Introduction

Throughout the year, many of us resolve to eat healthier, cook more at home, or reduce food waste, among other breaking/creating habits resolutions. While the new year often gets the most attention for resolutions, you can start any time. One resolution that often gets overlooked, but protects everyone, is food safety.

Foodborne illness affects an estimated 48 million Americans every year, leading to hospitalizations, missed work, and, in severe cases, long-term health complications or death. The good news? Most foodborne illnesses are preventable with simple, science-based habits.

This year, consider adding these ten food safety resolutions to your list. They’re easy to follow, practical for everyday life, and backed by United States Department of Agriculture (USDA) guidance.

1. Wash 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 risk of spreading 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 is helpful, but not a replacement for proper handwashing when food is involved.

Resolution tip: Keep a kitchen timer or sing “Happy Birthday” twice.

2. Keep Raw and Ready-to-Eat Foods Separate

Why it matters: Raw meat, poultry, and seafood often carry bacteria that can contaminate foods that are eaten without cooking. Once these bacteria spread, they cannot be removed unless the food is cooked, increasing the risk of illness. Cross-contamination allows harmful bacteria like Salmonella and Campylobacter to spread to other food groups.

Use separate cutting boards for raw meat, poultry, and seafood, and keep them away from foods that won’t be cooked—like salads, fruits, and bread.

Resolution tip: Color-coded cutting boards make this easy.

3. Use a Food Thermometer

Why it matters: 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 harmful microorganisms that cause foodborne illness—and color alone is not a reliable indicator.

Cooking food to the right internal temperature is one of the most effective food safety steps:

• Poultry: 165°F
• Ground meats: 160°F
• Whole cuts of beef, pork, lamb: 145°F + 3-minute rest
• Leftovers: 165°F

Resolution tip: Keep a digital thermometer in your utensil drawer.

4. Refrigerate Food Promptly

Why it matters: Leaving food at room temperature allows bacteria to multiply very quickly, especially in what food safety experts call the ‘danger zone’—between 40°F and 140°F. In this temperature range, many harmful bacteria can double in number in as little as 20 minutes, increasing the risk of foodborne illness even if the food looks and smells normal. Refrigerating food promptly slows this bacterial growth, helping prevent dangerous levels of pathogens from developing.

Refrigerate leftovers within two hours (or one hour if it’s above 90°F). Keep your refrigerator at 40°F or below.

Resolution tip: Don’t leave food out ‘just a little longer’.

5. Respect Expiration and ‘Use-By’ Dates

Why it matters: Dates are about safety and quality, especially for perishable foods. As foods age, especially perishable ones, the risk of bacterial growth increases. Following date labels helps reduce the chance of consuming food that may no longer be safe, even if it 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 handled carefully and discarded when you are unsure.

Resolution tip: When in doubt, throw it out.

6. Wash Produce—But Not Meat or Poultry

Why it matters: Fruits and vegetables can carry bacteria from soil, water, or handling, and washing helps reduce this risk. Wash produce under running water, even if you plan to peel it.

Washing raw meat or poultry, however, spreads bacteria around the kitchen instead of removing it, increasing contamination risks.

Resolution tip: Skip soap and bleach-water is enough for produce.

7. Clean and Sanitize Kitchen Surfaces Regularly

Why it matters: Cutting boards, countertops, and sinks can harbor harmful bacteria. Bacteria can survive on kitchen surfaces and utensils for hours or even days. Regular cleaning and sanitizing prevent germs from transferring between foods, surfaces, and hands during meal preparation.

Clean with soap and water, then sanitize using an approved disinfectant or diluted bleach solution (following label instructions).

Resolution tip: Don’t forget refrigerator handles and sink drains.

8. Store Food Safely in the Refrigerator

Why it matters: Improper storage can allow raw food juices to drip onto ready-to-eat foods, spreading harmful bacteria. Organized storage reduces cross-contamination and helps food stay fresh and safe longer.

Store raw meats on the bottom shelf, sealed tightly, so juices don’t drip onto other foods. Keep leftovers in shallow containers so they cool quickly.

Resolution tip: First in, first out-use older items before newer ones.

9. Be Extra Careful with High-Risk Foods

Why it matters: Certain foods are more likely to carry harmful bacteria because of how they are produced, processed, or typically consumed. These high-risk foods can cause serious illness, especially for young children, older adults, pregnant women, and people with weakened immune systems.

Taking extra precautions, such as choosing pasteurized products, cooking foods to safe internal temperatures, refrigerating promptly, and avoiding raw or undercooked items, helps reduce the risk of foodborne illness and protects those most vulnerable to severe complications.

Be cautious with:

• Raw or undercooked eggs
• Unpasteurized milk or cheeses
• Raw sprouts
• Undercooked meats and smoked seafood
• Deli meats
• Unwashed leafy greens, berries
• Cut melons

Resolution tip: Choose pasteurized products and proper washing and handling whenever possible.

10. Stay Curious and Keep Learning

Why it matters: Food safety recommendations change as science improves. Staying informed helps consumers make better decisions, avoid common mistakes, and adapt food safety practices to new foods, trends, and technologies.

Reliable sources like USDA, the U.S. Food and Drug Administration (FDA), the Center for Disease Control (CDC), and Extension programs provide free, science-based guidance you can trust.

Resolution tip: Follow UConn Extension for seasonal tips and updates.

Food safety doesn’t require expensive tools or complicated steps, just consistent habits. These small resolutions can help protect your family, reduce food waste, and ensure that the meals you enjoy all year long are not only delicious, but safe.

Resources

Centers for Disease Control and Prevention. (2024). Estimates of foodborne illness in the United States.
https://www.cdc.gov/foodborneburden/index.html

U.S. Department of Agriculture, Food Safety and Inspection Service. (n.d.). Food safety and inspection service.
https://www.fsis.usda.gov/food-safety

U.S. Food and Drug Administration. (n.d.). Food safety for consumers.
https://www.fda.gov/food/resources-you-food/consumers

World Health Organization. (n.d.). Five keys to safer food.
https://iris.who.int/server/api/core/bitstreams/dadab0b0-98e4-41a3-b432-e984d79f15a3/content

U.S. Department of Agriculture, Food Safety and Inspection Service. (2024). Safe minimum internal temperature chart.
https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart

Centers for Disease Control and Prevention. (n.d.). Prevent cross-contamination.
https://www.cdc.gov/food-safety/prevention/index.html