

	SAFE FOOD HANDLING AND STORAGE  
		by  U.S. Department of Agriculture's Food 
			Safety and Inspection Service   

(Consumers' Research  /  June 1991)   


  Today's consumers are purchasing and preparing both traditional and new
types of meat and poultry products.  People are serving more "keep
refrigerated" prepared foods and doing more microwave cooking.  To keep
pace with new trends, food manufacturers are changing the way they
process, package, and distribute their products.   
  Consumers are concerned, according to recent surveys, about the danger
of drug, chemical, and pesticide residues in their food.  Yet scientific
tests have shown that consumers run little risk of health effects from
such residues in meat or poultry.   
  The most common foodborne illnesses (a more accurate term than "food
poisoning") are caused by a combination of bacteria, naturally present in
our environment, and food handling errors made in commercial settings,
food service institutions, or at home.  Ironically, these are also the
easiest types of foodborne illnesses to prevent.  Proper cooking or
processing of raw meat and poultry destroys bacteria that can cause
foodborne illness.   
  The following article discusses how to handle meat and poultry products
properly, as well as other foods, to prevent foodborne illness.  Whether
dealing with a traditional food or a new product, the basic principles of
safe food preparation and storage are the same.   

  KEEPING FOOD SAFE     

  Most foodborne illness is caused by bacteria that multiply rapidly at
temperatures between 60øF and 125øF.  To control any bacteria that may be
present, it is important to maintain the internal temperature of cooked
foods that will be served hot at 140øF or above, and to maintain the
internal temperature of foods that will be served cold at 40øF or below.
  High food temperatures (160øF to 212øF) reached in boiling, baking,
frying, and roasting kill most bacteria that can cause foodborne illness.
Prompt refrigeration at 40øF or below, in containers that are less than
two inches deep, inhibits the growth of most, but not all, of these
bacteria.  Freezing at 0øF or below essentially stops bacterial growth but
will not kill bacteria that are already present.  
  Thorough reheating to an internal temperature of 165øF or above will
kill bacteria that may have grown during storage.  However, foods that
have been improperly stored or otherwise mishandled cannot be made safe by
reheating.  
  To avoid introducing bacteria that can cause foodborne illness, it is
important to ensure that everything that touches food during preparation
and serving is clean.  
  The following guidelines highlight the most important food safety rules
to keep in mind when shopping for, storing, preparing, and serving food.

  AT THE GROCERY STORE     

  *  Buy food from reputable dealers, with a known record of safe handling.

  *  Buy dated products only if the "sell by" or "use by" date has not
expired.  While these dates are helpful, they are reliable only if the
food has been kept at the proper temperature during storage and handling.
Although many products bear "sell by" or "use by" dates, product dating is
not a federal requirement.  

  *  Buy products labeled "keep refrigerated" only if they are stored in a
refrigerated case and are cold to the touch.  

  *  Buy frozen products only if they are frozen solid.    

  *  Buy packaged, precooked foods only if the package is sound -- not
torn or damaged.   

  *  Avoid cross-contamination.  To prevent raw meat and poultry from
contaminating foods that will be eaten without further cooking, enclose
individual packages of raw meat or poultry in plastic bags.  When shopping,
position packages of raw meat and poultry in your shopping cart so their
juices cannot drip on other foods.    

  *  Shop for perishables last.  Keep refrigerated and frozen items
together so they will remain cold.  Place perishables in the coolest part
of your car during the trip home.  Pack them in an ice chest if time from
store to home refrigerator will be more than one hour.    


   STORING PERISHABLE FOODS    


  *  Raw meat and poultry should be wrapped securely so they do not leak
and contaminate other foods or surfaces.  Use plastic bags over commercial
packaging or place the product on a plate to contain raw juices.   

  *  Since repeated handling can introduce bacteria to meat and poultry,
it's best to leave a product in the store wrap unless it's torn.   

  *  Date any undated products you may have purchased and be sure to use
them within the recommended time (see chart, below).   

  *  Refrigerate all products marked "keep refrigerated".   

  *  Eggs should be stored in their carton in the refrigerator.   

  *  Freeze all food with "keep frozen" labels.    

  *  Use a refrigerator thermometer to verify refrigerator temperature at
40øF or below and freezer temperature at 0øF or below.   

  *  Maintain a clean refrigerator and freezer.   

  *  Make sure the arrangement of items in your refrigerator and freezer
allows the cold air to circulate freely.     

  *  To minimize dehydration and quality loss, use freezer wrap,
freezer-quality plastic bags, or aluminum foil over commercial wrap on
meat and poultry that will be stored in the freezer for more than a couple
of months.   


   PREPARATION      


  *  Be sure that the food preparation area and all surfaces and utensils
that will touch food are clean.   

  *  Always wash hands with soap and warm water for at least 20 seconds
before beginning food preparation.   

  *  Use rubber or plastic gloves to handle food if there is any kind of
skin cut or infection on your hands.  Gloved hands should be washed just
as often as bare hands when working with foods.    

  *  Do not sneeze or cough into food.    

  *  Wash fresh fruits and vegetables with plain water to remove surface
pesticide residues and other impurities, such as soil particles.  Thick-
skinned produce may be scrubbed with a brush if desired.   

  *  Do not let juices from raw meat or poultry come in contact with other
foods.  Wash the cutting board, utensils, counter, sink, and hands with
hot soapy water immediately after preparing raw meat or poultry.  Also use
a fingernail brush to clean under nails and cuticles.  Keep dishwashing
sponges and clothes clean.   

  *  Use cutting boards that are easy to clean -- plastic or rubber
composition are good choices.  Wooden boards may be attractive looking,
but they should only be used for cutting breads because they are porous
and are therefore difficult to clean thoroughly.    

  *  Do not taste any food of animal origin -- meat, poultry, eggs, fish,
or shellfish -- when it's raw or during cooking.   

  *  Do not thaw meat or poultry on the counter.  Bacteria can multiply
rapidly at room temperature.   

  *  The safest way to thaw meat or poultry is to defrost it in the
refrigerator.  Place the package in the refrigerator immediately after
removing it from the freezer.     

  *  Foods that have been thawed in the refrigerator can be safely
refrozen.        

  *  For faster thawing, put the package in a water-tight plastic bag
submerged in cold water.  Change the water every 30 minutes.  The cold
water temperature slows bacterial growth that may occur on the outer
thawed portions while the inner areas are still thawing.     

  *  The microwave oven can be used for quick, safe defrosting.  Follow
the manufacturer's directions.  Foods defrosted in the microwave should be
cooked immediately after thawing.     


   COOKING       


  General Rules:  Cook meat and poultry to the "doneness" temperature
given in the chart (below):     

  *  To make sure meat or poultry more than two inches thick is cooked all
the way through, use a meat thermometer.  Insert the tip into the thickest
part of the meat, avoiding fat, bone, or gristle.  For poultry, insert the
tip into the thick part of the thigh next to the body.      

  *  For meat and poultry less then two inches thick, look for clear
juices and lack of pink in the center as signs of "doneness".     

  *  Cooking temperatures in conventional ovens should be at least 325øF.
Do not use recipes that call for cooking without a reliable and continuous
heat source.    

  *  Avoid interrupted cooking.  Completely cook meat and poultry at one
time.  Partial or interrupted cooking often produces conditions that
encourage bacterial growth.     

  *  When cooking frozen meat or poultry that has not been defrosted, cook
it about 1 1/2 times the length of time required for the same cut when
thawed.           

  Microwave Cooking:  Microwave ovens heat food surfaces rapidly.  However,
time must be allowed for the heat to penetrate to the center of the food.
It is important to be familiar with the information in the owner's manual
and take the following steps to ensure that food cooks thoroughly and
evenly in the microwave oven:   

  *  Debone large pieces of meat.  Bone can shield the area around it from
thorough cooking.    

  *  Cover the food to hold in moisture and facilitate even cooking.    

  *  Use the middle-range temperature (or 50% power) for large cuts of
meat or poultry.  This allows heat to be conducted throughout the food
without over-cooking.    

  *  If the microwave oven doesn't have a turntable, turn the entire dish
several times during cooking.  Always stir soups, stews, stuffings, and
gravies several times during cooking.     

  *  Use a temperature probe or meat thermometer to verify that food has
reached a safe internal temperature.  Check the temperature in several
places, avoiding fat and bone.    

  *  When following microwave oven cooking instructions on product labels,
remember that ovens vary in power and operating efficiency.  Check the
cooked product with a meat thermometer to ensure that it has reached a
safe internal temperature.   
  
  *  Allow food cooked in the microwave oven to stand for the recommended
time before serving.  This is necessary to complete the cooking process.  

  *  Glass cookware, glass ceramic cookware, and waxed paper are safe for
microwave cooking.  Plastic wrap may be used to cover containers but should
not touch food.  Before using other types of containers, wraps, or paper
products, check to be sure that they are approved for use in the microwave
oven.  Unapproved materials may melt, burn, or contain chemicals that can
migrate into food during cooking.    

  *  Do not use the microwave oven for home canning.  As the liquid in a
sealed glass jar heats and expands, pressure can build up, causing the jar
to explode.     


  Slow Cookers:  Slow cookers generally take more than two hours to heat
food to bacteria-killing temperatures.  To ensure uniform and thorough
cooking:      

  *  Use small pieces of refrigerated (not frozen) meat or poultry.    

  *  Use a recipe that includes a liquid.     

  *  Do not fill the cooker more than 2/3 full.    

  *  Always place the lid on the slow cooker.    

  *  Check the internal temperature to be sure that the food is thoroughly
cooked to at least 160øF.     


   HANDLING LEFTOVERS    


  *  Wash hands before handling leftovers and use clean utensils and
surfaces.      

  *  Refrigerate or freeze leftovers in covered, shallow (less than two
inches deep) containers within two hours after cooking.  Debone large
pieces of meat or poultry and divide them into smaller portions to
refrigerate or freeze within two hours after cooking.  Leave air-space
around containers or packages to allow circulation of cold air and help
ensure rapid, even cooling.    

  *  When preparing food for later use, refrigerate or freeze it
immediately after cooking, in covered shallow containers, so there's no
chance of leaving it out for more than two hours.  Refrigerators and
freezers are designed to compensate for the addition of a few temporarily
hot foods without allowing other foods to warm up.      

  *  Date leftovers so they can be used within a safe time as shown in the
cold storage chart (see below).  Avoid tasting old leftovers.    

  *  Remove stuffing from meat or poultry before refrigerating or freezing.

  *  Before serving, cover and reheat leftovers to 165øF.  Soups, sauces,
gravies, and other "wet" foods should be reheated to a rolling boil.   


  If in doubt, throw it out.  Discard outdated, obviously spoiled, or
possibly unsafe leftovers in garbage disposal or in a tightly wrapped
package that cannot be consumed by people or animals.   


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		SIDE BAR   
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	PICNIC SAFETY     

  When goin on a picnic or traveling with food, keep all perishables in a
cooler with ice or freeze-pack inserts until serving time.    

  *  Make sure that food is cold or frozen to the touch before placing it
in the cooler or cold thermos.   

  *  If soap and water will not be available, take along disposable, wet
handi-wipes to clean hands before and after working with food.    

  *  When packing a "bag lunch" that will be eaten within several hours, a
small freeze-pack insert in an insulated bag is probably all that is
necessary to keep the food cold.     

  *  Be sure to put the cooler or lunch bag in the coolest place possible;
don't leave it in direct sun or in a warm car.    

  *  A thermos designed for hot foods can be used to keep soup at a safe
high temperature for several hours.  Just before pouring the soup into the
thermos, rinse the thermos with boiling water.  Bring the soup to as high
a temperature as possible before pouring it in.  The soup should be hot to
the touch at serving time.    

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  COOKING TEMPERATURE CHART       

  Cooking food to an internal temperature of 160øF usually protects
against foodborne illness.  However, some foods are considered more tasty
when they are cooked to a higher internal temperature.  The higher
temperature in this chart reflect a greater degree of "doneness".   

  EGGS & EGG DISHES   
Eggs				Cook until yolk & whites are firm
Egg dishes			160øF  

  GROUND MEAT & MEAT MIXTURES   
Turkey, chicken			170øF   
Veal, beef, lamb, pork		160    

  FRESH BEEF   
Rare  (some bacterial risk)		140   
Medium				160   
Well done 			170   

  FRESH VEAL     
Medium  				160   
Well done				170    

  FRESH LAMB    
Medium  				160   
Well done 			170   

  FRESH PORK    
Medium  				160    
Well done 			170    

  POULTRY    
Chicken  				180    
Turkey 				180    
Turkey breasts or roasts		170   
  Thighs & wings 			Cook until juices run clear    
Stuffing (cooked alone or in bird)	165    
Duck & Goose 			180     

  HAM     
Fresh (raw)			160    
Pre-cooked (to reheat)		140    
Shoulder				160      

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  COLD STORAGE CHART     

  These short but safe time limits will help keep refrigerated food from
spoiling or becoming dangerous to eat.  The time limits given for frozen
foods are to maintain flavor and texture.  It is still safe to eat frozen
foods that have been kept longer.    

PRODUCT 				REFRIGERATOR (40øF)	FREEZER (0øF)
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
EGGS     
  Fresh, in shell 			3 weeks		Don't freeze
  Raw yolks, whites  		2-4 days 		1 year   
  Hardcooked 			1 week  		Don't freeze
  Liquid pasteurized eggs or   
	egg substitutes:  
		opened		3 days  		Don't freeze
		unopened		10 days  		1 year   

MAYONNAISE, Commercial   
  Refrigerate after opening 		2 months 		Don't freeze

TV DINNERS, FROZEN CASSEROLES  
  Keep frozen until ready to serve 			3-4 months   

DELI & VACUUM-PACKED PRODUCTS    
Store-prepared (or homemade)  
  egg, chicken, tuna, ham, macaroni salads  3-5 days	Don't freeze
Pre-stuffed pork, lamb chops, 
  or chicken breasts  		1 day 		If you are going 
Store-cooked convenience meals	1-2 days 		to freeze these 
Commercial brand vacuum-packed			foods, do so as 
  dinners with USDA seal 		2 weeks, unopened	soon as you get
						them home.  
SOUPS & STEWS   
Vegetable or meat-added 		3-4 days		2-3 months  

HAMBURGER, GROUND & STEW MEATS   
Hamburger & stew meats 		1-2 days 		3-4 months  
Ground turkey, veal, pork, or lamb	1-2 days		3-4 months  

HOTDOGS & LUNCH MEATS    
Hotdogs, opened 			1 week 		1-2 months  
	unopened			2 weeks 		 "    "  
Lunch meats, opened			3-5 days  	 "    "   
	unopened			2 weeks 		 "    "   

BACON & SAUSAGE   
Bacon  				7 days   		1 month    
Sausage, raw  (pork, beef, or turkey)	1-2 days 		1-2 months   
Smoked breakfast links, or patties	7 days 		 "    "   
Hard sausage - pepperoni		2-3 weeks 	 "    "   

CORNED BEEF    
Corned beef in pouch 		5-7 days 		1 month   

HAM  
Ham, canned   
  Label says "keep refrigerated"	6-9 months	Don't freeze  
  Fully cooked - whole 		7 days 		1-2 months  
  Fully cooked - half		3-5 days 		 "    "   
  Fully cooked - sliced 		3-4 days		 "    "   

FRESH MEAT    
Beef 
  steaks 				3-5 days		6-12 months  
  roasts  			3-5 days 		6-12 months  
Lamb   
  chops				3-5 days  	6-9 months  
  roasts  			3-5 days 		6-9 months   
Pork 
  chops 				3-5 days  	4-6 months  
  roasts   			3-5 days  	4-6 months  
Veal   
  roasts  			3-5 days  	4-8 months  
Variety Meats   
  tongue, brain, kidneys, liver etc..	1-2 days 		3-4 months   

MEAT LEFTOVERS    
Cooked meat and meat dishes 		3-4 days		2-3 months    
Gravy and meat broth 		1-2 days  	2-3 months   

FRESH POULTRY     
Chicken or turkey, whole 		1-2 days  	1 year    
                   pieces 		1-2 days  	9 months    
                   giblets  		1-2 days   	3-4 months    

COOKED POULTRY, LEFTOVERS  
Fried chicken  			3-4 days  	4 months   
Cooked poultry dishes		3-4 days   	4-6 months   
Pieces, plain   			3-4 days    	4-6 months    
        covered in gravy or broth 	1-2 days    	6 months   
Cooked nuggets or patties 		1-2 days    	1-3 months   

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