Spring pantry decluttering helps prevent pests and makes meal planning easier. Discard items past expiration, foods with off odors, or packaging that shows signs of damage. Donate unopened items that are still safe to food pantries.
Proper refrigerator and freezer temperatures reduce the risk of foodborne illness. Use an appliance thermometer to confirm your fridge is at 40°F or below and your freezer is at 0°F.
Inspecting your storage containers can help prevent contamination and extend food quality. Replace containers that are cracked, warped, or stained, and verify that lids fit securely.
Cleaning and sanitizing kitchen surfaces helps reduce germs that cause illness. Start by washing surfaces with warm, soapy water. Then, sanitize using a diluted bleach solution (1 tablespoon of unscented bleach per gallon of water).
If you’re unsure whether a food item is still safe, AnswerLine can help: go.wisc.edu/answerline or 1-866-540-4636.
Wisconsin residents can call or email the Wisconsin AnswerLine to get answers to common questions about food safety, home food preservation, household management, and more. This service is part of a partnership between UW–Madison Extension and Iowa State University Extension and Outreach. The information provided is based on the latest research and is free to the public.