Food safety is extremely important to us. The Publix approach to maintaining food safety and public health follows the farm-to-fork approach.

1. Reduce Supply Chain Product Safety Risks
   Starting with the supply chain, we conduct detailed food safety assessments with suppliers, including store brand products and fresh, perishable foods. This includes supplier visits and certified audits that conform to the Global Food Safety Initiative (GFSI). In fact, our own food processing facilities have received food safety certification from GFSI under the Safe Quality Foods (SQF) program.
2. Train Associates on Standards and Food Safety
   All associates receive thorough food safety training specific to the tasks they perform. Store managers and associates who handle fresh foods in the Deli, Bakery, Meat, Seafood, and Produce departments, receive even more extensive training. All food safety training includes instruction on proper handling, hygiene, storage, cleaning and sanitation, and pest management. We use a nationally accredited Food Protection Manager Certification training program to help our management associates with food safety knowledge and techniques. This program extends beyond our stores and into training our support and leadership associates in our corporate offices.
3. Execute Standards and Measure Food Safety
   Under the direction of our corporate quality assurance department, each store receives monthly visits from our sanitation specialist that focus on cleaning and sanitation. Additionally, our food safety specialists conduct regular store visits and provide support to help maintain food safety. Stores also have comprehensive food safety audits at least twice a year, conducted by an independent professional food safety management organization that reviews our practices and helps our associates understand the keys to maintaining a safe food environment. To support our stores, a cross-functional team of corporate associates conducts quarterly assessments of our food safety performance and recommends continuous quality improvement efforts.
4. Remove Recalled Product from Retail
   It is the responsibility of grocery retailers to provide our customers with safe, high-quality products. Sometimes our suppliers or federal food safety authorities notify us of product recalls. We work quickly to remove any recalled product from our stores and warehouse locations. To help share recall information with our customers, we have a Recall Information Center inside our stores as well as online recall communication tools.
5. Improve Customer Service and Food Safety
   Publix works closely with the Partnership for Food Safety Education to help extend key food safety messaging into the homes and communities of the families we serve. This includes simple messages to help everyone maintain food safety: Clean, Separate, Cook, and Chill.¹

Please visit our Recalls page.

Uncooked cookie dough is not safe for consumption. There are alternative options that use pasteurized eggs and heat-treated flour that are available as ready to eat foods. Otherwise, it's important not to taste or eat uncooked cookie dough before baking because raw eggs and uncooked flour may contain bacteria, such as Salmonella and E. coli, that can make you sick. Check the flour in your pantry for recalls and expiration and throw out any stored flour that no longer has a package. In 2016, an outbreak of E. coli affected people in 24 states and was linked to consumption of uncooked flour. To help maintain food safety, clean your food storage containers with soap and hot water before reuse. Keep raw eggs separate from other ingredients, and wash hands and surfaces after handling.

Listeria is a harmful bacterium that can cause fever and a severe upset stomach. It can also lead to pregnancy complications and severe health consequences. Follow these steps to keep it out of your kitchen.

1. Keep refrigerated foods cold.
2. Clean your refrigerator regularly.
3. Wash your hands and kitchen surfaces often.
4. Learn more.²

Yes. Follow these tips to keep your food and family safe.

• Avoid eating raw eggs.
• Always keep shell eggs refrigerated at or below 40°F (≤ 4°C).
• Throw out cracked or dirty eggs.
• Wash hands, cooking utensils, and food preparation surfaces with soap and water after contact with raw eggs.
• Cook recipes that contain eggs mixed with other foods to an internal temperature of 160°F.
• Promptly refrigerate any leftover foods that contain eggs.
• Do not keep eggs warm or at room temperature for more than 2 hours.
• Avoid ready-to-eat food made with raw, undercooked, or unpasteurized eggs. When appropriate, use pasteurized eggs for ready-to-eat recipes (such as Hollandaise sauce or Caesar salad dressing) that call for raw eggs.
• Learn more about egg and egg product safety.³

While microwave ovens are convenient, they vary in power and efficiency and sometimes cause foods to cook unevenly. These tips will help keep your microwaved food safe.

• Stir or rotate food midway through microwaving. Harmful bacteria can survive in cold spots. Always observe the standing time (the time the item rests after reheating) on the package, which completes the cooking.
• Use a food thermometer to verify that food has reached a safe minimum internal temperature.
• Always follow the microwave cooking instructions as indicated on the label.
• If a food is not intended to be cooked in a microwave, do not use it.
• Learn more about cooking safely with microwaves.⁴

When pets use their mouths to carry different objects, they can easily contaminate their own foods, treats, and nutritional supplements. Follow these pet food safety tips to keep harmful germs away from you and your family.

• Wash your hands right after handling pet food or treats; this is the most important step to prevent illness.
• When possible, store pet food and treats away from where human food is stored or prepared, and away from reach of young children.
• If possible, store dry pet food in its original bag inside a clean, dedicated plastic container with a lid, keeping the top of the bag folded or closed.
• Do not use your pet’s feeding bowl to scoop food. Use a clean, dedicated scoop, spoon, or cup.
• Always follow storage instructions on pet food bags or containers.
• Keep dry pet food and treats stored in a cool, dry place.
• Promptly discard, refrigerate, or store any leftover food.
• Learn more about pet food safety.⁵

• Rule #1: Be sure to wash your hands with warm water and soap for 20 seconds before and after handling food.
• Wash cutting boards, dishes, utensils, and countertops with hot, soapy water after preparing each food item, and before you use them again.
• Consider using paper towels to clean up kitchen surfaces. If you use cloth towels, wash them frequently on the hot cycle of your washing machine.
• Rinse fresh fruits and vegetables under running tap water, even those with rinds and skins that you don't plan to eat. Scrub firm produce, such as melons and cucumbers, with a clean produce brush.
• Do not wash meat, poultry, or eggs. Washing can actually help bacteria spread because their juices may splash into (and contaminate) your sink and countertops.
• Be sure to clean your kitchen surfaces and tools frequently to prevent spreading bacteria.

• Use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood.
• Separate raw meat, poultry, seafood, and eggs from other foods in your grocery shopping cart, grocery bags, and refrigerator.
• Never place cooked food on a plate that previously held raw meat, poultry, seafood, or eggs.
• Keep raw meat, poultry, and seafood away from ready-to-eat foods.

• Cook ground meat or ground poultry until it reaches a safe internal temperature. Color is not a reliable indicator of doneness.
• Keep food hot after cooking, at 140°F or above.
• Bring sauces, soups, and gravy to a boil when reheating.
• Use a food thermometer to measure the internal temperature of cooked foods—particularly meat, poultry, seafood, egg dishes, leftovers, and casseroles. Follow the safe minimum cooking temperatures⁶ for these foods.

As with any type of food, the leading cause of foodborne illness is improper food handling, preparation, and storage. Lessen the risks of cross-contamination by following these tips when cooking seafood.

• When purchasing seafood, ask to have your product packed with ice.
• To store seafood in the refrigerator: Wash product under cool water and pat dry with paper towel. Wrap in plastic wrap and place in an air-tight container. Store in coldest part of refrigerator.
• Freeze fresh seafood not prepared within two days of purchase.
• For best results, wrap tightly in moisture-proof bag or plastic wrap and aluminum foil and freeze. If home freezers do not maintain a 0°F temperature, prepare frozen seafood within two weeks.
• If purchasing previously frozen seafood, do not refreeze.
• Store live shellfish in a well-ventilated container covered with a damp cloth or paper towel; place in the refrigerator. Because live shellfish should remain alive until cooked, only rinse in fresh water prior to cooking.
• Achieve best results by removing fish from all packaging; cover fish, place in refrigerator, and thaw for 8–12 hours (or overnight). Thaw quickly by removing fish from outer bag and placing sealed fish under cold running water for approximately 15–20 minutes or until thawed. Prepare fish when thawed; do not refreeze.
• Wash hands after handling raw seafood.

• Keep raw seafood (and its juices) from coming into contact with any foods that are cooked or eaten raw.
• Thoroughly wash hands before and after handling raw seafood.
• Wash all utensils and dishes that have come into contact with raw seafood.
• Do not use the same utensils and dishes used to handle raw seafood for any cooked foods until thoroughly washed.
• Thoroughly cook any food that comes into contact with raw seafood or its juices.
• Prepare all raw seafood in a designated area, and if possible, after all other foods have been put aside.
• Refrigerate leftover seafood as soon as possible. Chill to under 40°F and consume within 3–4 days.

As a general rule, cook seafood 10 minutes for every inch of thickness. Fillets are done when meat is opaque and flakes easily with a fork, and the internal temperature reaches 145°F. Live shellfish such as clams, mussels, and oysters are fully cooked when the shell pops open and the internal meat temperature reaches 145°F. Throw out ones that do not open. Shrimp, lobster, and crab are done when meat is opaque and internal temperature reaches 145°F.

FDA and EPA have issued advice regarding eating fish and shellfish. This advice is for those who might become pregnant, are pregnant, or are breastfeeding as well as parents and caregivers who are feeding children. It can help people make informed choices about the types of fish and shellfish that are nutritious and safe to eat.

• Chill leftovers and takeout food within two hours. Keep your refrigerator at 40°F or below, and use an appliance thermometer to check the temperature.
• Refrigerate or freeze meat, poultry, eggs, and other perishables as soon as you get them home from the store.
• Never defrost food at room temperature. Food must be kept at a safe temperature during thawing. There are three safe ways to defrost food: in the refrigerator, in cold water, and in the microwave. Immediately cook food that has been thawed in cold water or the microwave.
• Know when to throw food out.⁷ You can't tell by just looking or smelling.

United States Department of Agriculture (USDA)
USDA Meat and Poultry Hotline: 800-535-4555
www.fsis.usda.gov

U.S. Food and Drug Administration (FDA)
FDA Food Information and Seafood Hotline: 888-723-3366
www.fda.gov

Centers for Disease Control and Prevention (CDC)
800-232-4636
www.cdc.gov/foodsafety

Partnership for Food Safety Education
www.fightbac.org

Federal Food Safety Information
www.foodsafety.gov