Food safety resolutions for the 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 often gets overlooked but protects everyone at the table 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 10 food safety resolutions to your list. They’re easy to follow, practical for everyday life and backed by USDA guidance.

1. I Will Wash My Hands – Every Time

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 is not a replacement for proper handwashing when food is involved.

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

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

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. I Will Use a Food Thermometer

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. Color alone is not a reliable indicator.

Cooking food to the right internal temperature is one of the most effective food safety steps – Poultry: 165º F; ground meats: 160º; whole cuts of beef, pork or lamb: 145º + 3-minute rest; leftovers: 165º

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

4. I Will Refrigerate Food Promptly

Leaving food at room temperature allows bacteria to multiply very quickly, especially in what food safety experts call the “danger zone” (between 40º and 140º). In this 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 90º). Keep your refrigerator at 40º or below.

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

5. I Will Respect Expiration and “Use-By” Dates

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. I Will Wash Produce – But Not Meat or Poultry

Fruits and vegetables can carry bacteria from soil, water or handling, and washing helps reduce this risk. Washing raw meat or poultry, however, spreads bacteria around the kitchen instead of removing it, increasing contamination risks.

Wash produce under running water, even if you plan to peel it.

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

7. I Will Clean and Sanitize Kitchen Surfaces Regularly

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. I Will Store Food Safely in My Refrigerator

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. I Will Be Extra Careful with High-Risk Foods

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 individuals 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 and berries; and cut melons.

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

10. I Will Stay Curious and Keep Learning

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, FDA, CDC and Extension programs provide free, science-based guidance you can trust.

Resolution tip: Follow your local Extension service 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.

by Indu Upadhyaha, DVM, MVSc., Ph.D., Associate Extension Professor, UConn Extension