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October 2009
Keeping Food Safe in your Own Kitchen
In the past, food safety has been taken for granted; however, with growing food recalls and foodborne illness outbreaks, one may question what is happening to our food supply. The manufacturers and farmers can be attributed to some issues, yet, our own food handling habits can be a key to keeping our food safe. Food safety is more than just having a neat and shiny kitchen.
COLD FOOD STORAGE– Keep it Safe Refrigerate
- Have a thermometer in your refrigerator/freezer and check the temperature. The refrigerator should be 38-40°F and the freezer below 0°F.
- Avoid over loading the refrigerator since this impairs the circulating air which keeps the unit cold.
- Don’t keep the freezer empty, the unit will work harder.
- Do not store eggs or milk on the refrigerator door.
- Store eggs in their original carton on the bottom shelf.
- Store raw meat & poultry below cooked & ready to eat food.
- Date foods, especially leftovers.
NON-PERISHABLE FOOD STORAGE
- Check dates on packaged foods, read storage labels.
- Rotate foods– first in first out.
- Store dry goods in containers with tight fitting lids.
- Keep spices away from heat, light and moisture.
- Store oil away from light and heat.
- If cans show any sign of leaking or bulging, toss them out.
STORAGE SHELF LIFE– BASICS
When in Doubt, Throw it Out!
Many foods have dates on them but what do they mean?
“Sell-By” date is how long the store can display the product. It should be eaten before this date. “Best if used by” or “use by” is when you should eat or freeze the food for best quality.
Neither of these dates have to do with food safety. It may be good past this date if it was handled correctly. Keep in mind, as soon as the package is opened these dates do not apply. Refrigerated foods generally are good for 3-7 days, although condiments and hard cheeses will last longer. Here are more shelf-life guidelines:
Freezer: if it has freezer burn, is unlabeled or has been in the freezer more than six-months, toss it out!
Refrigerator:
| Leftovers | 2-3 days | Soups & Stews | 3-4 days |
| Opened lunch meats | 3-5 days | Shell Eggs | 3 weeks |
| Liquid Eggs- opened | 3 days | Unopened | 10 days |
| Fresh Raw Poultry | 1-2 days | Cooked Poultry | 3-4 days |
| Fresh Raw Meat | 3-5 days | Cooked Meat | 3-4 days |
For more information, visit the web at www.stilltasty.com or contact the USDA Meat & Poultry Hotline at 1.800.535.4555
SAFE FOOD HANDLING
√ Clean Hands, Clean Food.
√ Always thaw in the refrigerator.
√ Cook thoroughly, use a food thermometer.
√ Cover food when microwaving, stir and rotate food.
√ When serving food do not leave out more than 2 hours.
√ Cool leftovers quickly in small containers in the
refrigerator and reheat thoroughly, to over 165°F.
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