What are some strategies used to prevent foodborne illness when purchasing frozen or perishable foods?

Keep below 4 degrees Celsius during transportation (or keep cool). Minimise transport time. Ensure packaging is completely intake. Check expiry dates. Check condition of fruit and veges. Check for mould or growth. Store frozen food in freezer and do not defrost and re freeze. Store bananas, avocado and tomatoes at mild room temperature. Store potatoes in dark dry environment. Keep other perishables in fridge. Store fruit n vege with in sealed bag or container with minimal exposure to oxygen. Store with a gas absorbing sachet

washing it, cooking it for things like meat (especially chicken)