Kitchen
Companion
Your Safe Food Handbook
United States Department of Agriculture
Food Safety and Inspection Service
automated response system
— available 24/7
2
1
“Food safety.” You hear 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 and 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.
Kitchen
Companion
Yr Sf Fo Hn
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A USDA’s Fo Sfy n
Ipei Svc (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, whole-
some, and correctly labeled and packaged.
FSIS focuses on inspecting and protect-
ing 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.
A Spi N t
“A R”
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
at risk, visit www.fsis.usda.gov.
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Fr Sts t K Yr Fly Sfr Fo Png
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Foodborne Bacteria
Spoilage Bacteria . . . . . . . . . . . . . 4
Pathogenic Bacteria . . . . . . . . . . . 4
Major Foodborne Pathogens . . . 6 - 7
Shopping for Food
At the Store . . . . . . . . . . . . . . . .8
Cross-Contamination . . . . . . . . . . 8
Transporting Groceries
. . . . . . . . .9
Focus on: The “Danger Zone”
. . . . . . 9
About Food Labels
. . . . . . . . . . . 10
Storing Food
Refrigerated Perishable Food . . . . 11
Frozen Food . . . . . . . . . . . . . . . 12
Cold Storage Chart . . . . . . . . . . . 13
Shelf-Stable Food . . . . . . . . . . . . 14
Food Preparation
Keeping It Clean . . . . . . . . . . . . 15
Preparation Tips for Produce . . . . . 16
Thawing . . . . . . . . . . . . . . . . . 16
Cooking Food Safely
About Food Thermometers . . . . . 17
How to Use a
Food Thermometer
. . . . . . . . . 17
Food Thermometers and
Temperature Indicators
. . . . . . . 18
Done Versus Safe . . . . . . . . . . . . 18
Safe Minimum Internal
Temperature Chart
. . . . . . . . . 19
Avoid the “Danger Zone” . . . . . . . 19
Special Guidelines for
Certain Food
Ground Meat and Poultry . . . . . . . 20
Ham . . . . . . . . . . . . . . . . . . . . 20
Roasts . . . . . . . . . . . . . . . . . . . 21
Roasting Chart . . . . . . . . . . 22 - 23
Turkey . . . . . . . . . . . . . . . . 24 - 26
Chicken . . . . . . . . . . . . . . . . . . 27
Eggs and Egg-Rich Food
. . . . . . . 28
Egg Storage Chart . . . . . . . . . . . 29
Hot Dogs and Luncheon Meat . . . 30
Leftovers . . . . . . . . . . . . . . . . . 30
Specic Preparation and
Cooking Methods
Marinating . . . . . . . . . . . . . . . . 31
Microwave Cooking . . . . . . . . . . 31
Grilling and Barbecuing . . . . . . . . 32
Smoking . . . . . . . . . . . . . . . . . 33
Slow Cooking . . . . . . . . . . . . . . 34
Serving Food Safely
General Guidelines . . . . . . . . . . . 35
Buffets . . . Cooking for Groups . . . . 36
Take-Out and Delivered Food . . . . 37
Transporting Food
Bag Lunches . . . . . . . . . . . . . . . 38
Coolers
. . . . . . . . . . . . . . . . . . 39
Food Safety for Food-by-Mail
Mail-Order Food
. . . . . . . . . . . . . . 40
Food Safety in an Emergency
Power Outages . . . . . . . . . . . . . 41
Floods . . . . . . . . . . . . . . . . . . . 41
Fires
. . . . . . . . . . . . . . . . . . . . 42
Food Product Recalls
Product Recalls . . . . . . . . . . . . . 43
“Ask Karen”. . . . . . . . . . . . . . . . . 43
Food Safety Contacts
USDA Meat & Poultry Hotline . . . . 44
For More Information . . . . . . . . . 44
Index
. . . . . . . . . . . . . . . . . . . 45
table of contents
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Cle Sprt C C
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Spoilage Bacteria
Spoilage bacteria cause food to go bad
— in other words, to “spoil.” With spoil-
age 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 unap-
pealing 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 and the toxins or poisons they
produce that the food safety precautions
foodborne bacteria
Foodborne Illness
Often called “food poisoning,” food-
borne illness comes from a food you
eat. It’s caused by ingesting pathogenic
bacteria or the poisons they produce.
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.
Forn In t Ute Stt
The food supply in the United States is safe, but it can still be a source of infection for ev-
eryone. When certain disease-causing bacteria or pathogens contaminate food, they can
cause foodborne illness.
According to the Centers for Disease Control and Prevention, 48 million persons get sick,
128,000 are hospitalized, and 3,000 die from foodborne infection and illness in the United
States each year. Many of these people are children or older adults or have weakened im-
mune 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.
throughout this handbook are intended
to prevent. You can’t see, smell, or taste
these pathogens, and this makes them dif-
ficult 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.
5
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 are frequently
present on people’s hands and even in
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 (on pages 6-7) 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.
• Preserve the evidence if a portion of
the suspect food is available.
• Call your local health department
if the suspect food was served at a
large gathering, or at a restaurant or
other food service facility.
• Call the USDA Meat and Poultry
Hotline at 1-888-MPHotline (1-888-
674-6854) if the suspect food is a
USDA-inspected product and you
have all the packaging.
• Report complaints online to
USDA’s Consumer Complaint
Monitoring System (CCMS). Go to
“Report a Problem with Food” at
www.fsis.usda.gov
About Mold on Food
Molds are not bacteria. To learn about
mold on food, read the fact sheet
“Molds on Food: Are They Dangerous?”
at www.fsis.usda.gov.
6
Major Pathogens That Cause Foodborne Illness (Bacteria and Parasites)
Pathogen Methods of Transmission Symptoms and Potential Impact
Campylobacter
• Untreated or contaminated water
• Fever, headache, and muscle pain followed by diarrhea (some-
jejuni
• Unpasteurized (“raw”) milk
times bloody), abdominal pain, and nausea. Symptoms appear
• Raw or undercooked meat, poultry, or shellfish
2 to 5 days after eating and may last 2 to 10 days. May spread to
the bloodstream and cause a life-threatening infection.
Clostridium
• Improperly canned foods
• Bacteria produce a nerve toxin that causes illness, affecting the
botulinum
• Garlic in oil
nervous system. Symptoms usually appear in 18 to 36 hour,
• Vacuum-packed and tightly wrapped food
but sometimes in 6 hours to 10 days: double or blurred vision,
drooping eyelids, slurred speech, difficulty swallowing, dry
mouth, and muscle weakness. If untreated, can lead to muscle
paralysis and even death.
Clostridium
• Many outbreaks result from food left for long
• Onset of watery diarrhea and abdominal cramps within about
perfringens
periods on steam tables or at room temperature
16 hours. The illness usually begins suddenly and lasts for 12 to
and time and/or temperature abused foods.
24 hours. In the elderly, symptoms may last 1 to 2 weeks.
• Meats, meat products, poultry, poultry products,
• Complications and/or death occur rarely.
and gravy
Escherichia coli
• Undercooked beef, especially hamburger
• Severe diarrhea that is often bloody, abdominal cramps, and
O157:H7
• Unpasteurized milk and juices, like “fresh”
vomiting. Usually little or no fever.
One of several
apple cider
• Can begin 1 to 9 days after contaminated food is eaten and lasts
• Contaminated raw fruits and vegetables,
about 2 to 9 days.
strains of E. coli that
and water
• Some, especially the very young, may develop hemolytic-uremic
can cause human
• Person-to-person contact
syndrome (HUS), which can cause acute kidney failure, and can
illness
lead to permanent kidney damage or even death.
Listeria
• Hot dogs, luncheon meats, cold cuts, ferment-
• Fever, chills, headache, backache, sometimes upset stomach,
monocytogenes
ed or dry sausage, and other deli-style meat
abdominal pain, and diarrhea. May take up to 2 months to
Can grow slowly
and poultry
become ill. The duration is variable.
at refrigerator
• Unpasteurized (raw) milk and soft cheeses
• Gastrointestinal symptoms may appear within a few hours to 2
temperatures
made with unpasteurized (raw) milk
to 3 days, and disease may appear 2 to 6 weeks after ingestion.
7
Salmonella
(over 2,300 types)
• Raw or undercooked eggs, poultry, and
meat
• Unpasteurized (raw) milk or juice
• Cheese and seafood
• Fresh fruits and vegetables
• Stomach pain, diarrhea (can be bloody), nausea, chills, fever, and/
or headache usually appear 6 to 72 hours after eating; may last 4
to 7 days.
• In people with a weakened immune system, such as people with
cancer, the infection may be more severe and lead to serious
complications, including death.
Staphylococcus
aureus
• Contaminated milk and cheeses
• Salty foods, e.g., ham
• Sliced meat
• Food made by hand that require no
reheating; 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 contact of cat feces through
touching hands to mouth after gardening,
handling cats, cleaning cat’s litter box, or
touching anything that has come in contact
with cat feces.
• Raw or undercooked meat.
• Flu-like illness that usually appears 10 to 13 days after eating;
may last months. Those with a weakened immune system,
including people with cancer, may develop more serious illness.
• Can cause problems with pregnancy, including miscarriage and
birth defects.
Trichinella spiralis
• People get trichinellosis (trichinosis) by consum-
ing raw or undercooked meats such as pork,
wild boar, bear, bobcat, cougar, fox, wolf, seal, or
walrus infected with Trichinella larvae.
• Abdominal symptoms may appear within 1 to 2 days after
eating contaminated meat. The first symptoms are nausea,
diarrhea, vomiting, fever, fatigue, and abdominal pain, followed
by headaches, eye swelling, aching joints and muscles, weak-
ness, and itchy skin. Further symptoms (eye swelling and aching
muscles and joints) may begin 2 to 8 weeks after infection.
• Those at-risk (including people with cancer and others with
weakened immune systems) may later develop more serious
illness; death can result from this bacteria.
• Can cause problems with pregnancy, including miscarriage,
fetal death, or severe illness or death in newborns.
• Smoked seafood and salads made in the store,
such as ham salad, chicken salad, or seafood
salads
• Raw vegetables
8
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 on page 10.)
• 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 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.
shopping for food
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 sepa-
rated and by keeping hands, utensils,
and food handling surfaces clean.
9
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 per-
ishable food and in all situations and is
known as the “2-Hour Rule.”
• Do a “Weather Check.” When the
outside temperature is above 90 °F
(32.2 °C), 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.
Fcs : T “Dngr Zn”
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
(4.4 and 60 °C) for more than 2 hours (1 hour
if above 90 °F or 32.2 °C). (See Remember the
2-Hour Rule on page 35.) The “Danger Zone”
is a potential risk for cold food that goes
above 40 °F (4.4 °C) and hot food that falls
below 140 °F (60 °C). However, it’s easy to
avoid the “Danger Zone”: just keep hot food
hot and cold food cold!
165ºF (73.8°C)
160ºF (71.1°C)
145ºF (62.7°C)
140ºF (60°C)
40ºF (4.4°C)
0ºF (-17.8°C)
10
About Food Labels
Product Dating
Except for infant formula, food product
dating is not generally required by Fed-
eral regulations. However, dating of some
foods is required by more than 20 states.
Here’s what the dates mean.
“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 recommended
date for the use of the product while at
peak quality. The date has been deter-
mined by the product’s manufacturer.
Closed or Coded dates: Packing
numbers for use by the manufacturer.
If a product is not “dated,” consume per-
ishable food by the times on page 13.
Wh s “Org”?
• Organic meat, poultry, eggs, and dairy products come from
animals that are given no antibiotics or growth hormones and must
meet many other criteria to comply with USDA organic standards.
• For more information about the National Organic Program,
visit USDA’s Agricultural Marketing Service at
www.ams.usda.gov/AMSv1.0/nop.
CHICKEN SAMPLER PACK
TOTAL PRICE
MEAT DEPT.
NET WT LBPRICE/LB
SELL BY
270567 005093
P—7903
OCT 28.13
1.99
2.56
lb
576
$5.09
Safe Handling Instructions
These guidelines on raw meat and poul-
try provide specific information for han-
dling and preparation. Following these
instructions is particularly important
for consumers in at-risk groups.
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. Cook these foods to the safe
minimum internal temperature of 165
°F (73.9 °C). Unless a product is labeled
as “fully cooked,” the food should be
handled and prepared no differently
than raw products.
BEST IF USED BY
28 OCT 13
All containers of meat, poultry, and egg
products must be labeled with the USDA
mark of inspection and the plant’s estab-
lishment (EST) number. The numbers
following EST (or P for poultry) tell where
the product was made.
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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 rst.
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 (32.2
°C).
• 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, page 8).
If you’re not planning to use the food
within a day or two, freeze it.
• Cooked, Whole Stued Poultry:
Remove stuffing and refrigerate it in a
separate covered container.
• 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 on page 28.)
• 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.
• Leftovers: Refrigerate (or freeze)
leftovers within 2 hours after cooking
in clean, shallow, covered contain-
ers to prevent harmful bacteria from
multiplying. (See more on Leftovers on
page 30.)
storing food
12
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 (4.4 °C) or below, you’re providing a
haven for bacteria to grow.
• Instead, use a separate appliance thermometer to check the internal refrigerator tem-
perature 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/4.4
°C), adjust the refrigerator’s control dial.
• Use the thermometer to check the freezer, too. It should read 0 °F (-17.8 °C) or below. If
not, adjust the dial.
Frozen Food
For long-term storage of many
perishable foods, rely on the freezer.
Food stored constantly at 0 °F
(-17.8
°C) 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, 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 on page 16.)
However, there may be a loss of
quality because of 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 was
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.
13
Cold Storage Chart
Product
Refrigerator
(40 °F/4.4
°C)
Freezer
(0 °F/-17.8 °C)
Eggs — See Page 29
Salads
Egg, chicken, ham, tuna &
macaroni salads
3 to 5 days
Does not freeze well
Hot dogs
Opened package 1 week 1 to 2 months
Unopened package 2 weeks 1 to 2 months
Luncheon meat
Opened package or deli sliced 3 to 5 days 1 to 2 months
Unopened package 2 weeks 1 to 2 months
Bacon & Sausage
Bacon 7 days 1 month
Sausage, raw — from chicken,
turkey, pork, beef
1 to 2 days 1 to 2 months
Hamburger & Other Ground Meats
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
14
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 Floods on page 41.)
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 or
foam 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.
Cm S Ci
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:
W db, tr !
15
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 disposable 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 on page
8.) 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 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 by rinsing
with a 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.
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.”
food preparation
16
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.
Thawing
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 thawed in a day or
two, depending on its size.
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 bacterial
growth 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.
NOTE: Frozen meat and poultry can be
cooked without thawing. Just add 50%
to the cooking time.
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
on
page 12.)
17
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
1.
Place the food thermometer in the
thickest part of the food.
• Make sure it’s not touching bone,
fat, or gristle.
• For whole poultry, check the inter-
nal temperature in 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.
2.
Wait the amount of time
recommended for your particular
type of thermometer (See Food
Thermometers and Temperature
Indicators on page 18).
3.
Compare your thermometer reading
to the Safe Minimum Internal
Temperature Chart (see page 19) to
determine if your food has reached at
least a safe internal temperature.
4.
Clean your food thermometer with
hot, soapy water before and after
each use!
Tng Ts
• Don’t taste food while it’s cooking. To ensure safety, food should not be tasted until it
reaches a safe minimum internal temperature.
• No double dipping. Use a clean utensil each time you taste food; otherwise, you may
contaminate the batch.
cooking food safely
18
Dial Oven-Safe (Bimetal)
• Reads in 1 to 2 minutes
• Place 2 to 2
1
/
2
” deep in thickest part of food
• Best used in roasts, whole poultry, casseroles, and soups
Digital Instant-Read (Thermistor)
• Reads in 10 seconds
• Place at least
1
/
2
” deep
• Use in thin and thick food
Dial Instant-Read (Bimetal)
• Reads in 15 to 20 seconds
• Place 2 to 2
1
/
2
” deep in thickest part of food
Disposable Temperature Indicators (Single-use)
• Reads in 5 to 10 seconds
• Place approximately
1
/
2
” 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.
Food Thermometers and Temperature Indicators
Dn Vrs Sf: Wh Y Ne t Kn
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!
19
Safe Minimum Internal
Temperature Chart
As measured with a food thermometer
Food °F (°C)
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.
• Hold Hot Food at 140
º
F (60 °C):
If you aren’t going to serve food right
away, it’s important to keep it at 140
º
F
(60 °C) 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
º
F (60 °C)
.
(Also see Focus On: The “Danger Zone”
on page 9 and Special Guidelines for
Certain Food beginning on page 20.)
For oven roasting guidelines, see the
roasting charts on pages 26 (turkey)
and 22 (meats and other poultry).
145 °F (62.8 °C)
with a 3-minute
“rest time” after
removal from the
heat source
160 °F (71.1 °C)
165 °F (73.9 °C)
160 °F (71.1 °C)
Cook eggs until
both the yolk and
the white are firm.
Scrambled eggs
should not be
runny.
165 °F (73.9 °C)
145 °F (62.8 °C)
Beef, Pork, Veal, and
Lamb (roast, steaks,
and chops)
Ground Meats
Poultry (whole, parts,
or ground)
Eggs and egg dishes
Leftovers
Fin Fish
20
In addition to the basic cooking guidelines (see Cooking Food Safely beginning
on page 17) — there are some food-specic 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.
special guidelines for certain food
Ham
Even though it is cured—smoked ham, for example, can still contain foodborne bacte-
ria. Follow these tips to keep it safe:
Storing:
• Refrigerator:
— Store all perishable ham in the
refrigerator at
40 °F (4.4 °C) or
below. Country ham is shelf stable.
— 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 (60 °C).
• Fresh ham (labeled “Cook before
eating”) and other fresh pork must
be cooked to 145 °F (62.8 °C) with a
3-minute rest time.
21
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 (162.8 °C) 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
145 °F
(62.8 °C) with a 3-minute rest
time.
• USDA does not recommend
cooking meat and poultry at oven
temperatures lower than 325 °F
(162.8 °C). This can cause food to
remain in the “Danger Zone” for too
long—temperatures between 40 to
140 °F (4.4 to 60 °C)—allowing bacteria
to multiply rapidly.
(For Turkey and Chicken, see pages 23-26.)
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.
Watch Temperatures Closely
Fat content (or a lack of it) affects 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.
22
For reasons of personal preference, consumers may choose to cook the above meats and poultry to higher temperatures.
Roasting Chart
Meat
Oven Temperature
°F (°C)
Timing (Approximate)
Safe Minimum Internal Temperature
°F (°C)
BEEF, FRESH
Rib roast, bone in
4 to 6 pounds
325 °F (163 °C) 23 to 25 minutes per lb. 145 °F (62.8 °C) with a 3-minute rest time
Rib roast, boneless, rolled
4 to 6 pounds
325 °F (163 °C) 28 to 33 minutes per lb. 145 °F (62.8 °C) with a 3-minute rest time
Round or rump roast
2 ½ to 4 pounds
325 °F (163 °C) 30 to 35 minutes per lb. 145 °F (62.8 °C) with a 3-minute rest time
Tenderloin, whole
4 to 6 pounds
425 °F (218 °C) 45 to 60 minutes per lb. 145 °F (62.8 °C) with a 3-minute rest time
LAMB, FRESH
Leg, bone in
5 to 7 pounds
7 to 9 pounds
325 °F (163 °C)
325 °F (163 °C)
20 to 25 minutes per lb. 145 °F (62.8 °C)
with a 3-minute rest time
Leg, boneless, rolled
4 to 7 pounds
325 °F (163 °C) 25 to 30 minutes per lb. 145 °F (62.8 °C)
with a 3-minute rest time
VEAL, FRESH
Shoulder roast, boneless
3 to 5 pounds
325 °F (163 °C) 35 to 40 minutes per lb. 145 °F (62.8 °C) with a 3-minute rest time
Leg rump or round roast,
boneless, 3 to 5 pounds
325 °F (163 °C) 35 to 40 minutes per lb. 145 °F (62.8 °C) with a 3-minute rest time
23
For reasons of personal preference, consumers may choose to cook the above meats and poultry to higher temperatures.
CHICKEN, FRESH (Turkey Cooking Charts can be found on page 26.)
Whole roasting hen
5 to 7 pounds
350 °F (177 °C) 2 to 2 ¼ hours 165 °F (73.9 °C)
Breast, halves, bone-in
6 to 8 ounces
350 °F (177 °C) 30 to 40 minutes 165 °F (73.9 °C)
Breast, halves, boneless
4 ounces
350 °F (177 °C) 20 to 30 minutes 165 °F (73.9 °C)
Legs or thighs
4 to 8 ounces
350 °F (177 °C) 40 to 50 minutes 165 °F (73.9 °C)
PORK, FRESH
(Tip: When cooking to safe temperatures, fresh pork may still be pink inside – but it will be safe.)
Loin roast, bone-in or boneless
2 to 5 pounds
325 °F (163 °C) 20 to 30 minutes per lb. 145 °F (62.8 °C) with a 3-minute rest time
Crown roast, 4 to 6 pounds 325 °F (163 °C) 20 to 30 minutes per lb. 145 °F (62.8 °C) with a 3-minute rest time
Tenderloin
½ to 1 ½ pounds
425 °F (218 °C) 20 to 30 minutes total 145 °F (62.8 °C)
with a 3-minute rest time
HAM, SMOKED
Fresh, cook-before-eating,
bone-in whole, 10 to 14 pounds
half, 5 to 7 pounds
325 °F (163 °C)
325 °F (163 °C)
18 to 20 minutes per lb.
22 to 25 minutes per lb.
145 °F (60 °C)
145 °F (60 °C)
Fully cooked, bone-in
Whole, 10 to 14 pounds
Half, 5 to 7 pounds
325 °F (163 °C)
325 °F (163 °C)
15 to 18 minutes per lb.
18 to 24 minutes per lb.
140 °F (60 °C)
140 °F (60 °C)
Fully cooked, spiral cut, whole or
half, 7 to 9 pounds
325 °F (163 °C) 10 to 18 minutes per lb. 140 °F (60 °C)
Country, dried, whole or half
Soak 4 to 12 hours in refrigerator. Cover with water, then boil 20 to 25 minutes per pound. Drain,
glaze, and brown at 400 °F (204 °C) for 15 minutes.
24
Turkey
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; 1
1
/
4
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-stued: 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-stued turkey because bacteria
spread easily from the bird to the
stuffing.
Thawing Your Turkey
For basic food thawing recommendations,
see the Thawing section on page 16.
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 for thawing. Remove any outside
wrapping and place it on a microwave-
safe dish to catch any dripping juices.
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
Turkey Size
In the Refrigerator
(Approximately 24 hours
for every 4 to 5 lbs.)
In Cold Water
(Approximately
30 minutes per lb.)
4 to 12 pounds 1 to 3 days 2 to 6 hours
12 to 16 pounds 3 to 4 days 6 to 8 hours
16 to 20 pounds 4 to 5 days 8 to 10 hours
20 to 24 pounds 5 to 6 days 10 to 12 hours
25
Stufng Your Turkey
• 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 (73.9 °C).
• If you choose to stuff your turkey
or other poultry, 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 cavity. 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 (73.9 °C).
— If stuffing does not reach this tem-
perature when the meat itself is
done, continue to cook the whole,
stuffed bird until the stuffing
reaches 165 °F (73.9 °C).
Roasting Your Turkey
• Set your oven temperature no lower
than 325 °F (163 °C). Place your turkey
or turkey breast on a rack in a shallow
roasting pan, and use the Turkey
Roasting Chart on page 26 as a guide.
• If you’re using an oven roasting bag,
follow the manufacturer’s instructions!
• Cook to a safe minimum internal
temperature of 165 °F (73.9 °C)
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 (73.9 °
C).
• Let the turkey stand for 20 minutes
before carving to allow juices to set.
The turkey will carve more easily.
Got Giblets?
• Remember to remove the giblets
from the turkey cavities after thawing.
Cook them separately.
A N A Otr Cng Mhos
Turkey isn’t just about roasting anymore. There are several other ways to prepare the
bird. Use the chart on page 26 for at-a-glance guidelines.
26
Turkey Roasting Chart: Approximate Times
Fresh or Thawed Turkey • Set oven at 325 °F (163 °C) • Cook to 165 °F (73.9 °C)
Size of Turkey Unstued Stued
4 to 6 pounds (breast) 1
1
/
2
to 2
1
/
4
hours Not usually applicable
6 to 8 pounds (breast) 2
1
/
4
to 3
1
/
4
hours 2
1
/
2
to 3
1
/
2
hours
8 to 12 pounds 2
3
/
4
to 3 hours 3 to 3
1
/
2
hours
12 to 14 pounds 3 to 3
3
/
4
hours 3
1
/
2
to 4 hours
14 to 18 pounds 3
3
/
4
to 4
1
/
4
hours 4 to 4
1
/
4
hours
18 to 20 pounds 4
1
/
4
to 4
1
/
2
hours 4
1
/
4
to 4
3
/
4
hours
20 to 24 pounds 4
1
/
2
to 5 hours 4
3
/
4
to 5
1
/
4
hours
Alternate Ways to Cook Turkey
Note: Always make sure whole turkeys reach a safe minimum internal temperature
of 165 °F (73.9 °
C) 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 (163 °C). Check appliance
manual.
Grilling: Covered 8 to 16 lbs. 15 to 18 minutes per
Air in the grill must maintain
Charcoal Grill or
pound.
225 to 300 °F (107 to 149 °C);
Covered Gas Grill
DO NOT STUFF.
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 (107 to 149 °C); use
drip pan with liquid.
Deep Fat Frying 8 to 12 lbs. 3 to 5 minutes per Oil must maintain 350 °F.
pound. (177 °C). Follow manufacturer’s
DO NOT STUFF. instructions.
Microwaving 8 to 14 lbs. 9 to 10 minutes per
Use oven cooking bag. Rotate
pound on medium
during cooking.
(50%) power.
DO NOT STUFF.
Cooking a Frozen Turkey: The cooking time will take at least 50% longer
than recommended for a fully thawed turkey (see above chart).
For chicken r
oasting instructions, see chart on page 23.
27
Chicken
What’s for dinner tonight? There’s a good
chance it’s chicken—now the number
one species consumed by Americans.
How to Handle Chicken Safely
Fresh chicken is kept cold during
distribution to retail stores to prevent
the growth of bacteria and to increase
its shelf life.
At home, immediately place chicken
in a refrigerator that maintains a
temperature of 40 °F (4.4 °C) or
below. Use it within 1 or 2 days, or
freeze it at 0 °F (-17.8 °C). If kept
frozen continuously, it will be safe
indefinitely. Chicken may be frozen in
its original packaging or repackaged.
Rinsing or Soaking Chicken
Washing raw poultry before cooking
is not recommended. Bacteria in raw
meat and poultry juices can be spread
to other foods, utensils, and surfaces.
This is called cross-contamination.
Rinsing or soaking chicken does not
destroy bacteria—only cooking does.
Marinating
Chicken may be marinated in the
refrigerator up to 2 days. Boil used
marinade before brushing on cooked
chicken. Discard any uncooked
leftover marinade.
Safe Cooking
Cook whole chicken to a safe minimum
internal temperature of 165 °F
(73.9 °C) as measured using a food
thermometer. Check the internal
temperature in the innermost part of
the thigh and wing and the thickest
part of the breast.
In a 350 °F (177 °C) oven, a
whole 4-pound chicken will take
approximately 1 1/2 hours; a
4-ounce boneless chicken breast,
approximately 20 to 30 minutes. For
more cooking methods, see page 23
or the chart in “Chicken from Farm to
Table” at www.fsis.usda.gov.
Take-Out Chicken
When purchasing fully cooked
rotisserie or fast food chicken, be sure
it is hot at the time of purchase. Use
it within 2 hours or cut it into several
pieces and refrigerate in shallow,
covered containers. Eat within 3 to 4
days or freeze for longer storage.
•
•
Prv Cr-Ctni!
Always wash hands with soap and warm water before and after contact with raw
poultry or its juices. Wash all utensils, the sink, and countertops with hot, soapy water.
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 on a refrigerator shelf,
not in the door, where they’d be
exposed to warm 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/32.2 °C), 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
rm. 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 (71.1 °C) 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,
homemade mayonnaise, ice cream, or
eggnog, and any other food made from
recipes in which the raw egg ingredients
are not cooked.
• All egg products, such as liquid eggs,
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).
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
and cooked for safety. So get cracking!
28
29
Egg Storage Chart
Product Refrigerator Freezer
Raw eggs in shell
3 to 5 weeks
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
thaw in the refrigerator.
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 or “Use-By” date 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 chion
3 to 4 days
Do not freeze.
Quiche with lling 3 to 4 days After baking, 1 to 2 months.
E Rp: Playng Sf
a Egg mixtures are safe if they reach 160 °F (71.1 °C).
a 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 (71.1 °C).
a 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.
a Meringue-topped pies should be safe if baked at 350 °F (177 °C ) for about 15 minutes.
But avoid chiffon pies and fruit whips made with raw, beaten egg whites — instead, substi-
tute pasteurized dried egg whites, whipped cream, or a whipped topping.
a 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 (71.1 °C). Then, combine it with the other ingredients and complete
the recipe.
a Use a Food Thermometer: To determine safety in egg dishes, such as quiche and
casseroles, the center of the mixture should reach 160 °F (71.1 °C) when measured with a
food thermometer.
29
30
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
Leftovers
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.”
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.
A N r “A R”
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.
Storing:
• Keep unopened hot dogs and prepackaged cold cuts in the refrigerator in their
original vacuum-sealed package for up to 2 weeks. For quality reasons, use hot dogs
no later than 1 week after the “Sell-By” date.
— Once opened, rewrap well and use within 3 to 5 days or freeze.
• You can freeze hot dogs and luncheon meat, but there may be flavor and texture loss
after 1 to 2 months.
“Tk-Hm” Lvr Alr:
Doggie Bags are leftovers, too! Follow the same rules for storing and reheating.
at room temperature for more than
2 hours (1 hour if it’s above 90 °F/32.2
°C). This includes leftovers that were
mistakenly left out overnight.
Reheating:
• Heat leftovers to 165 °F (73.9 °C) — 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, cover the dish of
food with a lid or vented plastic wrap.
For even heating, rotate the dish during
microwaving and stir if possible. Beware
of cold spots; use a food thermometer to
check the temperature in several places.
31
“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.
Marinating
Marinades can enhance the flavor of
meat, poultry, or seafood. Follow these
tips for marinating safely.
• Marinate in the Refrigerator.
Marinate at refrigeration temperatures
—40 °F (4.4 °C), to keep bacteria from
growing. 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 raw meat
contains raw juices that can 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.
specific preparation and
cooking methods
more
32
• Observe Rest Times: These are stated
in recipes, and they are important for
ensuring that the cooking process is
completed.
— Rest 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
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 on page 19.)
• 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.
When preparing convenience foods,
follow our Cook It Safe! steps to food
safety:
1. Read and Follow Package Cooking
anInstructions.
2. Know when to use a Microwave or
anConventional Oven.
3. Know Your Microwave Wattage before
anMicrowaving.
4. Always Use a Food Thermometer
anto ensure a Safe Minimum Internal
anTemperature.
For more information on microwave
food safety, visit the Partnership
for Food Safety website at
www.fightbac.org/cookitsafe.
Grilling and Barbecuing
Summer is peak time for grilling 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 beginning on page 38.)
Grilling Guidelines:
• Remember your food thermometer!
Meat and poultry cooked on a grill can
brown quickly on the outside — use a
food thermometer to be sure the food
has reached a safe minimum internal
temperature.
(See Safe Minimum Internal
Temperature Chart on page 19, and
Food Thermometers and Temperature
Indicators on page 18.)
• Consider partial precooking. Partial
cooking in the microwave, oven, or
33
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 on
page 8, Marinating on page 31, 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”
flavor 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 on page 16 and
Marinating on page 31.)
• 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 4 to
8 hours 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 (107 and 149 °C)
for safety.
— Food Thermometer: Once food
is in the smoker, cook until it
reaches a safe internal minimum
temperature as determined with a
food thermometer.
(See Safe Minimum Internal
Temperature Chart on page 19, and
Food Thermometers and Temperature
Indicators on page 18.)
• 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/32.2 °C).
Cut the meat or poultry into smaller
more
34
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 (76.7 to 138 °C).
— 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:
— Choose to make foods with a high-
moisture, content such as chili, soup,
stew, or spaghetti sauce.
— Large cuts of meat and poultry may
be cooked safely in a slow cooker.
— Add the meat and desired amount of
liquid suggested in the recipe, such
as broth, water, or barbecue sauce.
Keep the lid in place, removing only
to stir the food or check for doneness.
—If using a commercially frozen slow-
cooker meal, prepare according to
manufacturer’s instructions.
Slow-Cooker Leftovers: Store leftovers
in shallow, covered containers and
refrigerate within 2 hours after
cooking is finished. Do not reheat
leftovers in a slow cooker. Heated,
cooked food may be transferred to 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 on a
gas stove, on the outdoor grill, or at a
house that has power. Food cooked
completely before the power went
out should remain safe up to 2 hours
in the cooker without power.
•
35
“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 rst 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” on
page 9.)
• 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
unless you wash them first.
— Soap and water are essential to
cleanliness, so if you are going
somewhere that will not have
running water, bring it with you or
have disposable wipes on hand.
(See Cross-Contamination on page 8.)
• Remember the 2-Hour Rule:
Perishable food should never be left in
the “Danger Zone” —
between 40 and
140 °F (4.4 and 60 °C)—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/32.2 °C), 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 on page 38.)
serving food safely
36
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 thoroughly to safe minimum
internal temperatures. (See Safe
Minimum Internal Temperature Chart
on page 19.) 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 (73.9 °C)
and maintain at a safe temperature
of 140 °F (60 °C) or above.
— Don’t risk cross-contamination:
place cold 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/60 °C
or above) with chafing dishes, slow
cookers, and warming trays. Cold food
should be held at 40 °F (4.44 °C) 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 rell
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 (32.2 °C). Be sure to keep this
in mind as the party rocks on—and
when in doubt, throw it out.
(Also see Transporting Food beginning
on page 38.)
Remember the
Temperature Rules
Keep hot food hot
at 140 °F (60 °C) or above
&
Keep cold food cold
at 40 °F (4.44 °C) or below
37
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” (see
page 9), and that means 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 (60 °C). 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 (73.9 °C) as you
would any leftover. (See Safe Mini-
mum Internal Temperature Chart
on page 19.)
Cold/Refrigerated Take-Out or
Delivered Food
• . . . And Cold Food Cold. Cold food
should be kept at 40 °F (4.44 °C) 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 (32.2 °C), 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 next page: Transporting Food.)
• Refrigerate within 2 hours
—1 hour in temperatures
above 90 °F (32.2 °C)
• Use within 3 to 4 days
• Reheat to 165 °F (73.9 °C)
using a food thermometer
Take-Out
38
transporting food: coolers, picnics,
and bag lunches
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 beginning on page 15.) 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.
Wherever you’re going, 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. For best quality, don’t freeze
sandwiches containing
mayonnaise, lettuce, or tomatoes;
add these ingredients later.
• Keep cooked food refrigerated until
time to leave home. To keep lunches
cold away from home, include at least
two cold sources: two frozen gel packs
(not smaller than 5x3-inches each) or a
frozen gel pack with a frozen juice box
or frozen bottle of water. Place them
on top and bottom of the perishable
food items to keep them cold. If a re-
frigerator is available, store perishable
items there upon arrival. If you place
your insulated bag in the refrigerator,
leave the lid or bag open so that cold
air can keep the food cold.
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 (60 °C) or above.
• When using the microwave oven to
reheat lunches, cover food to hold
in moisture and promote safe, even
heating. Reheat leftovers to at least
165 °F (73.9 °C), making sure to use a
food thermometer to be sure a safe
temperature has been reached before
consuming the food. Cook frozen con-
venience meals according to package
instructions.
39
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 (4.44 °C)
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 rst 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 (4.44 °C) 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 (32.2 °C) outside, food should
be returned to a cooler or refrigerated
after only 1 hour.
(See Focus On: The Danger Zone, page 9.)
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, page 35,
and Grilling and Barbecuing, page 32.)
40
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.
COOLER LID
CORRUGATED
DOUBLE-STRENGTH
BOX
PLENTY OF
WRAPPED
DRY ICE
REUSABLE
INSULATED
COOLER
2.75 MILS-THICK
POLYETHYLENE FILM
USED AS FINAL LAYER OF
INSULATION AND
PROTECTIVE SHRINK WRAP
“MINIATURE DEEP-FREEZE” PACKAGING
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.
food safety for food-by-mail
Mng Hmmad Fos
For sending food safely, check out the packing and shipping tips in the fact sheet
“Mail Order Food Safety” at www.fsis.usda.gov.
41
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 keep your food safe.
food safety in an emergency
Power Outages
Sometimes the power goes out.
Be prepared!
• Keep an appliance thermometer
in
both the refrigerator and freezer. Make
sure the refrigerator temperature is at
40 °F (4.44 °C) or below and the freezer
anis at 0 °F (-17.8 °C) or below.
• Keep the freezer full.
Fill empty
spaces with frozen plastic jugs of
water, bags of ice, or gel packs.
• Keep the refrigerator and freezer
doors closed to keep cold air inside.
• The refrigerator will keep food safe
for up to 4 hours. If the power is off
longer, you can transfer food to a
cooler and fill with ice or frozen gel
packs. Make sure there is enough ice
to keep food in the cooler at 40 °F or
below. Add more ice to the cooler as it
begins to melt.
— If your freezer is not full, group
packages so they form an “igloo” to
protect each other.
— For longer power outages, add dry
ice or cubed or block ice.
— During a snowstorm, do not place
perishable food out in the snow.
Outside temperatures can vary and
food can be exposed to unsanitary
conditions and animals. The sun’s
rays can thaw frozen food. Instead,
make ice in containers left outside
to freeze. Then put the “homemade
ice” in your refrigerator, freezer, or
coolers.
— In general, refrigerated items should
be safe up to 4 hours.
— Discard any perishable food that
has been above 40 °F (4.44 °C)
for 2 hours or more. (See Focus
on: The Danger Zone on page 9.)
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 (4.44 °C) or below.
— A full freezer will stay at safe
temperatures about 2 days; a
half-full freezer about 1 day.
—The freezing compartment in a
refrigerator will not keep foods
frozen as long.
— When the power comes back on,
you will have to evaluate each item
separately. When in doubt, throw
it out.
Floods
• Do not eat any food that may have
come into contact with ood 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
more
42
A Post-ood “Sanitation Station”
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.
• For instructions on how to salvage
all-metal cans and kitchen items, read
“A Consumer’s Guide to Food Safety:
Severe Storms and Hurricanes” at
www.fsis.usda.gov.
Fires
The general rule of thumb is to discard
food that has been near a re or
exposed to smoke fumes.
• 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 ght the re
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.
43
S Hv Quis?
FSIS’ Kitchen Companion has covered a lot of information on how
to keep your family safe at home. But if you find yourself with further
questions, FSIS offers round-the-clock food safety answers online.
Meet “Ask Karen” — FSIS’ “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 3,000 questions in English and Spanish.
• 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
www.askkaren.gov and www.preguntaleakaren.gov. Access food safety answers
anytime from your mobile device at m.askkaren.gov.
Recalls
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.
For more information, read the
fact sheet “How to Find the
USDA Establishment (EST)
Number on Food Packaging” at
www.fsis.usda.gov.
food product recalls
When meat and poultry products are recalled, USDA’s Food Safety and Inspection
Service noties the public through a press release. The recall is posted on the FSIS
Recall Website: www.fsis.usda.gov/fsis_recalls.
44
Food Safety Contacts
USDA Meat and Poultry Hotline:
1-888-MPHOTLINE (1-888-674-6854)
E-mail: [email protected]v
• Monday – Friday, 10 a.m. to 4 p.m. ET, year round
• Live Chat in English and Spanish
• Recorded food safety messages available 24 hours a day
USDA Food Safety and Inspection Service Websites:
• “www.Ask Karen,” FSIS’s Web-based automated response system —
available 24/7 at www.askkaren.gov
• m.AskKaren.gov — scan QR code into your Android or iPhone
• www.fsis.usda.gov — online 24 hours, 7 days a week
U.S. Government Food Safety Website:
• www.foodsafety.gov
Fr H Wt . . .
Meat, Poultry, or Processed Egg Products: 1-888-MPHOTLINE (1-888-674-6854)
Non-Meat Food Products (Cereals, Fish, Produce, Fruit Juice, Pastas, Cheeses, etc.):
www.fda.gov/food or 1-888-SAFEFOOD (1-888-723-3366)
Restaurant Food Problems: Call the Health Department in your city, county, or state.
Visit www.foodsafety.gov/about/state/index.html to locate your health department.
¡Hablamos Espanol!
www.PregunteleaKaren.gov
Hay disponible información en español sobre Inocuidad Alimentaria de ambas
maneras, electrónicamente y por teléfono.
Llame al teléfono:
1-888-674-6854
Visite la página principal electrónica:
www.fsis.usda.gov/en_espanol/index.asp
food safety contacts
45
a
antibiotics, 10
“Ask Karen” (automated response
system), 43, 44, back cover
“At Risk” groups, 2, 5, 10, 28, 30
b
bacon, 13
bacteria, 4, 6, 7, 19, 25
bag lunches, 38
barbecuing, 32
beef, 13, 19, 22
bleach, 15, 42
Botulism, 6
buffets, 5, 36
c
Campylobacter jejuni, 6
canned food, 14, 42
casseroles, 28, 29
Centers for Disease Control and
Prevention, 4
chicken, 13, 19, 23, 27
chilling, 33, 38
cleaning, 15, 17, 39
Clostridium botulinum, 6, 14
Clostridium perfringens, 5, 6
cooking bags (roasting bags), 25, 26,
cooking temperatures, 21, 22, 26, 27, 29
cooking times, 22, 23, 27
coolers, 9, 35, 37, 39
cross-contamination, 8, 11, 15, 27, 31,
35, 36
cutting boards, 15
d
“Danger Zone”, 9, 19, 21, 35, 37, 41
dates/dating, 8, 10, 11, 20
deep fat frying, 26
defrosting, 12, 16, 24
index
e
E. coli O157:H7 (Escherichia coli
O157:H7), 5, 6
egg substitutes, 29
eggnog, 28, 29
eggs, 8, 11, 19, 28, 29
EST, 10
f
fires, 42
floods, 41
Food and Drug Administration (FDA), 44
food poisoning (see foodborne illness)
Food Safety and Inspection Service
(FSIS), 2
foodborne illness, 4, 5, 6, 7, 17
freezer burn, 12
freezers, 12, 13, 16, 20, 29, 41, 42
freezing, 11-13, 20, 26-28, 29, 30, 38, 39
frozen food, 11-13, 16
fruits, 8, 11, 16, 44
g
giblets, 25
grilling, 32
ground beef (color), 20
ground meat & poultry (beef, turkey,
veal, pork, lamb), 13, 17, 19, 20
h
ham, 20, 23
hamburger, 13, 18, 20
handwashing, 15, 35
holding temperatures, 19, 36
hormones, 10
hot dogs, 13, 30
hotlines, 44
i
ice cream (homemade), 29
internal temperatures, 17-19, 22, 23, 26,
27, 29
j
jars, 42
juice, 42
food safety contacts
46
l
labels, 8, 10
lamb, 13, 19, 22
leftover food, 11, 13, 19, 30, 34
Listeria monocytogenes, 6
luncheon meat, 13, 30
m
mail-order food, 40
marinating, 31, 33
microwaving, 16, 24, 26, 30, 31, 32, 38
mold, 5
n
non-meat food products, 44
o
organic food, 10
oven temperatures, 21, 22, 23, 26, 27
p
packaging, 8
partial cooking (precooking), 32, 33
pies, 29
pizza, 13
pork, 13, 19, 23
poultry, 11, 13, 17, 19, 27
power outages, 34, 41
pregnancy, 2, 28
preparation, 15, 16
produce, 8, 11, 16, 44
q
quiche, 29
r
recalls, 43
refreezing, 12, 16, 24
refrigerating, 11, 13, 24, 25, 28, 29, 30
refrigerators, 12, 16, 20, 24, 27, 28, 41, 42
reheating, 30, 36
restaurants, 44
roaster ovens, 26
roasting, 21, 25, 26
roasts, 21
s
Safe Handling Instructions, 10
safe minimum internal temperatures, 17,
19, 22, 23, 25, 26, 27, 32, 33, 36
salads, 13
Salmonella, 5, 7
sanitizing, 15
sausage, 13
separate (foods), 8
serving food, 36
shelf-stable food, 11, 14
shopping, 8
slow cooking, 34
smoking (meat and poultry), 6, 26, 33
soup, 13
spoilage bacteria, 4, 42
standing times, 26, 31
Staphylococcus aureus, 5, 7
stew, 13
storing food/storage, 11, 13, 14, 26, 28,
29, 30
stuffing, 24, 25
t
take-out food (delivered food), 37
temperature indicators (see
thermometers)
thawing, 12, 16, 24
thermometers, 12, 17, 18, 25, 29, 32, 33,
37, 39, 46
Toxoplasma gondii, 7
transporting food, 9, 35
Trichinella spirallis, 7
turkey, 13, 24-26
2-Hour Rule, 9, 28, 35, 36, 39
u
USDA Meat and Poultry
Hotline, 44, back cover
v
veal, 13, 19, 22
vegetables, 8, 11, 16, 44
w
washing (fruits/vegetables), 16
washing poultry, 27
47
The U.S. Department of Agriculture (USDA) prohibits discrimination in all its programs and activities on
the basis of race, color, national origin, age, disability, and where applicable, sex, marital status, familial
status, parental status, religion, sexual orientation, genetic information, political beliefs, reprisal, or
because all or part of an individual’s income is derived from any public assistance program. (Not all
prohibited bases apply to all programs.) Persons with disabilities who require alternative means for
communication of program information (Braille, large print, audiotape, etc.) should contact USDA’s
TARGET Center at (202) 720–2600 (TTY (800) 877-8339). To file a complaint of discrimination, write to
USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington, D.C. 20250–9410,
or call (800) 795–3272. USDA is an equal opportunity provider and employer.
February 2008
Slightly Revised March 2015
48
Kitchen
Companion
For More Information
USDA Meat and Poultry Hotline
1-888-MPHOTLINE
(1-888-674-6854)
E-mail: [email protected]
“Ask Karen”
FSIS’s Web-based Automated Response System — Available 24/7
www.askkaren.gov
Food Safety and Inspection Service
www.fsis.usda.gov
Your Gateway to Food Safety Information
Provided by Government Agencies
www.FoodSafety.gov
automated response system
— available 24/7
