Food Safety While Hiking, Camping & Boating

Food Safety Tips for College Students

Food Safety Facts

USDA Meat & Poultry Hotline

1-888-MPHotline

(1-888-674-6854)

The Food Safety and Inspection Service (FSIS) is the public health agency 

in the U.S. Department of Agriculture responsible for ensuring that the nation’s commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged.

When students pack up for college, they take along the basics - TV, laptop, MP3 player and cell phone. Many students will also arrive at school with a microwave oven, tabletop grill, mini-fridge, and toaster-oven in 

tow. Most students, however, don’t know there are food safety considerations when cooking with these appliances.

College students are under a lot of pressure and often 

get their meals the quickest and easiest way possible. 

When it comes to safely preparing meals, many college 

kids simply don’t know what it takes to make the grade 

in food safety, and many end up with a foodborne illness.

The USDA Meat and Poultry Hotline receives many 

calls from parents or students with questions about the 

handling and storage of food for college kids. Here is a 

sampling of those questions about how to safely cook 

and prepare foods while away at school.

QSeveral slices of pizza have been left out  overnight. Is the pizza still safe to eat? 

ANo. Perishable food should never be left out of  refrigeration more than 2 hours. This is true even 

if there are no meat products on the pizza. Foodborne 

bacteria that may be present on these foods grow 

fastest in the “Danger Zone” (temperatures between 

40 and 140 °F) and can double in number every 20 

minutes.

Other take-out or delivered foods such as chicken, 

hamburgers, cut fruit, salads, and party platters, must 

also be kept at a safe temperature. The rule is to “Keep 

HOT Food HOT and COLD Food COLD! To keep hot foods 

safe, keep them at 140 °F or above. Cold food must be 

kept at 40 °F or below (in the refrigerator or freezer). 

Bacteria grow rapidly between 40 and 140 °F. Discard 

all perishable food left at room temperature longer than 

2 hours; 1 hour in air temperatures above 90 °F. Use 

safely refrigerated food in 3 to 4 days; frozen leftovers, 

1 to 2 months.

QI am living off campus this year. My two  roommates and I will be preparing our own 

meals. What do we need to know to cook food 

safely?

AWhen using frozen meats, thaw them in the  refrigerator — NOT on the counter. Don’t allow 

raw meat or poultry juices to drip on other foods. Wash 

your hands before and after preparing foods. Always 

use clean paper towels. Wash used cutting boards and 

utensils in hot, soapy water. 

Use a food thermometer to check internal 

temperatures. Cook meat and poultry to the following 

safe minimum internal temperatures:

•	 Cook all raw beef, pork, lamb and veal steaks, 

chops, and roasts to a minimum internal temperature of 145°F as measured with a food thermometer before removing meat from the heat source. 

For safety and quality, allow meat to rest for at 

least three minutes before carving or consuming. 

For reasons of personal preference, consumers may 

choose to cook meat to higher temperatures. 

•	 Cook all raw ground beef, pork, lamb, and veal to 

an internal temperature of 160°F as measured with 

a food thermometer.

•	 Cook all poultry to an internal temperature of 165°F 

as measured with a food thermometer.

.If you feel food has not been handled safely, throw it 

out.

QI don’t have a car on campus so I have to take  the bus to get my groceries. Will the food be 

safe by the time I get it to my apartment?

AWhether you use public transportation or have  your own car, it’s important that perishable 

purchases are refrigerated within 2 hours (1 hour when 

the temperature is above 90 °F). First, when buying 

food, avoid cross-contamination by placing raw meat, 

poultry, and seafood in plastic bags and keep them 

separate from other foods in your grocery-shopping 

cart. Make cold foods the last items you place in 

your cart. After your purchases are bagged, go home 

immediately. 

If you can’t get home within the recommended times, 

you may want to take a cooler with frozen gel packs 

to keep perishable food safe in transit. If there are 

Food Safety Information

United States Department of Agriculture

Food Safety and Inspection Service

USDA Photo
Food Safety Tips for College Students

Food Safety Information 2

perishable raw meats you don’t plan on using soon, freeze 

any ground meats, poultry, or fish within 2 days; beef,

pork, veal or lamb steaks, roasts or chops within 3 to 5 days.

QOur dorm has a kitchen with a microwave on  each floor. When I microwave the food 

according to the package’s instructions, it’s still 

partly frozen. Why doesn’t it get hot enough? 

AIn a large building like a dorm, electrical  equipment such as computers, toaster-ovens, hair 

dryers, and irons compete for current and reduce the 

electrical wattage of a microwave. A community oven 

that has been used just before you will cook slower 

than a cold oven. To compensate, set the microwave 

for the maximum time given in the instructions. Avoid 

using an extension cord with the microwave because 

power is reduced as it flows down the cord. Also, the

cord might not be grounded.

Cover foods during cooking. Remember to stir or 

rearrange food and rotate the dish to eliminate cold 

spots where harmful bacteria can survive and to 

promote more even cooking. Allow for standing time. 

The food continues to cook during this period. Finally, 

use a food thermometer to ensure the food reaches the 

safe internal temperature of 165 °F. If the food has not 

reached that temperature, add more cooking time.

QWhat containers are safe for microwaving  foods?

AGlass, ceramic, and plastics utensils labeled for microwave oven use are safe. Microwave plastic 

wraps, wax paper, cooking bags, parchment paper, 

and white microwave-safe paper towels should be 

safe to use. Do not let plastic wrap touch foods during 

microwaving.

Do not use plastic cold-storage containers such as 

margarine tubs, take-out containers, whipped topping 

bowls, and other one-time use containers. These 

containers can warp or melt, possibly causing harmful 

chemicals to migrate into the food. Never use thin 

plastic storage bags, brown paper or plastic grocery 

bags, newspapers, or aluminum foil in the microwave 

oven.

QHow do you thaw frozen foods in the  microwave safely?

ARemove food from packaging before defrosting.  Do not use foam trays and plastic wraps because 

they are not heat stable at high temperatures. Melting 

or warping may cause harmful chemicals to migrate 

into food. Cook meat, poultry, egg casseroles, and fish

immediately after defrosting in the microwave oven 

because some areas of the frozen food may begin to 

cook during the defrosting time. Do not hold partially 

cooked food to cook later.

QSeveral of us are planning a tailgate party at  the stadium. How can we handle the foods 

safely?

AKeeping food safe between home, a store, or  restaurant and the stadium helps prevent 

foodborne illness. If bringing hot take-out food, eat 

it within 2 hours of purchase. To keep food like soup, 

chili, and stew hot, use an insulated container. Fill 

the container with boiling water, let it stand for a few 

minutes, empty, and then put in the piping hot food. 

Keep the insulated container closed, and the food 

should stay hot (140 °F or above) for several hours. Or 

plan ahead and chill the food in your refrigerator before 

packing for your tailgate.

Carry cold perishable food like raw hamburger 

patties, sausages, and chicken in an insulated cooler 

packed with several inches of ice, frozen gel packs, or 

containers of frozen water. Perishable cooked food such 

as luncheon meat, cooked meat, chicken, and potato or 

pasta salads must be kept refrigerator cold, too. Tuck 

an appliance thermometer into the cooler to make sure 

the food stays at 40 °F or below. When packing the 

cooler for an outing, be sure raw meat and poultry are 

wrapped securely to prevent their juices from crosscontaminating ready-to-eat food.

In addition to a grill and fuel for cooking food, pack a 

food thermometer to be sure the meat, poultry, and 

casseroles reach a high enough temperature to destroy 

harmful bacteria that may be present. Include lots of 

clean utensils, not only for eating but also for serving 

the safely cooked food.

Bring water for cleaning if none will be available at 

the site. Pack clean, wet, disposable cloths or moist 

towelettes and paper towels for cleaning hands and 

surfaces.

QHow long will food stay safe at a tailgate  party?

AIt’s important to keep hot food hot and cold food  cold. Bacteria multiply rapidly between 40 and 

140 °F. Never leave food in this “Danger Zone” more 

than 2 hours (1 hour when the outside temperature 

is above 90 °F). Cook meat and poultry completely. 

Partial cooking of food ahead of time allows bacteria to 

multiply to the point that subsequent cooking cannot 

destroy them.

Meat and poultry cooked on a grill often browns very 

fast on the outside. Use a food thermometer to check 

internal temperatures. Cook meat and poultry to the 

following safe minimum internal temperatures:

•	 Cook all raw beef, pork, lamb and veal steaks, 

chops, and roasts to a minimum internal temperature of 145°F as measured with a food thermometer before removing meat from the heat source. 

For safety and quality, allow meat to rest for at 

least three minutes before carving or consuming. 

For reasons of personal preference, consumers may 

choose to cook meat to higher temperatures. 
Food Safety Tips for College Students

Food Safety Information 3

•	 Cook all raw ground beef, pork, lamb, and veal to 

an internal temperature of 160°F as measured with 

a food thermometer.

•	 Cook all poultry to an internal temperature of 165°F 

as measured with a food thermometer.

QAre leftovers from a tailgate party safe to eat  later?

ASome people have so much fun at tailgate  gatherings, they never actually make it into the 

stadium to see the football game. But that doesn’t 

mean it’s safe for the food to stay unrefrigerated before, 

during, and after the game. Holding food at an unsafe 

temperature is a prime cause of foodborne illness. 

Store perishable food in the cooler except for brief times 

when serving. Cook only the amount of food that will be 

eaten to avoid the challenge of keeping leftovers at a 

safe temperature. Discard any leftovers that are not ice 

cold after the game. Food should not be left out of the 

cooler or off the grill more than 2 hours (1 hour when 

the outside temperature is above 90 °F). 

QI don’t have time to go to the dining hall for  lunch. How can I safely pack a lunch to eat 

between classes?

AInsulated, soft-sided lunch boxes or bags are  best for keeping perishable food cold, but metal or 

plastic lunch boxes and paper bags can also be used. 

If using paper lunch bags, create layers by double 

bagging to help insulate the food. An ice source, such 

as a small frozen gel pack or frozen juice box, should be 

packed with perishable food in any type of lunch bag or 

box. Of course, if there’s a refrigerator available, store 

perishable items there upon arrival.

It’s important to keep perishable food cold. Harmful 

bacteria multiply rapidly in the “Danger Zone” — the 

temperatures between 40 and 140 °F. So, perishable 

food transported without an ice source won’t stay safe 

long. Prepackaged combos that contain luncheon meats 

along with crackers, cheese, and condiments must also 

be kept refrigerated. This includes luncheon meats and 

smoked ham that are cured or contain preservatives. 

For more information, see “Keeping ‘Bag’ Lunches 

Safe” at www.fsis.usda.gov/Fact_Sheets/Keeping_Bag_

Lunches_Safe/index.asp

QI frequently send “care packages” to my son  at college. What other foods besides cookies, 

crackers, and candy can I mail?

ACollege kids away from home always love 

 receiving their favorite home-baked goods. 

Brownies and loaf-type cakes, like banana bread, carrot, 

applesauce or sour cream cakes, ship well if wrapped in 

aluminum foil and packed in a can or heavy cardboard 

box.

Shelf-stable, microwavable entrees are another option. 

These foods are not refrigerated or frozen and will stay 

fresh without refrigeration for about 18 months. Canned 

meats and fish as well as dried meat and poultry, such

as beef and turkey jerky, are safe to mail. Bacteria can’t 

grow in foods preserved by removing moisture.

If mailing perishable foods, pack them with a cold 

source, such as frozen gel packs or dry ice, and ship 

them by overnight delivery. Perishables must not be 

at temperatures between 40 and 140 °F for longer 

than 2 hours (1 hour when the temperature is above 

90 °F). Pathogenic bacteria can grow rapidly at these 

temperatures but they do not generally affect the taste, 

smell, or appearance of a food. So if food has been 

mishandled or is unsafe to eat, the student will not be 

able to tell it’s dangerous. For more information, see 

the FSIS publication “Mail Order Food Safety” at www.

fsis.usda.gov/Fact_Sheets/Mail_Order_Food_Safety/

QMy daughter’s college is only a four-hour  drive away, so she comes home often. How 

can I safely pack home-cooked foods for her to 

take back to school?

AFor a four-hour drive, food must be handled 

 properly to keep it safe from spoilage and 

pathogenic bacteria. Cooked foods should be divided 

into shallow containers and cooled in the refrigerator 

prior to the trip. To transport the food, place it in an 

insulated cooler packed with several inches of ice, 

frozen gel packs, or containers of frozen water. Add 

the cold containers of food from the refrigerator when 

she’s ready to leave. Freezing foods prior to the return 

trip also helps keep food safe. Advise your daughter to 

refrigerate the food as soon as she arrives at college.

QMy math club is having a potluck dinner.  What’s important to remember for food 

safety?

AWhen you serve food, use clean containers and  utensils to store and serve food. Do not use a plate 

that previously held raw meat, poultry, or seafood 

unless the plate has first been washed in hot, soapy

water. When a dish is empty or nearly empty, replace 

with fresh container of food, removing the previous 

container.

Place cold food in containers on ice. Hold cold foods 

at or below 40 °F. Food that will be portioned and 

served on the serving line should be placed in a shallow 

container. Place this container inside a deep pan filled

partially with ice to keep food cold. Food like chicken 

salad and desserts in individual serving dishes can also 

be placed directly on ice, or in a shallow container set 

in a deep pan filled with ice. Drain off water as ice melts

and replace ice frequently.
Food Safety Questions?

Food Safety Tips for College Students

The USDA is an equal opportunity

 provider and employer.

Revised July 2011

FSIS encourages the reprint and distribution of this publication for food safety 

education purposes. However, USDA symbols or logos may not be used separately to 

imply endorsement of a commercial product or service. 

Keep hot food hot by using a heat source. Once food is 

thoroughly heated on stovetop, oven or in microwave 

oven, place it in chafing dishes, preheated steam

tables, warming trays, and/or slow cookers. Check 

the temperature frequently to be sure food stays at or 

above 140 °F.

USDA’s Food Safety and Inspection Service helps 

consumers to safely plan and serve food for group 

gatherings. Single copies of a 40-page colorful 

“Cooking for Groups: A Volunteer’s Guide to Food 

Safety” are available by calling the USDA Meat and 

Poultry Hotline at 1-888-MPHotline (1-888-674-6854).

QMy buddies and I are going on a camping trip  over spring break. How can we take food 

along safely?

AIf you are traveling with cold foods, bring a  cooler with a cold source. If you are cooking, use 

a hot campfire or portable stove. It is difficult to keep

food hot without a heat source when traveling, so it’s 

best to cook foods before leaving home, refrigerate or 

freeze the food overnight, and transport it cold.

If you don’t want to lug a cooler or portable stove, 

consider taking shelf-stable food. Advances in food 

technology have produced relatively lightweight staples 

that don’t need refrigeration or careful packaging. 

These include dehydrated foods; beef jerky and other 

dried meats; dried noodles and soups; peanut butter 

in plastic jars; canned ham, chicken, beef, and tuna; 

concentrated juice boxes; dried fruits and nuts; and 

powdered milk and fruit drinks. 

Don’t drink water from a lake or stream, no matter how 

clean it appears. Bring bottled or tap water for drinking. 

For more information, see the FSIS publication “Food 

Safety While Hiking, Camping & Boating” at www.fsis.

usda.gov/Fact_Sheets/Food_Safety_While_Hiking_

Camping_&_Boating/index.asp

•	 Clean. Wash hands and surfaces often.

•	 Separate. Separate raw meat, poultry, and 

egg products from cooked foods to avoid 

cross-contamination.

•	 Cook. Raw meat, poultry, and egg products 

need to be cooked thoroughly. Use a food 

thermometer to ensure foods have reached a 

high enough temperature to kill any harmful 

bacteria that might be present.

•	 Chill. Refrigerate promptly.

Call the USDA Meat & Poultry Hotline

Send E-mail questions to MPHotline.fsis@usda.gov.

Ask Karen!

FSIS’ automated response 

system can provide food safety 

information 24/7 and a

live chat 

during 

Hotline 

hours.

If you have a question 

about meat, poultry, or 

egg products, call 

the USDA Meat and 

Poultry Hotline 

toll free at 

1-888-MPHotline

(1-888-674-6854)

The hotline is open

year-round

 Monday through Friday from 10 

a.m. to 4 p.m. ET (English 

or Spanish).

Recorded food safety 

messages are available 24 hours a day. 

Check out the 

FSIS Web site at

 

www.fsis.usda.gov. AskKaren.gov

PregunteleaKaren.gov