Top 10 Food Safety Resolutions for a Safer and Healthier New Year

As the New Year begins, many of us resolve to eat healthier, cook more at home, or reduce food waste. One resolution that is often overlooked — but protects everyone at the table —is food safety. Foodborne illness affects an estimated 48 million Americans each year, leading to hospitalizations, missed work, and, in severe cases, long-term health complications or death. The good news is that most foodborne illnesses are preventable with simple, science-based habits. This year, consider adding these 10 food safety resolutions to your list. They are practical for everyday life and backed by USDA guidance. I Will Wash My Hands – Every Time Why it matters: Hands are one of the most common ways harmful bacteria and viruses move from people to food. Even clean-looking hands can carry germs that cause illness. Proper handwashing significantly reduces the spread of foodborne pathogens in the kitchen. Wash hands with soap and warm water for at least 20 seconds before cooking, after handling raw meat or eggs, and after using the bathroom, touching pets, or handling garbage. Hand sanitizer can be helpful, but it is not a substitute for handwashing when food is involved. Resolution tip: Use a kitchen timer or sing “Happy Birthday” twice. I Will Keep Raw and Ready-to-Eat Foods Separate Why it matters: Raw meat, poultry, and seafood often carry bacteria that can contaminate foods eaten without cooking. Once these bacteria spread, they cannot be removed unless the food is cooked. Cross-contamination allows pathogens like Salmonella and Campylobacter to move easily from raw foods to fruits, vegetables, and breads. Use separate cutting boards for raw meat, poultry, and seafood, and keep them away from foods that will not be cooked. Resolution tip: Color-coded cutting boards can help prevent mistakes. I Will Use a Food Thermometer Why it matters: Harmful bacteria cannot be seen, smelled, or tasted. A food thermometer is the only reliable way to know if food has reached a temperature high enough to kill disease-causing microorganisms. Color and texture alone are not safe indicators. Safe internal temperatures include: • Poultry: 165°F • Ground meats: 160°F • Whole cuts of beef, pork, and lamb: 145°F with a 3-minute rest • Leftovers: 165°F Resolution tip: Keep a digital thermometer in an easy-to-reach drawer. I Will Refrigerate Food Promptly Why it matters: Leaving food at room temperature allows bacteria to multiply rapidly in the “danger zone” between 40°F and 140°F. In this range, some bacteria can double in as little as 20 minutes. Refrigerating food promptly slows bacterial growth and reduces illness risk. Refrigerate leftovers within two hours, or within one hour if temperatures are above 90°F. Keep your refrigerator at 40°F or below. Resolution tip: Avoid leaving food out “just a little longer.” I Will Respect Expiration and “Use-By” Dates Why it matters: Date labels provide important information about safety and quality, particularly for perishable foods. As foods age, the risk of bacterial growth increases, even if the food looks or smells fine. While some foods may last beyond printed dates, items like deli meats, dairy products, and ready-to-eat foods should be discarded when you are unsure. Resolution tip: When in doubt, throw it out. I Will Wash Produce, But Not Meat or Poultry Why it matters: Fruits and vegetables can carry bacteria from soil, water, or handling. Washing produce under running water helps reduce this risk. Washing raw meat or poultry, however, does not remove bacteria and instead spreads it around the kitchen. Wash produce under running water, even if you plan to peel it. Do not wash raw meat or poultry. Resolution tip: Skip soap; clean running water is sufficient for produce. I Will Clean and Sanitize Kitchen Surfaces Regularly Why it matters: Cutting boards, countertops, and sinks can harbor bacteria for hours or even days. Regular cleaning and sanitizing prevent germs from transferring between surfaces, hands, and foods during meal preparation. Clean surfaces with soap and water, then sanitize using an approved disinfectant or a diluted bleach solution following label directions. Resolution tip: Remember high-touch areas like refrigerator handles and sink drains. I Will Store Food Safely in My Refrigerator Why it matters: Improper storage allows raw food juices to drip onto ready-to-eat foods, increasing the risk of cross-contamination. Organized storage helps food stay fresh and safe longer. Store raw meats on the bottom shelf in sealed containers. Keep leftovers in shallow containers so they cool quickly. Resolution tip: Use the “first in, first out” rule to avoid forgotten leftovers. I Will Be Extra Careful with High-Risk Foods Why it matters: Some foods are more likely to carry harmful bacteria because of how they are produced or consumed. These foods can cause serious illness, especially for young children, older adults, pregnant individuals, and people with weakened immune systems. Be cautious with: • Raw or undercooked eggs • Unpasteurized milk or cheeses • Raw sprouts • Undercooked meats and smoked seafood • Deli meats • Unwashed leafy greens and berries • Cut melons Resolution tip: Choose pasteurized products and follow safe handling practices. I Will Stay Curious and Keep Learning Why it matters: Food safety recommendations evolve as science advances. Staying informed helps consumers avoid common mistakes and adapt practices to new foods and trends. Trusted sources such as USDA, FDA, CDC, and Extension programs offer free, science-based guidance. Resolution tip: Follow UConn Extension for seasonal food safety tips and updates. A Safe Start to the New Year Food safety does not require expensive tools or complicated steps, just consistent habits. These small resolutions can help protect your family, reduce food waste, and ensure that meals throughout the year are not only enjoyable, but safe. Here’s to a healthy, happy, and food-safe New Year.