Food Safety

The A&P family of supermarkets is committed to providing our customers with safe, high-quality food and drug products. We work closely with our suppliers to ensure animal care standards and procedures are met, and we only stock meats that meet our safety standards. Customers can shop our stores with confidence knowing that our products exceed federal state and local quality standards.

Your supermarket maintains rigid quality sanitation standards to ensure that you always receive fresh, wholesome products. Once you purchase the food though, it’s up to you to take care of it. This is important especially for perishable foods, because a large number of food borne illnesses are caused by improper handling.

Most cases of food poisoning are caused by pathogenic (disease causing) microorganisms, parasites or viruses. However, not all microorganism cause food poisoning. Some bacteria, yeasts and molds are used in food production. Others are food spoilage microorganisms which cause foods to turn bad.

Bacteria are part of our environment. Where there is food, there may be bacteria. Proper food handling and cooking are the best ways to prevent food borne illness. Consuming raw and undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

Protect your family's health with these basic steps
  • Ensure perishable foods are properly stored at 41°F and below. Frozen foods should remain frozen solid.
  • Clean surfaces, utensils, and hands after touching raw meat and poultry and before you use them on fresh produce (e.g. cutting boards, counter tops & door handles).
  • Scrub hearty vegetables, such as potatoes and carrots, if you want to eat the fiber and nutrient-rich skin.

Food Storage Recommendations food storage
  • It is recommended that fresh seafood, poultry, steaks & chops, deli & fresh prepared foods be stored for no longer than 3 days.
  • It is recommended that fresh produce dairy products and smoked or processed meats be stored for no longer than 7 days.

Please Note: Storage times are from date of purchase. If products bear a use-by date, observe it. Freezing food suspends the sell by expiration date. Once fully thawed, products should be used within 24 hours.

Freezing the following products is not recommended

Caviar Cottage Cheese Ricotta Cheese Cream Cheese Sour Cream
Heavy Cream Whipped Cream Cream (aerosol can) Eggs & Liquid
Egg Substitutes
Canned Ham Processed Meats Cut Fruits
Lettuce Pears
Papaya Mango
Pudding Cold Salads

Internal Temperature for Safe Cooking

Product Temperature
Vegetables, fruits and processed foods 135°F
Seafood, Pork, Eggs 145°F
Ground beef, Lamb, Veal 160°F
Poultry, Stuffing, Stews, Microwave cooking 165°F

For additional information and other food safety tips, click here