Check for cleanliness in food shops and eating places. Dirty staff and conditions in public areas are probably a clue that things are worse in the kitchen where no one will see them.
Check that hot food is kept hot. Food in bain-maries should be steaming. Reheating lukewarm food is no guarantee of safety. In a restaurant it's not the plate that needs to be hot, it's the food served on it.
Check that cold food is kept cold. Chilled food should be stored below or behind the load line in open refrigerated cabinets in your supermarket. Never buy chilled food from a shop that stores it at room temperature.
When shopping, buy your cold food last and get it home fast.
Take an insulated bag with you to keep chilled and frozen food cold, especially if traveling more than 30 minutes to get home.
Before purchasing food always check the use-by-date and reject and report any items outside the use-by-date. If an item is close to the use-by-date think about when you will be eating or cooking the item. Does it have sufficient time before your intended use day? Do not use items beyond the use-by-date at home.
For many deli products and prepared foods which do not come with a use by date mark these with a purchase date before refrigerating and storing at home.
Source: SafeFood.net.au