It is now clear that all raw food, moist or dry, (spices, dried peas and beans, rice, etc.), must be assumed to be contaminated with microorganisms, chemicals and hard foreign objects, and capable of causing illness, injury, or death if not properly handled.

Choose fresh produce. Control begins when you select produce items that appear to be as fresh as possible. Avoid items that are too wet, have bruises and blemishes, and appear wilted, limp or slimy. Worms you may see on fruits and vegetables, while unappealing, will not hurt you. This type of contamination can be removed by washing, cutting out affected parts, and by cooking. Remember, just because food looks fresh, this is no guarantee of safety.

Check packaging. Choose packages that do not have obvious holes in them or show obvious signs of leakage. If a package of fresh meat or poultry is somewhat leaky, carefully wrap the package in another plastic bag to prevent drip or juices from cross-contaminating other raw food items in your shopping cart. Wiping your hands with a clean paper towel will reduce some of the pathogens that probably got on your hands, but it will not make your hands totally safe. Always shop for fruits and vegetables first, and place these items in plastic bags before going to the meat, poultry and fish counters. Customers who do not understand food safety sometimes open food such as salad dressing to smell and taste the food to determine if they like it. If you find a container that has been opened or the seal of which is broken, give it to one of the store personnel.

Observe display thermometers. The actual temperature of most fresh vegetables should be less than 50°F; dairy items less than 40°F; and meat, fish and poultry should be less than 35°F. Frozen foods should be maintained at a non-fluctuating temperature of 0°F. Be careful when reading thermometers in display cases. The sensing bulb is often placed on the refrigerator coil where the air is 10 to 15°F colder than the air around the food. Use your sense of touch. If you pick up food that is supposed to be cold and it is not as cold as the food in your refrigerator, do not buy it. Ask for food from the refrigerated storeroom in the back of the store. This may take time, but you have the right to ask for fresh food, and the food should not cost more.

Observe use-by-dates. Choose items that will be used within the period of time suggested by the use-by-date. Manufacturers set the sell-by / use-by dates assuming that the food is always less than 40°F, and sometimes less than 35°F. They can choose any sell-by / use-by date they wish because there are no government rules that they must follow. Sometimes they guess at the shelf life and do not actually do tests. It is always better to purchase items with an unexpired date. But, if the food has been even slightly temperature abused (kept above 40°F during distribution or selling), the sell-by / use-by-date has no meaning and the product can be spoiled when you get it home. Then, you have to waste your time exchanging the item. Sometimes food such as cheese and fruit is moldy when you open the package. Almost all cheese, raw fruits and vegetables, deli salads, etc. are contaminated with mold, but you cannot see it. Given time, it grows enough to be seen. The only control is to buy food as fresh as possible, store it correctly, and prepare and consume it promptly.