• Foodborne Bacteria
• Shopping for Food
• Storing Food
• Food Preparation
• Cooking Food Safely
• Special Guidelines for Certain Food
• Specific Preparation and Cooking Methods
• Serving Food Safely
• Transporting Food: Coolers, Picnics, and Bag Lunches
• Food Safety for Food-by-Mail
• Food Safety in an Emergency
• Food Safety Contacts

FOODBORNE BACTERIA

Spoilage Bacteria

Pathogenic Bacteria

Pathogenic Bacteria: The Cause of Foodborne Illness

• Different bacteria are present in different foods…and some are more common in certain situations. For example, Salmonella is most often found in poultry or eggs, whereas E. coli is more typically found in or on meats and vegetables. Meanwhile, Staphylococcus aureus and Clostridium perfringens frequent people's hands — and even buffet lines.
  
• Throughout this Handbook, you'll find effective strategies for preventing illness from pathogenic bacteria. Food safety is extremely important and should be practiced with every meal you eat or prepare. The Major Pathogens chart gives greater detail regarding the most common foodborne bacteria…where they are found…and what they can do if ingested.

Foodborne Illness: Know the Signs and Symptoms…and Take Action

• Seek treatment as necessary. Contact your doctor — especially if symptoms persist or become severe (bloody diarrhea, excessive nausea and vomiting, or high fever). For victims in an at-risk group (pregnant women and their unborn babies, newborns, young children, older adults, and people with weakened immune systems), seek medical care immediately.
• Call your local health department if the suspect food was served at a large gathering, at a restaurant or other food service facility, or if it is a commercial product.

Major Pathogens That Cause Foodborne Illness (Bacteria, Parasites, Viruses)

SHOPPING FOR FOOD

At the Store

• Select cold food last. Picking up perishable food like meat, poultry, and eggs at the end of your shopping trip ensures that they stay refrigerated until right before checkout.
• Read the label. Don't buy food that is past the "Sell-By," "Use-By," or other expiration dates. (See About Food Labels.)
• Check the packaging. Never choose meat or poultry with packaging that is torn or leaking. Make sure frozen food is frozen solid and refrigerated food feels cold.
• Buy clean eggs. At the store, choose refrigerated Grade A or AA eggs with clean, uncracked shells before the "Sell-By" or "EXP" (expiration) date on the carton. When purchasing egg products or egg substitutes, look for containers that are tightly sealed.
• Inspect fresh produce. Don't buy fresh fruits or vegetables that are bruised or damaged. Make sure fresh-cut fruits and vegetables are displayed in refrigerated cases at the store. If not…don't buy them.
• Place meat, poultry, and seafood in plastic bags. By bagging these foods before placing them in your cart, you'll guard against cross-contamination - which can happen when raw meat or poultry juices drip on other food, spreading bacteria from one food to another.
• Separate foods in your grocery cart. Keep raw meat, poultry, seafood, and their juices away from other food to further prevent the possibility of cross-contamination. Keep them separated during checkout and in your grocery bags, too.

Transporting Groceries

• Go straight home. Plan to drive directly home from the grocery store. Don't leave groceries in the car while you run other errands. The key is to always refrigerate perishable food within 2 hours. This is true of all perishable food and in all situations — and is known as the "2-Hour Rule."
• Do a "Weather Check." When the outside temperature reaches 90 °F, you should refrigerate your purchased perishables more quickly — within 1 hour. If your grocery store is more than a half hour away from home, bring a cooler when you go shopping. Pack your meat, poultry, seafood, and eggs in a cooler for the drive home.

Arriving Home

About Food Labels

• "Sell By" date: Tells the store how long to display the product for sale. You should buy the product before the date expires.
• "Best If Used By" (or Before) date: Recommended for best flavor or quality. It is not a purchase or safety date.
• "Use-By" date: The last date recommended for the use of the product while at peak quality. The date has been determined by the manufacturer of the product.
• Closed or Coded dates: Packing numbers for use by the manufacturer. If a product is not "dated," consume perishable ready-to-eat food soon after purchasing it, and no more than 3 to 5 days after opening it.

• Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones.
• Organic foods: To be labeled "organic," a Government-approved certifier must inspect the farm where the food is grown to make sure all the rules necessary to comply with USDA organic standards are met.

STORING FOOD

• 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

• Raw Meat, Poultry, and Seafood: Place in containers or sealed plastic bags to prevent their juices from dripping onto other food in the refrigerator. This could cause cross-contamination (see inset box). If you're not planning to use the food within a day or two, freeze it.
• Cooked, Whole Stuffed Poultry: See Storing Cooked Poultry.
• Eggs: Store in the original carton and place in the main compartment of the refrigerator - not in the door. When ready to use, do not wash them. (Read more about Eggs.)
• Produce: Store perishable produce in the refrigerator. Throw away fresh fruits and vegetables that have not been refrigerated within 2 hours of cutting, peeling, or cooking. If any fruit or vegetable has touched raw meat, poultry, or seafood and will not be cooked immediately, do not eat it. Throw it away.
• Leftovers: Refrigerate (or freeze) leftovers within 2 hours in clean, shallow, covered containers to prevent harmful bacteria from multiplying. (See more on Leftovers.)

• As you store your food, check dates on the labels.
• If a product does not have a date on it, write the purchase date on it before you refrigerate or freeze it.
• Place newer items in the back of the refrigerator or freezer. That way, you'll use the older ones first.

Frozen Food

• Preventing Freezer Burn: Freezer burn — white, dried-out patches on the surface of meat — won't make you sick, but it does make meat tough and tasteless. Here's how to avoid it:
  • Wrap freezer items in heavy freezer paper, plastic wrap, freezer bags, or foil.
  • Date all freezer packages. Use the oldest food first.
  • Place new items toward the back of the freezer - that way, older items are easier to access and you'll use them first.
• Refreezing Thawed Food: If food is thawed in the refrigerator, it is safe to refreeze it without cooking. (See Thawing section.) However, there may be a loss of quality due to the moisture lost through defrosting.
• Freezing Cooked Food: After cooking raw food that was previously frozen, it is safe to freeze the cooked food. In addition, if previously cooked food were frozen and then thawed in the refrigerator, you may refreeze the unused portion.
• Prevent Moisture Loss: To maintain quality when freezing meat and poultry in its original packaging, overwrap the package with foil or plastic wrap that is recommended for use in the freezer.

• Instead, use a separate appliance thermometer to check the internal refrigerator temperature and help keep food safe. They are available in grocery, hardware, and kitchen specialty stores.
• If the refrigerator thermometer shows a temperature that's too high (above 40 °F), adjust the refrigerator's control dial.
• Use the thermometer to check the freezer, too. It should read 0 °F or below. If not, adjust the dial.

Shelf-Stable Food

• Where: Store canned food and other shelf-stable products in a cool, clean, dry place. Never put them above the stove, under the sink, in a damp garage or basement, or any place exposed to high or low temperature extremes.
• How Long: In general, you can store high-acid food such as tomatoes and other fruit for 12 to 18 months; low-acid food such as meat and vegetables, 2 to 5 years.
• Care and Cautions for Cans: Discard cans that are dented, leaking, bulging, or rusted. Can linings might discolor or corrode when metal reacts with high-acid food such as tomatoes or pineapple — but as long as the outside of the can is in good shape, the contents should be safe to eat. Keep in mind, though, that the taste, texture, and nutritional value of the food can diminish over time. (Also see In Case of Flood.)

• Leaking, bulging, or badly dented cans
• Cracked jars or jars with loose or bulging lids
• Canned food with a foul odor
• Any container that spurts liquid when opened.

FOOD PREPARATION

Keeping It Clean

• Always wash hands with soap and warm water for 20 seconds before beginning food preparation, after handling food, and after using the bathroom, changing diapers, or touching pets.
• Use gloves to handle food if you have a cut or infection. Do not sneeze or cough into food.

• 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.

• Always use a clean cutting board for food preparation.
• Try to use one cutting board for fresh produce — and a separate one for raw meat, poultry, and seafood.
• Sanitize cutting boards with a freshly made solution of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of water.
• Once cutting boards become excessively worn or develop hard-to-clean grooves, replace them.

• Use hot, soapy water and a clean dishcloth (or paper towels) to clean kitchen surfaces and wipe up spills.
• Wash dishcloths often in the hot cycle of your washing machine.

Preparation Tips for Produce

• 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

• Meat and poultry that have been fully defrosted in the refrigerator may be refrozen before or after cooking.
• If thawed in cold water or in the microwave, always fully cook before refreezing. (Also see Storing Food: Frozen Food.)

COOKING FOOD SAFELY

About Food Thermometers

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, insert the thermometer into the innermost part of the thigh and wing and the thickest part of the breast.
   • For combination dishes, place the thermometer in the center or thickest portion of the food. Egg dishes and dishes containing ground meat or poultry should be checked in several places.
2. Wait the amount of time recommended for your particular type of thermometer (See Food Thermometers and Temperature Indicators).
3. Compare your thermometer reading to the Safe Minimum Internal Temperature Chart 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!

• 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.

Safe Minimum Internal Temperature Chart

Avoid the "Danger Zone" — Keep Hot Food Hot After Cooking

• Don't Interrupt Cooking: Interrupted cooking allows partially cooked food to cool down…and may encourage bacterial growth before cooking is complete. To avoid this, make sure to cook food all the way through the first time.
• Keep Food at Holding Temperatures: If you aren't going to serve food right away, it's important to keep it at 140 °F or above. Once food is safely cooked on the stovetop, in the oven, or in a microwave oven, keep food hot by using a heat source. Place food in chafing dishes, on warming trays, or in slow cookers. Check the temperature frequently to make sure food stays at or above 140 °F.

SPECIAL GUIDELINES FOR CERTAIN FOOD

Ground Meat and Poultry

• When you purchase ground beef, it should be cherry-red (or purple-red, if in vacuum packaging).
• Return any package that has an unusual odor when you open it.

Ham

• Refrigerator:
  • Store sliced or whole ham in the coldest part of the refrigerator.
  • Use slices within 3 to 4 days; whole ham within a week.
  • Most canned hams should be refrigerated. Be sure to check the label!
  • Observe "Use-By" dates on hams sealed at the plant; use store-wrapped cooked ham portions within 3 to 5 days.
• Freezer: Ham tends to lose flavor and texture when frozen. If you do need to freeze it, wrap it tightly in freezer paper or plastic freezer bags and use it within 1 or 2 months.

• "Fully cooked" ham can be served "as is" — hot or cold. If reheating, cook to 140 °F.
• Cook fresh ham (labeled "Cook before eating") and cook-before-eating ham to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.

Roasts

• Cook all raw beef roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
• USDA does not recommend cooking meat and poultry at oven temperatures lower than 325 °F. This can cause food to remain in the "Danger Zone" (temperatures from 40 to 140 °F) too long, allowing bacteria to multiply rapidly.

Turkey and Other Poultry

• Frozen: Make sure you have adequate space in your freezer.
• Fresh: Purchase it 1 to 2 days before cooking. Refrigerate on a tray or in a pan to catch any juices that may leak.
• Frozen Pre-stuffed: Check packaging for the USDA or State mark of inspection, which ensures that it has been processed under controlled conditions. Follow package directions carefully for storage and cooking. DO NOT THAW before cooking. Cook from the frozen state.
• Safety Alert: Do not buy a fresh pre-stuffed turkey, as bacteria spreads easily from the bird to the stuffing.

• In the Microwave: Check the manufacturer's instructions for the size turkey that will fit into your oven, the minutes per pound, and the power level to use for thawing. Remove any outside wrapping and place on a microwave-safe dish to catch any juices that may drip. Cook immediately after thawing.
• For Frozen Turkeys: Forget to thaw? It's safe to cook a turkey from the frozen state. Keep in mind that cooking will take at least 50 percent longer than with a fully thawed turkey.
• About refreezing: Decide not to cook? A turkey that has been safely thawed in the refrigerator can be refrozen safely.
• After thawing, poultry may be left in the refrigerator for up to 2 days before cooking.

• For more even cooking, cook your stuffing outside the bird in a casserole dish. Use a food thermometer to check the internal temperature of the stuffing. The center should reach 165 °F.
• If you choose to stuff your turkey, keep wet and dry ingredients separate and combine just before stuffing.
  • If preparing ahead of time, chill all of the wet ingredients (butter/margarine, cooked celery and onions, broth, etc.).
  • Mix wet and dry ingredients just before filling the turkey cavities. The stuffing should be moist, not dry, since heat destroys bacteria more rapidly in a moist environment. Fill the cavities loosely.
  • Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches 165 °F.

• Set your oven temperature no lower than 325 °F. Place your turkey or turkey breast on a rack in a shallow roasting pan, and use the Turkey Roasting Chart as a guide.
• If you're using an oven roasting bag, make sure to follow the manufacturer's instructions!
• Cook to a safe minimum internal temperature of 165 °F as measured with a food thermometer.
• 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 use a food thermometer to check the internal temperature of the whole poultry in the innermost part of the thigh and wing and the thickest part of the breast to make sure it has reached at least 165 °F.
• Let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily.

• Cut the turkey into small pieces. Refrigerate stuffing, turkey, and gravy separately in shallow containers within 2 hours of cooking (or 1 hour in temperatures above 90 °F). If left out longer, discard.
• Use leftover turkey, stuffing, and gravy within 3 to 4 days; or freeze these foods. Use frozen leftovers within 2 to 6 months for best quality.

• In the Oven
  • To keep the turkey moist, add a little broth or water and cover.
  • Set the oven temperature no lower than 325 °F. Reheat to an internal temperature of 165 °F — use a food thermometer to check.
• In the Microwave
  • Cover and rotate the turkey for even heating. Allow standing time.
  • Check the internal temperature with a food thermometer to make sure it reaches 165 °F.

Eggs and Egg-Rich Food

• Refrigerate Eggs. Take eggs straight home and store them in their original carton in the refrigerator. Follow the 2-Hour Rule: Never allow eggs to be unrefrigerated for more than 2 hours.
  • Place them in the coldest part of the refrigerator — not in the door, where they'd be exposed to warmer air every time the door is opened.
  • If any eggs cracked on the way home from the store, break them into a clean container, cover tightly, refrigerate, and use within 2 days.
• Keep Easter/Decorated Eggs Refrigerated, Too. Even with egg hunts, the 2-Hour Rule still applies — make sure your "hide-and-seek" activities occur within 2 hours (1 hour when the temperature is above 90 °F), and then re-refrigerate the eggs.
• Freeze Beaten Eggs for Longer Storage. Eggs should not be frozen in their shells. To freeze whole eggs, beat yolks and whites together. Egg whites can also be frozen by themselves.

• Cook Thoroughly. To ensure safety, eggs must be cooked until yolks are firm. Scrambled eggs should not be runny.
  • Raw eggs and other ingredients, combined according to recipe directions, should be cooked immediately or refrigerated and cooked within 24 hours.
  • Casseroles and other dishes containing eggs should be cooked to 160 °F as measured with a food thermometer.
  • Serve cooked eggs and dishes containing eggs immediately after cooking, or place in shallow containers for quick cooling and refrigerate at once for later use. Use within 3 to 4 days.
  • If eggs crack during hard cooking, they are safe.
• Never Eat Raw Eggs. This includes "health-food" milk shakes with raw eggs, Caesar salad, Hollandaise sauce, and any other food, like homemade mayonnaise, ice cream, or eggnog, made from recipes in which the raw egg ingredients are not cooked.
• All egg products (such as liquid eggs) distributed for consumption are pasteurized and may be used in products that will not be cooked. However, egg products are best used in a cooked product, especially if serving high-risk persons (pregnant women, newborns, young children, older adults, and people with weakened immune systems).

• Egg mixtures are safe if they reach 160 °F.
• Homemade ice cream and eggnog are safe if made from a cooked egg-milk mixture. Heat it gently and use a food thermometer to ensure that it reaches 160 °F.
• Dry meringue shells, divinity candy, and 7-minute frosting are safe — these are made by combining hot sugar syrup with beaten egg whites. However, avoid icing recipes using uncooked eggs or egg whites.
• Meringue-topped pies should be safe if baked at 350 °F for about 15 minutes. But avoid chiffon pies and fruit whips made with raw, beaten egg whites — instead, substitute pasteurized dried egg whites, whipped cream, or a whipped topping.
• Adapting Recipes: If your recipe calls for uncooked eggs, make it safe by heating the eggs in one of the recipe's other liquid ingredients over low heat, stirring constantly, until the mixture reaches 160 °F. Then, combine it with the other ingredients and complete the recipe.
• Use a Food Thermometer: To determine safety in egg dishes such as quiche and casseroles, the center of the mixture should reach 160 °F when measured with a food thermometer.

Hot Dogs and Luncheon Meat

• Keep unopened hot dogs and prepackaged luncheon meats in the refrigerator in their original vacuum-sealed package for up to 2 weeks.
  • Once opened, rewrap well and use luncheon meats within 3 to 5 days and hot dogs within 1 week.
• You can freeze hot dogs and luncheon meat, but there may be flavor and texture loss after 1 to 2 months.

Leftovers

• Hot food can be placed directly in the refrigerator, or it can be rapidly chilled in an ice or cold water bath before refrigerating. Cover food to retain moisture and prevent it from picking up odors from other food in the fridge, and use shallow containers for rapid cooling.
• Divide a large pot of food, like soup or stew, into shallow containers before refrigerating.
• A large cut of cooked meat or whole poultry should be divided into smaller pieces and wrapped separately or placed in covered, shallow containers before refrigerating.
• Discard perishable food if it has been left at room temperature for more than 2 hours (1 hour if it's above 90 °F). This includes leftovers that were mistakenly left out overnight.

• Heat leftovers to 165 °F — use a food thermometer to check!
• Bring gravies and sauces to a rolling boil before serving.
• Cover leftovers to reheat. This retains moisture and ensures that food will heat all the way through.
• In the microwave, use a lid or vented plastic, and rotate food for even heating. Beware of "cold spots"; use a food thermometer to check the temperature in several places.

SPECIFIC PREPARATION AND COOKING METHODS

Marinating

• Marinate in the Refrigerator. Marinating at refrigeration temperatures is the only option for keeping bacteria at bay. Meat and poultry can be marinated for several hours or days to tenderize or add flavor.
• Don't "Cross-Contaminate." Sauce used to marinate raw meat, poultry, or seafood should never be used on cooked foods unless it is boiled just before using.
  • Sauce used to marinate contains raw juices — which can, in turn, contain dangerous bacteria.
  • If some of the marinade is to be used as a sauce on the cooked food, reserve a portion of the marinade before putting raw meat or poultry in it.
• Don't Use Metal. Marinate in glass or plastic. The process may take several hours, so you need a tray or bowl that won't be affected by acid.

Microwave Cooking

• Prep and Cover: Arrange food items evenly in a covered dish and add some liquid if needed. Cover the dish with a lid or plastic wrap; loosen or vent the lid or wrap to let steam escape. The moist heat that is created will help destroy harmful bacteria and ensure uniform cooking. Cooking bags also provide safe, even cooking.
• Avoid Cold Spots: While microwaving is quick, it doesn't always cook food evenly. Stir or rotate food midway through the microwaving time to eliminate cold spots and for more even cooking.
• Defrost in the Microwave Only if Cooking Immediately. Cover foods with a lid or a microwave-safe plastic wrap to hold in moisture and provide safe, even heating.
• Use Partial Cooking With Care: Partial cooking may be done in the microwave only if the food is to finish cooking immediately, either on the stovetop, grill, or in a conventional oven.
• Observe Standing Times: These are stated in recipes, and they are important for ensuring that the cooking process is completed.
  • Standing times allow internal cooking to continue after the food is cooked in the microwave. They are necessary in order to kill possible foodborne bacteria that may be present in meat and poultry.
  • Try covering food with foil during standing time to retain heat (but don't use foil in the microwave!).
• Use a food thermometer. Check the temperature in several places to ensure a safe minimum internal temperature has been reached. (For safe temperature guidelines, see the Safe Minimum Internal Temperature Chart.)
• No, You Can't "Can"! Do not use your microwave for home canning. As liquid inside the sealed glass jar heats and expands, pressure can build up, causing the jar to explode.

Grilling and Barbecuing

• 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, and Food Thermometers and Temperature Indicators.)
• Consider partial precooking. Partial cooking in the microwave, oven, or on the stove is a good way to reduce grilling time. Just make sure that the food goes immediately onto the preheated grill to complete cooking. Never partially grill meat or poultry and finish cooking it later.
• Use a clean platter for cooked food. Don't put the grilled food on the same platter that held raw meat or poultry because any harmful bacteria present in the raw juices could contaminate safely cooked food. (See also: Cross-Contamination, Marinating, and Serving Food Safely: General Guidelines on page 35.)

Smoking

• Preparation: Defrost meat entirely — and safely — before smoking. Marinate meat in the refrigerator. (See Thawing and Marinating.)
• Partial Cooking: If you decide to cook food partially in a microwave oven or on the stove to reduce smoking time — make sure that the food goes immediately from the microwave or stove to the hot smoker.
• Two Thermometers: To smoke meat and poultry safely, you'll need two types of thermometers. Cooking time depends on many factors, and since it can take anywhere from up to 8 hours or longer to smoke meat or poultry, the only way to monitor the safety and doneness is to use the two thermometers.
  • Smoker Thermometer: These are often built in. The smoker thermometer enables you to ensure that the temperature in the smoker stays between 225 and 300 °F for safety.
  • 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, and Food Thermometers and Temperature Indicators.)
• Prompt Chilling: If you aren't taking your smoked food straight to the dinner table, refrigerate meat and poultry within 2 hours after cooking is complete (1 hour when the temperature is above 90 °F). Cut the meat or poultry into smaller portions or slices, place it in shallow containers, cover, and refrigerate. Use it within 4 days, or freeze for later use.

Slow Cooking

• How Slow Cookers Work: As the name implies, the countertop "slow cooker" cooks foods slowly and at a low temperature — generally between 170 and 280 °F.
  • The direct heat from the pot, lengthy cooking time, and steam created within the tightly covered container work in combination to destroy bacteria and make the slow cooker a safe process for cooking foods.
  • While food is cooking and once it's done, food will stay safe as long as the cooker is operating.
• Preparation: Since the slow cooker may take several hours to reach a safe bacteria-killing temperature, keep perishable ingredients refrigerated right up until preparation time. This keeps bacteria from getting a "head start."
  • Always defrost meat or poultry before putting it into a slow cooker.
  • If you cut up meat and vegetables in advance, store them separately in the refrigerator.
  • Keep the lid in place, removing only to stir the food or check for doneness.
• Choose Appropriate Recipes:
  • Prepare foods with a high moisture content such as chili, soup, stew, or spaghetti sauce.
  • If using a commercially frozen slow-cooker meal, prepare according to manufacturer's instructions.
  • Fill the cooker to between half full and two-thirds full.
• Slow-Cooker Leftovers: Store leftovers in shallow, covered containers and refrigerate within 2 hours after cooking is finished. Reheating leftovers in a slow cooker is not recommended. However, cooked food can be brought to steaming on the stove top or in a microwave oven and then put into a preheated slow cooker to keep hot for serving.
• If the Power Goes Out:
  • If you are not at home and the power goes out, throw away the food even if it looks done.
  • If you are at home, finish cooking the ingredients immediately by some other means: on a gas stove, on the outdoor grill, or at a house where the power is on. If the food was completely cooked before the power went out, the food should remain safe up to 2 hours in the cooker with the power off.

SERVING FOOD SAFELY

General Guidelines: Whatever or Wherever You're Serving!

• Keep Hot Food Hot & Cold Food Cold. Whether you are in your kitchen or enjoying the great outdoors, there are some food safety principles that remain constant. The first is "Keep hot food hot and cold food cold" to keep foods out of the "Danger Zone." (See Focus on: The "Danger Zone".)
• Keep Everything Clean. It's a fact that bacteria from raw meat and poultry products can easily spread to other foods by hands, utensils, or by juices dripping from packages.
  • When transporting raw meat or poultry, double-wrap or place the packages in plastic bags to prevent juices from the raw product from dripping on other foods.
  • Always wash your hands before and after handling food, and don't use the same platter and utensils for raw and cooked meat and poultry.
  • Soap and water are essential to cleanliness, so if you are going somewhere that will not have running water, bring water with you or have disposable wipes on hand.
  (See Cross-Contamination.)
• Remember the 2-Hour Rule: Perishable food should never be left in the "Danger Zone" for more than 2 hours. This includes both hot food and cold food. If it's been more than 2 hours (or 1 hour in temperatures above 90 °F) - discard the food.
• Be Cool: If you are traveling with cold food, bring a cooler with a cold source. It is difficult to keep food hot without a heat source when traveling, so it's best to cook food before leaving home and refrigerate and transport cold. (See Transporting Food.)

Buffets…Cooking for Groups

• Safe Advance Prep: If you're getting ready ahead of time, be sure to cook food to a safe minimum internal temperature. (See Safe Minimum Internal Temperature Chart.) Divide cooked food into shallow containers to store in the refrigerator or freezer until serving. This encourages rapid, even cooling.
  • Reheat hot food to 165 °F and maintain at a safe temperature of 140 °F or above.
  • Don't risk cross-contamination: place food on clean platters. Arrange on several small platters rather than on one large platter, and keep all platters cold in the refrigerator until serving time.
• Remember the "Temperature Rules": Keep hot food hot (140 °F or above) with chafing dishes, slow cookers, and warming trays. Cold food should be held at 40 °F or below, so keep food cold by nesting dishes in beds of ice. Or use a series of small serving trays and replace them often.
  • Replace empty platters — don't refill them. Discard food that has been sitting out and may have been handled by many people.
• 2-Hour Rule: As always, perishable food should not be left out for more than 2 hours at room temperature (1 hour when the temperature is above 90 °F). Be sure to keep this in mind as the party rocks on — and when in doubt, throw it out. (Also see Transporting Food.)

Take-Out and Delivered Food

• Hot Food Hot…Hot food must be kept out of the "Danger Zone" — and that means that just keeping it "warm" is not enough.
  • If you aren't going to eat it right away, use a food thermometer to monitor the internal temperature of the food — and don't let it drop below 140 °F. A preheated oven, chafing dishes, preheated warming trays, or slow cookers may be used to keep food hot.
  • If you plan to eat at a later time, take-out or delivered food should be divided into smaller portions or pieces, placed in shallow containers, and refrigerated. Reheat to 165 °F as you would any leftover. (See Safe Minimum Internal Temperature Chart.)

• …And Cold Food Cold. Cold food should be kept at 40 °F or below. Refrigerate perishable food as soon as possible, always within 2 hours after purchase or delivery.
  • If the food is in air temperatures above 90 °F, refrigerate within 1 hour.
  • When take-out or delivered food is purchased cold for an outdoor event-like a picnic, sporting event, or outdoor buffet-a cooler with ice is a practical alternative to a refrigerator. The cooler should be packed with plenty of ice or frozen gel packs. Keep the cooler in the shade when possible. (See Transporting Food.)

• 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

TRANSPORTING FOOD: COOLERS, PICNICS, AND BAG LUNCHES

Bag Lunches

• Prepare cooked food, such as turkey, ham, chicken, and vegetable or pasta salad, ahead of time to allow for thorough chilling in the refrigerator. Try preparing it the night before!
• Freezing sandwiches helps them stay cold — but for best quality, don't freeze sandwiches containing mayonnaise, lettuce, or tomatoes; add these ingredients later.
• In your lunch bag: once the cold source thaws, perishable food is no longer safe. Discard it.
• Types of Lunchboxes: Insulated, soft-sided lunchboxes or bags are best for keeping food cold, but metal or plastic lunchboxes and paper bags can also be used — just remember that an ice source (such as a gel pack or frozen juice box) should be packed with perishable food in any type of lunch bag or box. If using paper lunch bags, create layers by double-bagging to help insulate the food.

• Use an insulated container to keep food like soup, chili, and stew hot. Fill the container with boiling water, let it stand for a few minutes, empty the water out, and then put in piping hot food. Keep the insulated container closed until lunchtime to keep the food hot. For safety, it needs to stay at 140 °F or above.
• If you're reheating lunch in a microwave onsite, cover food to hold in moisture and promote even heating. Reheat leftovers to at least 165 °F; food should be steaming hot. Cook frozen convenience meals according to package instructions.

Coolers

• As you prepare, divide large amounts of food into shallow containers for fast chilling and easier use. Keep cooked food refrigerated until it's time to leave home.
• Pack food right from the refrigerator into the cooler immediately before leaving home.
  • For your cold source: use frozen gel packs or ice. A block of ice keeps longer than ice cubes. Or, in advance, freeze clean, empty milk cartons filled with water to make blocks of ice. Add the ice first, then the food.
• Pack smart! Pack usable quantities in reverse order:
  • The first foods packed should be the last foods to be used. (There is one exception: Pack raw meat or poultry below ready-to-eat foods to prevent raw meat or poultry juices from dripping on the other foods.)
  • Take foods in the smallest quantity needed (e.g., a small jar of mayonnaise).
• Consider packing drinks in a separate cooler so the food cooler is not opened frequently.
• It is important to pack an appliance thermometer in your cooler. Since the food in the cooler should be kept at 40 °F or below, you need to be able to monitor it.
• Before you leave home, find out if there's a source of clean water at your destination. If not, bring water for preparation and cleaning. Or, pack clean cloths and moist towelettes for cleaning surfaces and hands.

• At your destination, keep the cooler in the shade, and try to insulate it with a blanket, tarp, or poncho. Keep the lid closed and avoid repeated openings. Replenish the ice if it melts.
• Remember that the rule for keeping food safe changes during warmer weather. While food can be kept out of the cooler for 2 hours at normal temperatures, if the weather is above 90 °F outside, food should be returned to a cooler or refrigerated after only 1 hour. (See Focus On: The Danger Zone.)

• Discard all used food packaging and bags — they could contaminate other food and cause foodborne illness, so don't reuse them.

FOOD SAFETY FOR FOOD-BY-MAIL

Mail-Order Food:

• 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.

FOOD SAFETY IN AN EMERGENCY

Product Recalls

• 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

• If you discover that you have a recalled product in your home, do not consume it. Instead, return it to the place of purchase or discard.
• If you become ill from a recalled product, contact a physician.

Power Outages

• Keep the refrigerator and freezer doors closed. The idea is to keep cold air inside — so don't open the doors any more than necessary.
  • If your freezer is not full, group packages so they form an "igloo" to protect each other. Place them to one side or on a tray so that if they begin thawing, their juices won't get on other foods.
  • If you think the power will be out for several days, try to find some dry ice. Keep it wrapped and do not touch it with your bare hands. Or, use cubed or block ice.
  • If your power is out due to a snowstorm, don't place frozen foods outside. The sun's rays can thaw frozen food even when the temperature is very cold. In addition, animals could discover your stash. Instead, take advantage of the cold temperatures by making ice outside. Fill buckets, empty milk cartons, or cans with water and leave them outside to freeze. Then put the "homemade ice" in your refrigerator, freezer, or coolers.
• Keep an appliance thermometer in the refrigerator and freezer at all times. This will remove the guesswork of just how cold the unit is because it will give you the exact temperature. The key to determining the safety of food in the refrigerator and freezer lies in knowing how cold they are.
  • In general, refrigerated items should be safe up to 4 hours.
  • Discard any perishable food that has been above 40 °F for 2 hours or more. (See Focus on: The Danger Zone.) Also, discard any food that has an unusual odor, color, or texture, or feels warm to the touch. Never taste a food to determine its safety!
• With frozen food: check for ice crystals! The food in your freezer that partially or completely thaws before power is restored may be safely refrozen if it still contains ice crystals or is 40 °F or below.
  • A full freezer will stay at safe temperatures about 2 days; a half-full freezer about 1 day.
  • When the power comes back on, you will have to evaluate each item separately. When in doubt, throw it out.

In Case of Flood

• Do not eat any food that may have come into contact with flood water.
• Discard any food that is not in a waterproof container if there is any chance that it has come into contact with flood water. Food containers that are not waterproof include those with screw-caps, snap lids, pull tops, and crimped caps. Also discard cardboard juice/milk/baby formula boxes and home-canned foods if they have come in contact with flood water, because they cannot be effectively sanitized.
• Inspect canned food and discard any food in damaged cans. Can damage is shown by swelling, leakage, punctures, holes, fractures, extensive deep rusting, or crushing/denting severe enough to prevent normal stacking or opening with a manual, wheel-type can opener.
• Undamaged, commercially prepared foods in all-metal cans and retort pouches (e.g., flexible, shelf-stable juice or seafood pouches) can be saved if the can is properly cleaned and treated.
• For instructions on how to salvage all-metal cans and kitchen items, visit www.fsis.usda.gov/fact_sheets/severe_storms_and_hurricanes_guide/index.asp/.

In Case of Fire

• Food in cans or jars may appear to be okay, but heat from a fire can activate food spoilage bacteria. If the heat is extreme, the cans or jars themselves can split or rupture, leaving the food unsafe.
• Toxic fumes released from burning materials can get inside food. Discard any raw food or food in permeable packaging — cardboard, plastic wrap, screw-topped jars, bottles, etc. — stored outside the refrigerator.
• Food stored in refrigerators or freezers can also become contaminated by fumes. The refrigerator seal isn't airtight and fumes can get inside.
• Chemicals used to fight the fire contain toxic materials and can contaminate food and cookware.
  • Food that is exposed to chemicals should be thrown away because the chemicals cannot be washed off the food. This includes food stored at room temperature and food stored in permeable containers, like cardboard and screw-topped jars and bottles.
  • Cookware exposed to fire-fighting chemicals can be decontaminated. Wash it in soap and hot water, then submerge it for 15 minutes in a solution of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of water.

• 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.

Food Safety Contacts

• Monday – Friday, 10:00 a.m. to 4:00 p.m. ET, year round
• Thanksgiving Day: 8:00 a.m. to 2:00 p.m. ET
• Recorded food safety messages available 24 hours a day

• "Ask Karen," FSIS's Web-based automated response system — available 24/7 at askkaren.gov
• befoodsafe.gov
• www.fsis.usda.gov — online 24 hours, 7 days a week

• www.foodsafety.gov