To avoid food poisoning, store food safely in your home.  Make sure your refrigerator is in good working condition and store non-perishables in clean, dry cupboards.

Here are a few tips to help you:

• To keep bacteria in check, the refrigerator should run at 40 degrees Fahrenheit and the freezer at 0 degrees Fahrenheit.  Generally, keep your refrigerator as cold as possible without freezing milk or lettuce.   
• If you won't be using fresh meat, poultry or fish immediately, wrap it well and put it in the coldest part of the freezer.   
• Packages of raw meat, poultry or fish should be wrapped well enough (zip-lock bags work great) so juices do not drip onto other food in the refrigerator or freezer.       
• Keep non-perishables in "dry, high" places away from pests and dampness.      
• When in doubt, throw it out!