Note: This is a general guide to help you when selecting food.
However, be aware that even though food may look fine, it can still contain harmful micro organisms that you cannot see. Therefore, follow all previous advice on how to store food safely too.
#Cereals and other dry foods. Presence of insects, dirt, stones or other objects in the product. Product is wet, damp, or has spots of color or mold. Change in appearance of the product, such as lumps in flour or wrinkles in legumes. Bags or packages are open, torn or broken. In packaged products, the use-by date has passed.
#Roots and tubers. Product is soft, not firm, or has sprouts. Has bruises, rotten spots or other signs of damage or spoilage.
#Vegetables and fruits. Show signs of general softness or wilting, soft spots, rotten spots or other kinds of damaged spots.
#Meat and poultry. Has a bad smell or strange color. In meats, liver and other organs: strong smell or unusual color.
#Fish. Bad smell. Soft flesh, instead of firm. Dull eyes; dry, dull and loose scales, gills or fins.
#Milk and milk products. Product has a bad smell or has been exposed to dirt, flies or other insects. Products needing refrigeration or cool temperatures that have not been kept cold enough may be spoiled. In packaged products, the use-by date has passed.
#Canned foods. Can is swollen, bulging, dented, rusty or has other signs of damage inside or outside. Food has leaked out of the can. When the can is opened, food looks and smells bad. The use-by date has passed.
Source: FAO, Eating well for good health, Lessons on nutrition and healthy diets, 2013.
