This text-only version of the Kitchen Companion has been optimized for accessibility. The
illustrated PDF version is recommended for printing
and for most other purposes.
"Food safety." You hear a lot about it and you know a lot about it. But as with any
comprehensive topic, there may be simple steps that are second nature that you've practiced forever —
like hand washing — and then there may be current or updated information that is less familiar,
or that may have changed since the last time you looked.
That's what Kitchen Companion: Your Safe Food Handbook is all about. This food safety
handbook contains all the basic information you need to know about food safety some old, some new and
all in one place.
Between the information-rich chapters and the easy index in the back, Kitchen Companion will likely
answer all of your food safety questions. But if not don't miss the food safety contact information
on page 44. The USDA's Food Safety and Inspection Service is always there to help.
So read on and Be Food Safe.
A Special Note to Those Most "At Risk"
Some people are at higher risk for developing foodborne illness. These include pregnant women and their
unborn babies, newborns, young children, older adults, and people with weakened immune systems.
If you — or someone you care for — are in one of these at-risk groups, it's important to pay
extra attention to handling food safely. For more on those most at risk, visit www.fsis.usda.gov.
About USDA's Food Safety and Inspection Service (FSIS)
FSIS is the public health agency within the U.S. Department of Agriculture that is responsible for ensuring
that the Nation's commercial supply of meat, poultry, and processed egg products is safe, wholesome,
and correctly labeled and packaged.
FSIS focuses on inspecting and protecting the U.S. food supply and educating consumers about
safe food handling and reducing the risks of foodborne illness. Visit FSIS online at www.fsis.usda.gov.
There are two kinds of foodborne bacteria: one that spoils your food and one that makes you sick. It's
good to be familiar with both but it's critical that you follow safe food handling practices to
keep the second one at bay.
Foodborne Illness
Often called "food poisoning," foodborne illness comes from a food you eat. It's caused by
ingesting pathogenic bacteria.
Spoilage Bacteria
Spoilage bacteria are bacteria that cause food to go bad - in other words, to "spoil." With
spoilage bacteria, the food looks or smells funny or bad, so you know to throw it out. These bacteria can
grow at lower temperatures — even in the refrigerator. But while they can make food unappealing
and inedible they do not usually cause illness.
Pathogenic Bacteria
These are the ones you need to watch out for — in fact, it's pathogenic bacteria that the food
safety precautions throughout this handbook are intended to prevent. You can't see, smell, or taste these
pathogens — and this makes them difficult to detect. What's more, they cause a variety of foodborne
illnesses — and can make you really, really sick.
Pathogenic Bacteria: The Cause of Foodborne Illness
Pathogenic bacteria cause illness — and they can get in food in a number of ways. Sometimes these
bacteria occur naturally and are destroyed by cooking food to safe temperatures. Pathogenic bacteria can
also end up contaminating food when proper guidelines for cleaning hands, surfaces, and utensils and for
avoiding cross-contamination are not followed.
Different bacteria are present in different foods and some are more common in certain situations.
For example, Salmonella is most often found in poultry or eggs, whereas E. coli is more
typically found in or on meats and vegetables. Meanwhile, Staphylococcus aureus and
Clostridium perfringens frequent people's hands — and even buffet lines.
Throughout this Handbook, you'll find effective strategies for preventing illness from
pathogenic bacteria. Food safety is extremely important and should be practiced with every meal you
eat or prepare. The Major Pathogens chart gives greater detail regarding the
most common foodborne bacteria where they are found and what they can do if ingested.
Foodborne Illness: Know the Signs and Symptoms and Take Action
The signs and symptoms of foodborne illness range from upset stomach, diarrhea, fever, vomiting, abdominal
cramps, and dehydration to more severe illness — even death. If you become ill and believe your
illness is due to a food product:
Seek treatment as necessary. Contact your doctor — especially if symptoms persist or become
severe (bloody diarrhea, excessive nausea and vomiting, or high fever). For victims in an at-risk group
(pregnant women and their unborn babies, newborns, young children, older adults, and people with
weakened immune systems), seek medical care immediately.
Call your local health department if the suspect food was served at a large gathering, at a
restaurant or other food service facility, or if it is a commercial product.
Foodborne Illness in the United States
The food supply in the United States is safe. However, when certain disease-causing bacteria or pathogens
contaminate food, they can cause foodborne illness.
According to the U.S. Centers for Disease Control and Prevention, approximately 76 million persons get sick,
325,000 are hospitalized, and 5,000 people die from foodborne illness and infection each year. Many of
these are very young, very old, or have weakened immune systems and may not be able to fight infection normally.
Since foodborne illness can be serious — or even fatal — it is important for you to know and
practice safe food handling behaviors to help reduce your risk of accidentally getting sick from contaminated food.
Major Pathogens
That Cause Foodborne Illness (Bacteria, Parasites, Viruses)
Pathogen
Methods
of Transmission
Symptoms
and Potential Impact
Campylobacter
jejuni
Contaminated water
Raw milk
Raw or undercooked meat, poultry, or shellfish
Fever, headache, and muscle pain followed by diarrhea
(sometimes bloody), abdominal pain, and nausea that
appear 2 to 5 days after eating; may last 7 to 10
days.
May spread to bloodstream and cause a serious life-threatening
infection.
Clostridium
perfringens
Called the “cafeteria germ” because
many
outbreaks result from food left for long periods on
steam tables or at room temperature.
Meats, meat products, and gravy
Intense abdominal cramps and diarrhea begin 8 to
22 hours after eating; usually lasts 24 hours. In
the elderly, symptoms may last 1 to 2 weeks.
Complications and/or death occur only very rarely.
Escherichia
coli O157:H7
One of several
strains of E. coli that can cause human illness
Undercooked beef, especially hamburger
Unpasteurized milk and juice
Contaminated raw fruits and vegetables, and water
Person-to-person
Severe diarrhea that is often bloody, abdominal
cramps, and vomiting. Usually little or no fever.
Can begin 1 to 8 days after food is eaten; lasts
about 5 to 10 days.
Some, especially the very young, have developed
hemolytic-uremic syndrome (HUS) that causes acute
kidney failure or even death.
Listeria
monocytogenes
Can grow slowly at refrigerator temperatures
Contaminated hot dogs, luncheon meats, cold cuts,
fermented or dry sausage, and other deli-style meat
and poultry
Soft cheeses and unpasteurized milk
Fever, chills, headache, stiff neck, backache,
sometimes upset stomach, abdominal pain, and diarrhea.
May take up to 3 weeks to become ill.
At-risk patients (including pregnant women) may
later develop more serious illness from this bacteria
that could result in death.
Pregnant women who think they have eaten contaminated
food should seek medical advice.
Noroviruses
(and other caliciviruses)
Shellfish and fecally contaminated foods or water
Ready-to-eat food touched by infected food workers,
e.g., salads, sandwiches, ice, cookies, fruit
Nausea, vomiting, stomach pain, fever, muscle aches, and
some headache usually appear within 1 to 2 days and may
last 1 to 2 days.
Diarrhea is more prevalent
in adults, and vomiting is more prevalent in children.
Salmonella
(over 2,300 types)
Raw or undercooked eggs, poultry, and meat
Raw milk or juice
Cheese and seafood
Contaminated fresh fruits and vegetables
Stomach pain, diarrhea, nausea, chills, fever,
and headache usually appear 8 to 72 hours after eating;
may last 4 to 7 days.
A more severe illness may result if the infection
spreads from the intestines to the bloodstream. Without
treatment, death may result.
Staphylococcus
aureus
Contaminated milk and cheeses
Salty foods; e.g., ham
Sliced meat
Food made by hand that require no cooking; e.g.,
puddings, sandwiches
Foodworkers who carry the bacteria and contaminate
food
Nausea, vomiting, stomach cramps, and diarrhea
usually
occur within 30 minutes to 6 hours after eating contaminated
food.
Symptoms typically last 1 to 3 days; the young
and the elderly may have a more severe illness.
Toxoplasma
gondii
Accidental ingestion of soil contaminated with
cat feces on fruits and vegetables; raw or undercooked
meat
Flu-like illness usually appear 5 to 23 days after
eating; may last months. Those with a weakened immune
system may develop more serious illness.
Can cause problems with pregnancy, including miscarriage.
Vibrio
vulnificus
Undercooked or raw seafood, such as fish and shellfish
Diarrhea, stomach pain, and vomiting may appear
within 1 to 7 days and last 2 to 8 days. May result
in a blood infection; can result in death for those
with a weakened immune system.
For consumers, food safety most likely begins in the supermarket aisle. Whether you're doing a quick trip
to pick up dinner ingredients or tackling a week's worth of grocery shopping all at once,
there are a few easy steps you can follow to ensure that the food you bring home will arrive there safely.
At the Store
Select cold food last. Picking up perishable food like meat, poultry, and eggs at the end of your shopping trip ensures that they stay refrigerated until right before checkout.
Read the label. Don't buy food that is past the "Sell-By," "Use-By," or other expiration dates. (See About Food Labels.)
Check the packaging. Never choose meat or poultry with packaging that is torn or leaking. Make sure frozen food is frozen solid and refrigerated food feels cold.
Buy clean eggs. At the store, choose refrigerated Grade A or AA eggs with clean, uncracked shells before the "Sell-By" or "EXP" (expiration) date on the carton. When purchasing egg products or egg substitutes, look for containers that are tightly sealed.
Inspect fresh produce. Don't buy fresh fruits or vegetables that are bruised or damaged. Make sure fresh-cut fruits and vegetables are displayed in refrigerated cases at the store. If not don't buy them.
Place meat, poultry, and seafood in plastic bags. By bagging these foods before placing them in your cart, you'll guard against cross-contamination - which can happen when raw meat or poultry juices drip on other food, spreading bacteria from one food to another.
Separate foods in your grocery cart. Keep raw meat, poultry, seafood, and their juices away from other food to further prevent the possibility of cross-contamination. Keep them separated during checkout and in your grocery bags, too.
Cross-Contamination
Cross-contamination is the transfer of harmful bacteria to a food from other foods, cutting boards, utensils, surfaces, or hands.
It is prevented by keeping food separated and by keeping hands, utensils, and food handling surfaces clean.
Transporting Groceries
Once your groceries are packed for the trek home, there are some easy "timing" tips you should
follow to continue to maintain their safety.
Go straight home. Plan to drive directly home from the grocery store. Don't leave groceries in the car while you run other errands. The key is to always refrigerate perishable food within 2 hours. This is true of all perishable food and in all situations — and is known as the "2-Hour Rule."
Do a "Weather Check." When the outside temperature reaches 90 °F, you should refrigerate your purchased perishables more quickly — within 1 hour. If your grocery store is more than a half hour away from home, bring a cooler when you go shopping. Pack your meat, poultry, seafood, and eggs in a cooler for the drive home.
Arriving Home
When you get home, don't get caught up reading the mail! Unload your groceries right away to keep them safe,
and refrigerate or freeze all perishables.
Focus on: The "Danger Zone"
Throughout the Kitchen Companion, there are references
to keeping food out of the "Danger Zone." Understanding
the "Danger Zone" is critical — because bacteria
can multiply rapidly in any perishable food that is left in
the "Danger Zone" (between 40 and 140 °F) for
more than 2 hours. (See Remember the 2-Hour Rule.
) The "Danger Zone" is a potential risk for cold
food that goes above 40 °F and hot food that falls below
140 °F. However, it's easy to avoid the "Danger Zone":
just keep hot food hot and cold food cold!
(Tabular version of Danger Zone graphic)
The Danger
Zone
165 °F
Minimum
Internal Temperature for Safety
Poultry, stuffing, casseroles, reheat leftovers
Product Dating
The dates on labels have different meanings. Here's how to decipher them:
"Sell By" date: Tells the store how long to display the product for sale. You should buy the product before the date expires.
"Best If Used By" (or Before) date: Recommended for best flavor or quality. It is not a purchase or safety date.
"Use-By" date: The last date recommended for the use of the product while at peak quality. The date has been determined by the manufacturer of the product.
Closed or Coded dates: Packing numbers for use by the manufacturer. If a product is not "dated," consume perishable ready-to-eat food soon after purchasing it, and no more than 3 to 5 days after opening it.
Ready to Eat — or Not?
Check labels carefully. Some products may appear to be precooked or browned, but are raw and not ready to eat.
These foods must be fully cooked for safety. Unless a product is labeled as "fully cooked," the food
should be handled and prepared no differently than raw products.
Safe Handling Instructions
These guidelines on raw meat and poultry provide specific information for handling and preparation. Following
these instructions is particularly important for consumers in at-risk groups.
What is "Organic"?
Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones.
Organic foods: To be labeled "organic," a Government-approved certifier must inspect the farm where the food is grown to make sure all the rules necessary to comply with USDA organic standards are met.
The food you store falls into three basic "storage categories."
Perishable food: in the refrigerator (read the label if you're not sure)
Frozen food: in the freezer
Shelf-stable food: in a clean, dry place
Refrigerated Perishable Food
Food safety is the best reason ever to "chill out"! Follow these basic guidelines to protect
your perishables — and yourself and your family. And remember: always refrigerate perishable food
within 2 hours (1 hour when the temperature is above 90 °F).
Raw Meat, Poultry, and Seafood: Place in containers or sealed plastic bags to prevent their juices from dripping onto other food in the refrigerator. This could cause cross-contamination (see inset box). If you're not planning to use the food within a day or two, freeze it.
Eggs: Store in the original carton and place in the main compartment of the refrigerator - not in the door. When ready to use, do not wash them. (Read more about Eggs.)
Produce: Store perishable produce in the refrigerator. Throw away fresh fruits and vegetables that have not been refrigerated within 2 hours of cutting, peeling, or cooking. If any fruit or vegetable has touched raw meat, poultry, or seafood and will not be cooked immediately, do not eat it. Throw it away.
Leftovers: Refrigerate (or freeze) leftovers within 2 hours in clean, shallow, covered containers to prevent harmful bacteria from multiplying. (See more on Leftovers.)
It's a Date!
As you store your food, check dates on the labels.
If a product does not have a date on it, write the purchase date on it before you refrigerate or freeze it.
Place newer items in the back of the refrigerator or freezer. That way, you'll use the older ones first.
For long-term storage of many perishable foods, rely on the freezer. Food stored constantly at 0 °F or
below will always be safe. Only the quality suffers with lengthy freezer storage.
Freezer Facts
Preventing Freezer Burn: Freezer burn — white, dried-out patches on the surface of meat —
won't make you sick, but it does make meat tough and tasteless. Here's how to avoid it:
Wrap freezer items in heavy freezer paper, plastic wrap, freezer bags, or foil.
Date all freezer packages. Use the oldest food first.
Place new items toward the back of the freezer - that way, older items are easier to access and you'll use them first.
Refreezing Thawed Food: If food is thawed in the refrigerator, it is safe to
refreeze it without cooking. (See Thawing section.) However, there may be a
loss of quality due to the moisture lost through defrosting.
Freezing Cooked Food: After cooking raw food that was previously frozen, it is safe
to freeze the cooked food. In addition, if previously cooked food were frozen and then thawed in the
refrigerator, you may refreeze the unused portion.
Prevent Moisture Loss: To maintain quality when freezing meat and poultry
in its original packaging, overwrap the package with foil or plastic wrap that is recommended
for use in the freezer.
Your Refrigerator and Freezer: Take Their Temperatures!
It's common to assume that your refrigerator's temperature control dial keeps food cold enough —
but this isn't necessarily true. "Built-in" temperature control dials may not be effective,
and if your refrigerator isn't cooling to 40 °F or below, you're providing a haven for bacteria to grow.
Instead, use a separate appliance thermometer to check the internal refrigerator temperature and help keep food safe. They are available in grocery, hardware, and kitchen specialty stores.
If the refrigerator thermometer shows a temperature that's too high (above 40 °F), adjust the refrigerator's control dial.
Use the thermometer to check the freezer, too. It should read 0 °F or below. If not, adjust the dial.
Hamburger,
ground beef, turkey,
veal, pork, lamb, & mixtures of them
1 to 2 days
3 to 4 months
Fresh
Beef, Veal, Lamb & Pork
Steaks
3 to 5 days
6 to 12 months
Chops
3 to 5 days
4 to 6 months
Roasts
3 to 5 days
4 to 12 months
Fresh
Poultry
Chicken
or turkey, whole
1 to 2 days
1 year
Chicken
or turkey, pieces
1 to 2 days
9 months
Soups
& Stews
Vegetable
or meat added
3 to 4 days
2 to 3 months
Leftovers
Cooked
meat or poultry
3 to 4 days
2 to 6 months
Chicken
nuggets or patties
3 to 4 days
1 to 3 months
Pizza
3 to 4 days
1 to 2 months
Shelf-Stable Food
Food that doesn't need to be refrigerated or frozen must still
be stored with care. Follow these basic guidelines and you'll
have food safety in the bag (or can)!
Where: Store canned food and other shelf-stable products in a cool, clean, dry place.
Never put them above the stove, under the sink, in a damp garage or basement, or any place exposed
to high or low temperature extremes.
How Long: In general, you can store high-acid food such as tomatoes and
other fruit for 12 to 18 months; low-acid food such as meat and vegetables, 2 to 5 years.
Care and Cautions for Cans: Discard cans that are dented, leaking, bulging, or
rusted. Can linings might discolor or corrode when metal reacts
with high-acid food such as tomatoes or pineapple — but as long
as the outside of the can is in good shape, the contents should
be safe to eat. Keep in mind, though, that the taste, texture,
and nutritional value of the food can diminish over time. (Also see In Case of Flood.)
Botulism Alert
The greatest danger in canned goods is a toxin produced by the Clostridium
botulinum bacteria. Never use food from containers that show
possible "botulism" warnings:
Leaking, bulging, or badly dented cans
Cracked jars or jars with loose or bulging lids
Canned food with a foul odor
Any container that spurts liquid when opened.
Play it safe — and never taste it. Even
a tiny amount of botulinum toxin can be deadly. Double bag the
cans and jars in plastic bags that are tightly closed. Then
place in a trash receptacle for non-recyclable trash outside
of the home. Keep out of reach of humans and pets.
Common Sense Caution
If you're not sure how old a food is, or fear that it
may not have been properly refrigerated or has been left out
too long, don't taste it! Instead, remember the "golden
rule" of food storage: When in doubt, throw it out!
Food safety doesn't end with buying, transporting,
and storing food safely. In fact, once you have food home the
safety of your food is, literally, in your hands. Follow these
basic guidelines — and remember, safe food preparation always
begins with "clean."
Keeping It Clean
Handwashing
Always wash hands with soap and warm water for 20 seconds
before beginning food preparation, after handling food, and
after using the bathroom, changing diapers, or touching pets.
Use gloves to handle food if you have a cut or infection.
Do not sneeze or cough into food.
Surfaces and Utensils
Harmful bacteria can spread throughout the kitchen and get onto cutting
boards, utensils, and countertops — causing "cross-contamination."
(See inset box.) Keep raw meat, poultry, fish, and
their juices away from other food — especially ready-to-eat
food.
Wash cutting boards, dishes, and countertops with hot, soapy water after preparing each food item and before you go on to the next item.
After cutting raw meat, poultry, and seafood, wash cutting boards, knives, and countertops with hot, soapy water.
Cutting Boards
Proper cutting board "care-and-feeding"
is a key component of preventing cross-contamination. Here's
how:
Always use a clean cutting board for food preparation.
Try to use one cutting board for fresh produce — and a separate
one for raw meat, poultry, and seafood.
Sanitize cutting boards with a freshly made solution of 1 tablespoon of unscented, liquid
chlorine bleach in 1 gallon of water.
Once cutting boards become excessively worn or develop hard-to-clean grooves, replace them.
Kitchen Cleanup
Use hot, soapy water and a clean dishcloth (or paper towels) to clean kitchen surfaces and wipe up spills.
Wash dishcloths often in the hot cycle of your washing machine.
Preparation Tips for Produce
Fresh fruits and veggies are nutritional
mainstays. Here's how to make sure they're safe:
Before eating or preparing, wash fresh produce under cold running tap water
to remove any lingering dirt. This also reduces bacteria that
may be present. Firm produce (like apples or potatoes) can be scrubbed with a brush.
Don't wash fruits and vegetables with detergent or soap. These products are not approved for use on
food. You could ingest residues from soap or detergent absorbed by the produce.
Remove and throw away bruised or damaged portions of fruits and vegetables when preparing to cook
them or before eating them raw.
Going from "frozen to thawed"
needs to be accomplished safely! There are three ways to thaw —
and because bacteria can multiply rapidly at room temperature,
none of these methods involve the kitchen counter.
In the Refrigerator: This is the safest way to thaw meat and poultry. Take the food
out of the freezer and thaw it in the fridge. Place it on a
plate or in a pan to catch any juices that may leak. Normally,
it will be ready to use the next day.
In Cold Water: For faster thawing, put the frozen package in a watertight plastic bag
and submerge it in cold water; change the water every 30 minutes.
The cold water slows bacteria that might be growing in the thawed
portions of the meat while the inner areas are still thawing.
Once thawed, cook it immediately.
In the Microwave: Follow instructions
from the oven's manufacturer or owner's manual. Cook immediately
after thawing in the microwave.
Refreezing Tips:
Meat and poultry that have been fully defrosted in the refrigerator may
be refrozen before or after cooking.
If thawed in cold water or in the microwave, always fully cook before refreezing. (Also
see Storing Food: Frozen Food.)
Cooking food to a safe temperature is the best way to ensure
safety. That's because when food reaches a safe minimum internal
temperature, bacteria that may be lurking are destroyed. Sound
complicated? It's not. It's as easy as using a food thermometer.
About Food Thermometers
Food safety experts agree: food is safe
to eat when it is cooked or reheated to a high enough temperature
to kill the harmful bacteria that cause foodborne illness.
The only accurate way to know if food is cooked safely is to measure
the internal temperature of cooked meat, poultry, and egg products
with a food thermometer. You can't tell by looking — use a food
thermometer to be sure. Color and texture are not reliable indicators
of safely cooked food.
How to Use a Food Thermometer
Place the food thermometer in the thickest part of the food.
Make sure it's not touching bone, fat, or gristle.
For whole poultry, insert the thermometer into the innermost part of the thigh and wing and the thickest part of the breast.
For combination dishes, place the thermometer in the center or thickest portion
of the food. Egg dishes and dishes containing ground meat or poultry should be checked in several places.
Best used in roasts, whole poultry, casseroles,
and soups
Digital
Instant-Read (Thermistor)
Reads in 10 seconds
Place at least ½" deep
Use in thick and thin foods
Dial
Instant-Read (Bimetal)
Reads in 15-20 seconds
Place 2 to 2-½" deep in thickest part of
food
Disposable
Temperature Indicators (Single-Use)
Reads in 5 to 10 seconds
Place approximately ½" deep (follow manufacturer's
directions)
Pop-up
Commonly used in turkeys and roasting chickens
Pops up when food reaches final temperature for
safety and doneness
Recommendation: Use an additional food thermometer
to check temperature in other parts of the food
Done Versus Safe: What You Need to Know
Webster's Dictionary defines "doneness" as the condition
of being cooked to the desired degree. This includes subjective
qualities, like a food's appearance, texture, and optimum flavor.
But whether a food is cooked to a "safe" degree is
another story. The standard that ensures "safety"
is not subjective at all. It's a simple matter of cooking food
until the internal temperature reaches the level that ensures
destruction of any potential pathogens, as measured with a food
thermometer.
Visual signs of doneness should only be taken into
consideration after the food has reached a safe temperature.
And if you're thinking about leaving the food thermometer in
the drawer, consider this: According to USDA research, 1 out
of every 4 hamburgers turns brown before it reaches a safe internal
temperature!
Avoid the "Danger Zone" — Keep Hot Food Hot After Cooking
The possibility of bacterial growth is greater when food cools because the drop
in temperature allows bacteria to thrive. There are two ways
to keep cooked food from entering the "Danger Zone":
Don't Interrupt Cooking: Interrupted cooking allows partially
cooked food to cool down and may encourage bacterial growth
before cooking is complete. To avoid this, make sure to cook
food all the way through the first time.
Keep Food at Holding Temperatures: If you aren't going to serve food right away,
it's important to keep it at 140 °F or above. Once food is safely
cooked on the stovetop, in the oven, or in a microwave oven,
keep food hot by using a heat source. Place food in chafing
dishes, on warming trays, or in slow cookers. Check the temperature
frequently to make sure food stays at or above 140 °F.
In addition to the basic cooking guidelines
(see Cooking Food Safely) — there are some
food-specific tips that can help you take special care with
your culinary favorites.
Ground Meat and Poultry
Ground meat and poultry receive more handling than any other cut of meat
or poultry. This means that hamburger has the opportunity for
the introduction of more foodborne bacteria, too. Be diligent
with general safe food handling guidelines, and keep these buying
tips in mind:
When you purchase ground beef, it should be cherry-red (or purple-red, if in vacuum packaging).
Return any package that has an unusual odor when you open it.
Ham
Even though it is cured — for example, smoked, aged, or dried — ham
can still contain foodborne bacteria. Follow these tips to keep
it safe:
Storing:
Refrigerator:
Store sliced or whole ham in the coldest part of the refrigerator.
Use slices within 3 to 4 days; whole ham within a week.
Most canned hams should be refrigerated. Be sure to check the label!
Observe "Use-By" dates on hams sealed at the plant; use store-wrapped cooked ham portions within 3 to 5 days.
Freezer: Ham tends to lose flavor and texture when frozen. If you do need to freeze it,
wrap it tightly in freezer paper or plastic freezer bags and use it within 1 or 2 months.
Cooking:
First and foremost, read the label.
"Fully cooked" ham can be served "as is" — hot or cold. If reheating, cook to 140 °F.
Fresh ham (labeled "Cook before eating") and other fresh pork must be cooked to 160 °F.
Roasts
Sit-down dinners and special occasions aren't only about turkey! There are many
other types of roasts that become the stars of the dinner table.
Use these guidelines to "make the most of your roast" safely.
Cooking Your Roast Roasting is the recommended method for cooking
tender meats.
To roast, meat is placed on a rack in a shallow,
uncovered pan and is cooked by the indirect, dry heat of an
oven. To keep the meat tender and minimize shrinkage due to
the evaporation of moisture, an oven temperature of 325 °F
should be used.
Boned and rolled meat require more cooking
time per pound than bone-in cuts because it takes longer for
the heat to penetrate through the solid meat. Rolled, tenderized,
or scored cuts of meat should be cooked to 160 °F.
USDA does not recommend cooking meat and poultry at oven temperatures
lower than 325 °F. This can cause food to remain in the
"Danger Zone" (temperatures from 40 to 140 °F)
too long, allowing bacteria to multiply rapidly.
Watch Temperatures Closely
Fat content (or a lack of it) affect the cooking times of a
variety of meats — so keep a close eye on your roast to avoid
overcooking, and use a food thermometer. And remember — regardless
of the size of the roast, it still must be cooked to a safe
internal temperature.
No doubt about it, millions of Americans
view holiday time as "turkey time." Of the millions
of turkeys produced every year, 30 percent are served at Thanksgiving
and Christmas. But no matter when you are preparing and serving
your turkey — gobble up these important facts first!
Choosing Your Turkey
When selecting your turkey, allow 1 pound of turkey
per person for fresh or frozen; 1¼ pound per person for frozen
pre-stuffed.
Frozen: Make sure you have adequate space in your freezer.
Fresh: Purchase it 1 to 2 days before cooking. Refrigerate on a
tray or in a pan to catch any juices that may leak.
Frozen Pre-stuffed: Check packaging for the USDA or
State mark of inspection, which ensures that it has been processed
under controlled conditions. Follow package directions carefully
for storage and cooking. DO NOT THAW before cooking. Cook from
the frozen state.
Safety Alert: Do not buy a fresh pre-stuffed turkey, as bacteria spreads
easily from the bird to the stuffing.
Thawing Your Turkey
For basic food thawing recommendations,
see the Thawing section. In addition, keep these
turkey-specific timelines and tips in mind:
In the Microwave: Check the manufacturer's instructions for the size turkey that
will fit into your oven, the minutes per pound, and the power
level to use for thawing. Remove any outside wrapping and place
on a microwave-safe dish to catch any juices that may drip.
Cook immediately after thawing.
For Frozen Turkeys: Forget to thaw? It's safe to cook a
turkey from the frozen state. Keep in mind that cooking will take at least 50 percent longer than
with a fully thawed turkey.
About refreezing: Decide not to cook?
A turkey that has been safely thawed in the refrigerator
can be refrozen safely.
After thawing, poultry may be left in the refrigerator for up to 2 days before cooking.
Turkey Thawing Chart: Approximate Timelines
Allow approximately 24 hours for every 4 to 5 pounds
Turkey Size
In the Refrigerator
(Approximately 24 hours
for every 4 to 5 pounds.)
For more even cooking, cook your stuffing outside the bird in a casserole dish. Use
a food thermometer to check the internal temperature of the stuffing. The center should reach 165 °F.
If you choose to stuff your turkey, keep wet and dry ingredients separate and combine just before stuffing.
If preparing ahead of time, chill all of the wet ingredients (butter/margarine, cooked celery and onions, broth, etc.).
Mix wet and dry ingredients just before filling the turkey cavities. The stuffing should be moist,
not dry, since heat destroys bacteria more rapidly in a moist environment. Fill the cavities loosely.
Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches 165 °F.
Stuffing Other Poultry
Just as with turkey, it's important to take special precautions with other stuffed
poultry to ensure they reach a safe minimum internal temperature.
Bacteria grow particularly well in starchy or "bready"
foods. In raw poultry, it can get into the stuffing, which in
turn may not heat to safe temperatures when deep inside the
bird. See Stuffing Your Turkey.
Got Giblets?
Remember to remove the giblets from the turkey cavities after thawing. Cook them
separately.
Prevent Cross-Contamination!
Always wash hands with soap and warm water before and after contact with raw poultry
or its juices. Wash cutting boards, dishes, utensils, the sink,
and countertops with hot, soapy water.
Roasting Your Turkey
Set your oven temperature no lower than 325 °F. Place your turkey or turkey breast on a rack in a shallow roasting
pan, and use the Turkey Roasting Chart as a guide.
If you're using an oven roasting bag, make sure to follow the manufacturer's instructions!
Cook to a safe minimum internal temperature of 165 °F throughout the bird.
Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.
For reasons of personal preference, you may choose to cook to higher temperatures.
If your turkey has a "pop-up" temperature indicator, also check the internal temperature of the whole poultry in the innermost part
of the thigh and wing and the thickest part of the breast to make sure it has reached at least 165 °F.
Let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily.
Leftover Turkey Storing Leftover Turkey
Turkey connoisseurs agree: the leftovers are the best
part! Here's how to store them safely:
Cut the turkey into small pieces. Refrigerate stuffing, turkey, and gravy separately in shallow containers
within 2 hours of cooking (or 1 hour in temperatures above 90 °F). If left out longer, discard.
Use leftover turkey, stuffing, and gravy within 3 to 4 days; or freeze these foods. Use frozen
leftovers within 2 to 6 months for best quality.
Reheating Leftover Turkey
If you choose not to go the "cold turkey" route, use these guidelines
for reheating.
In the Oven
To keep the turkey moist, add a little broth or water and cover.
Set the oven temperature no lower than 325 °F. Reheat to an internal temperature
of 165 °F — use a food thermometer to check.
In the Microwave
Cover and rotate the turkey for even heating. Allow standing time.
Check the internal temperature with a food thermometer to make sure it reaches 165 °F.
A Note About Other Cooking Methods
Turkey isn't just about roasting anymore. There are several other ways to prepare the bird — use the chart for at-a-glance guidelines.
Note: Always make sure whole turkeys reach a
safe minimum internal temperature of 165 °F as measured
in the innermost part of the thigh and wing and the thickest
part of the breast.
Method
Size
Estimated Cooking Time
Notes
Electric Roaster Oven
8 to 24 lbs.
Generally same times as for oven roasting (see above).
Minimum oven temperature 325 °F. Check appliance manual.
Grilling: Covered Charcoal Grill or Covered Gas Grill
8 to 16 lbs.
15 to 18 minutes per pound. DO NOT STUFF.
Air in the grill must maintain 225 to 300 °F; use drip pan.
Smoking
8 to 12 lbs.
20 to 30 minutes per pound. DO NOT STUFF.
Air in the smoker must maintain 225 to 300 °F; use drip pan with liquid.
Deep Fat Frying
8 to 12 lbs.
3 to 5 minutes per pound. DO NOT STUFF.
Oil must maintain 350 °F. Follow manufacturer's instructions.
Microwaving
8 to 14 lbs.
9 to 10 minutes per pound on medium (50%) power. DO NOT STUFF.
Use oven cooking bag. Rotate during cooking.
Eggs and Egg-Rich Food
Eggs can be part of a healthy diet. However, they are perishable
just like raw meat, poultry, and seafood — and just like these
foods, they must be properly refrigerated in the store and at
home and cooked for safety. So get cracking!
Storing:
Refrigerate Eggs. Take eggs straight home and store them in their original
carton in the refrigerator. Follow the 2-Hour Rule: Never allow
eggs to be unrefrigerated for more than 2 hours.
Place them in the coldest part of the refrigerator — not in the door, where
they'd be exposed to warmer air every time the door is opened.
If any eggs cracked on the way home from the store, break
them into a clean container, cover tightly, refrigerate, and
use within 2 days.
Keep Easter/Decorated Eggs Refrigerated, Too. Even with egg hunts, the 2-Hour Rule still applies —
make sure your "hide-and-seek" activities occur within
2 hours (1 hour when the temperature is above 90 °F), and then re-refrigerate the eggs.
Freeze Beaten Eggs for Longer
Storage. Eggs should not be frozen in their shells. To freeze
whole eggs, beat yolks and whites together. Egg whites can also
be frozen by themselves.
Cooking:
Cook Thoroughly. To ensure
safety, eggs must be cooked until yolks are firm. Scrambled
eggs should not be runny.
Raw eggs and other ingredients, combined according to recipe directions, should be cooked immediately
or refrigerated and cooked within 24 hours.
Casseroles and other dishes containing eggs should be cooked to 160 °F
as measured with a food thermometer.
Serve cooked eggs and dishes containing eggs immediately after cooking, or place in
shallow containers for quick cooling and refrigerate at once for later use. Use within 3 to 4 days.
If eggs crack during hard cooking, they are safe.
Never Eat Raw Eggs. This includes
"health-food" milk shakes with raw eggs, Caesar salad,
Hollandaise sauce, and any other food, like homemade mayonnaise,
ice cream, or eggnog, made from recipes in which the raw egg
ingredients are not cooked.
All egg products (such as liquid
eggs) distributed for consumption are pasteurized and may be
used in products that will not be cooked. However, egg products
are best used in a cooked product, especially if serving high-risk
persons (pregnant women, newborns, young children, older adults,
and people with weakened immune systems).
Do not freeze. Instead, beat yolks and whites together; then freeze.
Raw egg whites
2 to 4 days
12 months
Raw egg yolks
2 to 4 days
Yolks do not freeze well.
Raw egg accidentally frozen in shell
Use immediately after thawing.
Keep frozen; then refrigerate to thaw.
Hard-cooked eggs
1 week
Do not freeze.
Egg substitutes, liquid Unopened
10 days
12 months
Opened
3 days
Do not freeze.
Egg substitutes, frozen Unopened
After thawing, 7 days, or refer to "Use-By" date
12 months
Opened
After thawing, 3 days, or refer to "Use-By" date
Do not freeze.
Casseroles with eggs
3 to 4 days
After baking, 2 to 3 months.
Eggnog Commercial
3 to 5 days
6 months
Homemade
2 to 4 days
Do not freeze.
Pies Pumpkin or pecan
3 to 4 days
After baking, 1 to 2 months.
Custard and chiffon
3 to 4 days
Do not freeze.
Quiche with filling
3 to 4 days
After baking, 1 to 2 months.
Egg Recipes: Playing it Safe
Egg mixtures are safe if they reach 160 °F.
Homemade ice cream and eggnog are safe if made from a cooked
egg-milk mixture. Heat it gently and use a food thermometer to ensure that it reaches 160 °F.
Dry meringue shells, divinity candy, and 7-minute frosting are safe —
these are made by combining hot sugar syrup with beaten egg whites. However,
avoid icing recipes using uncooked eggs or egg whites.
Meringue-topped pies should be safe if baked at 350 °F for about 15 minutes.
But avoid chiffon pies and fruit whips made with raw, beaten egg whites — instead,
substitute pasteurized dried egg whites, whipped cream, or a whipped topping.
Adapting Recipes: If your recipe calls for uncooked eggs, make it safe by heating
the eggs in one of the recipe's other liquid ingredients over
low heat, stirring constantly, until the mixture reaches 160
°F. Then, combine it with the other ingredients and complete the recipe.
Use a Food Thermometer: To determine safety in
egg dishes such as quiche and casseroles, the center of the
mixture should reach 160 °F when measured with a food thermometer.
Hot Dogs and Luncheon Meat
Hot dogs and luncheon meat are processed to last longer than other meat, but they can still spoil — or
harbor foodborne bacteria. Here are tips for keeping them safe.
Storing:
Keep unopened hot dogs and prepackaged luncheon meats
in the refrigerator in their original vacuum-sealed package for up to 2 weeks.
Once opened, rewrap well and use luncheon meats within 3 to 5 days and hot dogs within 1 week.
You can freeze hot dogs and luncheon meat, but there may be flavor and texture loss after 1 to 2 months.
A Note for Those Most "At Risk": Those at increased risk of foodborne illness should
reheat hot dogs and luncheon meat until steaming hot before eating, due to the threat of listeriosis.
Leftovers are a staple in the kitchen. But they also need special care to ensure safe storage and reheating. These guidelines will
help ensure their safety the "second time around."
Storing:
Hot food can be placed directly in the refrigerator,
or it can be rapidly chilled in an ice or cold water bath before refrigerating.
Cover food to retain moisture and prevent it from picking up odors from other food in the fridge, and use
shallow containers for rapid cooling.
Divide a large pot of food, like soup or stew, into shallow containers before refrigerating.
A large cut of cooked meat or whole poultry should be divided
into smaller pieces and wrapped separately or placed in covered,
shallow containers before refrigerating.
Discard perishable food if it has been left at room temperature for more than 2
hours (1 hour if it's above 90 °F). This includes leftovers that were mistakenly left out overnight.
Reheating:
Heat leftovers to 165 °F — use a food thermometer to check!
Bring gravies and sauces to a rolling boil before serving.
Cover leftovers to reheat. This retains moisture and ensures that food will heat all the way through.
In the microwave, use a lid or vented plastic, and rotate food for even heating. Beware of "cold
spots"; use a food thermometer to check the temperature in several places.
"Take-Home" Leftover Alert: Doggie Bags are leftovers, too! Follow the same rules for storing and reheating.
"Making dinner" can go far beyond simply putting a roast in the
oven. These basic guidelines will keep your food safe as you use a variety
of cooking and preparation techniques.
Marinades can enhance the flavor of meat, poultry, or seafood.
Follow these tips for marinating safely.
Marinate in the Refrigerator. Marinating at refrigeration
temperatures is the only option for keeping bacteria at bay. Meat and poultry can be marinated
for several hours or days to tenderize or add flavor.
Don't "Cross-Contaminate." Sauce used to marinate raw meat,
poultry, or seafood should never be used on cooked foods unless
it is boiled just before using.
Sauce used to marinate contains raw juices — which can, in turn, contain dangerous bacteria.
If some of the marinade is to be used as a sauce on the cooked food, reserve a portion of the
marinade before putting raw meat or poultry in it.
Don't Use Metal. Marinate in glass or plastic.
The process may take several hours, so you need a tray or bowl that won't be affected by acid.
Microwave Cooking
On a hungry night after a long day, a microwave oven can be a cook's best
friend. While saving time in food preparation, it's still critical
to make sure food reaches a safe minimum internal temperature throughout.
Prep and Cover: Arrange food items evenly in a
covered dish and add some liquid if needed. Cover the dish with
a lid or plastic wrap; loosen or vent the lid or wrap to let
steam escape. The moist heat that is created will help destroy
harmful bacteria and ensure uniform cooking. Cooking bags also
provide safe, even cooking.
Avoid Cold Spots: While microwaving
is quick, it doesn't always cook food evenly. Stir or rotate
food midway through the microwaving time to eliminate cold spots
and for more even cooking.
Defrost in the Microwave Only if Cooking Immediately.
Cover foods with a lid or a microwave-safe plastic wrap to hold in
moisture and provide safe, even heating.
Use Partial Cooking With Care: Partial cooking may be done
in the microwave only if the food is to finish cooking immediately,
either on the stovetop, grill, or in a conventional oven.
Observe Standing Times: These are stated in recipes, and they
are important for ensuring that the cooking process is completed.
Standing times allow internal cooking to continue after the
food is cooked in the microwave. They are necessary in order
to kill possible foodborne bacteria that may be present in meat and poultry.
Try covering food with foil during standing time to retain heat (but don't
use foil in the microwave!).
Use a food thermometer. Check the temperature in several places
to ensure a safe minimum internal temperature has been reached.
(For safe temperature guidelines, see the Safe Minimum Internal Temperature Chart.)
No, You Can't "Can"!Do not use your microwave for home canning.
As liquid inside the sealed glass jar heats and expands, pressure can build up,
causing the jar to explode.
If you have any questions about proper microwave use, check the manufacturer's instructions.
Grilling and summer sometimes seem synonymous —even though many cooks use their grills year round, whatever
the weather. Whenever or wherever you're grilling, keep these
hot tips in mind. (Traveling to the cookout? Don't miss Transporting Food.)
Consider partial precooking. Partial cooking in the microwave,
oven, or on the stove is a good way to reduce grilling time.
Just make sure that the food goes immediately onto the preheated
grill to complete cooking. Never partially grill meat or poultry
and finish cooking it later.
Use a clean platter for cooked food. Don't put the grilled food on the same platter that held
raw meat or poultry because any harmful bacteria present in
the raw juices could contaminate safely cooked food. (See also:
Cross-Contamination, Marinating, and Serving
Food Safely: General Guidelines on page 35.)
Smoking
Smoking is cooking food indirectly in the presence of a fire. Smoking
is done much more slowly than grilling, so less tender meats
benefit from this method — and result in a natural "smoke"
flavoring permeating the meat. As with any method of cooking,
follow the basic steps for safety before smoking:
Preparation: Defrost meat entirely — and safely — before smoking. Marinate
meat in the refrigerator. (See Thawing and Marinating.)
Partial Cooking: If you decide to cook food partially
in a microwave oven or on the stove to reduce smoking time —
make sure that the food goes immediately from the microwave or stove to the hot smoker.
Two Thermometers: To smoke meat and poultry safely, you'll need
two types of thermometers. Cooking
time depends on many factors, and since it can take anywhere
from up to 8 hours or longer to smoke meat or poultry, the only
way to monitor the safety and doneness is to use the two thermometers.
Smoker Thermometer: These are often built in. The smoker thermometer
enables you to ensure that the temperature in the smoker stays
between 225 and 300 °F for safety.
Prompt Chilling: If you aren't taking your smoked food straight to
the dinner table, refrigerate meat and poultry within 2 hours
after cooking is complete (1 hour when the temperature is above
90 °F). Cut the meat or poultry into smaller portions or slices, place it in shallow containers, cover, and refrigerate.
Use it within 4 days, or freeze for later use.
Slow Cooking
In today's multitasking world, there's nothing like having dinner
cooked for you while you go about your day. That's the beauty
of a slow cooker. As you take advantage of this time-saving
wonder, here are tips for keeping your "crock o' dinner" safe.
How Slow Cookers Work: As the name implies, the countertop
"slow cooker" cooks foods slowly and at a low temperature — generally
between 170 and 280 °F.
The direct heat from the pot, lengthy cooking time, and
steam created within the tightly covered
container work in combination to destroy bacteria and make the
slow cooker a safe process for cooking foods.
While food is cooking and once it's done, food will stay safe as long as the
cooker is operating.
Preparation: Since the slow cooker may
take several hours to reach a safe bacteria-killing temperature,
keep perishable ingredients refrigerated right up until preparation
time. This keeps bacteria from getting a "head start."
Always defrost meat or poultry before putting it into a slow cooker.
If you cut up meat and vegetables in advance, store them separately in the refrigerator.
Keep the lid in place, removing only to stir the food or check for doneness.
Choose Appropriate Recipes:
Prepare foods with a high moisture content such as chili, soup, stew, or spaghetti sauce.
If using a commercially frozen slow-cooker meal, prepare according to manufacturer's instructions.
Fill the cooker to between half full and two-thirds full.
Slow-Cooker Leftovers: Store leftovers
in shallow, covered containers and refrigerate within 2 hours
after cooking is finished. Reheating leftovers in a slow cooker
is not recommended. However, cooked food can be brought to steaming
on the stove top or in a microwave oven and then put into a preheated slow cooker to
keep hot for serving.
If the Power Goes Out:
If you are not at home and the power goes out, throw away the food even if it looks done.
If you are at home, finish cooking the ingredients immediately by some other means: on
a gas stove, on the outdoor grill, or at a house where the power
is on. If the food was completely cooked before the power went
out, the food should remain safe up to 2 hours in the cooker with the power off.
"Dinner is served!" More than ever, this happens in a wide variety of places, both
indoors and out. But no matter where your meal is taking place safety must still be the first
item on the menu.
General Guidelines: Whatever or Wherever You're Serving!
Keep Hot Food Hot & Cold Food Cold.
Whether you are in your kitchen or enjoying the great
outdoors, there are some food safety principles that remain
constant. The first is "Keep hot food hot and cold food
cold" to keep foods out of the "Danger Zone."
(See Focus on: The "Danger Zone".)
Keep Everything Clean. It's a fact that bacteria from raw meat and
poultry products can easily spread to other foods by hands,
utensils, or by juices dripping from packages.
When transporting raw meat or poultry, double-wrap or place
the packages in plastic bags to prevent juices from the raw product from dripping on other foods.
Always wash your hands before and after handling
food, and don't use the same platter and utensils for raw and
cooked meat and poultry.
Soap and water are essential to cleanliness,
so if you are going somewhere that will not have running water,
bring water with you or have disposable wipes on hand.
Remember the 2-Hour Rule: Perishable food should never be left in
the "Danger Zone" for more than 2 hours. This includes both hot food and cold
food. If it's been more than 2 hours (or 1 hour in temperatures above 90 °F) - discard the food.
Be Cool: If you are traveling with cold food, bring a cooler with a cold source.
It is difficult to keep food hot without a heat source when traveling, so it's
best to cook food before leaving home and refrigerate and transport cold. (See Transporting Food.)
Buffets Cooking for Groups
Food sitting out for extended periods of time is
a recipe for potential disaster. In addition to the basics for
temperature and cleanliness, follow these guidelines when cooking
for and/or serving groups:
Safe Advance Prep: If you're getting ready ahead of time, be sure to cook food to a safe minimum
internal temperature. (See Safe Minimum Internal Temperature Chart.)
Divide cooked food into shallow containers
to store in the refrigerator or freezer until serving. This
encourages rapid, even cooling.
Reheat hot food to 165 °F and maintain at a safe temperature of 140 °F or above.
Don't risk cross-contamination: place food on clean platters.
Arrange on several small platters rather than on one large platter,
and keep all platters cold in the refrigerator until serving time.
Remember the "Temperature Rules": Keep hot food hot
(140 °F or above) with chafing dishes, slow cookers,
and warming trays. Cold food should be held at 40 °F or
below, so keep food cold by nesting dishes in beds of ice. Or
use a series of small serving trays and replace them often.
Replace empty platters — don't refill them. Discard food that
has been sitting out and may have been handled by many people.
2-Hour Rule: As always, perishable food should not be left
out for more than 2 hours at room temperature (1 hour when the
temperature is above 90 °F). Be sure to keep this in mind
as the party rocks on — and when in doubt, throw it out. (Also
see Transporting Food.)
Take-Out and Delivered Food
With take-out or delivered food, the cook gets to take
a shortcut with meal preparation — but not with food safety.
Basic guidelines still apply.
Hot Take-Out or Delivered Food
Hot Food Hot Hot food must be kept out of the "Danger
Zone" — and that means that just keeping it
"warm" is not enough.
If you aren't going to eat it right away, use a food thermometer
to monitor the internal temperature of the food — and don't let it drop below 140 °F.
A preheated oven, chafing dishes, preheated warming trays, or
slow cookers may be used to keep food hot.
If you plan to eat at a later time, take-out or delivered food should be divided
into smaller portions or pieces, placed in shallow containers,
and refrigerated. Reheat to 165 °F as you would any leftover.
(See Safe Minimum Internal Temperature Chart.)
Cold/Refrigerated Take-Out or Delivered Food
And Cold Food Cold. Cold
food should be kept at 40 °F or below. Refrigerate perishable
food as soon as possible, always within 2 hours after purchase or delivery.
If the food is in air temperatures above 90 °F, refrigerate within 1 hour.
When take-out or delivered food is purchased cold for an outdoor event-like a picnic,
sporting event, or outdoor buffet-a cooler with ice is a practical alternative
to a refrigerator. The cooler should be packed with plenty of
ice or frozen gel packs. Keep the cooler in the shade when possible. (See Transporting Food.)
(Summary graphic)
Take-Out
Refrigerate within 2 hours (1 hour in temperatures above 90 °F)
When it comes to food, you can take it with you — but you need to do it safely, too. Whether you're
tailgating, picnicking, or just packing your lunch, start with
a clean cooler or lunch pack and begin by preparing food using
standard "clean" practices. (See Food Preparation.)
In addition, follow these special guidelines
to keep your packed food safe wherever your travels take you.
Bag Lunches
Bag lunches aren't just for school kids! No
matter where you're carrying to, pack only the amount of perishable
food that can be eaten at lunch to avoid worrying about the
storage or safety of leftovers.
Cold Food:
Prepare cooked food, such as turkey, ham, chicken, and vegetable or pasta salad,
ahead of time to allow for thorough chilling in the refrigerator. Try preparing it the night before!
Freezing sandwiches helps them stay cold — but for best quality, don't freeze sandwiches
containing mayonnaise, lettuce, or tomatoes; add these ingredients later.
In your lunch bag: once the cold source thaws, perishable food is no longer safe. Discard it.
Types of Lunchboxes: Insulated, soft-sided lunchboxes or bags are best for keeping food cold,
but metal or plastic lunchboxes and paper bags can also be used — just remember
that an ice source (such as a gel pack or frozen juice box) should be packed with perishable
food in any type of lunch bag or box. If using paper lunch bags, create layers
by double-bagging to help insulate the food.
Hot Food:
Use an insulated container to keep food like soup, chili, and stew
hot. Fill the container with boiling water, let it stand for
a few minutes, empty the water out, and then put in piping hot
food. Keep the insulated container closed until lunchtime to
keep the food hot. For safety, it needs to stay at 140 °F or above.
If you're reheating lunch in a microwave onsite,
cover food to hold in moisture and promote even heating. Reheat
leftovers to at least 165 °F; food should be steaming hot.
Cook frozen convenience meals according to package instructions.
Coolers
The cooler is the key to keeping cold food out of the
"Danger Zone!" Use an insulated cooler with sufficient
ice or ice packs to keep the food at 40 °F or below.
Packing:
As you prepare, divide large amounts of food into shallow
containers for fast chilling and easier use. Keep cooked food
refrigerated until it's time to leave home.
Pack food right from the refrigerator into the cooler immediately before leaving home.
For your cold source: use frozen gel packs or ice. A
block of ice keeps longer than ice cubes. Or, in advance, freeze
clean, empty milk cartons filled with water to make blocks of
ice. Add the ice first, then the food.
Pack smart! Pack usable quantities in reverse order:
The first foods packed should be the last foods to be used.
(There is one exception: Pack raw meat or poultry below ready-to-eat foods to prevent raw
meat or poultry juices from dripping on the other foods.)
Take foods in the smallest quantity needed (e.g., a small jar of mayonnaise).
Consider packing drinks in a separate cooler so the food cooler is not opened frequently.
It is important to pack an appliance thermometer in your cooler. Since the food
in the cooler should be kept at 40 °F or below, you need to be able to monitor it.
Before you leave home, find out if there's a source of clean water at your destination. If not,
bring water for preparation and cleaning. Or, pack clean cloths
and moist towelettes for cleaning surfaces and hands.
Placement:
At your destination, keep the cooler in the shade, and try
to insulate it with a blanket, tarp, or poncho. Keep the lid
closed and avoid repeated openings. Replenish the ice if it melts.
Remember that the rule for keeping food safe changes during warmer weather.
While food can be kept out of the cooler for 2 hours at normal temperatures, if the weather is above
90 °F outside, food should be returned to a cooler or refrigerated after only 1 hour.
(See Focus On: The Danger Zone.)
Party's Over?
Discard all used food packaging and bags — they
could contaminate other food and cause foodborne illness, so
don't reuse them.
Discard all perishable foods if there is no
longer ice in the cooler, or if the gel packs are no longer frozen.
(See also: Serving Food Safely, and Grilling and Barbecuing.)
Whether you're a giver or a receiver, food sent by mail is more popular
than ever. But food safety still matters — especially with perishable
foods. With a little groundwork, you'll be assured that the
contents of the package on the doorstep are safe to eat.
Mail-Order Food:
Before ordering, confirm that the company sends perishable items (like meat or poultry) cold or
frozen and packed with a cold source. It should be packed in foam or heavy corrugated
cardboard and should be delivered as quickly as possible — ideally, overnight.
Also, take these precautions to ensure safe shipping:
Proper Labeling: Confirm that perishable items and the outer
package will be labeled "Keep Refrigerated."
Alert the Recipient: Let him/her know if the company has promised
a delivery date. Or, alert the recipient that "the gift
is in the mail" so someone can be there to receive it.
Don't have perishable items delivered to an office unless you
know it will arrive on a workday and that there is refrigerator space available for keeping it cold.
All Perishables Need Refrigeration: Even if a product is smoked, cured, and/or fully
cooked, it still is a perishable product and must be kept cold.
When You're the Recipient: When you receive a food item marked
"Keep Refrigerated," open it immediately and check
its temperature. The food should arrive frozen or partially
frozen with ice crystals still visible.
Temperature Caution: Whoever the recipient is, if perishable food arrives warm,
notify the company. Do not consume the food. If you suspect it may
not have been properly chilled, don't even taste it.
Keeping the food supply safe is important at
all times — but sometimes, it is a greater challenge than others.
These situations include power outages, natural disasters, and
other emergencies. So be prepared and be food safe.
Product Recalls
When meat and poultry products are recalled, USDA's
Food Safety and Inspection Service notifies the public through
a press release. The recall is posted on the FSIS Recall Web site:
www.fsis.usda.gov/fsis_recalls/index.asp.
These recall announcements include:
Description of the food
Identifying codes, including the plant number (found in the USDA Inspection Mark on the label)
Reason for the recall
Name of the producer
Distribution information
Health risk
Contacts at FSIS and the company
Recall Rules of Thumb:
If you discover that you have a recalled product in your home, do not consume it.
Instead, return it to the place of purchase or discard.
If you become ill from a recalled product, contact a physician.
Power Outages
It's a simple fact of modern life: sometimes the power goes out. This could be for a variety of reasons but
the actions to preserve your food remain the same.
Keep the refrigerator and freezer doors closed. The idea is to keep cold
air inside — so don't open the doors any more than necessary.
If your freezer is not full, group packages so they form an "igloo" to protect
each other. Place them to one side or on a tray so that if they begin thawing, their juices won't
get on other foods.
If you think the power will be out for several days, try to find some dry ice.
Keep it wrapped and do not touch it with your bare hands. Or, use cubed or block ice.
If your power is out due to a snowstorm, don't place frozen foods outside.
The sun's rays can thaw frozen food even when the temperature is very cold. In addition, animals could
discover your stash. Instead, take advantage of the cold temperatures
by making ice outside. Fill buckets, empty milk cartons, or
cans with water and leave them outside to freeze. Then put the
"homemade ice" in your refrigerator, freezer, or coolers.
Keep an appliance thermometer in the refrigerator and freezer at all times.
This will remove the guesswork of just how cold the unit is because it will give you the exact
temperature. The key to determining the safety of food in the refrigerator
and freezer lies in knowing how cold they are.
In general, refrigerated items should be safe up to 4 hours.
Discard any perishable food that has been above 40 °F for 2 hours or
more. (See Focus on: The Danger Zone.) Also, discard
any food that has an unusual odor, color, or texture, or feels
warm to the touch. Never taste a food to determine its safety!
With frozen food: check for ice crystals! The food in your
freezer that partially or completely thaws before power is restored
may be safely refrozen if it still contains ice crystals or is 40 °F or below.
A full freezer will stay at safe temperatures about 2 days; a half-full freezer about 1 day.
When the power comes back on, you will have to evaluate each item separately.
When in doubt, throw it out.
Do not eat any food that may have come into contact with flood water.
Discard any food that is not in a waterproof container if there is any
chance that it has come into contact with flood water. Food
containers that are not waterproof include those with screw-caps,
snap lids, pull tops, and crimped caps. Also discard cardboard
juice/milk/baby formula boxes and home-canned foods if they
have come in contact with flood water, because they cannot be effectively sanitized.
Inspect canned food and discard any food in damaged cans. Can damage is
shown by swelling, leakage, punctures, holes, fractures, extensive deep rusting, or crushing/denting
severe enough to prevent normal stacking or opening with a manual, wheel-type can opener.
Undamaged, commercially prepared foods in all-metal cans and retort
pouches (e.g., flexible, shelf-stable juice or seafood pouches) can be saved if the can is properly
cleaned and treated.
The general rule of thumb is to discard food that has been near a fire.
Food in cans or jars may appear to be okay, but heat from a fire can activate food spoilage
bacteria. If the heat is extreme, the cans or jars themselves can split or rupture, leaving the food unsafe.
Toxic fumes released from burning materials can get inside food. Discard
any raw food or food in permeable packaging — cardboard, plastic wrap, screw-topped jars,
bottles, etc. — stored outside the refrigerator.
Food stored in refrigerators or freezers can also become contaminated by fumes.
The refrigerator seal isn't airtight and fumes can get inside.
Chemicals used to fight the fire contain toxic materials and can contaminate food and cookware.
Food that is exposed to chemicals should be thrown
away because the chemicals cannot be washed off the food. This
includes food stored at room temperature and food stored in
permeable containers, like cardboard and screw-topped jars and bottles.
Cookware exposed to fire-fighting chemicals can be
decontaminated. Wash it in soap and hot water, then submerge
it for 15 minutes in a solution of 1 tablespoon of unscented,
liquid chlorine bleach in 1 gallon of water.
Still Have Questions?
FSIS's Kitchen Companion has covered a lot of information on how to be food safe at home.
But if you find yourself with further questions, FSIS offers round-the-clock food safety answers online.
Meet "Ask Karen" — FSIS's "virtual rep."
She represents another way FSIS reaches out to consumers in
support of its public health mission to assure the safety and security of America's food supply.
About "Ask Karen":
She provides food safety information through an extensive database that includes answers to more than 4,000 questions!
She can provide detailed information on:
Safe storage, preparation, and handling of meat, poultry, and egg products.
Prevention of foodborne illness and disease.
"Ask Karen" is available 24 hours a day, 7 days a week. FSIS invites you to "Ask
Karen" at askkaren.gov.