Clean Separate

Cook Chill

 Kitchen 

Companion

Your Safe Food Handbook
2
1

“Food safety.” You hear a lot about it . . . and you know a lot about it. 

But as with any comprehensive topic, there may be simple steps 

that are second nature that you’ve practiced forever — like hand 

washing — and then there may be current or updated information 

that is less familiar, or that may have changed since the last time 

you looked.

That’s what Kitchen Companion: Your Safe Food Handbook is all 

about. This food safety handbook contains all the basic information 

you need to know about food safety . . . some old, some new . . . 

and all in one place.

Between the information-rich chapters and the easy index in 

the back, Kitchen Companion will likely answer all of your food 

safety questions. But if not . . . don’t miss the food safety contact 

information on page 44. The USDA’s Food Safety and Inspection 

Service is always there to help.

So read on . . . and Be Food Safe.

Your Safe Food Handbook

 Kitchen 

Companion
2

About USDA’s Food Safety and 

Inspection Service (FSIS)

FSIS is the public health agency within 

the U.S. Department of Agriculture that is 

responsible for ensuring that the Nation’s 

commercial supply of meat, poultry, and 

processed egg products is safe, wholesome, and correctly labeled and packaged.

FSIS focuses on inspecting and protecting 

the U.S. food supply . . . and educating 

consumers about safe food handling and 

reducing the risks of foodborne illness.

Visit FSIS online at www.fsis.usda.gov.

A Special Note to 

Those Most “At Risk” 

Some people are at higher risk for 

developing foodborne illness. These 

include pregnant women and their 

unborn babies, newborns, young 

children, older adults, and people with 

weakened immune systems.

If you — or someone you care for — 

are in one of these at-risk groups, it’s 

important to pay extra attention to 

handling food safely. For more on those 

most at risk, visit www.fsis.usda.gov.

United States Department of Agriculture

Food Safety and Inspection Service

United States Department of Agriculture

Food Safety and Inspection Service

2
3

Foodborne Bacteria 

Spoilage Bacteria. . . . . . . . . . . . . 4

Pathogenic Bacteria. . . . . . . . . . . 4

Major Foodborne Pathogens . . . . . 6

Shopping for Food

At the Store . . . . . . . . . . . . . . . . 8

Focus on: The “Danger Zone”. . . . . . 9

Transporting Groceries . . . . . . . . . 9

About Food Labels. . . . . . . . . . . .10

Storing Food

Refrigerated Perishable Food . . . . 11

Frozen Food. . . . . . . . . . . . . . . .12

Cold Storage Chart. . . . . . . . . . . .13

Shelf-Stable Food. . . . . . . . . . . . .14

Food Preparation

Keeping It Clean . . . . . . . . . . . . 15

Preparation Tips for Produce. . . . . .16

Thawing . . . . . . . . . . . . . . . . . .16

Cooking Food Safely 

About Food Thermometers . . . . . 17

How to Use a 

 Food Thermometer. . . . . . . . . .17

Food Thermometers and 

 Temperature Indicators. . . . . . . .18

Done Versus Safe. . . . . . . . . . . . .18

Safe Minimum Internal 

 Temperature Chart . . . . . . . . . 19

Avoid the “Danger Zone” . . . . . . . 19

Special Guidelines for 

Certain Food

Ground Meat and Poultry. . . . . . . .20 

Ham . . . . . . . . . . . . . . . . . . . . .20

Roasts . . . . . . . . . . . . . . . . . . . .21

Roasting Chart . . . . . . . . . . . . . .22

Turkey and Other Poultry. . . . . . . .24

Eggs and Egg-Rich Food . . . . . . . 28

Egg Storage Chart . . . . . . . . . . . 29

Hot Dogs and Luncheon Meat . . . 30

Leftovers. . . . . . . . . . . . . . . . . .30

Specific Preparation and 

Cooking Methods

Marinating. . . . . . . . . . . . . . . . .31

Microwave Cooking. . . . . . . . . . .31

Grilling and Barbecuing. . . . . . . . .32

Smoking . . . . . . . . . . . . . . . . . 33

Slow Cooking. . . . . . . . . . . . . . .34

Serving Food Safely

General Guidelines. . . . . . . . . . . .35

Buffets . . . Cooking for Groups. . . . .36

Take-Out and Delivered Food. . . . .37

Transporting Food

Bag Lunches. . . . . . . . . . . . . . . .38

Coolers . . . . . . . . . . . . . . . . . . 39

Food Safety for 

Food-by-Mail

Mail-Order Food. . . . . . . . . . . . . . .40

Food Safety in an Emergency

Product Recalls . . . . . . . . . . . . . 41

Power Outages. . . . . . . . . . . . . .41

In Case of Flood. . . . . . . . . . . . . .42

In Case of Fire. . . . . . . . . . . . . . .43

Food Safety Contacts 

“Ask Karen”. . . . . . . . . . . . . . . . .43

USDA Meat & Poultry Hotline . . . . 44

For More Information . . . . . . . . . 44

Index. . . . . . . . . . . . . . . . . . . .45

table of contents

Four Simple Steps to Food Safety

Clean Separate Cook Chill

3
4

Spoilage Bacteria

Spoilage bacteria are bacteria that cause 

food to go bad — in other words, to 

“spoil.” With spoilage bacteria, the food 

looks or smells funny or bad, so you 

know to throw it out. These bacteria can 

grow at lower temperatures — even in 

the refrigerator. But while they can make 

food unappealing and inedible . . . they 

do not usually cause illness.

Pathogenic Bacteria

These are the ones you need to watch 

out for — in fact, it’s pathogenic 

bacteria that the food safety precautions 

throughout this handbook are intended 

to prevent. You can’t see, smell, or taste 

these pathogens — and this makes 

them difficult to detect. What’s more, 

they cause a variety of foodborne 

illnesses — and can make you really, 

really sick.

foodborne bacteria

Foodborne Illness

Often called “food poisoning,” foodborne 

illness comes from a food you eat. It’s 

caused by ingesting pathogenic bacteria. 

There are two kinds of foodborne bacteria: one that spoils your food and one 

that makes you sick. It’s good to be familiar with both . . . but it’s critical that 

you follow safe food handling practices to keep the second one at bay.

Foodborne Illness in the United States

The food supply in the United States is safe. However, when certain disease-causing 

bacteria or pathogens contaminate food, they can cause foodborne illness. 

According to the U.S. Centers for Disease Control and Prevention, approximately 76 million 

persons get sick, 325,000 are hospitalized, and 5,000 people die from foodborne illness and 

infection each year. Many of these are very young, very old, or have weakened immune 

systems and may not be able to fight infection normally. 

Since foodborne illness can be serious — or even fatal — it is important for you to know 

and practice safe food handling behaviors to help reduce your risk of accidentally getting 

sick from contaminated food. 

Pathogenic Bacteria: The 

Cause of Foodborne Illness

Pathogenic bacteria cause illness — 

and they can get in food in a number of 

ways. Sometimes these bacteria occur 

naturally and are destroyed by cooking 

food to safe temperatures. Pathogenic 

bacteria can also end up contaminating 

food when proper guidelines for 

cleaning hands, surfaces, and utensils 

and for avoiding cross-contamination are 

not followed. 

• Different bacteria are present in

different foods . . . and some are more 

common in certain situations. 
5

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 (on pages 6-7) 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

The signs and symptoms of foodborne 

illness range from upset stomach, 

diarrhea, fever, vomiting, abdominal 

cramps, and dehydration to more severe 

illness — even death. If you become ill 

and believe your illness is due to a food 

product:

• 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.

About Mold on Food

Molds are not bacteria. To learn about 

mold on food, visit www.fsis.usda.gov/

fact_sheets/molds_on_food/index.asp.
6

• Fever, headache, and muscle pain followed by diarrhea 

(sometimes bloody), abdominal pain, and nausea that appear 2 to 5 days after eating; may last 7 to 10 days.

• May spread to bloodstream and cause a serious 

life-threatening infection.

Campylobacter jejuni

• Contaminated water• Raw milk• Raw or undercooked meat, poultry, 

or shellfish

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

Escherichia coliO157:H7One of several strains of E. coli that can cause human illness

• Undercooked beef, especially hamburger• Unpasteurized milk and juice• Contaminated raw fruits and vegetables, 

and water

• Person-to-person 

• Severe diarrhea that is often bloody, abdominal cramps, and 

vomiting. Usually little or no fever.

• Can begin 1 to 8 days after food is eaten; lasts about 5 to 10 

days. 

• Some, especially the very young, have developed hemolyticuremic syndrome (HUS) that causes acute kidney failure or 

even death. 

ListeriamonocytogenesCan grow slowly at refrigerator temperatures

• Contaminated hot dogs, luncheon meats, 

cold cuts, fermented or dry sausage, and other deli-style meat and poultry

• Soft cheeses and unpasteurized milk

• Fever, chills, headache, stiff neck, backache, sometimes 

upset stomach, abdominal pain, and diarrhea. May take up to 3 weeks to become ill.

• At-risk patients (including pregnant women) may later 

develop more serious illness from this bacteria that could result in death.

• Pregnant women who think they have eated contaminated 

food should seek medical advice.

Pathogen

• Intense abdominal cramps and diarrhea begin 8 to 22 

hours after eating; usually lasts 24 hours. In the elderly, symptoms may last 1 to 2 weeks.

• Complications and/or death occur only very rarely.

Clostridium perfringens

• Called the “cafeteria germ” because many 

outbreaks result from food left for long periods on steam tables or at room temperature.

• Meats, meat products, and gravy

Methods of Transmission Symptoms and Potential Impact
7

Noroviruses(and other calciviruses)

• Shellfish and fecally contaminated foods 

or water

• Ready-to-eat food touched by infected 

food workers, e.g., salads, sandwiches, ice, cookies, fruit

• Nausea, vomiting, stomach pain, fever, muscle aches, and 

some headache usually appear within 1 to 2 days and may last 1 to 2 days. 

• Diarrhea is more prevalent in adults, and vomiting is more 

prevalent in children.

Salmonella(over 2,300 types)

• Raw or undercooked eggs, poultry, 

and meat

• Raw milk or juice• Cheese and seafood• Contaminated fresh fruits and vegetables

• Stomach pain, diarrhea, nausea, chills, fever, and headache 

usually appear 8 to 72 hours after eating; may last 4 to 7 days. 

• A more severe illness may result if the infection spreads from 

the intestines to the bloodstream. Without treatment, death may result.

Staphylococcus aureus

• Contaminated milk and cheeses• Salty foods; e.g., ham• Sliced meat• Food made by hand that require no 

cooking; 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. 

• Symptoms typically last 1 to 3 days; the young and the elderly 

may have a more severe illness.

Toxoplasma gondii • Accidental ingestion of soil contaminated 

with cat feces on fruits and vegetables; raw or undercooked meat

• Flu-like illness usually appear 5 to 23 days after eating; may 

last months. Those with a weakened immune system may develop more serious illness.

• Can cause problems with pregnancy, including miscarriage.

Vibrio vulnificus • Undercooked or raw seafood, such as 

fish and shellfish 

• Diarrhea, stomach pain, and vomiting may appear within 

1 to 7 days and last 2 to 8 days. May result in a blood infection; can result in death for those with a weakened immune system. 
8

Cross-Contamination 

Cross-contamination is the transfer of 

harmful bacteria to a food from other 

foods, cutting boards, utensils, surfaces, 

or hands. 

It is prevented by keeping food separated 

and by keeping hands, utensils, and food 

handling surfaces clean.

For consumers, food safety most likely begins in the supermarket aisle. 

Whether you’re doing a quick trip to pick up dinner ingredients . . . or tackling 

a week’s worth of grocery shopping all at once, there are a few easy steps you 

can follow to ensure that the food you bring home will arrive there safely.

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 on page 10.)

• 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 freshcut 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 crosscontamination. Keep them separated 

during checkout and in your grocery 

bags, too.

shopping for food
9

Transporting Groceries 

Once your groceries are packed for the 

trek home, there are some easy “timing” 

tips you should follow to continue to 

maintain their safety.

• 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

When you get home, don’t get caught up 

reading the mail! Unload your groceries 

right away to keep them safe, and 

refrigerate or freeze all perishables.

Focus on: The “Danger Zone”

Throughout the Kitchen Companion, there are 

references to keeping food out of the “Danger Zone.” 

Understanding the “Danger Zone” is critical — because 

bacteria can multiply rapidly in any perishable food that 

is left in the “Danger Zone” (between 40 and 140 °F) for 

more than 2 hours. (See Remember the 2-Hour Rule on 

page 35.) The “Danger Zone” is a potential risk for cold 

food that goes above 40 °F and hot food that falls below 

140 °F. However, it’s easy to avoid the “Danger Zone”: 

just keep hot food hot and cold food cold!

°F

165

160

145

140

40

125

0

Minimum Internal

Temperature for Safety

Ground Meats;

Beef, Lamb, Veal (medium);

Pork; Egg Dishes

Beef, Lamb, Veal

steaks & roasts (medium rare) Seafood

Ham, fully cooked (to reheat)

Holding Temperature

for Cooked Foods

Refrigerator

Temperatures

Freezer

Temperatures

Danger

Zone 60 Some bacterial growth may occur

Some bacterial growth may occur

Poultry, Stung, Casseroles,

Reheat Leftovers
10

About Food Labels

Product Dating

The dates on labels have different 

meanings. Here’s how to decipher them:

“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. 

What is “Organic”?

• 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. 

For more information, visit www.ams.usda.gov/nop.

BEST IF USED BY 

10 NOV 07

CHICKEN SAMPLER PACK

TOTAL PRICE

MEAT DEPT.

PRICE/LB NET WT LB

SELL BY

270567 005093

P—7903

JAN 13.07

1.99 2.56 lb

576

$5.09

Safe Handling Instructions

These guidelines on raw meat and poultry 

provide specific information for handling 

and preparation. Following these 

instructions is particularly important 

for consumers in at-risk groups.

Ready to Eat ... or Not?

Check labels carefully. Some products 

may appear to be precooked or 

browned, but are raw and not ready to 

eat. These foods must be fully cooked for 

safety. Unless a product is labeled as 

“fully cooked,” the food should be 

handled and prepared no differently 

than raw products.

NI SPECTED

FOR WHOLESOMENESS

DEPARTMENT OF

AGRICULTURE

P-42

UNCOOKED: For safety, must be cooked to an internal temperature or 165 °F

as measured by a thermometer.

NOT READY TO EAT

HOMESTYLE

CHICKEN TENDERLOIN

FRITTERS KEEP FROZEN

NET WT. 10 LBS. (4.54 kg)
11

It’s a Date! 

• 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.

The food you store falls into three basic “storage categories.” 

• 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

Food safety is the best reason ever 

to “chill out”! Follow these basic 

guidelines to protect your perishables 

— and yourself and your family. And 

remember: always refrigerate perishable 

food within 2 hours (1 hour when the 

temperature is above 90 °F).

• 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 crosscontamination (see inset box, page 8).

If you’re not planning to use the food 

within a day or two, freeze it. 

• Cooked, Whole Stuffed Poultry: See 

page 26 for 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 on page 28.)

• 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 on page 30.)

storing food
12

Your Refrigerator and Freezer: Take Their Temperatures!

It’s common to assume that your refrigerator’s temperature control dial keeps food 

cold enough — but this isn’t necessarily true. “Built-in” temperature control dials may 

not be effective, and if your refrigerator isn’t cooling to 40 °F or below, you’re providing 

a haven for bacteria to grow.

• 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.

Frozen Food

For long-term storage of many 

perishable foods, rely on the freezer. 

Food stored constantly at 0 °F or below 

will always be safe. Only the quality 

suffers with lengthy freezer storage. 

Freezer Facts

• 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 on page 16.) 

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. 

PIZZA
13

Cold Storage Chart

Product Refrigerator Freezer

Eggs — See Page 29

Salads

Egg, chicken, ham, tuna & 3 to 5 days Does not freeze well macaroni salads

Hot dogs

opened package 1 week 1 to 2 months

unopened package 2 weeks 1 to 2 months

Luncheon meat

opened package or deli sliced 3 to 5 days 1 to 2 months

unopened package 2 weeks 1 to 2 months

Bacon & Sausage

Bacon 7 days 1 month

Sausage, raw — from chicken, 1 to 2 days 1 to 2 months turkey, pork, beef

Hamburger & Other Ground Meats

Hamburger, ground beef, turkey, 1 to 2 days 3 to 4 months veal, pork, lamb, & mixtures of them

Fresh Beef, Veal, Lamb & Pork

Steaks 3 to 5 days 6 to 12 months

Chops 3 to 5 days 4 to 6 months

Roasts 3 to 5 days 4 to 12 months

Fresh Poultry

Chicken or turkey, whole 1 to 2 days 1 year

Chicken or turkey, pieces 1 to 2 days 9 months

Soups & Stews

Vegetable or meat added 3 to 4 days 2 to 3 months

Leftovers

Cooked meat or poultry 3 to 4 days 2 to 6 months

Chicken nuggets or patties 3 to 4 days 1 to 3 months

Pizza 3 to 4 days 1 to 2 months

Freezer

(0 °F or below) Refrigerator

(40 °F or below)
14

Shelf-Stable Food

Food that doesn’t need to be refrigerated 

or frozen must still be stored with care. 

Follow these basic guidelines and you’ll 

have food safety in the bag (or can)!

• 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 on page 42.)

Botulism Alert

The greatest danger in canned goods 

is a toxin produced by the Clostridium 

botulinum bacteria. Never use food from 

containers that show possible “botulism” 

warnings: 

• 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. 

Play it safe — and never taste it. Even a tiny 

amount of botulinum toxin can be deadly. 

Double bag the cans and jars in plastic 

bags that are tightly closed. Then place in 

a trash receptacle for non-recyclable trash 

outside of the home. Keep out of reach of 

humans and pets.

Common Sense Caution

If you’re not sure how old a food is, or fear that it may not have been properly 

refrigerated or has been left out too long, don’t taste it! Instead, remember the 

“golden rule” of food storage: 

When in doubt, throw it out!
15

Keeping It Clean

Handwashing

• 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. 

Surfaces and Utensils

Harmful bacteria can spread throughout 

the kitchen and get onto cutting boards, 

utensils, and countertops — causing 

“cross-contamination.” (See inset box on 

page 8.) Keep raw meat, poultry, fish, 

and their juices away from other food 

— especially ready-to-eat 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. 

Cutting Boards

Proper cutting board “care-and-feeding” 

is a key component of preventing 

cross-contamination. Here’s how:

• 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 hardto-clean grooves, replace them. 

Kitchen Cleanup

• 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. 

Food safety doesn’t end with buying, transporting, and storing food safely. In fact, 

once you have food home . . . the safety of your food is, literally, in your hands. 

Follow these basic guidelines — and remember, safe food preparation always 

begins with “clean.”

food preparation
16

Preparation Tips for Produce 

Fresh fruits and veggies are nutritional 

mainstays. Here’s how to make sure 

they’re safe:

• 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

Going from “frozen to thawed” needs 

to be accomplished safely! There are 

three ways to thaw — and because 

bacteria can multiply rapidly at room 

temperature, none of these methods 

involve the kitchen counter. 

In the Refrigerator: This is the safest way 

to thaw meat and poultry. Take the food 

out of the freezer and thaw it in the 

fridge. Place it on a plate or in a pan to 

catch any juices that may leak. Normally, 

it will be ready to use the next day.

In Cold Water: For faster thawing, put 

the frozen package in a watertight 

plastic bag and submerge it in cold 

water; change the water every 30 

minutes. The cold water slows bacteria 

that might be growing in the thawed 

portions of the meat while the inner 

areas are still thawing. Once thawed, 

cook it immediately.

In the Microwave: Follow instructions 

from the oven’s manufacturer or owner’s 

manual. Cook immediately after thawing 

in the microwave. 

Refreezing Tips: 

• 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 on 

page 12.)
17

Cooking food to a safe temperature is the best way to ensure safety. That’s 

because when food reaches a safe minimum internal temperature, bacteria 

that may be lurking are destroyed. Sound complicated? It’s not. It’s as easy as 

using a food thermometer. 

About Food Thermometers

Food safety experts agree: food is safe 

to eat when it is cooked or reheated to 

a high enough temperature to kill the 

harmful bacteria that cause foodborne 

illness. 

The only accurate way to know if food is 

cooked safely is to measure the internal 

temperature of cooked meat, poultry, 

and egg products with a food 

thermometer. You can’t tell by looking 

— use a food thermometer to be sure. 

Color and texture are not reliable 

indicators of safely cooked food.

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 on page 18). 

3. Compare your thermometer reading 

to the Safe Minimum Internal 

Temperature Chart (see page 19) 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! 

Tasting Tips

• 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.

cooking food safely
18

Dial Oven-Safe (Bimetal)

• Reads in 1 to 2 minutes 

• Place 2 to 21/2” deep in thickest part of food 

• Best used in roasts, whole poultry, casseroles, and soups 

Digital Instant-Read (Thermistor) 

• Reads in 10 seconds 

• Place at least 1/2” deep 

• Use in thin and thick food 

Dial Instant-Read (Bimetal)

• Reads in 15 to 20 seconds 

• Place 2 to 21/2” deep in thickest part of food 

Disposable Temperature Indicators (Single-use)

• Reads in 5 to 10 seconds 

• Place approximately 1/2” deep (follow manufacturer’s 

directions)

Pop-Up

• Commonly used in turkeys and roasting chickens 

• Pops up when food reaches final temperature for safety 

and doneness 

• Recommendation: Use an additional food thermometer to 

check temperature in other parts of the food.

Food Thermometers and Temperature Indicators

Done Versus Safe: What You Need to Know

Webster’s Dictionary defines “doneness” as the condition of being cooked to the desired 

degree. This includes subjective qualities, like a food’s appearance, texture, and optimum 

flavor.

But whether a food is cooked to a “safe” degree is another story. The standard that 

ensures “safety” is not subjective at all. It’s a simple matter of cooking food until the 

internal temperature reaches the level that ensures destruction of any potential 

pathogens, as measured with a food thermometer. 

Visual signs of doneness should only be taken into consideration after the food has 

reached a safe temperature. And if you’re thinking about leaving the food thermometer 

in the drawer, consider this: According to USDA research, 1 out of every 4 hamburgers 

turns brown before it reaches a safe internal temperature!
19

Safe Minimum Internal 

Temperature Chart

Food °F

Ground Meat & Meat Mixtures

Beef, Pork, Veal, Lamb 160

Turkey, Chicken 165

Fresh Beef, Veal, Lamb

Steaks, roasts, chops 145

Poultry

Chicken & Turkey, whole 165

Poultry breasts, roasts 165

Poultry thighs, legs, wings 165

Duck & Goose 165

Stuffing (cooked alone or in bird) 165

Fresh Pork 160

Ham

Fresh (raw) 160

Precooked (to reheat) 140

Eggs & Egg Dishes

Eggs: Cook until yolk and white are firm

Egg dishes 160

Leftovers & Casseroles 165

Avoid the “Danger Zone”— 

Keep Hot Food Hot After 

Cooking

The possibility of bacterial growth is 

greater when food cools because the 

drop in temperature allows bacteria 

to thrive. There are two ways to keep 

cooked food from entering the 

“Danger Zone”: 

• 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 oF 

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 oF. 

(Also see Focus On: The “Danger Zone” on 

page 9 and Special Guidelines for Certain 

Food beginning on page 20.)

For oven roasting guidelines, see the 

roasting charts on pages 27 (turkey) 

and 22 (meats and other poultry).
20

In addition to the basic cooking guidelines (see Cooking Food Safely beginning 

on page 17) — there are some food-specific tips that can help you take special 

care with your culinary favorites. 

Ground Meat and Poultry 

Ground meat and poultry receive more handling than any other cut of meat or 

poultry. This means that hamburger has the opportunity for the introduction of more 

foodborne bacteria, too. Be diligent with general safe food handling guidelines, and 

keep these buying tips in mind: 

• 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. 

special guidelines for certain food

Ham

Even though it is cured — for example, smoked, aged, or dried — ham can still contain 

foodborne bacteria. Follow these tips to keep it safe:

Storing: 

• 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.

Cooking:

First and foremost, read the label. 

• “Fully cooked” ham can be served 

“as is” — hot or cold. If reheating, cook 

to 140 °F. 

• Fresh ham (labeled “Cook before 

eating”) and other fresh pork must be 

cooked to 160 °F. 
21

Cooking Your Roast

Roasting is the recommended method 

for cooking tender meats. 

To roast, meat is placed on a rack in a 

shallow, uncovered pan and is cooked 

by the indirect, dry heat of an oven. To 

keep the meat tender and minimize 

shrinkage due to the evaporation of 

moisture, an oven temperature of 

325 °F should be used. 

• Boned and rolled meat require more 

cooking time per pound than bone-in 

cuts because it takes longer for the 

heat to penetrate through the solid 

meat. Rolled, tenderized, or scored 

cuts of meat should be cooked to 

160 °F.

• 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. 

(For Turkey and Other Poultry, see page 24.)

Roasts

Sit-down dinners and special occasions aren’t only about turkey! There are many other 

types of roasts that become the stars of the dinner table. Use these guidelines to 

“make the most of your roast” . . . safely.

Watch Temperatures Closely

Fat content (or a lack of it) affect the 

cooking times of a variety of meats — 

so keep a close eye on your roast 

to avoid overcooking, and use a 

food thermometer. And remember 

— regardless of the size of the roast, it 

still must be cooked to a safe internal 

temperature. 
22Roasting Chart

For reasons of personal preference, consumers may choose to cook the above meats to higher temperatures.

Meat Oven Timing Safe Minimum Temperature (°F) (Approximate) Internal Temperature (°F)

BEEF, FRESHrib roast, bone in4 to 6 pounds 325 23 to 25 minutes per lb. 145rib roast, boneless, rolled4 to 6 pounds 325 28 to 33 minutes per lb. 145round or rump roast2 1⁄2 to 4 pounds 325 30 to 35 minutes per lb. 145tenderloin, whole 45 to 60 minutes total 4 to 6 pounds 425 145LAMB, FRESHleg, bone in5 to 7 pounds 325 20 to 25 minutes per lb. 1457 to 9 pounds 325 15 to 20 minutes per lb. 145leg, boneless, rolled4 to 7 pounds 325 25 to 30 minutes per lb. 145VEAL, FRESHshoulder roast, boneless3 to 5 pounds 325 35 to 40 minutes per lb. 145leg rump or round roast, boneless3 to 5 pounds 325 35 to 40 minutes per lb. 145
23For reasons of personal preference, consumers may choose to cook the above meats and poultry to higher temperatures.

Soak 4 to 12 hours in refrigerator. Cover with water, then boil 20 to 25 minutes per pound. Drain, glaze, and brown at 400 °F for 15 minutes.

CHICKEN, FRESH (Turkey Cooking Charts can be found on page 27.)whole roasting hen5 to 7 pounds 350 2 to 2 1⁄4 hours 165breast, halves, bone-in6 to 8 ounces 350 30 to 40 minutes 165breast, halves, boneless4 ounces 350 20 to 30 minutes 165legs or thighs4 to 8 ounces 350 40 to 50 minutes 165PORK, FRESH (Tip: When cooked to safe temperatures, fresh pork may still be pink inside – but it will be safe.)loin roast, bone-in or boneless2 to 5 pounds 325 20 to 30 minutes per lb. 160crown roast4 to 6 pounds 325 20 to 30 minutes per lb. 160tenderloin 425 20 to 30 minutes total 160 1⁄2 to 1 1⁄2 poundsHAM, SMOKEDfresh, cook-before-eating, bone-inwhole, 10 to 14 pounds 325 18 to 20 minutes per lb. 160half, 5 to 7 pounds 325 22 to 25 minutes per lb. 160fully cooked, bone-inwhole, 10 to 14 pounds 325 15 to 18 minutes per lb. 140half, 5 to 7 pounds 325 18 to 24 minutes per lb. 140fully cooked, spiral cut, whole or half7 to 9 pounds 325 10 to 18 minutes per lb. 140country, dried, whole or half
24

Turkey and Other Poultry

No doubt about it, millions of Americans view holiday time as “turkey time.” Of the 

millions of turkeys produced every year, 30 percent are served at Thanksgiving and 

Christmas. But no matter when you are preparing and serving your turkey — gobble 

up these important facts first!

Choosing Your Turkey 

When selecting your turkey, allow 

1 pound of turkey per person for fresh 

or frozen; 11/4 pound per person for 

frozen pre-stuffed.

• 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.

Thawing Your Turkey

For basic food thawing recommendations, 

see the Thawing section on page 16.

In addition, keep these turkey-specific 

timelines and tips in mind:

• 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.

In Cold Water

(Approximately 

30 minutes per lb.)

 4 to 12 pounds 1 to 3 days 2 to 6 hours

12 to 16 pounds 3 to 4 days 6 to 8 hours

16 to 20 pounds 4 to 5 days 8 to 10 hours

20 to 24 pounds 5 to 6 days 10 to 12 hours

Turkey Thawing Chart: Approximate Timelines

Turkey Size In the Refrigerator

(Approximately 24 hours 

for every 4 to 5 lbs.)
25

Stuffing Your Turkey

• 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.

Prevent Cross-Contamination!

Always wash hands with soap and warm water before and after contact with raw poultry or its 

juices. Wash cutting boards, dishes, utensils, the sink, and countertops with hot, soapy water. 

Stuffing Other Poultry

Just as with turkey, it’s important to take 

special precautions with other stuffed 

poultry to ensure they reach a safe 

minimum internal temperature. Bacteria 

grow particularly well in starchy or 

“bready” foods. In raw poultry, it can get 

into the stuffing, which in turn may not 

heat to safe temperatures when deep 

inside the bird. See Stuffing Your Turkey.

Got Giblets? 

• Remember to remove the giblets 

from the turkey cavities after 

thawing. Cook them separately.
26

Roasting Your Turkey

• 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 on page 27 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 throughout the 

bird.

• 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 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.

Leftover Turkey

Storing Leftover Turkey

Turkey connoisseurs agree: the leftovers 

are the best part! Here’s how to store 

them safely:

• 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.

Reheating Leftover Turkey

If you choose not to go the “cold turkey” 

route, use these guidelines for reheating. 

• 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. 

A Note About Other Cooking Methods

Turkey isn’t just about roasting anymore. There are several other ways to prepare 

the bird — use the chart at the right for at-a-glance guidelines.
27

Turkey Roasting Chart: Approximate Times 

Fresh or Thawed Turkey • Set oven at 325 °F • Cook to 165 °F

Use oven cooking bag. 

Rotate during cooking.

Alternate Ways to Cook Turkey

Note: Always make sure whole turkeys reach a safe minimum internal temperature of 

165 °F as measured in the innermost part of the thigh and wing and the thickest part of 

the breast.

Estimated 

Cooking Time

Electric

Roaster Oven

8 to 24 lbs. Generally same 

times as for oven 

roasting (see above).

Minimum oven temperature 

325 °F. Check appliance 

manual.

Grilling: Covered 

Charcoal Grill or 

Covered Gas Grill

8 to 16 lbs. 15 to 18 minutes 

per pound. 

DO NOT STUFF.

Air in the grill must maintain 

225 to 300 °F; use drip pan.

Smoking 8 to 12 lbs. 20 to 30 minutes 

per pound. 

DO NOT STUFF.

Air in the smoker must 

maintain 225 to 300 °F; 

use drip pan with liquid.

Deep Fat Frying 8 to 12 lbs. 3 to 5 minutes 

per pound. 

DO NOT STUFF.

Oil must maintain 350 °F.

Follow manufacturer’s 

instructions.

Microwaving 8 to 14 lbs. 9 to 10 minutes per 

pound on medium 

(50%) power. 

DO NOT STUFF.

Method Size Notes

Cooking a Frozen Turkey: The cooking time will take at least 50% longer 

than recommended for a fully thawed turkey (see above chart).

For chicken roasting instructions, see chart on page 23.

Size of Turkey Unstuffed Stuffed

4 to 6 pounds (breast) 11/2 to 21/4 hours Not usually applicable

6 to 8 pounds (breast) 21/4 to 31/4 hours 21/2 to 31/2 hours

8 to 12 pounds 23

/4 to 3 hours 3 to 31/2 hours

12 to 14 pounds 3 to 33/4 hours 31/2 to 4 hours

14 to 18 pounds 33/4 to 41/4 hours 4 to 41/4 hours

18 to 20 pounds 41/4 to 41/2 hours 41/4 to 43/4 hours

20 to 24 pounds 41/2 to 5 hours 43/4 to 51/4 hours
Storing:

• 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. 

Cooking: 

• 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 “healthfood” 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).

Eggs and Egg-Rich Food

Eggs can be part of a healthy diet. However, they are perishable just like raw meat, 

poultry, and seafood — and just like these foods, they must be properly refrigerated in 

the store and at home and cooked for safety. So get cracking!

28
29

Raw eggs in shell 3 to 5 weeks Do not freeze. Instead, beat

yolks and whites together;

then freeze.

Raw egg whites 2 to 4 days 12 months

Raw egg yolks 2 to 4 days Yolks do not freeze well.

Raw egg accidentally Use immediately Keep frozen; then

frozen in shell after thawing. refrigerate to thaw.

Hard-cooked eggs 1 week Do not freeze.

Egg substitutes, liquid

 Unopened 10 days 12 months

 Opened 3 days Do not freeze. 

Egg substitutes, frozen

 Unopened After thawing, 7 days, 12 months

or refer to “Use-By” date

 Opened After thawing, 3 days, Do not freeze.

or refer to “Use-By” date

Casseroles with eggs 3 to 4 days After baking, 2 to 3 months.

Eggnog 

 Commercial 3 to 5 days 6 months 

 Homemade 2 to 4 days Do not freeze.

Pies 

 Pumpkin or pecan 3 to 4 days After baking, 1 to 2 months. 

 Custard and chiffon 3 to 4 days Do not freeze.

Quiche with filling 3 to 4 days After baking, 1 to 2 months.

Egg Recipes: Playing it Safe

3 Egg mixtures are safe if they reach 160 °F.

3 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.

3 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. 

3 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. 

3 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. 

3 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. 

Egg Storage Chart 

Product Refrigerator Freezer

29
30

Storing:

• 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.

Leftovers 

Leftovers are a staple in the kitchen. But they also need special care to ensure safe storage 

and reheating. These guidelines will help ensure their safety the “second time around.”

Hot Dogs and Luncheon Meat

Hot dogs and luncheon meat are processed to last longer than other meat, but they 

can still spoil — or harbor foodborne bacteria. Here are tips for keeping them safe. 

A Note for Those Most “At Risk”

Those at increased risk of foodborne illness should reheat hot dogs and luncheon meat 

until steaming hot before eating, due to the threat of listeriosis. 

Storing:

• 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.

“Take-Home” Leftover Alert:

Doggie Bags are leftovers, too! Follow the same rules for storing and reheating.

• 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.

Reheating:

• 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.
31

“Making dinner” can go far beyond simply putting a roast in the oven. These basic 

guidelines will keep your food safe as you use a variety of cooking and preparation 

techniques. 

Marinating

Marinades can enhance the flavor of 

meat, poultry, or seafood. Follow these 

tips for marinating safely.

• 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

On a hungry night after a long day, a 

microwave oven can be a cook’s best 

friend. While saving time in food 

preparation, it’s still critical to make 

sure food reaches a safe minimum 

internal temperature throughout. 

• 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. 

specific preparation and 

cooking methods

more
32

• 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 on page 19.)

• 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. 

If you have any questions about 

proper microwave use, check the 

manufacturer’s instructions. 

Grilling and Barbecuing

Grilling and summer sometimes seem 

synonymous — even though many 

cooks use their grills year round, 

whatever the weather. Whenever or 

wherever you’re grilling, keep these hot 

tips in mind.

(Traveling to the cookout? Don’t miss

Transporting Food beginning on page 38.)

Grilling Guidelines:

• 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 on page 19, and Food 

Thermometers and Temperature Indicators

on page 18.) 

• 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 on 

page 8, Marinating on page 31, and 

Serving Food Safely: General Guidelines on 

page 35.)
33

Smoking

Smoking is cooking food indirectly in 

the presence of a fire. Smoking is done 

much more slowly than grilling, so less 

tender meats benefit from this method 

— and result in a natural “smoke” 

flavoring permeating the meat. As with 

any method of cooking, follow the basic 

steps for safety before smoking: 

• Preparation: Defrost meat entirely 

— and safely — before smoking. 

Marinate meat in the refrigerator.

(See Thawing on page 16 and 

Marinating on page 31.)

• 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 on page 19, and

Food Thermometers and Temperature 

Indicators on page 18.)

• 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.
34

Slow Cooking

In today’s multitasking world, there’s 

nothing like having dinner cooked for

you while you go about your day. 

That’s the beauty of a slow cooker. As 

you take advantage of this time-saving 

wonder, here are tips for keeping your 

“crock o’ dinner” safe. 

• 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 slowcooker 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.
35

“Dinner is served!” More than ever, this happens in a wide variety of places, both 

indoors and out. But no matter where your meal is taking place . . . safety must still 

be the first item on the menu. 

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” on 

page 9.) 

• 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 on page 8.)

• 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 on page 38.)

serving food safely
36

Buffets . . . Cooking for Groups

Food sitting out for extended periods of 

time is a recipe for potential disaster. In 

addition to the basics for temperature 

and cleanliness, follow these guidelines 

when cooking for and/or serving 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 on 

page 19.) 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 beginning 

on page 38.)
37

Take-Out and Delivered Food

With take-out or delivered food, the 

cook gets to take a shortcut with meal 

preparation — but not with food safety. 

Basic guidelines still apply. 

Hot Take-Out or Delivered Food

• Hot Food Hot . . . Hot food must 

be kept out of the “Danger Zone” (see 

page 9) — 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 on page 19.)

Cold/Refrigerated Take-Out or 

Delivered Food

• . . . 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 next page: 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

Take-Out
38

transporting food: coolers, picnics, 

and bag lunches

When it comes to food, you can take it with you — but you need to do it safely, too. 

Whether you’re tailgating, picnicking, or just packing your lunch, start with a clean 

cooler or lunch pack and begin by preparing food using standard “clean” practices. 

(See Food Preparation beginning on page 15.) In addition, follow these special 

guidelines to keep your packed food safe . . . wherever your travels take you.

Bag Lunches

Bag lunches aren’t just for school kids! 

No matter where you’re carrying to, pack 

only the amount of perishable food that 

can be eaten at lunch to avoid worrying 

about the storage or safety of leftovers. 

Cold Food:

• 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. 

Hot 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.
39

Coolers 

The cooler is the key to keeping cold 

food out of the “Danger Zone”! Use an 

insulated cooler with sufficient ice or ice 

packs to keep the food at 40 °F or below. 

Packing:

• 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.

Placement:

• 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, page 9.)

Party’s Over?

• Discard all used food packaging and 

bags — they could contaminate other 

food and cause foodborne illness, so 

don’t reuse them. 

Discard all perishable foods if there is 

no longer ice in the cooler, or if the 

gel packs are no longer frozen.

(See also: Serving Food Safely on page 35, 

and Grilling and Barbecuing on page 32.)
40

Whether you’re a giver or a receiver, food sent by mail is more popular than ever. 

But food safety still matters — especially with perishable foods. With a little 

groundwork, you’ll be assured that the contents of the package on the doorstep 

are safe to eat. 

COOLER LID

CORRUGATED

DOUBLE-STRENGTH 

BOX

PLENTY OF 

WRAPPED 

DRY ICE

REUSABLE 

INSULATED 

COOLER

2.75 MILS-THICK 

POLYETHYLENE FILM 

USED AS FINAL LAYER OF 

INSULATION AND 

PROTECTIVE SHRINK WRAP

Mail-Order Food: “MINIATURE DEEP-FREEZE” PACKAGING

Before ordering, confirm that the 

company sends perishable items (like 

meat or poultry) cold or frozen and 

packed with a cold source. It should be 

packed in foam or heavy corrugated 

cardboard and should be delivered as 

quickly as possible — ideally, overnight. 

Also, take these precautions to ensure 

safe shipping:

• 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. 

Temperature Caution: Whoever the 

recipient is, if perishable food arrives 

warm, notify the company. Do not 

consume the food. If you suspect it 

may not have been properly chilled, 

don’t even taste it. 

food safety for food-by-mail

Mailing Homemade Foods

For sending food safely, check out the packing and shipping tips at 

www.fsis.usda.gov/fact_sheets/mail_order_food_safety/.
41

Keeping the food supply safe is important at all times — but sometimes, it is a 

greater challenge than others. These situations include power outages, natural 

disasters, and other emergencies. So be prepared . . . and be food safe. 

Product Recalls

When meat and poultry products are 

recalled, USDA’s Food Safety and 

Inspection Service notifies the public 

through a press release. The recall is 

posted on the FSIS Recall Web site: 

www.fsis.usda.gov/fsis_recalls/index.asp.

These recall announcements include:

• 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

Recall Rules of Thumb: 

• 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

It’s a simple fact of modern life: 

sometimes the power goes out. This 

could be for a variety of reasons . . . but 

the actions to preserve your food remain 

the same.

• 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. 

food safety in an emergency
• 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 on page 9.) 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/.

42 A Post-flood “Sanitation Station”
43

Still Have Questions?

FSIS’s Kitchen Companion has covered a lot of information on how 

to be food safe at home. But if you find yourself with further questions, 

FSIS offers round-the-clock food safety answers online.

Meet “Ask Karen” — FSIS’s “virtual rep.” She represents another way FSIS 

reaches out to consumers in support of its public health mission to 

assure the safety and security of America’s food supply. 

About “Ask Karen”:

• 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.

“Ask Karen” is available 24 hours a day, 7 days a week. FSIS invites you to “Ask Karen” at 

askkaren.gov.

In Case of Fire

The general rule of thumb is to discard 

food that has been near a 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.
44

Food Safety Contacts

USDA Meat and Poultry Hotline:

1-888-MPHOTLINE (1-888-674-6854)

TTY: 1-800-256-7072

E-mail: mphotline.fsis@usda.gov

• 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

 USDA Food Safety and Inspection Service Web Sites:

• “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

U.S. Government Food Safety Web Site:

• www.foodsafety.gov

For Help With . . .

Meat, Poultry, or Processed Egg Products: 1-888-MPHOTLINE (1-888-674-6854)

Non-Meat Food Products (Cereals, Fish, Produce, Juices, Pastas, Cheeses, etc.): 

www.cfsan.fda.gov or 1-888-SAFEFOOD

Restaurant Food Problems: Call the Health Department in your city, county, or state. 

Visit http://healthguideusa.org/local_health_ departments.htm to locate your health 

department.

¡Hablamos Espanol!

Hay disponible información en español sobre Inocuidad Alimentaria de ambas 

maneras, electrónicamente y por teléfono.

Llame al teléfono:

1-888-674-6854

Visite la página principal electrónica:

www.fsis.usda.gov/en_espanol/index.asp
45

index

a

antibiotics, 10

“Ask Karen” (automated response 

system), 43, 44, back cover

“At Risk” groups, 2, 5, 10, 28, 30

b

bacon, 13

bacteria, 4, 6, 7, 19, 43

bag lunches, 38

barbecuing, 32

beef, 13, 19, 22

bleach, 15

Botulism, 14

buffets, 5, 36

c

calciviruses, 7

Campylobacter jejuni, 6

canned food, 14, 42, 43

casseroles, 19, 28, 29

Centers for Disease Control and 

Prevention, 4

chicken, 13, 19, 23

chilling, 33, 38

cleaning, 15, 17, 25, 39

Clostridium botulinum, 14

Clostridium perfringens, 5, 6

cooking bags (roasting bags), 26, 27

cooking temperatures, 21, 22, 26, 27, 29

cooking times, 22, 23, 27

coolers, 9, 35, 37, 39

cross-contamination, 8, 11, 15, 25, 31, 

32, 36

cutting boards, 15, 25

d

“Danger Zone”, 9, 19, 21, 35, 42

dates/dating, 8, 10, 11, 20

deep fat frying, 27

defrosting, 12, 16, 24

doneness, 18

duck, 19

e

E. coli O157:H7 (Escherichia coli

O157:H7), 5, 6

egg substitutes, 29

eggnog, 28, 29

eggs, 8, 11, 13, 17, 19, 28, 29

f

fire, 43

fish, 44

floods, 42

Food and Drug Administration (FDA), 44

food poisoning (see foodborne illness)

Food Safety and Inspection Service 

(FSIS), 2, back cover

foodborne illness, 4, 5

freezer burn, 12

freezers, 12, 13, 16, 20, 29, 41, 42, 43

freezing, 11, 13, 26, 28, 29, 30, 38

frozen food, 10, 12

fruits, 8, 11, 16, 44

g

giblets, 25

goose, 19

grilling, 27, 32

ground beef (color), 20

ground meat & poultry (beef, turkey, 

veal, pork, lamb), 13, 17, 19, 20

h

ham, 19, 20, 23

hamburger, 13, 18, 20

handwashing, 15, 25, 35
46

holding temperatures, 19, 36

hormones, 10

hot dogs, 13, 30

hotlines, 44

i

ice cream (homemade), 29

internal temperatures, 17, 19, 22, 26, 

27, 29

j

jars, 43

juice, 44

l

labels, 8, 10

lamb, 13, 19, 22

leftover food, 11, 13, 19, 26, 30, 34

Listeria monocytogenes, 6

luncheon meat, 13, 30

m

mail-order food, 40

marinating, 31, 33

microwaving, 16, 24, 26, 27, 30, 31, 38

mold, 5

n

non-meat products, 44

Noroviruses, 7

o

organic food, 10

oven temperatures, 21, 22, 23, 26, 27

p

packaging, 8

partial cooking (precooking), 32, 33

pies, 29

pizza, 13

pork, 13, 19, 22

poultry, 11, 13, 14, 17, 19

power outages, 34, 41

pregnancy, 2, 5, 28

preparation, 15, 16

produce, 8, 11, 16, 44

q

quiche, 29

r

recalls, 41

refreezing, 12, 24

refrigerating, 11, 13, 28, 29, 30

refrigerators, 12, 16, 20, 24, 28, 41, 42, 43

reheating, 26, 30, 36

restaurants, 44

roaster ovens, 27

roasting, 19, 26

roasts, 21

s

Safe Handling Instructions, 10

safe minimum internal temperatures, 17, 

19, 22, 26, 27, 29

salads, 13

Salmonella, 5, 7

sanitizing, 15

sausage, 13

separate (foods), 8

serving food, 35

shelf-stable food, 11, 14

shopping, 8

slow cooking, 34

smoking (meat and poultry), 16, 27, 33

soup, 13

spoilage bacteria, 4, 43

standing times, 26, 31

Staphylococcus aureus, 5, 7

stew, 13

storing food/storage, 11, 13, 14, 26, 28, 

29, 30

stuffing, 19, 24, 25
47

t

take-out food (delivered food), 37

temperature indicators (see 

thermometers)

thawing, 12, 16, 24

thermometers, 12, 17, 18, 26, 29, 32, 33, 

37, 39, 42

Toxoplasma gondii, 7

transporting food, 9, 35

turkey, 13, 19, 24, 26, 27

2-Hour Rule, 9, 28, 35, 36, 39

u

USDA Meat and Poultry 

Hotline, 44, back cover

v

veal, 13, 19, 22

vegetables, 8, 11, 16, 44

Vibrio vulnificus, 7

w

washing (fruits/vegetables), 16
48
49

The U.S. Department of Agriculture (USDA) prohibits discrimination in all its programs and activities 

on the basis of race, color, national origin, age, disability, and where applicable, sex, marital status, 

familial status, parental status, religion, sexual orientation, genetic information, political beliefs, 

reprisal, or because all or part of an individual’s income is derived from any public assistance 

program. (Not all prohibited bases apply to all programs.) Persons with disabilities who require 

alternative means for communication of program information (Braille, large print, audiotape, etc.) 

should contact USDA’s TARGET Center at (202) 720–2600 (voice and TDD). To file a complaint of 

discrimination, write to USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., 

Washington, D.C. 20250–9410, or call (800) 795–3272 (voice) or (202) 720–6382 (TDD). USDA is an 

equal opportunity provider and employer.

February 2008
50

 Kitchen 

Companion

For More Information

USDA Meat and Poultry Hotline

1-888-MPHOTLINE

(1-888-674-6854)

TTY: 1-800-256-7072

E-mail: mphotline.fsis@usda.gov

“Ask Karen”

FSIS’s Web-based automated response system — available 24/7

askkaren.gov

Food Safety and Inspection Service

www.fsis.usda.gov