The danger zone
Bacteria, which causes food poisoning, thrives in the temperature "danger zone" between 5°C and 60°C. Particular attention should be paid to foods such as dairy and soy products, seafood, meat, cooked rice or pasta and prepared salads, as these are high-risk foods for bacterial growth.
Consider whether items have been stored properly in the supermarket. For example, avoid frozen products that have defrosted or prepared salads left uncovered. Also, avoid buying products with visible faults such as dented tins and damaged packages.
A clean-out every three months is a good idea to ensure your pantry is clean and dry and your fridge is not overloaded (there needs to be space for cool air to circulate). Good organisation within your kitchen is also vital. Make sure food items are sorted so all canned items are together and loose herbs and spices are in airtight bags or containers. To keep your fridge in order, creating a label and date system might be useful. This can also help prevent nasty surprises getting forgotten at the back.