep Apart From:

* Strong-smelling foods: Onion, garlic, fish, and spices.

3. Dairy Products:

* Why: Milk, cheese, and yogurt can spoil quickly and absorb flavors.

* Keep Apart From:

* Strong-smelling foods: As with produce, avoid contact with foods like fish, onions, and garlic.

4. Eggs:

* Why: Eggs can carry Salmonella, especially if they're cracked.

* Keep Apart From:

* Ready-to-eat foods: Avoid contact with anything you won't cook before consuming.

5. Bread and Grains:

* Why: Bread and grains can become moldy quickly, and other foods can transfer moisture and odors.

* Keep Apart From:

* Moist foods: Avoid storing near fruits and vegetables that might release moisture.

Storage Tips:

* Refrigerator: Store raw meats on the lowest shelf to prevent dripping onto other foods.

* Countertop: Use separate cutting boards for raw meats and produce.

* Freezer: Wrap and seal meat, poultry, and seafood tightly to avoid freezer burn.

* Food Storage Containers: Use airtight containers for leftovers and perishable foods.

* FIFO (First In, First Out): Rotate your food stock, consuming older items before newer ones.

Additional Considerations:

* Proper Cleaning: Wash hands, utensils, and surfaces thoroughly with hot, soapy water after handling raw meat, poultry, and seafood.

* Cross-Contamination: Avoid using the same knife or cutting board for raw meat and produce.

* Temperature Control: Keep your refrigerator at 40°F (4°C) or below and your freezer at 0°F (-18°C).

By following these tips, you can help prevent foodborne illness and ensure your food is safe and flavorful.