How to Handle Ready-to-Eat Bagged Produce
by Dr. Michelle Annette Smith, Senior Policy Analyst, Office of Food Safety, Produce Safety Staff, FDA
Pre-cut, bagged, pre-washed produce has increased in popularity over the last few years. The convenience of ready-to-eat bagged produce has allowed consumers with hectic lifestyles to add healthy leafy greens, fruits, and other vegetables to their diet easily. Recent recalls of ready-to-eat bagged produce have raised questions on how to handle it safely at home.
Tips for handling ready-to-eat produce safely
While we recommend that you wash intact produce, such as apples, head lettuce, and whole carrots before preparation and consumption, many pre-cut, bagged, or packaged produce items like mixed salad greens are pre-washed and ready-to-eat. It is unlikely that consumer washing of such products will make the product cleaner compared to a commercial triple wash. It is possible that the additional handling may contaminate a product that was clean. If you’re not sure if your packaged produce is ready-to-eat, look at the label. If the package indicates that the contents have been pre-washed and are ready-to-eat, you can use the product without further washing.
If you choose to wash a product marked “pre-washed” and “ready-to-eat,” be sure to use safe-handling practices to avoid any cross contamination.
- Wash your hands for 20 seconds with warm water and soap before and after handling the product.
- Wash cutting boards, dishes, salad spinners, utensils, and countertops with hot water between the preparation of raw meat, poultry, and seafood products and preparation of produce that will not be cooked.
Additional Produce Tips
- Choose only ready-to-eat produce that is refrigerated or surrounded by ice before buying
- Refrigerate all pre-cut, ready-to-eat produce promptly
- Make sure that produce, including ready-to-eat produce, is not bruised or damaged
- Separate ready-to-eat produce from raw meat, poultry, and seafood in your refrigerator
- Never use detergent or bleach to wash produce. These products are not intended for consumption.
- Throw away ready-to-eat produce that has touched raw meat, poultry, or seafood.
- Return any uneaten ready-to-eat produce to the refrigerator or discard
Produce Safety: Safe Handling of Raw Produce and Fresh-Squeezed Fruit and Vegetable Juices
Safe Handling of Raw Produce and Fresh-Squeezed Fruit and Vegetable Juices
Turkey FUNdamentals: Leftovers
By Diane Van, Food Safety Education Staff Deputy Director, USDA Food Safety and Inspection Service
The Sad Case of the Leftover Thanksgiving Doggy Bag
“Would you like a doggy bag to take home?” asks the waiter. “That would be great” says the diner. Nearly half of her dinner remains on the plate and will make a quick second meal for another day.
But wait. Here’s the same diner calling the U.S. Department of Agriculture (USDA) Meat and Poultry Hotline the following day. “I put a restaurant doggy bag in the back seat of my car last night, and when I came out to drive to work, there it sat. Is it safe if I heat it up again?”
Sadly, no. The food safety expert at USDA explains that bacteria in food left out for more than two hours double in number every 20 minutes, and some bacteria make a poison or toxin that can make you ill, hence the term “food poisoning.”
Even if you were able to heat the food and destroy the thousands of bacteria present in the backseat doggy bag, the toxin can make you ill. It’s a lose-lose proposition. Toss that “puppy” out!
Handling Leftovers Safely
How could the doggy-bag owner handle the bonus meal safely? First of all, take the restaurant leftovers straight home – no running errands or visiting friends. Within 2 hours of being served, the leftovers should be safely tucked away at home in the refrigerator where they can safely remain for three to four days.
Leaving food out at an unsafe temperature is one of the main causes of foodborne illness. Safe handling of leftovers is very important to reducing foodborne illness. Follow these USDA recommendations for handling leftovers safely – whether from a restaurant or home cooked.
- Bacteria grow rapidly between the temperatures of 40° F and 140° F. After food is safely cooked, leftovers must be refrigerated within twohours.
- Throw away any hot or cold leftovers that have been left out for more than two hours at room temperature (one hour when the temperature is above 90 °F, such as at an outdoor event).
- To prevent bacterial growth, it’s important to cool hot food rapidly to the safe refrigerator-storage temperature of 40° F. To do this, divide large amounts of food into shallow containers. A big pot of soup, for example, will take a long time to cool, inviting bacteria to multiply and increasing the danger of foodborne illness.
- Cut large items of food into smaller portions to cool. For whole roasts, turkey or hams, slice or cut them into smaller parts.
- 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 leftovers, wrap them in airtight packaging, or seal them in storage containers. These practices help keep bacteria out, retain moisture, and prevent leftovers from picking up odors from other food in the refrigerator. Immediately refrigerate or freeze the wrapped leftovers for rapid cooling.
Reheating Safely Stored Leftovers
- Leftovers can be kept in the refrigerator for three to four days or frozen for three to four months. Although safe indefinitely, frozen leftovers can lose moisture and flavor when stored for longer times in the freezer.
- When reheating leftovers, be sure they reach 165° F. Use a food thermometer to check the internal temperature of the food. Reheat sauces, soups and gravies by bringing them to a rolling boil. Cover leftovers to reheat. This retains moisture and ensures that food will heat all the way through.
- Thaw frozen leftovers safely in the refrigerator, cold water or the microwave oven. When thawing leftovers in a microwave, continue to heat it until it reaches 165 °F as measured with a food thermometer.
- Any leftover “leftovers” thawed by the cold water method or in the microwave should be reheated to 165 °F before refreezing.
- In a real hurry? It is safe to reheat frozen leftovers without thawing, either in a saucepan or microwave (in the case of a soup or stew) or in the oven or microwave (for example, casseroles and combination meals). Reheating will take longer than if the food is thawed first, but it is safe to do when time is short.
If you have any questions about turkeys and Thanksgiving, feel free to contact us at the Hotline (1-888-674-6854 toll-free) or online at AskKaren.gov.
Turkey FUNdamentals: Deep Fat Frying a Turkey
By Diane Van, Food Safety Education Staff Deputy Director, USDA Food Safety and Inspection Service
Are you curious about deep frying a turkey? I know you are! You’ve heard all the talk about how tasty they are; tender and juicy yet crispy on the outside. You’ve seen the turkey fryers and giant jugs of peanut oil. But you’re a little nervous. That’s a lot of hot oil! USDA’s Food Safety & Inspection Service has these tips to help you safely prepare a deep fat fried turkey.
Planning: Tips for Purchasing a Turkey
Before you purchase your turkey, check the instructions for your turkey fryer. Most fryers will accommodate a 12-16 lb. turkey. A larger turkey will not fit in the fryer and will take too long to cook. Don’t stuff a turkey that you’re going to fry!
Before you unwrap the turkey, take a minute to determine the amount of oil needed. Place the turkey in the fryer and add enough water to cover it. Do not fill the pot more than ¾ full; the oil level should be three inches to five inches from the top of the fryer. The turkey should be covered by about one to two inches. Remove the turkey and measure the amount of water – that’s how much oil you’ll need. Drain or pour out the water and dry the pot thoroughly.
Preparation: Check Your Food Safety Steps
Now for the turkey. As with all food preparation, remember to check your steps (clean, separate, cook and chill). As you prepare the bird, separate the raw turkey from fresh foods on your menu, and use separate cutting boards, plates, and utensils to avoid cross contamination.
If your turkey is frozen, make sure to thaw it before frying. You can thaw it in the refrigerator. It takes about 24 hours for every four to five pounds. Keep it refrigerated until about 30 minutes before cooking.
If you choose to marinade or to inject a flavor into the turkey, allow it to stand in the refrigerator for 24 to 48 hours before cooking. And always keep hands, utensils, and surfaces clean.
Cooking: Caution! Hot Oil!
Deep fat frying a turkey must be done OUTSIDE! Select a safe, flat outdoor location that is well-lit, well-ventilated and away from trees, shrubbery and buildings.
Heat the cooking oil to 350°F. Before lowering the turkey into the oil, turn the burner off. Do not just dunk the turkey in the oil. To avoid the oil bubbling over, gradually lower the turkey into the hot oil, pull it back out, and repeat until it is fully immersed. Turn the burner back on and bring the oil back to 350°F.
Monitor the temperature of the oil with a thermometer constantly during cooking. Never leave the hot oil unattended! Allow about three to five minutes per pound cooking time.
When the time is up, turn the burner off, and slowly lift the turkey out of the oil. Hold it over the fryer so the oil can drain. Check the temperature of the turkey with a food thermometer. The turkey is safely cooked when the food thermometer reaches a minimum internal temperature of 165°F in the innermost part of the thigh and wing and the thickest part of the breast.
Enjoy Your Meal
Cover the bird with foil and let it rest about 20 minutes before carving. After serving, refrigerate the leftovers within two hours in shallow containers. Refrigerate and use turkey leftovers for three to four days or freeze for three to four months.
Don’t forget about the oil! Once the turkey is out, remove the pot from the burner and move to a flat, safe place and allow the oil to cool, covered, overnight. Once the oil has cooled you can strain out the solids and use it again. Store in a cool, dry place for up to six months.
If you have more questions call the Meat & Poultry Hotline
Call us toll-free at 1-888-674-6854. (Our usual hours are Monday through Friday, from 10 a.m. to 4 p.m., Eastern Time.) The Hotline will be staffed from 8 a.m. to 2 p.m. Eastern Time on Thanksgiving Day. You can also ask a question in English or Spanish at AskKaren.gov, available 24 hours a day