The increasing prevalence of self-checkout lanes and reusable shopping bags means bagging groceries is not necessarily left to the professionals. 

Proper bagging techniques are essential to keep your groceries fresh, safe, and intact for your enjoyment. Many of these guidelines stem from common food safety principles, like separation of food types and controlling temperature. Here are a few tips: 

  1. Raw meat should always be bagged separately to avoid cross-contamination. Keep in mind that just because raw meat is packaged in plastic does not preclude potential contamination.
  2. Keep like temperatures together. For example, place frozen foods, refrigerated foods, and room temperature foods in separate bags. 
  3. Bag produce separately with heavier items at the bottom.
  4. Bag delicate foods like breads and chips separately to avoid damage.
  5. Keep eggs separate from foods you’re going to eat raw in case they crack.
  6. Get perishable items such as meat and dairy into the refrigerator as soon as possible. Avoid running additional errands after purchasing groceries.

If you use reusable bags, here are a few additional items to consider. 

  • Wrap meats in a separate bag before placing them in the reusable bag to avoid spreading pathogens.
  • Clean reusable bags frequently to ensure they remain germ free.

These simple actions can help keep your groceries safe and delicious from cart to home.

 

In This Article

  1. Food Safety and Defense

More from IFT right arrow

Extending ADM From Seed to Fork

It’s a new era for the agribusiness giant, and Leticia Gonçalves, president of global foods, is well equipped to help guide the company’s reinvention as a more consumer-focused, value-added organization.

IFT Perspectives From the White House Conference

IFT 2022-2023 President Chris Downs discusses IFT’s response to the White House Conference on Hunger Nutrition and Health.

Good Flow

University of Manitoba’s Michael Eskin, the recipient of IFT’s 2022 Lifetime Achievement Award in Honor of Nicolas Appert, talks about 55 years of edible oil research, the development of canola oil, and his side gig as a food science rap artist.

IFTNEXT

Episode 29: All About Food Safety Culture

In this podcast, we discuss food safety culture, including how food safety culture is established, measured, and how they are expected to change in light of ongoing advancements in food science and policy. Our guests include Hugo Gutierrez, Global Food Safety and Quality Officer for Kerry, and Bob Gravani, Professor Emeritus of Food Science and Director Emeritus of the National Good Agricultural Practices (GAPs) Program at Cornell University.

Episode 28: Spicing Up the Future of Food

In this podcast we’ll focus on some of nature’s herbs, spices and the extracts that offer potential health benefits. We'll also talk with the article's author, Linda Ohr, about what the research tells us, as well as some entrepreneurial companies who have tapped these spices' hidden potential for their current and future product innovation.

Episode 26: Food Industry Trends We're Predicting in 2021

Today’s podcast features Kelly Hensel, IFT’s senior digital editor, and John Ruff, IFT’s Chief Science and Technology Officer. This high-level discussion previews a few of the major trends that both Food Technology Magazine’s editorial team as well as IFT’s Science, Policy, and Innovation team expect to play a major role in 2021.