How to avoid foodborne illness and cross-contamination

Spring-cleaning is an annual ritual for most Americans and a great time for serious scrubbing, polishing, decluttering and reorganization.

This year, be sure to add the refrigerator and freezer to your list - not only will you have a cleaner-looking kitchen, you will have an appliance that is working effectively and efficiently, and most importantly, you will have foods that are safe to eat.

The National Frozen & Refrigerated Foods Association shares how to keep your cool foods fresh, safe and tasty:

Prepare

Unplug the refrigerator to save energy (also for safety if cleaning coils).

Empty ice from your freezer into a cooler where you can store food you plan to keep.

Fill the sink with warm, soapy water for cleaning shelves and drawers. Set out dishtowels on counter tops for drying.

Fill a spray bottle with a cleaning solution of 1 cup water, 1 teaspoon white vinegar and 1 teaspoon dish soap.

Purge

Empty refrigerator (then freezer) and place items on the counter.

Take time to sort and discard old, unwanted foods, drinks and condiments.

Check expiration dates and beware of moldy and freezer-burned foods.

When in doubt, toss it out!

Use the frozen and refrigerated foods time chart for reference. Put foods you want to keep in the cooler.

Clean

Remove drawers and shelves and clean in the sink with warm, soapy water; set aside to dry.

Spray interior with cleaner and wipe from the top down with warm, wet sponge or towel. Thoroughly dry all and replace drawers and shelves.

Wash the exterior door and handles.

Replace water and ice-maker and filters if needed.

Clean the grill on the bottom front of the refrigerator. Consider cleaning the condenser coils for optimum cooling efficiency (refer to manufacturer directions).

Check temperatures

Food kept too long or at improper temperatures can become contaminated with bacteria, which can cause foodborne illness.

Your refrigerator temperature should be at or below 40 degrees and your freezer 0 degrees or less to ensure food safety.

You can check the temperatures with an appliance thermometer.

Organize

When restocking your clean refrigerator and freezer, organize according to usage and group like items together. Label and date new foods so you know when to use or throw out. Do not store perishable foods in the door as temperatures fluctuate there.

Place meat, poultry or seafood in containers or sealed plastic bags and keep fruits and vegetables in separate drawers away from the meats to avoid cross-contamination.

Frozen and refrigerated food time chart

Properly storing foods can help maintain their quality, taste and safety. Use this information from the National Frozen & Refrigerated Foods Association as a guide, but when in doubt, throw it out. *Pay attention to "sell by," "use by" and "best if used by" dates on products to enjoy before they expire.

It is safe to keep properly stored frozen or refrigerated foods as follows:

Frozen foods

Burritos/Sandwiches: 2 months

Meatballs: 9-12 months

Chicken: 6-9 months

Shrimp: 1 year

Vegetables: 8-12 months

Fruits: 9-12 months

Fish: 3-4 months

Entrees/breakfast: 3-4 months

Ice Cream/novelties: 2-3 months

Pie/cake: 6-8 months

Bread/rolls: 2-3 months

Bagels: 2 months

Whipped topping: 6 months

Pancakes/waffles: 2-3 months

Egg substitutes: 12 months

Pizza: 4-6 months

Refrigerated foods

Milk: 7 days

Milk alternatives: 7-10 days

Cheese: 1 week

Butter: 2-3 weeks

Margarine: 1 month

Liquid coffee creamer: 1-2 weeks

Cottage/ricotta cheese: 1 week

Yogurt: 1-2 weeks

Sour cream: 1-3 weeks

Cream cheese: 2 weeks

Eggs: 3-5 weeks

Egg substitutes: 3 days

Refrigerated juices: 7-10 days