Kitchen Companion: Your Safe Food Handbook
Kitchen
Companion
Clean
Separate
Cook
Chill
Your Safe Food Handbook
Kitchen
Companion
Your Safe Food Handbook
“Food safety.” You hear a lot about it . . . and you know a lot about it.
But as with any comprehensive topic, there may be simple steps
that are second nature that you’ve practiced forever — like hand
washing — and then there may be current or updated information
that is less familiar, or that may have changed since the last time
you looked.
That’s what Kitchen Companion: Your Safe Food Handbook is all
about. This food safety handbook contains all the basic information
you need to know about food safety . . . some old, some new . . .
and all in one place.
Between the information-rich chapters and the easy index in
the back, Kitchen Companion will likely answer all of your food
safety questions. But if not . . . don’t miss the food safety contact
information on page 44. The USDA’s Food Safety and Inspection
Service is always there to help.
So read on . . . and Be Food Safe.
2
1
table of contents
A Special Note to
Those Most “At Risk”
Foodborne Bacteria
Turkey and Other Poultry . . . . . . . 24
Spoilage Bacteria . . . . . . . . . . . . . 4
Eggs and Egg-Rich Food . . . . . . . 28
Pathogenic Bacteria . . . . . . . . . . . 4
Egg Storage Chart . . . . . . . . . . . 29
Some people are at higher risk for
Major Foodborne Pathogens . . . . . 6
Hot Dogs and Luncheon Meat . . . 30
developing foodborne illness. These
Leftovers . . . . . . . . . . . . . . . . . 30
include pregnant women and their
Shopping for Food
unborn babies, newborns, young
At the Store . . . . . . . . . . . . . . . . 8
Specific Preparation and
Focus on: The “Danger Zone” . . . . . . 9
children, older adults, and people with
Cooking Methods
Transporting Groceries . . . . . . . . . 9
weakened immune systems.
Marinating . . . . . . . . . . . . . . . . 31
About Food Labels . . . . . . . . . . . 10
Microwave Cooking . . . . . . . . . . 31
Grilling and Barbecuing . . . . . . . . 32
If you — or someone you care for —
Storing Food
Smoking . . . . . . . . . . . . . . . . . 33
are in one of these at-risk groups, it’s
Refrigerated Perishable Food . . . . 11
Slow Cooking . . . . . . . . . . . . . . 34
important to pay extra attention to
Frozen Food . . . . . . . . . . . . . . . 12
Cold Storage Chart . . . . . . . . . . . 13
Serving Food Safely
handling food safely. For more on those
Shelf-Stable Food . . . . . . . . . . . . 14
General Guidelines . . . . . . . . . . . 35
most at risk, visit www.fsis.usda.gov.
Food Preparation
Buffets . . . Cooking for Groups . . . . 36
Keeping It Clean . . . . . . . . . . . . 15
Take-Out and Delivered Food . . . . 37
Preparation Tips for Produce . . . . . 16
Transporting Food
Thawing . . . . . . . . . . . . . . . . . 16
Bag Lunches . . . . . . . . . . . . . . . 38
Cooking Food Safely
Coolers . . . . . . . . . . . . . . . . . . 39
About Food Thermometers . . . . . 17
Food Safety for
How to Use a
Food-by-Mail
Food Thermometer . . . . . . . . . 17
Mail-Order Food . . . . . . . . . . . . . . 40
Food Thermometers and
Temperature Indicators . . . . . . . 18
Food Safety in an Emergency
Done Versus Safe . . . . . . . . . . . . 18
Product Recalls . . . . . . . . . . . . . 41
Ab
F out US
ood Saf DA’s Fo
United States Depar od Safety a
ety and Inspection Ser nd
vice
tment of Agriculture
Safe Minimum Internal
Power Outages . . . . . . . . . . . . . 41
Temperature Chart . . . . . . . . . 19
In Case of Flood . . . . . . . . . . . . . 42
Inspection Service (FSIS)
Avoid the “Danger Zone” . . . . . . . 19
In Case of Fire . . . . . . . . . . . . . . 43
Special Guidelines for
Food Safety Contacts
FSIS is the public health agency within
Certain Food
“Ask Karen” . . . . . . . . . . . . . . . . 43
the U.S. Department of Agriculture that is
Ground Meat and Poultry . . . . . . . 20
USDA Meat & Poultry Hotline . . . . 44
responsible for ensuring that the Nation’s
Ham . . . . . . . . . . . . . . . . . . . . 20
For More Information . . . . . . . . . 44
commercial supply of meat, poultry, and
Roasts . . . . . . . . . . . . . . . . . . . 21
Index . . . . . . . . . . . . . . . . . . . 45
processed egg products is safe, whole-
Roasting Chart . . . . . . . . . . . . . 22
some, and correctly labeled and packaged.
FSIS focuses on inspecting and protecting
Four Simple Steps to Food Safety
the U.S. food supply . . . and educating
consumers about safe food handling and
United States Department of Agriculture
reducing the r
Food Saf isks of foodborne illness
ety and Inspection Ser .
vice
Visit FSIS online at www.fsis.usda.gov.
Clean
Separate
Cook
Chill
2
3
foodborne bacteria
For example, Salmonella is most often
Foodborne Illness: Know the
There are two kinds of foodborne bacteria: one that spoils your food and one
found in poultry or eggs, whereas
Signs and Symptoms . . . and
that makes you sick. It’s good to be familiar with both . . . but it’s critical that
E. coli is more typically found in or on
Take Action
you follow safe food handling practices to keep the second one at bay.
meats and vegetables. Meanwhile,
The signs and symptoms of foodborne
Staphylococcus aureus and Clostridium
Spoilage Bacteria
illness range from upset stomach,
Foodborne Illness
perfringens frequent people’s hands
diarrhea, fever, vomiting, abdominal
Spoilage bacteria are bacteria that cause
Often cal ed “food poisoning,” foodborne
— and even buffet lines.
cramps, and dehydration to more severe
food to go bad — in other words, to
il ness comes from a food you eat. It’s
• Throughout this Handbook, you’ll find
illness — even death. If you become ill
“spoil.” With spoilage bacteria, the food
caused by ingesting pathogenic bacteria.
effective strategies for preventing
and believe your illness is due to a food
looks or smells funny or bad, so you
illness from pathogenic bacteria.
product:
know to throw it out. These bacteria can
Food safety is extremely important
grow at lower temperatures — even in
Pathogenic Bacteria: The
• Seek treatment as necessary.
and should be practiced with every
the refrigerator. But while they can make
Cause of Foodborne Illness
Contact your doctor — especially if
meal you eat or prepare. The Major
food unappealing and inedible . . . they
symptoms persist or become severe
Pathogenic bacteria cause illness —
Pathogens chart (on pages 6-7) gives
do not usually cause illness.
(bloody diarrhea, excessive nausea
and they can get in food in a number of
greater detail regarding the most
and vomiting, or high fever). For
Pathogenic Bacteria
ways. Sometimes these bacteria occur
common foodborne bacteria . . . where
victims in an at-risk group (pregnant
naturally and are destroyed by cooking
they are found . . . and what they can
These are the ones you need to watch
women and their unborn babies,
food to safe temperatures. Pathogenic
do if ingested.
out for — in fact, it’s pathogenic
newborns, young children, older
bacteria can also end up contaminating
bacteria that the food safety precautions
adults, and people with weakened
food when proper guidelines for
throughout this handbook are intended
About Mold on Food
immune systems), seek medical care
cleaning hands, surfaces, and utensils
to prevent. You can’t see, smell, or taste
immediately.
and for avoiding cross-contamination are
Molds are not bacteria. To learn about
these pathogens — and this makes
not followed.
mold on food, visit www.fsis.usda.gov/
• Call your local health department
them difficult to detect. What’s more,
fact_sheets/molds_on_food/index.asp.
if the suspect food was served at a
they cause a variety of foodborne
• Different bacteria are present in
large gathering, at a restaurant or
illnesses — and can make you really,
different foods . . . and some are more
other food service facility, or if it is a
really sick.
common in certain situations.
commercial product.
Foodborne Illness in the United States
The food supply in the United States is safe. However, when certain disease-causing
bacteria or pathogens contaminate food, they can cause foodborne illness.
According to the U.S. Centers for Disease Control and Prevention, approximately 76 million
persons get sick, 325,000 are hospitalized, and 5,000 people die from foodborne illness and
infection each year. Many of these are very young, very old, or have weakened immune
systems and may not be able to fight infection normally.
Since foodborne illness can be serious — or even fatal — it is important for you to know
and practice safe food handling behaviors to help reduce your risk of accidentally getting
sick from contaminated food.
4
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Major Pathogens That Cause Foodborne Illness (Bacteria, Parasites, Viruses)
ypes)
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Clostridium per
Escherichia c O157:H7 One of se strains of can cause human illness
List mono Can g at r temperatur
Nor (and other calciviruses)
S
almonella (over 2,300 t
Sta aur
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oplasma gondii
V
ibrio vulnificus
6
7
shopping for food
Transporting Groceries
Arriving Home
For consumers, food safety most likely begins in the supermarket aisle.
Once your groceries are packed for the
When you get home, don’t get caught up
Whether you’re doing a quick trip to pick up dinner ingredients . . . or tackling
trek home, there are some easy “timing”
reading the mail! Unload your groceries
a week’s worth of grocery shopping all at once, there are a few easy steps you
tips you should follow to continue to
right away to keep them safe, and
can follow to ensure that the food you bring home will arrive there safely.
maintain their safety.
refrigerate or freeze all perishables.
At the Store
Cross-Contamination
• Go straight home. Plan to drive
• Select cold food last. Picking up
directly home from the grocery store.
Cross-contamination is the transfer of
perishable food like meat, poultry,
Don’t leave groceries in the car while
harmful bacteria to a food from other
and eggs at the end of your shopping
foods, cutting boards, utensils, surfaces,
you run other errands. The key is to
trip ensures that they stay refrigerated
or hands.
always refrigerate perishable food
until right before checkout.
within 2 hours. This is true of all
It is prevented by keeping food separated
and by keeping hands, utensils, and food
perishable food and in all situations
• Read the label. Don’t buy food that
handling surfaces clean.
— and is known as the “2-Hour Rule.”
is past the “Sell-By,” “Use-By,” or other
expiration dates. (See About Food
• Do a “Weather Check.” When the
Labels on page 10.)
outside temperature reaches 90 °F,
you should refrigerate your purchased
• Check the packaging. Never choose
perishables more quickly — within
meat or poultry with packaging that is
1 hour. If your grocery store is more
torn or leaking. Make sure frozen food
than a half hour away from home,
is frozen solid and refrigerated food
bring a cooler when you go shopping.
feels cold.
Pack your meat, poultry, seafood, and
• Buy clean eggs. At the store, choose
eggs in a cooler for the drive home.
refrigerated Grade A or AA eggs with
clean, uncracked shells before the
“Sell-By” or “EXP” (expiration) date on
Minimum Internal
°F
Temperature for Safety
the carton. When purchasing egg
165
Poultry, Stu ng, Casseroles,
Reheat Leftovers
products or egg substitutes, look for
Ground Meats;
guard against cross-contamination
Focus on: The “Danger Zone”
160
Beef, Lamb, Veal (medium);
Pork; Egg Dishes
containers that are tightly sealed.
— which can happen when raw meat
Beef, Lamb, Veal
Throughout the Kitchen Companion, there are
145
steaks & roasts (medium rare)
Seafood
• Inspect fresh produce. Don’t buy
or poultry juices drip on other food,
references to keeping food out of the “Danger Zone.”
Ham, ful y cooked (to reheat)
140
Holding Temperature
for Cooked Foods
fresh fruits or vegetables that are
spreading bacteria from one food to
Understanding the “Danger Zone” is critical — because
125
Some bacterial growth
may occur
bruised or damaged. Make sure fresh-
another.
bacteria can multiply rapidly in any perishable food that
Da
D n
a g
n e
g r
e
cut fruits and vegetables are displayed
Zo
Z n
o e
n
• Separate foods in your grocery cart.
is left in the “Danger Zone” (between 40 and 140 °F) for
in refrigerated cases at the store. If not
60
Some bacterial growth
may occur
Keep raw meat, poultry, seafood, and
more than 2 hours. (See Remember the 2-Hour Rule on
40
Refrigerator
. . . don’t buy them.
page 35.) The “Danger Zone” is a potential risk for cold
Temperatures
their juices away from other food to
food that goes above 40 °F and hot food that falls below
• Place meat, poultry, and seafood in
further prevent the possibility of cross-
140 °F. However, it’s easy to avoid the “Danger Zone”:
0
Freezer
Temperatures
plastic bags. By bagging these foods
contamination. Keep them separated
just keep hot food hot and cold food cold!
before placing them in your cart, you’ll
during checkout and in your grocery
bags, too.
8
9
storing food
About Food Labels
Ready to Eat … or Not?
The food you store falls into three basic “storage categories.”
Product Dating
Check labels careful y. Some products
• Perishable food: in the refrigerator (read the label if you’re not sure)
The dates on labels have different
may appear to be precooked or
• Frozen food: in the freezer
meanings. Here’s how to decipher them:
browned, but are raw and not ready to
• Shelf-stable food: in a clean, dry place
“Sell By” date: Tells the store how long
eat. These foods must be fully cooked for
to display the product for sale. You should
safety. Unless a product is labeled as
Refrigerated Perishable Food
It’s a Date!
buy the product before the date expires.
“ful y cooked,” the food should be
Food safety is the best reason ever
• As you store your food, check dates
handled and prepared no differently
to “chill out”! Follow these basic
CHICKEN SAMPLER PACK
on the labels.
than raw products.
SELL BY JAN
guidelines to protect your perishables
13.07
576
• If a product does not have a date on
PRICE/LB
NET WT LB
UNCOOKED: For safety, must be cooked
to an internal temperature or 165 °F
— and yourself and your family. And
as measured by a thermometer.
it, write the purchase date on it
1.99 2.56 lb
MEAT DEPT.
NOT READY TO EAT
remember: always refrigerate perishable
before you refrigerate or freeze it.
$5.09
HOMESTYLE
food within 2 hours (1 hour when the
270567 005093
• Place newer items in the back of
CHICKEN TENDERLOIN
TOTAL PRICE
temperature is above 90 °F).
FRITTERS
the refrigerator or freezer. That way,
P—7903
SPECTE
HOLESOMEN D
N
E
I R W
S
KEEP FROZEN
O
S
F
DEPARTMENT OF
AGRICULTURE
• Raw Meat, Poultry, and Seafood:
you’ll use the older ones first.
P-42
“Best If Used By” (or Before) date:
NET WT. 10 LBS. (4.54 kg)
Place in containers or sealed plastic
Recommended for best flavor or quality.
bags to prevent their juices from
• Leftovers: Refrigerate (or freeze)
It is not a purchase or safety date.
Safe Handling Instructions
dripping onto other food in the
leftovers within 2 hours in clean,
These guidelines on raw meat and poultry
refrigerator. This could cause cross-
BEST IF USED BY
shallow, covered containers to prevent
provide specific information for handling
contamination (see inset box, page 8).
harmful bacteria from multiplying. (See
10 NOV 07
and preparation. Fol owing these
If you’re not planning to use the food
more on Leftovers on page 30.)
instructions is particularly important
within a day or two, freeze it.
“Use-By” date: The last date
for consumers in at-risk groups.
• Cooked, Whole Stuffed Poultry: See
recommended for the use of the product
page 26 for storing cooked poultry.
while at peak quality. The date has been
• Eggs: Store in the original carton and
determined by the manufacturer of the
place in the main compartment of the
product.
refrigerator — not in the door. When
Closed or Coded dates: Packing
ready to use, do not wash them.
numbers for use by the manufacturer.
(Read more about Eggs on page 28.)
If a product is not “dated,” consume
• Produce: Store perishable produce
perishable ready-to-eat food soon after
in the refrigerator. Throw away fresh
purchasing it, and no more than 3 to 5
fruits and vegetables that have not
days after opening it.
been refrigerated within 2 hours of
cutting, peeling, or cooking. If any
What is “Organic”?
fruit or vegetable has touched raw
• Organic meat, poultry, eggs, and dairy products come from animals
meat, poultry, or seafood and will not
that are given no antibiotics or growth hormones.
be cooked immediately, do not eat it.
• Organic foods: To be labeled “organic,” a Government-approved certifier
Throw it away.
must inspect the farm where the food is grown to make sure all the rules
necessary to comply with USDA organic standards are met.
For more information, visit www.ams.usda.gov/nop.
10
11
Frozen Food
Cold Storage Chart
For long-term storage of many
Refrigerator
Freezer
perishable foods, rely on the freezer.
Product
Refrigerator
Freezer
PIZZA
(40 °F or below)
(0 °F or below)
Food stored constantly at 0 °F or below
Eggs — See Page 29
will always be safe. Only the quality
Salads
suffers with lengthy freezer storage.
Egg, chicken, ham, tuna &
Freezer Facts
3 to 5 days
Does not freeze well
macaroni salads
• Preventing Freezer Burn: Freezer
Hot dogs
burn — white, dried-out patches on
opened package
1 week
1 to 2 months
the surface of meat — won’t make you
However, there may be a loss of
unopened package
2 weeks
1 to 2 months
sick, but it does make meat tough and
quality due to the moisture lost
tasteless. Here’s how to avoid it:
through defrosting.
Luncheon meat
— Wrap freezer items in heavy freezer
• Freezing Cooked Food: After
opened package or deli sliced
3 to 5 days
1 to 2 months
paper, plastic wrap, freezer bags, or foil.
cooking raw food that was previously
unopened package
2 weeks
1 to 2 months
— Date all freezer packages. Use the
frozen, it is safe to freeze the cooked
Bacon & Sausage
oldest food first.
food. In addition, if previously cooked
Bacon
7 days
1 month
— Place new items toward the back of
food were frozen and then thawed in
Sausage, raw — from chicken,
the freezer — that way, older items
the refrigerator, you may refreeze the
1 to 2 days
1 to 2 months
turkey, pork, beef
are easier to access and you’ll use
unused portion.
them first.
• Prevent Moisture Loss: To maintain
Hamburger & Other Ground Meats
• Refreezing Thawed Food: If food is
quality when freezing meat and
Hamburger, ground beef, turkey,
1 to 2 days
3 to 4 months
thawed in the refrigerator, it is safe to
poultry in its original packaging,
veal, pork, lamb, & mixtures of them
refreeze it without cooking.
overwrap the package with foil or
Fresh Beef, Veal, Lamb & Pork
(See Thawing section on page 16.)
plastic wrap that is recommended for
Steaks
3 to 5 days
6 to 12 months
use in the freezer.
Chops
3 to 5 days
4 to 6 months
Your Refrigerator and Freezer: Take Their Temperatures!
Roasts
3 to 5 days
4 to 12 months
It’s common to assume that your refrigerator’s temperature control dial keeps food
Fresh Poultry
cold enough — but this isn’t necessarily true. “Built-in” temperature control dials may
Chicken or turkey, whole
1 to 2 days
1 year
not be effective, and if your refrigerator isn’t cooling to 40 °F or below, you’re providing
Chicken or turkey, pieces
1 to 2 days
9 months
a haven for bacteria to grow.
• Instead, use a separate appliance thermometer to check the internal refrigerator
Soups & Stews
temperature and help keep food safe. They are available in grocery, hardware, and
Vegetable or meat added
3 to 4 days
2 to 3 months
kitchen specialty stores.
Leftovers
• If the refrigerator thermometer shows a temperature that’s too high (above 40 °F),
adjust the refrigerator’s control dial.
Cooked meat or poultry
3 to 4 days
2 to 6 months
• Use the thermometer to check the freezer, too. It should read 0 °F or below. If not,
Chicken nuggets or patties
3 to 4 days
1 to 3 months
adjust the dial.
Pizza
3 to 4 days
1 to 2 months
12
13
food preparation
Shelf-Stable Food
Food safety doesn’t end with buying, transporting, and storing food safely. In fact,
Food that doesn’t need to be refrigerated
once you have food home . . . the safety of your food is, literally, in your hands.
or frozen must still be stored with care.
Follow these basic guidelines — and remember, safe food preparation always
Follow these basic guidelines and you’ll
begins with “clean.”
have food safety in the bag (or can)!
• Where: Store canned food and other
Keeping It Clean
Cutting Boards
shelf-stable products in a cool, clean,
Handwashing
Proper cutting board “care-and-feeding”
dry place. Never put them above
• Always wash hands with soap and
is a key component of preventing
the stove, under the sink, in a damp
warm water for 20 seconds before
cross-contamination. Here’s how:
garage or basement, or any place
Botulism Alert
beginning food preparation, after
• Always use a clean cutting board for
exposed to high or low temperature
The greatest danger in canned goods
handling food, and after using the
food preparation.
extremes.
is a toxin produced by the Clostridium
bathroom, changing diapers, or
• Try to use one cutting board for fresh
• How Long: In general, you can store
botulinum bacteria. Never use food from
touching pets.
produce — and a separate one for raw
high-acid food such as tomatoes
containers that show possible “botulism”
• Use gloves to handle food if you have
meat, poultry, and seafood.
and other fruit for 12 to 18 months;
warnings:
a cut or infection. Do not sneeze or
• Sanitize cutting boards with a freshly
low-acid food such as meat and
• Leaking, bulging, or badly dented cans
cough into food.
made solution of 1 tablespoon of
vegetables, 2 to 5 years.
• Cracked jars or jars with loose or
unscented, liquid chlorine bleach in
• Care and Cautions for Cans: Discard
bulging lids
Surfaces and Utensils
1 gallon of water.
cans that are dented, leaking, bulging,
• Canned food with a foul odor
Harmful bacteria can spread throughout
• Once cutting boards become
or rusted. Can linings might discolor
• Any container that spurts liquid when
the kitchen and get onto cutting boards,
excessively worn or develop hard-
or corrode when metal reacts with
opened.
utensils, and countertops — causing
to-clean grooves, replace them.
high-acid food such as tomatoes
“cross-contamination.” (See inset box on
or pineapple — but as long as the
Play it safe — and never taste it. Even a tiny
page 8.) Keep raw meat, poultry, fish,
Kitchen Cleanup
outside of the can is in good shape,
amount of botulinum toxin can be deadly.
and their juices away from other food
• Use hot, soapy water and a clean
the contents should be safe to eat.
Double bag the cans and jars in plastic
— especially ready-to-eat food.
dishcloth (or paper towels) to clean
Keep in mind, though, that the taste,
bags that are tightly closed. Then place in
• Wash cutting boards, dishes, and
kitchen surfaces and wipe up spills.
texture, and nutritional value of the
a trash receptacle for non-recyclable trash
countertops with hot, soapy water
food can diminish over time.
outside of the home. Keep out of reach of
• Wash dishcloths often in the hot cycle
after preparing each food item and
(Also see In Case of Flood on page 42.)
humans and pets.
of your washing machine.
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.
Common Sense Caution
If you’re not sure how old a food is, or fear that it may not have been properly
refrigerated or has been left out too long, don’t taste it! Instead, remember the
“golden rule” of food storage:
When in doubt, throw it out!
14
15
cooking food safely
Preparation Tips for Produce
Thawing
Cooking food to a safe temperature is the best way to ensure safety. That’s
Fresh fruits and veggies are nutritional
Going from “frozen to thawed” needs
because when food reaches a safe minimum internal temperature, bacteria
mainstays. Here’s how to make sure
to be accomplished safely! There are
that may be lurking are destroyed. Sound complicated? It’s not. It’s as easy as
they’re safe:
three ways to thaw — and because
using a food thermometer.
• Before eating or preparing, wash fresh
bacteria can multiply rapidly at room
temperature, none of these methods
About Food Thermometers
How to Use a Food
produce under cold running tap
water to remove any lingering dirt.
involve the kitchen counter.
Food safety experts agree: food is safe
Thermometer
This also reduces bacteria that may
In the Refrigerator: This is the safest way
to eat when it is cooked or reheated to
1. Place the food thermometer in the
be present. Firm produce (like apples
to thaw meat and poultry. Take the food
a high enough temperature to kill the
thickest part of the food.
or potatoes) can be scrubbed with
out of the freezer and thaw it in the
harmful bacteria that cause foodborne
• Make sure it’s not touching bone,
a brush.
fridge. Place it on a plate or in a pan to
illness.
fat, or gristle.
• Don’t wash fruits and vegetables with
catch any juices that may leak. Normally,
The only accurate way to know if food is
• For whole poultry, insert the
detergent or soap. These products
it will be ready to use the next day.
cooked safely is to measure the internal
thermometer into the innermost
are not approved for use on food. You
In Cold Water: For faster thawing, put
temperature of cooked meat, poultry,
part of the thigh and wing and the
could ingest residues from soap or
the frozen package in a watertight
and egg products with a food
thickest part of the breast.
detergent absorbed by the produce.
plastic bag and submerge it in cold
thermometer. You can’t tell by looking
• For combination dishes, place the
• Remove and throw away bruised or
water; change the water every 30
— use a food thermometer to be sure.
thermometer in the center or
damaged portions of fruits and
minutes. The cold water slows bacteria
Color and texture are not reliable
thickest portion of the food. Egg
vegetables when preparing to cook
that might be growing in the thawed
indicators of safely cooked food.
dishes and dishes containing
them or before eating them raw.
portions of the meat while the inner
ground meat or poultry should be
areas are still thawing. Once thawed,
checked in several places.
cook it immediately.
2. Wait the amount of time
In the Microwave: Follow instructions
recommended for your particular
from the oven’s manufacturer or owner’s
type of thermometer (See Food
manual. Cook immediately after thawing
Thermometers and Temperature
in the microwave.
Indicators on page 18).
3. Compare your thermometer reading
Refreezing Tips:
to the Safe Minimum Internal
Temperature Chart (see page 19) to
• Meat and poultry that have been fully
determine if your food has reached at
defrosted in the refrigerator may be
least a safe internal temperature.
refrozen before or after cooking.
4. Clean your food thermometer with
• If thawed in cold water or in the
hot, soapy water before and after
microwave, always fully cook before
each use!
refreezing.
(Also see Storing Food: Frozen Food on
Tasting Tips
page 12.)
• 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.
16
17
Food Thermometers and Temperature Indicators
Safe Minimum Internal
Avoid the “Danger Zone”—
Temperature Chart
Keep Hot Food Hot After
Dial Oven-Safe (Bimetal)
Cooking
• Reads in 1 to 2 minutes
Food
°F
• Place 2 to 21/
The possibility of bacterial growth is
2” deep in thickest part of food
Ground Meat & Meat Mixtures
• Best used in roasts, whole poultry, casseroles, and soups
greater when food cools because the
Beef, Pork, Veal, Lamb
160
drop in temperature allows bacteria
Turkey, Chicken
165
Digital Instant-Read (Thermistor)
to thrive. There are two ways to keep
• Reads in 10 seconds
Fresh Beef, Veal, Lamb
cooked food from entering the
• Place at least 1/
“Danger Zone”:
2” deep
Steaks, roasts, chops
145
• Use in thin and thick food
• Don’t Interrupt Cooking: Interrupted
Poultry
cooking allows partially cooked food
Dial Instant-Read (Bimetal)
Chicken & Turkey, whole
165
to cool down . . . and may encourage
• Reads in 15 to 20 seconds
Poultry breasts, roasts
165
bacterial growth before cooking is
• Place 2 to 21/
Poultry thighs, legs, wings
165
2” deep in thickest part of food
complete. To avoid this, make sure to
Duck & Goose
165
cook food all the way through the
Stuffing (cooked alone or in bird) 165
Disposable Temperature Indicators (Single-use)
first time.
• Reads in 5 to 10 seconds
Fresh Pork
160
• Keep Food at Holding Temperatures:
• Place approximately 1/2” deep (fol ow manufacturer’s
Ham
If you aren’t going to serve food right
directions)
away, it’s important to keep it at 140 ºF
Fresh (raw)
160
or above. Once food is safely cooked
Pop-Up
Precooked (to reheat)
140
on the stovetop, in the oven, or in a
• Commonly used in turkeys and roasting chickens
Eggs & Egg Dishes
microwave oven, keep food hot by
• Pops up when food reaches final temperature for safety
Eggs: Cook until yolk and white are firm
using a heat source. Place food in
and doneness
Egg dishes
160
chafing dishes, on warming trays, or in
• Recommendation: Use an additional food thermometer to
slow cookers. Check the temperature
check temperature in other parts of the food.
Leftovers & Casseroles
165
frequently to make sure food stays at
or above 140 ºF.
For oven roasting guidelines, see the
(Also see Focus On: The “Danger Zone” on
Done Versus Safe: What You Need to Know
roasting charts on pages 27 (turkey)
page 9 and Special Guidelines for Certain
Webster’s Dictionary defines “doneness” as the condition of being cooked to the desired
and 22 (meats and other poultry).
Food beginning on page 20.)
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!
18
19
special guidelines for certain food
Roasts
In addition to the basic cooking guidelines (see Cooking Food Safely beginning
on page 17) — there are some food-specific tips that can help you take special
Sit-down dinners and special occasions aren’t only about turkey! There are many other
care with your culinary favorites.
types of roasts that become the stars of the dinner table. Use these guidelines to
“make the most of your roast” . . . safely.
Ground Meat and Poultry
Cooking Your Roast
Watch Temperatures Closely
Ground meat and poultry receive more handling than any other cut of meat or
Roasting is the recommended method
Fat content (or a lack of it) affect the
poultry. This means that hamburger has the opportunity for the introduction of more
for cooking tender meats.
cooking times of a variety of meats —
foodborne bacteria, too. Be diligent with general safe food handling guidelines, and
To roast, meat is placed on a rack in a
so keep a close eye on your roast
keep these buying tips in mind:
shallow, uncovered pan and is cooked
to avoid overcooking, and use a
food thermometer. And remember
• When you purchase ground beef, it should be cherry-red (or purple-red, if in
by the indirect, dry heat of an oven. To
— regardless of the size of the roast, it
vacuum packaging).
keep the meat tender and minimize
still must be cooked to a safe internal
• Return any package that has an unusual odor when you open it.
shrinkage due to the evaporation of
moisture, an oven temperature of
temperature.
325 °F should be used.
Ham
• Boned and rolled meat require more
Even though it is cured — for example, smoked, aged, or dried — ham can still contain
cooking time per pound than bone-in
foodborne bacteria. Follow these tips to keep it safe:
cuts because it takes longer for the
heat to penetrate through the solid
Storing:
Cooking:
meat. Rolled, tenderized, or scored
• Refrigerator:
First and foremost, read the label.
cuts of meat should be cooked to
— Store sliced or whole ham in the
• “Fully cooked” ham can be served
160 °F.
coldest part of the refrigerator.
“as is” — hot or cold. If reheating, cook
• USDA does not recommend
— Use slices within 3 to 4 days;
to 140 °F.
cooking meat and poultry at oven
whole ham within a week.
• Fresh ham (labeled “Cook before
temperatures lower than 325 °F.
— Most canned hams should be
eating”) and other fresh pork must be
This can cause food to remain in
refrigerated. Be sure to check
cooked to 160 °F.
the “Danger Zone” (temperatures from
the label!
40 to 140 °F) too long, allowing
— Observe “Use-By” dates on hams
bacteria to multiply rapidly.
sealed at the plant; use
(For Turkey and Other Poultry, see page 24.)
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.
20
21
e (°F)
a
tur
es
.
inimum
es
145
145
145
145
145 145
145
145
145
165
165
165
165
160
160
160
160 160
140 140
140
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Roasting Chart
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O
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22
23
Stuffing Your Turkey
Turkey and Other Poultry
• For more even cooking, cook your
No doubt about it, millions of Americans view holiday time as “turkey time.” Of the
stuffing outside the bird in a casserole
millions of turkeys produced every year, 30 percent are served at Thanksgiving and
dish. Use a food thermometer to check
Christmas. But no matter when you are preparing and serving your turkey — gobble
the internal temperature of the stuffing.
up these important facts first!
The center should reach 165 °F.
Choosing Your Turkey
Thawing Your Turkey
• If you choose to stuff your turkey, keep
wet and dry ingredients separate and
When selecting your turkey, allow
For basic food thawing recommendations,
combine just before stuffing.
1 pound of turkey per person for fresh
see the Thawing section on page 16.
— If preparing ahead of time, chill
or frozen; 11/4 pound per person for
In addition, keep these turkey-specific
all of the wet ingredients (butter/
frozen pre-stuffed.
timelines and tips in mind:
margarine, cooked celery and
Stuffing Other Poultry
• Frozen: Make sure you have adequate
• In the Microwave: Check the
onions, broth, etc.).
space in your freezer.
manufacturer’s instructions for the size
Just as with turkey, it’s important to take
— Mix wet and dry ingredients just
special precautions with other stuffed
• Fresh: Purchase it 1 to 2 days before
turkey that wil fit into your oven, the
before filling the turkey cavities. The
poultry to ensure they reach a safe
cooking. Refrigerate on a tray or in a
minutes per pound, and the power
stuffing should be moist, not dry,
minimum internal temperature. Bacteria
pan to catch any juices that may leak.
level to use for thawing. Remove any
since heat destroys bacteria more
outside wrapping and place on a
grow particularly well in starchy or
• Frozen Pre-stuffed: Check packaging for
rapidly in a moist environment. Fill
microwave-safe dish to catch any juices
“bready” foods. In raw poultry, it can get
the USDA or State mark of inspection,
the cavities loosely.
that may drip. Cook immediately after
into the stuffing, which in turn may not
which ensures that it has been
thawing.
— Cook the turkey immediately.
heat to safe temperatures when deep
processed under controlled conditions.
• For Frozen Turkeys: Forget to thaw?
Use a food thermometer to make
inside the bird. See Stuffing Your Turkey.
Fol ow package directions careful y for
It’s safe to cook a turkey from the frozen
sure the center of the stuffing
storage and cooking. DO NOT THAW
state. Keep in mind that cooking will
reaches 165 °F.
before cooking. Cook from the frozen
Got Giblets?
state.
take at least 50 percent longer than
• Remember to remove the giblets
with a ful y thawed turkey.
• Safety Alert: Do not buy a fresh
from the turkey cavities after
pre-stuffed turkey, as bacteria spreads
• About refreezing: Decide not to cook?
thawing. Cook them separately.
easily from the bird to the stuffing.
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.
Prevent Cross-Contamination!
Always wash hands with soap and warm water before and after contact with raw poultry or its
Turkey Thawing Chart: Approximate Timelines
juices. Wash cutting boards, dishes, utensils, the sink, and countertops with hot, soapy water.
In the Refrigerator
In Cold Water
Turkey Size
(Approximately 24 hours
(Approximately
for every 4 to 5 lbs.)
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
24
25
Leftover Turkey
Turkey Roasting Chart: Approximate Times
Storing Leftover Turkey
Fresh or Thawed Turkey • Set oven at 325 °F • Cook to 165 °F
Turkey connoisseurs agree: the leftovers
Size of Turkey
Unstuffed
Stuffed
are the best part! Here’s how to store
them safely:
4 to 6 pounds (breast) 11/2 to 21/4 hours Not usually applicable
• Cut the turkey into small pieces.
6 to 8 pounds (breast) 21/4 to 31/4 hours 21/2 to 31/2 hours
Roasting Your Turkey
Refrigerate stuffing, turkey, and gravy
8 to 12 pounds
23/4 to 3 hours
3 to 31/2 hours
separately in shallow containers
12 to 14 pounds
3 to 33/
• Set your oven temperature no lower
4 hours
31/2 to 4 hours
within 2 hours of cooking (or 1 hour in
than 325 °F. Place your turkey or
14 to 18 pounds
33/
temperatures above 90 °F). If left out
4 to 41/4 hours
4 to 41/4 hours
turkey breast on a rack in a shallow
longer, discard.
18 to 20 pounds
41/4 to 41/2 hours 41/4 to 43/4 hours
roasting pan, and use the Turkey
• Use leftover turkey, stuffing, and gravy
20 to 24 pounds
41/2 to 5 hours
43/4 to 51/4 hours
Roasting Chart on page 27 as a guide.
within 3 to 4 days; or freeze these
Cooking a Frozen Turkey: The cooking time will take at least 50% longer
• If you’re using an oven roasting bag,
foods. Use frozen leftovers within 2 to
than recommended for a fully thawed turkey (see above chart).
make sure to fol ow the manufacturer’s
6 months for best quality.
instructions!
For chicken roasting instructions, see chart on page 23.
• Cook to a safe minimum internal
Reheating Leftover Turkey
temperature of 165 °F throughout the
bird.
If you choose not to go the “cold turkey”
Alternate Ways to Cook Turkey
• Check the internal temperature in the
route, use these guidelines for reheating.
Note: Always make sure whole turkeys reach a safe minimum internal temperature of
innermost part of the thigh and wing
• In the Oven
165 °F as measured in the innermost part of the thigh and wing and the thickest part of
and the thickest part of the breast.
— To keep the turkey moist, add a
the breast.
• For reasons of personal preference,
little broth or water and cover.
you may choose to cook to higher
Estimated
— Set the oven temperature no lower
Method
Size
Cooking Time
Notes
temperatures.
than 325 °F. Reheat to an internal
• If your turkey has a “pop-up”
temperature of 165 °F — use a food
Electric
8 to 24 lbs. Generally same
Minimum oven temperature
Roaster Oven
times as for oven
325 °F. Check appliance
temperature indicator, also check the
thermometer to check.
roasting (see above). manual.
internal temperature of the whole
• In the Microwave
poultry in the innermost part of the
Grilling: Covered 8 to 16 lbs. 15 to 18 minutes
Air in the grill must maintain
— Cover and rotate the turkey for
Charcoal Grill or
per pound.
225 to 300 °F; use drip pan.
thigh and wing and the thickest
even heating. Allow standing time.
Covered Gas Grill
DO NOT STUFF.
part of the breast to make sure it has
Smoking
8 to 12 lbs. 20 to 30 minutes
Air in the smoker must
reached at least 165 °F.
— Check the internal temperature
with a food thermometer to make
per pound.
maintain 225 to 300 °F;
• Let the turkey stand for 20 minutes
DO NOT STUFF.
use drip pan with liquid.
sure it reaches 165 °F.
before carving to allow juices to set.
Deep Fat Frying
8 to 12 lbs. 3 to 5 minutes
Oil must maintain 350 °F.
The turkey will carve more easily.
per pound.
Follow manufacturer’s
DO NOT STUFF.
instructions.
Microwaving
8 to 14 lbs. 9 to 10 minutes per Use oven cooking bag.
A Note About Other Cooking Methods
pound on medium Rotate during cooking.
(50%) power.
Turkey isn’t just about roasting anymore. There are several other ways to prepare
DO NOT STUFF.
the bird — use the chart at the right for at-a-glance guidelines.
26
27
Egg Storage Chart
Eggs and Egg-Rich Food
Product
Refrigerator
Freezer
Eggs can be part of a healthy diet. However, they are perishable just like raw meat,
Raw eggs in shell
3 to 5 weeks
Do not freeze. Instead, beat
poultry, and seafood — and just like these foods, they must be properly refrigerated in
yolks and whites together;
then freeze.
the store and at home and cooked for safety. So get cracking!
Raw egg whites
2 to 4 days
12 months
Storing:
Cooking:
Raw egg yolks
2 to 4 days
Yolks do not freeze well.
• Refrigerate Eggs. Take eggs straight
• Cook Thoroughly. To ensure safety,
Raw egg accidentally
Use immediately
Keep frozen; then
home and store them in their original
eggs must be cooked until yolks are firm.
frozen in shell
after thawing.
refrigerate to thaw.
carton in the refrigerator. Follow the
Scrambled eggs should not be runny.
Hard-cooked eggs
1 week
Do not freeze.
2-Hour Rule: Never allow eggs to be
— Raw eggs and other ingredients,
Egg substitutes, liquid
unrefrigerated for more than 2 hours.
combined according to recipe
Unopened
10 days
12 months
— Place them in the coldest part
directions, should be cooked
Opened
3 days
Do not freeze.
of the refrigerator — not in the
immediately or refrigerated and
Egg substitutes, frozen
door, where they’d be exposed to
cooked within 24 hours.
Unopened
After thawing, 7 days,
12 months
or refer to “Use-By” date
warmer air every time the door is
— Casseroles and other dishes
Opened
After thawing, 3 days,
Do not freeze.
opened.
containing eggs should be cooked
or refer to “Use-By” date
— If any eggs cracked on the way
to 160 °F as measured with a food
Casseroles with eggs
3 to 4 days
After baking, 2 to 3 months.
home from the store, break them
thermometer.
Eggnog
into a clean container, cover tightly,
— Serve cooked eggs and dishes
Commercial
3 to 5 days
6 months
refrigerate, and use within 2 days.
containing eggs immediately after
Homemade
2 to 4 days
Do not freeze.
• Keep Easter/Decorated Eggs
cooking, or place in shallow containers
Pies
Refrigerated, Too. Even with egg
for quick cooling and refrigerate at
Pumpkin or pecan
3 to 4 days
After baking, 1 to 2 months.
hunts, the 2-Hour Rule still applies
once for later use. Use within 3 to 4
Custard and chiffon
3 to 4 days
Do not freeze.
— make sure your “hide-and-seek”
days.
Quiche with filling
3 to 4 days
After baking, 1 to 2 months.
activities occur within 2 hours (1 hour
— If eggs crack during hard cooking,
when the temperature is above 90 °F),
they are safe.
Egg Recipes: Playing it Safe
and then re-refrigerate the eggs.
• Never Eat Raw Eggs. This includes “health-
• Freeze Beaten Eggs for Longer
3 Egg mixtures are safe if they reach 160 °F.
food” milk shakes with raw eggs, Caesar
Storage.
3 Homemade ice cream and eggnog are safe if made from a cooked egg-milk mixture.
Eggs should not be frozen in
salad, Hollandaise sauce, and any other food,
Heat it gently and use a food thermometer to ensure that it reaches 160 °F.
their shells. To freeze whole eggs, beat
like homemade mayonnaise, ice cream, or
3 Dry meringue shells, divinity candy, and 7-minute frosting are safe — these are
yolks and whites together. Egg whites
eggnog, made from recipes in which the
made by combining hot sugar syrup with beaten egg whites. However, avoid icing
can also be frozen by themselves.
raw egg ingredients are not cooked.
recipes using uncooked eggs or egg whites.
• All egg products (such as liquid eggs)
3 Meringue-topped pies should be safe if baked at 350 °F for about 15 minutes. But
distributed for consumption are
avoid chiffon pies and fruit whips made with raw, beaten egg whites — instead,
pasteurized and may be used in products
substitute pasteurized dried egg whites, whipped cream, or a whipped topping.
that will not be cooked. However, egg
3 Adapting Recipes: If your recipe calls for uncooked eggs, make it safe by heating the
products are best used in a cooked
eggs in one of the recipe’s other liquid ingredients over low heat, stirring constantly,
until the mixture reaches 160 °F. Then, combine it with the other ingredients and
product, especially if serving high-risk
complete the recipe.
persons (pregnant women, newborns,
3 Use a Food Thermometer: To determine safety in egg dishes such as quiche and
young children, older adults, and people
casseroles, the center of the mixture should reach 160 °F when measured with a
with weakened immune systems).
food thermometer.
28
29
specific preparation and
Hot Dogs and Luncheon Meat
cooking methods
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.
“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
Storing:
techniques.
• Keep unopened hot dogs and prepackaged luncheon meats in the refrigerator in
Marinating
Microwave Cooking
their original vacuum-sealed package for up to 2 weeks.
— Once opened, rewrap well and use luncheon meats within 3 to 5 days and hot
Marinades can enhance the flavor of
On a hungry night after a long day, a
dogs within 1 week.
meat, poultry, or seafood. Follow these
microwave oven can be a cook’s best
• You can freeze hot dogs and luncheon meat, but there may be flavor and texture loss
tips for marinating safely.
friend. While saving time in food
after 1 to 2 months.
• Marinate in the Refrigerator.
preparation, it’s still critical to make
Marinating at refrigeration
sure food reaches a safe minimum
A Note for Those Most “At Risk”
temperatures is the only option for
internal temperature throughout.
keeping bacteria at bay. Meat and
• Prep and Cover: Arrange food items
Those at increased risk of foodborne illness should reheat hot dogs and luncheon meat
poultry can be marinated for several
evenly in a covered dish and add some
until steaming hot before eating, due to the threat of listeriosis.
hours or days to tenderize or add flavor.
liquid if needed. Cover the dish with a
lid or plastic wrap; loosen or vent the
Leftovers
• Don’t “Cross-Contaminate.” Sauce
used to marinate raw meat, poultry, or
lid or wrap to let steam escape. The
Leftovers are a staple in the kitchen. But they also need special care to ensure safe storage
seafood should never be used on
moist heat that is created will help
and reheating. These guidelines will help ensure their safety the “second time around.”
cooked foods unless it is boiled just
destroy harmful bacteria and ensure
Storing:
• Discard perishable food if it has been left
before using.
uniform cooking. Cooking bags also
• Hot food can be placed directly in the
at room temperature for more than
provide safe, even cooking.
— Sauce used to marinate contains
refrigerator, or it can be rapidly chilled
2 hours (1 hour if it’s above 90 °F). This
• Avoid Cold Spots: While microwaving
raw juices — which can, in turn,
in an ice or cold water bath before
includes leftovers that were mistakenly
is quick, it doesn’t always cook food
contain dangerous bacteria.
refrigerating. Cover food to retain
left out overnight.
evenly. Stir or rotate food midway
moisture and prevent it from
— If some of the marinade is to be
through the microwaving time to
Reheating:
picking up odors from other food in
used as a sauce on the cooked
eliminate cold spots and for more
• Heat leftovers to 165 °F — use a food
the fridge, and use shallow containers
food, reserve a portion of the
even cooking.
thermometer to check!
for rapid cooling.
marinade before putting raw meat
• Bring gravies and sauces to a rolling boil
• Defrost in the Microwave Only if
• Divide a large pot of food, like soup
or poultry in it.
before serving.
Cooking Immediately. Cover foods
or stew, into shal ow containers before
• Cover leftovers to reheat. This retains
• Don’t Use Metal. Marinate in glass or
with a lid or a microwave-safe plastic
refrigerating.
moisture and ensures that food wil heat
plastic. The process may take several
wrap to hold in moisture and provide
• A large cut of cooked meat or whole
al the way through.
hours, so you need a tray or bowl that
safe, even heating.
poultry should be divided into smaller
• In the microwave, use a lid or vented
won’t be affected by acid.
• Use Partial Cooking With Care:
pieces and wrapped separately or
plastic, and rotate food for even heating.
Partial cooking may be done in the
placed in covered, shal ow containers
Beware of “cold spots”; use a food
microwave only if the food is to finish
before refrigerating.
thermometer to check the temperature
cooking immediately, either on the
in several places.
stovetop, grill, or in a conventional
oven.
“Take-Home” Leftover Alert:
more
Doggie Bags are leftovers, too! Follow the same rules for storing and reheating.
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31
• Observe Standing Times: These are
Grilling and Barbecuing
• Two Thermometers: To smoke meat
stated in recipes, and they are
Grilling and summer sometimes seem
and poultry safely, you’ll need two
important for ensuring that the
synonymous — even though many
types of thermometers. Cooking
cooking process is completed.
cooks use their grills year round,
time depends on many factors, and
— Standing times al ow internal
whatever the weather. Whenever or
since it can take anywhere from up to
cooking to continue after the
wherever you’re grilling, keep these hot
8 hours or longer to smoke meat or
food is cooked in the microwave.
tips in mind.
poultry, the only way to monitor the
They are necessary in order to kill
safety and doneness is to use the two
(Traveling to the cookout? Don’t miss
possible foodborne bacteria that
thermometers.
Transporting Food beginning on page 38.)
may be present in meat and poultry.
— Smoker Thermometer: These are
— Try covering food with foil during
Grilling Guidelines:
often built in. The smoker
standing time to retain heat (but
thermometer enables you to
• Remember your food thermometer!
don’t use foil in the microwave!).
ensure that the temperature
Meat and poultry cooked on a grill can
• Use a food thermometer. Check the
in the smoker stays between
brown quickly on the outside — use a
temperature in several places to
225 and 300 °F for safety.
food thermometer to be sure the food
ensure a safe minimum internal
has reached a safe minimum internal
— Food Thermometer: Once food
Smoking
temperature has been reached. (For
temperature.
is in the smoker, cook until it
safe temperature guidelines, see the
Smoking is cooking food indirectly in
reaches a safe internal minimum
(See Safe Minimum Internal Temperature
Safe Minimum Internal Temperature
the presence of a fire. Smoking is done
temperature as determined with a
Chart on page 19, and Food
Chart on page 19.)
much more slowly than grilling, so less
food thermometer.
Thermometers and Temperature Indicators
tender meats benefit from this method
• No, You Can’t “Can”! Do not use your
on page 18.)
(See Safe Minimum Internal
— and result in a natural “smoke”
microwave for home canning. As
Temperature Chart on page 19, and
• Consider partial precooking. Partial
flavoring permeating the meat. As with
liquid inside the sealed glass jar heats
Food Thermometers and Temperature
cooking in the microwave, oven, or
any method of cooking, follow the basic
and expands, pressure can build up,
Indicators on page 18.)
on the stove is a good way to reduce
steps for safety before smoking:
causing the jar to explode.
gril ing time. Just make sure that the
• Prompt chilling: If you aren’t taking
• Preparation: Defrost meat entirely
If you have any questions about
food goes immediately onto the
your smoked food straight to the
— and safely — before smoking.
proper microwave use, check the
preheated grill to complete cooking.
dinner table, refrigerate meat and
Marinate meat in the refrigerator.
manufacturer’s instructions.
Never partially grill meat or poultry
poultry within 2 hours after cooking
(See Thawing on page 16 and
and finish cooking it later.
is complete (1 hour when the
Marinating on page 31.)
temperature is above 90 °F). Cut the
• Use a clean platter for cooked food.
• Partial Cooking: If you decide to
meat or poultry into smaller portions
Don’t put the grilled food on the
cook food partially in a microwave
or slices, place it in shallow containers,
same platter that held raw meat or
oven or on the stove to reduce
cover, and refrigerate. Use it within
poultry because any harmful bacteria
smoking time — make sure that
4 days, or freeze for later use.
present in the raw juices could
the food goes immediately from the
contaminate safely cooked food.
microwave or stove to the hot smoker.
(See also: Cross-Contamination on
page 8, Marinating on page 31, and
Serving Food Safely: General Guidelines on
page 35.)
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33
serving food safely
— If you cut up meat and vegetables
in advance, store them separately
“Dinner is served!” More than ever, this happens in a wide variety of places, both
in the refrigerator.
indoors and out. But no matter where your meal is taking place . . . safety must still
— Keep the lid in place, removing
be the first item on the menu.
only to stir the food or check for
doneness.
General Guidelines:
• Remember the 2-Hour Rule:
• Choose Appropriate Recipes:
Whatever or Wherever
Perishable food should never be left
You’re Serving!
— Prepare foods with a high moisture
in the “Danger Zone” for more than
content such as chili, soup, stew, or
• Keep Hot Food Hot & Cold Food Cold.
2 hours. This includes both hot food
Slow Cooking
spaghetti sauce.
Whether you are in your kitchen or
and cold food. If it’s been more than
In today’s multitasking world, there’s
2 hours (or 1 hour in temperatures
— If using a commercially frozen slow-
enjoying the great outdoors, there are
nothing like having dinner cooked for
above 90 °F) — discard the food.
cooker meal, prepare according to
some food safety principles that remain
you while you go about your day.
manufacturer’s instructions.
constant. The first is “Keep hot food hot
• Be Cool: If you are traveling with cold
That’s the beauty of a slow cooker. As
and cold food cold” to keep foods out
food, bring a cooler with a cold source.
— Fill the cooker to between half full
you take advantage of this time-saving
of the “Danger Zone.”
It is difficult to keep food hot without a
and two-thirds full.
wonder, here are tips for keeping your
(See Focus on: The “Danger Zone” on
heat source when traveling, so it’s best
“crock o’ dinner” safe.
• Slow-Cooker Leftovers: Store
page 9.)
to cook food before leaving home and
leftovers in shallow, covered
• How Slow Cookers Work: As the
refrigerate and transport cold.
containers and refrigerate within
• Keep Everything Clean. It’s a fact that
name implies, the countertop “slow
(See Transporting Food on page 38.)
2 hours after cooking is finished.
bacteria from raw meat and poultry
cooker” cooks foods slowly and at a
Reheating leftovers in a slow cooker is
products can easily spread to other
low temperature—generally between
not recommended. However, cooked
foods by hands, utensils, or by juices
170 and 280 °F.
food can be brought to steaming on
dripping from packages.
— The direct heat from the pot, lengthy
the stove top or in a microwave oven
— When transporting raw meat or
cooking time, and steam created
and then put into a preheated slow
poultry, double-wrap or place the
within the tightly covered container
cooker to keep hot for serving.
packages in plastic bags to prevent
work in combination to destroy
• If the Power Goes Out:
juices from the raw product from
bacteria and make the slow cooker
dripping on other foods.
a safe process for cooking foods.
— If you are not at home and the
power goes out, throw away the
— Always wash your hands before and
— While food is cooking and once it’s
food even if it looks done.
after handling food, and don’t use
done, food will stay safe as long as
the same platter and utensils for
the cooker is operating.
— If you are at home, finish cooking
raw and cooked meat and poultry.
the ingredients immediately by
• Preparation: Since the slow cooker
some other means: on a gas stove,
— Soap and water are essential to
may take several hours to reach a safe
on the outdoor grill, or at a house
cleanliness, so if you are going
bacteria-killing temperature, keep
where the power is on. If the food
somewhere that will not have
perishable ingredients refrigerated right
was completely cooked before the
running water, bring water with you
up until preparation time. This keeps
power went out, the food should
or have disposable wipes on hand.
bacteria from getting a “head start.”
remain safe up to 2 hours in the
(See Cross-Contamination on page 8.)
— Always defrost meat or poultry
cooker with the power off.
before putting it into a slow cooker.
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35
Buffets . . . Cooking for Groups
• Remember the “Temperature Rules”:
Take-Out and Delivered Food
Cold/Refrigerated Take-Out or
Food sitting out for extended periods of
Keep hot food hot (140 °F or above)
With take-out or delivered food, the
Delivered Food
time is a recipe for potential disaster. In
with chafing dishes, slow cookers, and
cook gets to take a shortcut with meal
• . . . And Cold Food Cold. Cold food
addition to the basics for temperature
warming trays. Cold food should be
preparation — but not with food safety.
should be kept at 40 °F or below.
and cleanliness, follow these guidelines
held at 40 °F or below, so keep food
Basic guidelines still apply.
Refrigerate perishable food as soon as
when cooking for and/or serving groups:
cold by nesting dishes in beds of ice.
possible, always within 2 hours after
• Safe Advance Prep: If you’re getting
Or use a series of small serving trays
Hot Take-Out or Delivered Food
purchase or delivery.
ready ahead of time, be sure to cook
and replace them often.
• Hot Food Hot . . . Hot food must
— If the food is in air temperatures
food to a safe minimum internal
— Replace empty platters — don’t
be kept out of the “Danger Zone” (see
above 90 °F, refrigerate within
temperature. (See Safe Minimum
refill them. Discard food that has
page 9) — and that means that just
1 hour.
Internal Temperature Chart on
been sitting out and may have
keeping it “warm” is not enough.
— When take-out or delivered food
page 19.) Divide cooked food into
been handled by many people.
is purchased cold for an outdoor
shallow containers to store in the
• 2-Hour Rule: As always, perishable
— If you aren’t going to eat it right
event—like a picnic, sporting
refrigerator or freezer until serving.
food should not be left out for more
away, use a food thermometer to
event, or outdoor buffet—a cooler
This encourages rapid, even cooling.
than 2 hours at room temperature
monitor the internal temperature
of the food — and don’t let it drop
with ice is a practical alternative to
— Reheat hot food to 165 °F and
(1 hour when the temperature is above
below 140 °F. A preheated oven,
a refrigerator. The cooler should be
maintain at a safe temperature of
90 °F). Be sure to keep this in mind
chafing dishes, preheated warming
packed with plenty of ice or frozen
140 °F or above.
as the party rocks on — and when in
trays, or slow cookers may be used
gel packs. Keep the cooler in the
— Don’t risk cross-contamination:
doubt, throw it out.
to keep food hot.
shade when possible.
place food on clean platters.
(Also see Transporting Food beginning
— If you plan to eat at a later time,
(See next page: Transporting Food.)
Arrange on several small platters
on page 38.)
take-out or delivered food should
rather than on one large platter,
be divided into smaller portions
and keep all platters cold in the
or pieces, placed in shallow
refrigerator until serving time.
containers, and refrigerated.
Reheat to 165 °F as you would any
leftover. (See Safe Minimum Internal
Temperature Chart on page 19.)
Take-Out
• Refrigerate within 2 hours
(1 hour in temperatures
above 90 °F)
• Use within 3 to 4 days
• Reheat to 165 °F using
a food thermometer
36
37
transporting food: coolers, picnics,
and bag lunches
Coolers
• It is important to pack an appliance
The cooler is the key to keeping cold
thermometer in your cooler. Since the
food out of the “Danger Zone”! Use an
food in the cooler should be kept at
When it comes to food, you can take it with you — but you need to do it safely, too.
insulated cooler with sufficient ice or ice
40 °F or below, you need to be able to
Whether you’re tailgating, picnicking, or just packing your lunch, start with a clean
packs to keep the food at 40 °F or below.
monitor it.
cooler or lunch pack and begin by preparing food using standard “clean” practices.
• Before you leave home, find out if
(See Food Preparation beginning on page 15.) In addition, follow these special
Packing:
there’s a source of clean water at
guidelines to keep your packed food safe . . . wherever your travels take you.
• As you prepare, divide large amounts
your destination. If not, bring water
of food into shallow containers for fast
for preparation and cleaning. Or, pack
Bag Lunches
Hot Food:
chilling and easier use. Keep cooked
clean cloths and moist towelettes for
Bag lunches aren’t just for school kids!
• Use an insulated container to keep
food refrigerated until it’s time to leave
cleaning surfaces and hands.
No matter where you’re carrying to, pack
food like soup, chili, and stew hot. Fill
home.
only the amount of perishable food that
the container with boiling water, let
• Pack food right from the refrigerator
Placement:
can be eaten at lunch to avoid worrying
it stand for a few minutes, empty the
into the cooler immediately before
• At your destination, keep the cooler in
about the storage or safety of leftovers.
water out, and then put in piping hot
leaving home.
the shade, and try to insulate it with
food. Keep the insulated container
— For your cold source: use frozen
a blanket, tarp, or poncho. Keep the lid
Cold Food:
closed until lunchtime to keep the
gel packs or ice. A block of ice
closed and avoid repeated openings.
• Prepare cooked food, such as turkey,
food hot. For safety, it needs to stay
keeps longer than ice cubes. Or, in
Replenish the ice if it melts.
ham, chicken, and vegetable or pasta
at 140 °F or above.
advance, freeze clean, empty milk
• Remember that the rule for keeping
salad, ahead of time to allow for
• If you’re reheating lunch in a
cartons filled with water to make
food safe changes during warmer
thorough chil ing in the refrigerator.
microwave onsite, cover food to
blocks of ice. Add the ice first, then
weather. While food can be kept out
Try preparing it the night before!
hold in moisture and promote even
the food.
of the cooler for 2 hours at normal
• Freezing sandwiches helps them stay
heating. Reheat leftovers to at least
• Pack smart! Pack usable quantities in
temperatures, if the weather is
cold — but for best quality, don’t
165 °F; food should be steaming hot.
reverse order:
above 90 °F outside, food should be
freeze sandwiches containing
Cook frozen convenience meals
returned to a cooler or refrigerated
— The first foods packed should be
mayonnaise, lettuce, or tomatoes;
according to package instructions.
after only 1 hour.
the last foods to be used. (There is
add these ingredients later.
one exception: Pack raw meat or
(See Focus On: The Danger Zone, page 9.)
• In your lunch bag: once the cold
poultry below ready-to-eat foods
source thaws, perishable food is no
to prevent raw meat or poultry
Party’s Over?
longer safe. Discard it.
juices from dripping on the other
• Discard all used food packaging and
• Types of Lunchboxes: Insulated,
foods.)
bags — they could contaminate other
soft-sided lunchboxes or bags are
— Take foods in the smallest quantity
food and cause foodborne illness, so
best for keeping food cold, but metal
needed (e.g., a small jar of
don’t reuse them.
or plastic lunchboxes and paper bags
mayonnaise).
Discard all perishable foods if there is
can also be used — just remember
• Consider packing drinks in a
no longer ice in the cooler, or if the
that an ice source (such as a gel pack
separate cooler so the food cooler
gel packs are no longer frozen.
or frozen juice box) should be packed
is not opened frequently.
(See also: Serving Food Safely on page 35,
with perishable food in any type of
and Grilling and Barbecuing on page 32.)
lunch bag or box. If using paper lunch
bags, create layers by double-bagging
to help insulate the food.
38
39
food safety for food-by-mail
food safety in an emergency
Whether you’re a giver or a receiver, food sent by mail is more popular than ever.
Keeping the food supply safe is important at all times — but sometimes, it is a
But food safety still matters — especially with perishable foods. With a little
greater challenge than others. These situations include power outages, natural
groundwork, you’ll be assured that the contents of the package on the doorstep
disasters, and other emergencies. So be prepared . . . and be food safe.
are safe to eat.
Product Recalls
Power Outages
Mail-Order Food:
“MINIATURE DEEP-FREEZE” PACKAGING
When meat and poultry products are
It’s a simple fact of modern life:
Before ordering, confirm that the
recalled, USDA’s Food Safety and
sometimes the power goes out. This
COOLER LID
company sends perishable items (like
Inspection Service notifies the public
could be for a variety of reasons . . . but
CORRUGATED
meat or poultry) cold or frozen and
DOUBLE-STRENGTH
through a press release. The recall is
the actions to preserve your food remain
BOX
packed with a cold source. It should be
posted on the FSIS Recall Web site:
the same.
PLENTY OF
WRAPPED
packed in foam or heavy corrugated
www.fsis.usda.gov/fsis_recalls/index.asp.
• Keep the refrigerator and freezer
DRY ICE
cardboard and should be delivered as
doors closed. The idea is to keep cold
REUSABLE
quickly as possible — ideally, overnight.
These recall announcements include:
INSULATED
air inside – so don’t open the doors any
COOLER
Also, take these precautions to ensure
• Description of the food
more than necessary.
safe shipping:
• Identifying codes, including the
2.75 MILS-THICK
— If your freezer is not full, group
POLYETHYLENE FILM
• Proper Labeling: Confirm that
plant number (found in the USDA
packages so they form an “igloo” to
USED AS FINAL LAYER OF
INSULATION AND
perishable items and the outer
Inspection Mark on the label)
protect each other. Place them to
PROTECTIVE SHRINK WRAP
package will be labeled “Keep
• Reason for the recall
one side or on a tray so that if they
Refrigerated.”
• Name of the producer
begin thawing, their juices won’t
• Alert the Recipient: Let him/her
• When You’re the Recipient: When
• Distribution information
get on other foods.
know if the company has promised
you receive a food item marked “Keep
• Health risk
— If you think the power will be out
a delivery date. Or, alert the recipient
Refrigerated,” open it immediately and
• Contacts at FSIS and the company
for several days, try to find some
that “the gift is in the mail” so someone
check its temperature. The food should
dry ice. Keep it wrapped and do
can be there to receive it. Don’t have
arrive frozen or partially frozen with ice
Recall Rules of Thumb:
not touch it with your bare hands.
perishable items delivered to an office
crystals still visible.
• If you discover that you have a recalled
Or, use cubed or block ice.
unless you know it will arrive on a
Temperature Caution: Whoever the
product in your home, do not
— If your power is out due to a
workday and that there is refrigerator
recipient is, if perishable food arrives
consume it. Instead, return it to the
snowstorm, don’t place frozen
space available for keeping it cold.
warm, notify the company. Do not
place of purchase or discard.
foods outside. The sun’s rays can
• All Perishables Need Refrigeration:
consume the food. If you suspect it
• If you become ill from a recalled
thaw frozen food even when
Even if a product is smoked, cured,
may not have been properly chilled,
product, contact a physician.
the temperature is very cold. In
and/or fully cooked, it still is a
don’t even taste it.
addition, animals could discover
perishable product and must be
your stash.
kept cold.
Instead, take advantage of the
cold temperatures by making ice
outside. Fill buckets, empty milk
Mailing Homemade Foods
cartons, or cans with water and
For sending food safely, check out the packing and shipping tips at
leave them outside to freeze. Then
www.fsis.usda.gov/fact_sheets/mail_order_food_safety/.
put the “homemade ice” in your
refrigerator, freezer, or coolers.
40
41
• Keep an appliance thermometer in
In Case of Flood
• Food stored in refrigerators or freezers
the refrigerator and freezer at all
• Do not eat any food that may have
can also become contaminated by
times. This will remove the guesswork
come into contact with flood water.
fumes. The refrigerator seal isn’t airtight
of just how cold the unit is because it
• Discard any food that is not in a
and fumes can get inside.
will give you the exact temperature.
waterproof container if there is any
• Chemicals used to fight the fire
The key to determining the safety of
chance that it has come into contact
contain toxic materials and can
food in the refrigerator and freezer lies
with flood water. Food containers that
In Case of Fire
contaminate food and cookware.
in knowing how cold they are.
are not waterproof include those with
The general rule of thumb is to discard
— Food that is exposed to chemicals
— In general, refrigerated items
screw-caps, snap lids, pull tops, and
food that has been near a fire.
should be thrown away because
should be safe up to 4 hours.
crimped caps. Also discard cardboard
• Food in cans or jars may appear to be
the chemicals cannot be washed
— Discard any perishable food that
juice/milk/baby formula boxes and
okay, but heat from a fire can activate
off the food. This includes food
has been above 40 °F for 2 hours
home-canned foods if they have come
food spoilage bacteria. If the heat is
stored at room temperature
or more. (See Focus on: The Danger
in contact with flood water, because
extreme, the cans or jars themselves
and food stored in permeable
Zone on page 9.) Also, discard any
they cannot be effectively sanitized.
can split or rupture, leaving the food
containers, like cardboard and
food that has an unusual odor,
• Inspect canned food and discard any
unsafe.
screw-topped jars and bottles.
color, or texture, or feels warm to
food in damaged cans. Can damage is
— Cookware exposed to fire-fighting
the touch. Never taste a food to
• Toxic fumes released from burning
shown by swelling, leakage,
chemicals can be decontaminated.
determine its safety!
materials can get inside food. Discard
punctures, holes, fractures, extensive
any raw food or food in permeable
Wash it in soap and hot water, then
• With frozen food: check for ice
deep rusting, or crushing/denting
packaging — cardboard, plastic wrap,
submerge it for 15 minutes in a
crystals! The food in your freezer that
severe enough to prevent normal
screw-topped jars, bottles, etc. —
solution of 1 tablespoon of
partially or completely thaws before
stacking or opening with a manual,
stored outside the refrigerator.
unscented, liquid chlorine bleach in
power is restored may be safely
wheel-type can opener.
1 gallon of water.
refrozen if it still contains ice crystals or
• Undamaged, commercially prepared
is 40 °F or below.
foods in al -metal cans and retort
— A full freezer will stay at safe
pouches (e.g., flexible, shelf-stable juice
Still Have Questions?
temperatures about 2 days; a
or seafood pouches) can be saved if the
FSIS’s Kitchen Companion has covered a lot of information on how
half-full freezer about 1 day.
can is properly cleaned and treated.
to be food safe at home. But if you find yourself with further questions,
— When the power comes back on,
FSIS offers round-the-clock food safety answers online.
• For instructions on how to salvage
you will have to evaluate each item
all-metal cans and kitchen items, visit
Meet “Ask Karen” — FSIS’s “virtual rep.” She represents another way FSIS
separately. When in doubt, throw
www.fsis.usda.gov/fact_sheets/severe_
reaches out to consumers in support of its public health mission to
it out.
storms_and_hurricanes_guide/index.asp/.
assure the safety and security of America’s food supply.
About “Ask Karen”:
• She provides food safety information through an extensive database that includes
answers to more than 4,000 questions!
• She can provide detailed information on:
— Safe storage, preparation, and handling of meat, poultry, and egg products.
— Prevention of foodborne illness and disease.
“Ask Karen” is available 24 hours a day, 7 days a week. FSIS invites you to “Ask Karen” at
askkaren.gov.
42
A Post-flood “Sanitation Station”
43
Food Safety Contacts
index
USDA Meat and Poultry Hotline:
1-888-MPHOTLINE (1-888-674-6854)
TTY: 1-800-256-7072
E-mail: mphotline.fsis@usda.gov
a
deep fat frying, 27
• Monday – Friday, 10:00 a.m. to 4:00 p.m. ET, year round
antibiotics, 10
defrosting, 12, 16, 24
• Thanksgiving Day: 8:00 a.m. to 2:00 p.m. ET
“Ask Karen” (automated response
doneness, 18
• Recorded food safety messages available 24 hours a day
system), 43, 44, back cover
duck, 19
“At Risk” groups, 2, 5, 10, 28, 30
USDA Food Safety and Inspection Service Web Sites:
e
• “Ask Karen,” FSIS’s Web-based automated response system — available 24/7 at
b
E. coli O157:H7 (Escherichia coli
askkaren.gov
bacon, 13
O157:H7), 5, 6
• befoodsafe.gov
bacteria, 4, 6, 7, 19, 43
egg substitutes, 29
• www.fsis.usda.gov — online 24 hours, 7 days a week
bag lunches, 38
eggnog, 28, 29
barbecuing, 32
eggs, 8, 11, 13, 17, 19, 28, 29
beef, 13, 19, 22
U.S. Government Food Safety Web Site:
bleach, 15
f
• www.foodsafety.gov
Botulism, 14
fire, 43
buffets, 5, 36
fish, 44
¡Hablamos Espanol!
floods, 42
Hay disponible información en español sobre Inocuidad Alimentaria de ambas
c
Food and Drug Administration (FDA), 44
maneras, electrónicamente y por teléfono.
calciviruses, 7
food poisoning (see foodborne illness)
Campylobacter jejuni, 6
Food Safety and Inspection Service
Llame al teléfono:
canned food, 14, 42, 43
(FSIS), 2, back cover
1-888-674-6854
casseroles, 19, 28, 29
foodborne illness, 4, 5
Visite la página principal electrónica:
Centers for Disease Control and
freezer burn, 12
www.fsis.usda.gov/en_espanol/index.asp
Prevention, 4
freezers, 12, 13, 16, 20, 29, 41, 42, 43
chicken, 13, 19, 23
freezing, 11, 13, 26, 28, 29, 30, 38
chilling, 33, 38
frozen food, 10, 12
cleaning, 15, 17, 25, 39
fruits, 8, 11, 16, 44
Clostridium botulinum, 14
For Help With . . .
Clostridium perfringens, 5, 6
g
cooking bags (roasting bags), 26, 27
giblets, 25
Meat, Poultry, or Processed Egg Products: 1-888-MPHOTLINE (1-888-674-6854)
cooking temperatures, 21, 22, 26, 27, 29
goose, 19
cooking times, 22, 23, 27
grilling, 27, 32
Non-Meat Food Products (Cereals, Fish, Produce, Juices, Pastas, Cheeses, etc.):
coolers, 9, 35, 37, 39
ground beef (color), 20
www.cfsan.fda.gov or 1-888-SAFEFOOD
cross-contamination, 8, 11, 15, 25, 31,
ground meat & poultry (beef, turkey,
Restaurant Food Problems: Call the Health Department in your city, county, or state.
32, 36
veal, pork, lamb), 13, 17, 19, 20
Visit http://healthguideusa.org/local_health_ departments.htm to locate your health
cutting boards, 15, 25
department.
h
d
ham, 19, 20, 23
“Danger Zone”, 9, 19, 21, 35, 42
hamburger, 13, 18, 20
dates/dating, 8, 10, 11, 20
handwashing, 15, 25, 35
44
45
holding temperatures, 19, 36
power outages, 34, 41
t
u
hormones, 10
pregnancy, 2, 5, 28
take-out food (delivered food), 37
USDA Meat and Poultry
hot dogs, 13, 30
preparation, 15, 16
temperature indicators (see
Hotline, 44, back cover
hotlines, 44
produce, 8, 11, 16, 44
thermometers)
thawing, 12, 16, 24
v
i
q
thermometers, 12, 17, 18, 26, 29, 32, 33,
veal, 13, 19, 22
ice cream (homemade), 29
quiche, 29
37, 39, 42
vegetables, 8, 11, 16, 44
internal temperatures, 17, 19, 22, 26,
Toxoplasma gondii, 7
Vibrio vulnificus, 7
27, 29
r
transporting food, 9, 35
recalls, 41
turkey, 13, 19, 24, 26, 27
w
j
refreezing, 12, 24
2-Hour Rule, 9, 28, 35, 36, 39
washing (fruits/vegetables), 16
jars, 43
refrigerating, 11, 13, 28, 29, 30
juice, 44
refrigerators, 12, 16, 20, 24, 28, 41, 42, 43
reheating, 26, 30, 36
l
restaurants, 44
labels, 8, 10
roaster ovens, 27
lamb, 13, 19, 22
roasting, 19, 26
leftover food, 11, 13, 19, 26, 30, 34
roasts, 21
Listeria monocytogenes, 6
luncheon meat, 13, 30
s
Safe Handling Instructions, 10
m
safe minimum internal temperatures, 17,
mail-order food, 40
19, 22, 26, 27, 29
marinating, 31, 33
salads, 13
microwaving, 16, 24, 26, 27, 30, 31, 38
Salmonella, 5, 7
mold, 5
sanitizing, 15
sausage, 13
n
separate (foods), 8
non-meat products, 44
serving food, 35
Noroviruses, 7
shelf-stable food, 11, 14
shopping, 8
o
slow cooking, 34
organic food, 10
smoking (meat and poultry), 16, 27, 33
oven temperatures, 21, 22, 23, 26, 27
soup, 13
spoilage bacteria, 4, 43
p
standing times, 26, 31
packaging, 8
Staphylococcus aureus, 5, 7
partial cooking (precooking), 32, 33
stew, 13
pies, 29
storing food/storage, 11, 13, 14, 26, 28,
pizza, 13
29, 30
pork, 13, 19, 22
stuffing, 19, 24, 25
poultry, 11, 13, 14, 17, 19
46
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 (voice and TDD). 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 (voice) or (202) 720–6382 (TDD). USDA is an
equal opportunity provider and employer.
February 2008
48
49
For More Information
USDA Meat and Poultry Hotline
1-888-MPHOTLINE
(1-888-674-6854)
TTY: 1-800-256-7072
E-mail: mphotline.fsis@usda.gov
“Ask Karen”
FSIS’s Web-based automated response system — available 24/7
askkaren.gov
Food Safety and Inspection Service
www.fsis.usda.gov
Kitchen
Companion
50
