Food safety: simple habits that keep food and meds safe

Food safety isn’t fancy — it’s a few clear habits you do every day. Follow them and you cut the risk of stomach bugs, spoilage, and unwanted interactions with your medicines. Below are fast, usable tips you can apply now.

Basic kitchen rules that actually matter

Wash your hands for 20 seconds before touching food, after using the bathroom, or after handling raw meat. Use a separate cutting board for raw meat and another for fruits and vegetables to avoid cross-contamination. If you don’t have two boards, wash the board and knife thoroughly with hot soapy water between uses.

Keep your fridge at 40°F (4°C) or below and your freezer at 0°F (-18°C). Use a fridge thermometer — those little numbers save you from guesswork. Don’t leave perishable food out for more than two hours (one hour if it’s over 90°F / 32°C). When in doubt, throw it out: the cost of food is nothing compared to a foodborne illness.

Reheat leftovers until they reach 165°F (74°C). Cool large batches quickly by dividing into shallow containers before refrigerating. Label containers with the date so you know how long they’ve been stored. Most cooked dishes are safe for 3–4 days in the fridge.

Food and medications: what to watch for

Some foods change how medicines work. Grapefruit and grapefruit juice can raise blood levels of several drugs — including certain statins and blood pressure meds — making side effects more likely. If your prescription mentions grapefruit, avoid it or ask your pharmacist for alternatives.

Take antibiotics as directed with or without food depending on the drug. For example, some antibiotics upset the stomach unless taken with food. Others need to be taken on an empty stomach for best absorption. Always check the label and ask your pharmacist if you’re unsure.

Separate dairy or calcium-rich foods from certain medications if instructed. Calcium can bind with some antibiotics and thyroid meds, cutting their effectiveness. A simple rule: take those medicines two hours before or four hours after dairy or calcium supplements unless your prescriber says otherwise.

Store medicines away from heat and moisture — not above the stove or in the bathroom cabinet. Insulin and some vaccines need refrigeration; check storage instructions on the label. Keep all meds in original packaging with the expiration date visible and dispose of anything past its date.

Finally, think about high-risk groups: older adults, young children, pregnant people, and those with weak immune systems should avoid raw or undercooked eggs, seafood, and unpasteurized dairy. When cooking for someone on medication, double-check interactions and storage needs so food doesn’t interfere with treatment.

Small changes — like checking fridge temps, separating boards, reading med labels, and timing food around your pills — make a big difference. If you ever get mixed signals from different sources, ask your pharmacist or doctor. They’ll give advice that fits your meds and your kitchen routine.