Refrigeration & Food Safety - Food Safety and Inspection Service
Mar 23, 2015 · A general rule of thumb for refrigerator storage for cooked leftovers is 4 days; raw poultry and ground meats, 1 to 2 days. Refer to the cold storage chart for storage of meat, poultry, and egg products in the home refrigerator. To keep the refrigerator smelling fresh and help eliminate odors, place an opened box of baking soda on a shelf.
Keep Food Safe! Food Safety Basics - Food Safety and Inspection …
Jan 5, 2024 · You can't see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four guidelines to keep food safe: Clean—Wash hands and surfaces often. Separate—Don't cross-contaminate. Cook—Cook to proper temperatures, checking with a food thermometer. Chill—Refrigerate promptly.
Freezing and Food Safety - Food Safety and Inspection Service
Aug 9, 2024 · Because freezing keeps food safe almost indefinitely, recommended storage times are for quality only. Refer to the freezer storage chart at the end of this document, which lists optimum freezing times for best quality. If a food is not listed on the chart, you may determine its quality after thawing. First check the odor.
Shelf-Stable Food Safety - Food Safety and Inspection Service
Oct 24, 2024 · The canned food industry in the United States stopped using lead-soldered cans in 1991. In 1995, the Food and Drug Administration issued a final rule prohibiting the use of lead solder in all food cans, including imported products. Metal cans, which are made of sheet steel — sometimes with a coating of tin — are now welded closed at the seams.
Leftovers and Food Safety - Food Safety and Inspection Service
Jul 31, 2020 · Bacteria grow rapidly between the temperatures of 40° F and 140° F. After food is safely cooked, hot food must be kept hot at 140° F or warmer to prevent bacterial growth. Within 2 hours of cooking food or after it is removed from an appliance keeping it …
The Big Thaw — Safe Defrosting Methods - Food Safety and …
Jun 15, 2013 · Food will take longer to thaw in a refrigerator set at 35 °F than one set at 40 °F. After thawing in the refrigerator, items such as ground meat, stew meat, poultry, seafood, should remain safe and good quality for an additional day or two before cooking; red meat cuts (such as beef, pork or lamb roasts, chops and steaks) 3 to 5 days.
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. •
Safe Minimum Internal Temperature Chart | Food Safety and …
May 11, 2020 · Safe steps in food handling, cooking, and storage are essential in preventing foodborne illness. You can't see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four guidelines to keep food safe: Clean—Wash hands and surfaces often. Separate—Separate raw meat from other foods.
How Temperatures Affect Food - Food Safety and Inspection Service
Oct 19, 2020 · A temperature of 40 °F should be maintained in the refrigerator. In contrast to freezer storage, perishable foods will gradually spoil in the refrigerator. Spoilage bacteria will make themselves known in a variety of ways. The food may develop an uncharacteristic odor, color and/or become sticky or slimy. Molds may also grow and become visible.
Safe Handling of Take-Out Foods - Food Safety and Inspection …
Jun 13, 2013 · Hot Take-Out or Delivered Food. Once food is cooked it should be held hot at an internal temperature of 140 °F or above. Just keeping food warm (between 40 and 140 °F) is not safe. Use a food thermometer to monitor the internal temperature of the food. A preheated oven, chafing dishes, preheated warming trays, or slow cookers may be used.