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Basics for Handling Food Safely

Safe steps for food handling, cooking and storage are essential for avoiding food borne illnesses.  You can't see, smell or taste bacteria which may be on any food.  Follow these safety guidelines to keep pathogens away.

Buy cold food fast: get it home fast

• Never chose packages which are torn or leaking
• Don't buy foods past "sell-by" or expiration dates.
• Put raw meat and poultry into a plastic bag so meat juices wont cross contaminate cooked foods or those eaten raw, such as vegetables or fruit.
• Place refrigerated or frozen items in the shopping cart last, right before heading or the checkout counter.
• When loading the car, keep perishable items inside the air-conditioned car - not in the trunk.
• Drive immediately home from the grocery.   If you live further away than 30 minutes bring a cooler with ice from home; place perishables in it.

Safe Storage of Foods

• Unload perishable foods from the car first and immediately refrigerate them.  Place securely wrapped packages of raw meat, poultry, or fish in the meat drawer or coldest section of your refrigerator.
• Check the temperature of your unit with an appliance termometer.  To slow bacterial growth, the refrigerator should be 40 degrees F; the frees 0 degrees F.
• Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days; other beef, veal, lamb or pork, within 3 to 5 days.
• Keep meat and poultry in its package until just before using.
• If freezing meat and poultry in its original package longer than 2 months, overwrap these packages with airtight heavy-duty foil, plastic wrap, freezer paper or plastic freezer bags.
• Meat and poultry defrosted in the refrigerator may be refrozen before or after cooking.  If thawed by other methods, cook before refreezing.

Keep Everything Clean

• Wash hands before and after handling raw meat and poultry
• Sanitize cutting boards often in a solution of 1 teaspoon chlorine bleach in 1 quart of water.  Wash towels and cloths often in hot water.  Wash kitchen towels and cloths often in hot water in washing machine.
• Don't cross-contaminate.  Keep raw meat, poultry, fish and other juices away from other food.   After cutting raw meats, wash hands, cutting board, knife, and counter tops with hot soapy water.
• Marinate meat and poultry in a covered dish in the refrigerator.

Thaw Food Safely

• Refrigerator: Allows slow, safe thawing.  make sure thawing juices do not drip on other foods.
• Cold Water: For faster thawing, place food in a leak-proof plastic bag and submerge in cold tap water.
• Microwave:  Cook meat and poultry immediately after microwave thawing.

Safe Cooking

Cook all meat and poultry to the proper internal temperatures:

Ground meats to 160 degrees F
Ground poultry to 165 degrees F
Beef to 145 degrees F
Veal and lamb shanks to 145 degrees F
Roasts to 145 degrees F
Chops to 145 degrees F
All cuts of fresh pork to 160 degrees F
Poultry thighs to 180 degrees F
Poultry breasts to 170 degrees F

Serving Foods Safely

Never leave it out over 2 hours (1 hour in temperatures above 90 degrees F):  Bacteria that cause food borne illness grow rapidly in room temperature.

Keep Hot Food hot! Cold Food Cold:

• When serving food at a buffet, keep hot food over a heat source and keep cold food on ice.  Keep platters of food refrigerated until time to serve or heat them.
• Carry perishable picnic foods in a cooler with a cold pack or ice. Set the cooler in the shade and open the lid as little as possible.

Handing Leftover Safely

• Divide foods into shallow containers for rapid cooling.  Put food directly in the refrigerator or freezer.
• Cut turkey off the bone and refrigerate.  Slice breast meat, legs and wings may be left whole.
• Use cooked leftover within 4 days.

Refreezing Foods

Meat and poultry defrosted in the refrigerator may be refrozen before OR after cooling.  If thawed by other methods, cook before refreezing.

Cold Storage Chart

Eggs                                  

Frozen Prepared Dinners  (see also Serving Prepared Foods Safely)

Deli & Prepared Foods

Hot Dogs & Lunch Meat

Corned Beef & Ham

Raw Hamburger, Ground & Stew Meats

Soups & Stews

Bacon & Sausage

Fresh Meat

Meat Leftovers

Fresh Poultry

Cooked Poultry

Because freezing (0 Degree F) keeps food safe indefinitely, recommended storage times are for quality only.

More info:  Call USDA Meat & Poultry Hotline:

1-800-535-4555

Washington DC (202_720-3333

Fast Food:  1 (800) 238-8281

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