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Be Smart. Keep Foods Apart.
Don't Cross-Contaminate.
Cross-contamination is the transfer of harmful bacteria to food from other foods, cutting
boards, utensils, etc., if they are not handled properly. This is especially true when
handling raw meat, poultry, and seafood, so keep these foods and their juices away fromalready cooked or ready-to-eat foods and fresh produce. When handling foods, it is
important to Be Smart, eep !oods "part -- #on$t Cross-Contaminate. By following these
simple steps, you can pre%ent cross-contamination and reduce the risk of foodborne
illness.
When Shopping:
Separate raw meat, poultry, and seafood from other foods in your grocery-shopping cart.&lace these foods in plastic bags to pre%ent their juices from dripping onto other foods. 't
is also best to separate these foods from other foods at check out and in your grocery bags.
When Refrigerating Food:• &lace raw meat, poultry, and seafood in containers or sealed plastic bags to pre%ent
their juices from dripping onto other foods. (aw juices often contain harmful bacteria.
• Store eggs in their original carton and refrigerate as soon as possible.
When Preparing Food:
Wash hands and surfaces often. )armful bacteria can spread throughout the kitchen andget onto cutting boards, utensils, and counter tops. To pre%ent this*
• Wash hands with soap and warm water for + seconds before and after handling
food, and after using the bathroom, changing diapers or handling pets.• se hot, soapy water and paper towels or clean cloths to wipe up kitchen surfaces
or spills. Wash cloths often in the hot cycle of your washing machine.
• Wash cutting boards, dishes, and counter tops with hot, soapy water after preparing
each food item and before you go on to the ne/t item.
• " solution of 0 tablespoon of unscented, li1uid chlorine bleach per gallon of water
may be used to saniti2e surfaces and utensils.
Cutting Boards:
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• "lways use a clean cutting board.
• 'f possible, use one cutting board for fresh produce and a separate one for raw
meat, poultry, and seafood.
• 3nce cutting boards become e/cessi%ely worn or de%elop hard-to-clean groo%es,
you should replace them.
Marinating Food:
• "lways marinate food in the refrigerator, not on the counter.
• Sauce that is used to marinate raw meat, poultry, or seafood should not be used on
cooked foods, unless it is boiled just before using.
When Sering Food:
• "lways use a clean plate.
• 4e%er place cooked food back on the same plate or cutting board that pre%iously
held raw food.
When Storing !eftoers:
• (efrigerate or free2e lefto%ers within + hours or sooner in clean, shallow, co%ered
containers to pre%ent harmful bacteria from multiplying.
56ast night ' left cooked roast beef on the counter to cool before refrigerating, but
fell asleep and disco%ered it this morning. ' immediately put it in the refrigerator.
Since the meat is cooked, shouldn$t it be safe to eat75
The .S. #epartment of "griculture$s 8eat and &oultry )otline recei%es similar
"o# $emperatures Affe%t Food
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calls e%ery day from consumers who are confused about how to keep their food
safe. The answer to this caller$s 1uestion is that the roast beef should be thrown out.
Why7 Because lea%ing food out too long at room temperature can cause bacteria9such as Staphylococcus aureus, Salmonella enteriditis, Escherichia coli 30:;*);,
and Campylobacter < to grow to dangerous le%els that can cause illness.
Bacteria e/ist e%erywhere in nature. They are in the soil, air, water and the foodswe eat. When they ha%e nutrients 9food<, moisture, time and fa%orable
temperatures, they grow rapidly increasing in numbers to the point where some can
cause illness. Therefore, understanding the important role temperature plays inkeeping food safe is critical. 'f we know the temperature at which food has been
handled, we can then answer the 1uestion, 5's it safe75
$he &Danger one& ()* +F-,)* +F
Bacteria grow most rapidly in the range of temperatures between = > and 0= >!,
doubling in number in as little as + minutes. This range of temperatures is often
called the 5#anger ?one.5 That$s why the 8eat and &oultry )otline ad%isesconsumers to ne%er lea%e food out of refrigeration o%er + hours. 'f the temperature
is abo%e @ >!, food should not be left out more than 0 hour.
'f you are tra%eling with cold foods, bring a cooler with a cold source. 'f you are
cooking, use a hot campfire or portable sto%e. 't is difficult to keep foods hot
without a heat source when tra%eling, so itAs best to cook foods before lea%inghome, cool them, and transport them cold.
Cooing
(aw meat and poultry should always be cooked to a safe minimum internal
temperature. When roasting meat and poultry, use an o%en temperature no lowerthan +: >!. Cook beef, %eal and lamb steaks, roasts and chops to a safe minimum
internal temperature of 0=: >!, pork to 0 >! and ground beef, %eal and lamb to0 >!. &oultry should reach a safe minimum internal temperature of 0: >!
throughout the product. )owe%er, for poultry, the minimum internal temperature of
0: >! for safety may not achie%e the desired doneness for 1uality purposes. se afood thermometer to assure that meat and poultry ha%e reached a safe minimum
internal temperature.
'f raw meat and poultry ha%e been handled safely, using the abo%e preparation
recommendations will make them safe to eat. 'f raw meats ha%e been mishandled
9left in the 5#anger ?one5 too long<, bacteria may grow and produce to/ins whichcan cause foodborne illness. Those to/ins that are heat resistant are not destroyed
by cooking. Therefore, e%en though cooked, meat and poultry mishandled in the
raw state may not be safe to eat e%en after proper preparation.
Storing !eftoers
3ne of the most common causes of foodborne illness is improper cooling of
cooked foods. Because bacteria are e%erywhere, e%en after food is cooked to a safe
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internal temperature, they can be reintroduced to the food and then reproduce. !or
this reason lefto%ers must be put in shallow containers, for 1uick cooling and
refrigerated within + hours.
Reheating
!oods should be reheated thoroughly to an internal temperature of 0: >! or untilhot and steaming. 'n the microwa%e o%en, co%er food and rotate so it heats e%enly.!ollow manufacturer$s instructions for stand time for more thorough heating. 'n the
absence of manufacturer$s instructions, at least a two minute stand time should be
allowed.
Co/d Storage $emperatures
&roperly handled food stored in a free2er at >! will always be safe. !ree2ingkeeps food safe by slowing the mo%ement of molecules, causing bacteria to enter a
dormant stage. 3nce thawed, these bacteria can again become acti%e and multiply
to le%els that may lead to foodborne illness. Because bacteria on these foods will
grow at about the same rate as they would on fresh food, thawed foods should behandled as any other perishable food.
" temperature of = >! should be maintained in the refrigerator. 'n contrast tofree2er storage, perishable foods will gradually spoil in the refrigerator. Spoilage
bacteria will make themsel%es known in a %ariety of ways. The food may de%elop
an uncharacteristic odor, color andDor become sticky or slimy. 8olds may alsogrow and become %isible. Bacteria capable of causing foodborne illness either
don$t grow or grow %ery slowly at refrigerator temperatures. "n appliance
thermometer should always be used to %erify that the temperature of the unit iscorrect.
Safe food-handling practices are a good defense against foodborne illness. Because
we know how different temperatures affect the growth of bacteria in our food, wecan protect oursel%es and our families from foodborne illnesses by proper
handling, cooking and storing foods at safe temperatures.
Keep Food Safe0 Food Safet1 Basi%s
Safe steps in food handling, cooking, and storage are essential in pre%enting foodborneillness. Eou can$t see, smell, or taste harmful bacteria that may cause illness. 'n e%ery
step of food preparation, follow the four !ight B"CFG guidelines to keep food safe*
• C/ean2 Wash hands and surfaces often.
• Separate2 #on$t cross-contaminate.
• Coo2 Cook to proper temperatures, checking with a food thermometer.
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• Chi//2 (efrigerate promptly.
Shopping
• &urchase refrigerated or fro2en items after selecting your nonperishables.
• 4e%er choose meat or poultry in packaging that is torn or leaking.• #o not buy food past 5Sell-By,5 5se-By,5 or other e/piration dates.
Storage
• "lways refrigerate perishable food within + hours 90 hour when the
temperature is abo%e @ >!<.
• Check the temperature of your refrigerator and free2er with an appliance
thermometer. The refrigerator should be at = >! or below and the free2er at
>! or below.• Cook or free2e fresh poultry, fish, ground meats, and %ariety meats within +
days other beef, %eal, lamb, or pork, within to : days.• &erishable food such as meat and poultry should be wrapped securely to
maintain 1uality and to pre%ent meat juices from getting onto other food.
• To maintain 1uality when free2ing meat and poultry in its original package,
wrap the package again with foil or plastic wrap that is recommended for thefree2er.
• 'n general, high-acid canned food such as tomatoes, grapefruit, and pineapple
can be stored unopened on the shelf for 0+ to 0H months. 6ow-acid canned
food such as meat, poultry, fish, and most %egetables will keep + to : years-ifthe unopened can remains in good condition and has been stored in a cool,
clean, and dry place. #iscard cans that are dented, leaking, bulging, or rusted.
$ha#ing
• Refrigerator2 The refrigerator allows slow, safe thawing. 8ake sure thawing
meat and poultry juices do not drip onto other food.
• Co/d Water2 !or faster thawing, place food in a leak-proof plastic bag.
Submerge in cold tap water. Change the water e%ery minutes. Cookimmediately after thawing.
• Mi%ro#ae2 Cook meat and poultry immediately after microwa%e thawing.
Preparation • "lways wash hands with soap and warm water for + seconds before and after
handling food.
• #on$t cross-contaminate. eep raw meat, poultry, fish, and their juices away
from other food. "fter cutting raw meats, wash cutting board, knife, andcounter tops with hot, soapy water.
• 8arinate meat and poultry in a co%ered dish in the refrigerator.
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• Saniti2e cutting boards by using a solution of 0 tablespoon of unscented, li1uid
chlorine bleach in 0 gallon of water.
Cooing
Cook foods to the recommended safe minimum internal temperatures listed below.Check temperatures with a food thermometer. 6earn more about using food
thermometers on the !S'S Web site or by calling the S#" 8eat and &oultry )otline.
Cooing
Produ%t $1pe
3nterna/
$emperature
(+F
Beef I Jeal
Kround 0
Steak and roasts medium 0
Steak and roasts medium rare 0=:
Chicken I
Turkey
Breasts 0:
Kround, stuffing, and casseroles 0:
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Whole bird, legs, thighs, and wings 0:
Lggs "ny type 0
!ish I Shellfish "ny type 0=:
6amb
Kround 0
Steak and roasts medium 0
Steaks and roasts medium rare 0=:
6efto%ers "ny type 0:
&ork
Chops, fresh 9raw< ham ground, ribs, and
roasts0
!ully cooked ham 9to reheat< 0=
Sering
• )ot food should be held at 0= >! or warmer.
• Cold food should be held at = >! or colder.
• When ser%ing food at a buffet, keep hot food hot with chafing dishes, slow cookers,
and warming trays. eep cold food cold by nesting dishes in bowls of ice or use
small ser%ing trays and replace them often.
• se a food thermometer to check hot and cold holding temperatures.
• &erishable food should not be left out more than + hours at room temperature 90 hour
when the temperature is abo%e @ >!<
!eftoers
• #iscard any food left out at room temperature for more than + hours 90 hour if the
temperature was abo%e @ >!<.
• &lace food into shallow containers and immediately put in the refrigerator or free2er
for rapid cooling.
• se most cooked lefto%ers within to = days. 9See chart.<
Refree4ing
8eat and poultry defrosted in the refrigerator may be refro2en before or after cooking. 'f
thawed by other methods, cook before refree2ing.
Co/d Storage Chart
These storage times will help keep refrigerated 9= >!< food from spoiling or becoming
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dangerous to eat. Because free2ing at >! or below 9not + >!< keeps food safe indefinitely,
recommended free2er storage times are for 1uality only. se an appliance thermometer to
monitor storage temperatures in the refrigerator and free2er. !or more specific informationor for foods not listed here, contact the S#" 8eat I &oultry )otline or check the !S'S
Web site.
Co/d Storage Chart
Preparation$1pe or
Des%ription
Refrigerate
()* +FFree4e (* +F5
Beef, 6amb, &ork, Jeal
!resh beef,lamb, %eal
and pork
Kround,hamburger,
stew meat,
%ariety meat9tongue, li%er,
heart, kidney,
chitterlings<
0-+ days -= months
Chops, roasts,steaks
-: days =-0+ months
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Chops, pre-
stuffed0 day #oes not free2e well
6efto%ers'ncluding
casseroles-= days +- months
Corned Beef 'n pouch,with pickling
juices
:-; days #rained, 0 month
Bacon Bacon ; days 0 month
)am 9&re-Cooked<
!ully Cooked
Slices -= days 0-+ months
)alf -: days 0-+ months
Whole ; days 0-+ months
Canned
6abeled
5eep(efrigerated5
3pened -: days 0-+ months
nopened -@ months #o not free2e
Jacuum
sealed
nopened,
fully cooked
%acuumsealed, dated
5se-by5
date0-+ months
nopened,
fully cooked
%acuum
sealed,undated
+ weeks 0-+ months
Chicken, Turkey, 3ther &oultry
!resh
Chicken
breast, pre-
stuffed
0 day #oes not free2e well
Kround,
patties,giblets
0-+ days -= months
&ieces 0-+ days @ months
Whole 0-+ days 0 year
6efto%ers Casseroles -= days =- months
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Chicken
nuggets,
patties
0-+ days 0- months
&ieces, plain
or fried
-= days = months
&ieces in
broth or
gra%y
-= days months
Lggs
!resh'n shell -: weeks #o not free2e
Eolk, whites +-= days 0 year
6efto%ers
Casserole,
1uiche,omelet
-= days + months
)ard-cooked 0 week #oes not free2e well
3pened
6i1uid
pasteuri2ed
eggs, eggsubstitutes
days #oes not free2e well
nopened
6i1uid
pasteuri2ed
eggs, eggsubstitutes
0 days 0 year
Sausages, 6unch 8eats
)ard SausageMerky sticks, pepperoni
+- weeks 0-+ months
(aw Sausage
Beef,
chicken,
pork, turkey
0-+ days 0-+ months
Smoked
Sausage
Breakfast
links, patties ; days 0-+ months
6unch 8eat
#eli-sliced or
store-
prepared
-: days 0-+ months
3pened )ot dogs 0 week 0-+ months
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6unch meat
N%acuum-
packed,sliced
-: days 0-+ months
Summersausage
labeled 5keep
refrigerated5
weeks 0-+ months
nopened
)ot dogs + weeks 0-+ months
6unch meat N%acuum-
packed,
sliced
+ weeks 0-+ months
Summersausage
labeled 5keep
refrigerated5
months 0-+ months
Seafood
!resh!ish 0-+ days -H months
Shellfish 0-+ days -0+ months
6efto%ers!ish and
shellfish-= days months
8iscellaneous
!ro2en#inners and
Lntrees
5eep
fro2en5
nsafe to
thaw-= months
8ayonnaise
Commercial,
5refrigerateafter
opening5
+ months #o not free2e
3ther
6efto%ers
Kra%y andmeat broth -= days +- months
&i22a -= days 0-+ months
Soups and
stews-= days +- months
Stuffing -= days 0 month
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Salads
Lgg, chicken,
ham,
macaroni,tuna 9store-
prepared,
homemade<
-: days #oes not free2e well
* Because freezing at 0 °F keeps food safe indefinitely,
recommended storage times are for uality only!
Keeping &Bag& !un%hes Safe
Whether it$s off to school or work we go, millions of "mericans carry 5bag5lunches. !ood brought from home can be kept safe if it is first handled and
cooked safely. Then, perishable food must be kept cold while commuting %ia
bus, bicycle, on foot, in a car, or on the subway. "fter arri%ing at school or work, perishable food must be kept cold until lunchtime.
Why keep food cold7 )armful bacteria multiply rapidly in the 5#anger ?one5 Nthe temperatures between = and 0= >!. So, perishable food transported without
an ice source won$t stay safe long. )ere are safe handling recommendations to
pre%ent foodborne illness from 5bag5 lunches.
Begin #ith Safe Food
&erishable food, such as raw or cooked meat and poultry, must be kept cold or
fro2en at the store and at home. Lggs should be purchased cold at the store andkept cold at home. 'n between, transport perishable food as fast as possible when
no ice source is a%ailable. "t the destination, it must be kept cold. !ood should
not be left out at room temperature more than + hours 90 hour if the temperatureis abo%e @ >!<.
&repackaged combos that contain luncheon meats along with crackers, cheese,and condiments must also be kept refrigerated. This includes luncheon meats and
smoked ham which are cured or contain preser%ati%es.
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Keep 6er1thing C/ean
Wash your hands before you prepare or eat food. Wash cutting boards, dishes,
utensils, and countertops with hot, soapy water after preparing each food itemand before you go on to the ne/t item. " solution of 0 tablespoon of unscented,
li1uid chlorine bleach in 0 gallon of water may be used to saniti2e surfaces and
utensils. eep family pets away from kitchen counters.
Don't Cross-Contaminate
)armful bacteria can spread throughout the kitchen and get onto cutting boards,utensils, and countertops. "lways use a clean cutting board. When using a cutting
board for food that will not be cooked, such as bread, lettuce, and tomatoes, be
sure to wash the board after using it to cut raw meat and poultry. se one cutting
board for fresh produce and a separate one for meat and poultry.
"t lunchtime, discard all used food packaging and paper bags. #o not reuse
packaging because it could contaminate other food and cause foodborne illness.
Pa%ing !un%hes
&ack just the amount of perishable food that can be eaten at lunch. That way,there won$t be a problem about the storage or safety of lefto%ers.
't$s fine to prepare the food the night before and store the packed lunch in therefrigerator. !ree2ing sandwiches helps them stay cold. )owe%er, for best
1uality, don$t free2e sandwiches containing mayonnaise, lettuce, or tomatoes."dd these later.
'nsulated, soft-sided lunch bo/es or bags are best for keeping food cold, but
metal or plastic lunch bo/es and paper bags can also be used. 'f using paper
lunch bags, create layers by double bagging to help insulate the food. "n icesource should be packed with perishable food in any type of lunch bag or bo/.
Keeping Co/d !un%hes Co/d
&repare cooked food, such as turkey, ham, chicken, and %egetable or pasta salads,
ahead of time to allow for thorough chilling in the refrigerator. #i%ide large
amounts of food into shallow containers for fast chilling and easier use. eepcooked food refrigerated until time to lea%e home.
To keep lunches cold away from home, include a small fro2en gel pack or fro2en
juice bo/. 3f course, if thereAs a refrigerator a%ailable, store perishable itemsthere upon arri%al.
Some food is safe without a cold source. 'tems that don$t re1uire refrigeration
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include whole fruits and %egetables, hard cheese, canned meat and fish, chips,
breads, crackers, peanut butter, jelly, mustard, and pickles.
Keeping "ot !un%hes "ot
se an insulated container to keep food like soup, chili, and stew hot. !ill the
container with boiling water, let stand for a few minutes, empty, and then put inthe piping hot food. eep the insulated container closed until lunchtime to keepthe food hot N 0= >! or abo%e.
Mi%ro#ae Cooing7Reheating
When using the microwa%e o%en to reheat lunches, co%er food to hold in
moisture and promote safe, e%en heating. (eheat lefto%ers to at least 0: >!.
!ood should be steaming hot. Cook fro2en con%enience meals according to package instructions.
Meat Pa%aging Materia/s
Consumers may see packaging as the attracti%e and informati%e container forfresh and processed meat and poultry. )owe%er, because it touches the food,
packaging is considered an indirect additi%e. That$s because chemicals in
packaging can migrate into the food. The following information e/plains %arioustypes and uses of meat packaging materials and how their safety is regulated by
go%ernment agencies.
9" Klossary of &ackaging Terms may be found at the end of this article.<
Who Approes Pa%aging Materia/s for Meat and Pou/tr1 Produ%ts8
8eat and poultry products may not be packaged in a container which iscomposed of any substances which may adulterate the contents or be injurious to
health. "ll packaging materials in direct contact with food must be safe for their
intended use under the !ederal !ood, #rug and Cosmetic "ct 9!!#C"<.
"ny material intended for use in food packaging must be formulated in
compliance with !#" re1uirements for its intended use. The manufacturer of a
new material must petition !#" and pro%ide data pro%ing the material is safe touse if it is not already regulated for the proposed use.
&ackaging materials entering a meat or poultry plant must be accompanied orco%ered by a guaranty or statement of assurance from the packaging supplier.
The guaranty must state that the material complies with the !!#C". 't must also
state the brand name, supplier, and conditions for use, including temperature and
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other limits.
"o# Are Materia/s Monitored8
S#"$s !ood Safety and 'nspection Ser%ice 9!S'S< monitors the packaging
material used in all meat and poultry plants. The plants must maintain a file
containing guaranties for all packing materials in the plant. This file must beopen to !S'S officials at all times.
To %erify guaranties, !S'S randomly selects packaging materials for re%iew. 'f
the "gency determines a packaging material does not comply with !ederal foodlaws and regulations, the material is disappro%ed and its use in federally-
inspected meat and poultry plants may be denied.
'nspectors legitimately may 1uestion a packaging material performance or other
physical aspects for e/ample, a food is discolored by what appears to be ink
coming from the packaging, or the food has de%eloped a 5chemical5 odor after
contact with the packaging material.
'f an inspector 1uestions the safety of a packaging material, the Compound
(e%iew Branch of !S'S e%aluates the material$s acceptability and ad%ises theinspector and plant of its findings. "n inspector may inspect and disallo# the use
of a packaging material, and may retain any product contained in it if he$she has
reason to belie%e the materials may render the products adulterated or in&uriousto health!
Must Pa%aging Materia/s Be Separate/1 Approed for 3rradiation8
Ees, they must be appro%ed by !#" under the !ederal !ood, #rug and Cosmetic
"ct 9!!#C"<. The packaging comes into direct contact with food so it cannot becomposed of substances that might migrate into the food as a conse1uence of the
irradiation process.
'n addition, these packaging materials cannot demonstrate detectable
radioacti%ity as a result of irradiation. !#" regulations specify a ma/imumabsorbed dose le%el of irradiation that the packaging material can be safely
subjected to.
Must 3rradiated Pou/tr1 and Por Be Pa%aged8
S#"D!S'S irradiation regulations re1uire poultry to be irradiated in the package
in which it will be sold to the consumer. The packaging must be air permeable to pre%ent the growth of spore-forming organisms such as Clostridium botulinum,
and at the same time, e/clude microorganisms from entering. The package label
must e/hibit the irradiation logo and a statement such as, 5Treated with 9or 5by5<
irradiation.5 'rradiated poultry is a%ailable in a limited number of geographicareas in the .S.
S#"D!S'S pork irradiation regulations allow for unpackaged pork to be
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irradiated because the radiation treatment is for the destruction of trichinae, a
parasite which is not air-borne. &ost-process contamination of the irradiated pork
with trichinae lar%ae would not likely occur. 4o irradiated pork is a%ailable in the.S. at this time.
What is 9a%uum Pa%aging and Modified Atmosphere Pa%aging83/ygen in the air hastens both the chemical breakdown and microbial spoilage ofmany foods. To help preser%e foods longer, scientists ha%e de%eloped ways to
help o%ercome the effects of o/ygen. Jacuum packaging, for e/ample, remo%es
air from packages and produces a %acuum inside. 8odified atmosphere packaging 98"&< and controlled atmosphere packaging 9C"&< help to preser%e
foods by replacing some or all of the o/ygen in the air inside the package with
other gases such as carbon dio/ide or nitrogen.
3s 3t Safe to Free4e Meats in ro%er1 Store Pa%aging8
Ees, it is safe to free2e meat or poultry directly in its supermarket wrapping, but
this type of wrap is permeable to air. nless you will be using the food in amonth or two, o%erwrap packages with airtight hea%y-duty foil or free2er wrap.
This should protect the product from free2er burn for longer storage.
3s Food in Damaged or Dis%o/ored Cans Dangerous8
&ossibly. While e/tremely rare, a to/in produced by Clostridium botulinum is the
worst danger in canned goods. ;696R <S6 food from containers that show possible 5botulism5 warnings* leaking, bulging, or badly dented cans cracked
jars or jars with loose or bulging lids canned food with a foul odor or any
container that spurts li1uid when opening. D=;'$ $AS$6 S<C" F==D0 L%ena minuscule amount of botulinum to/in can be deadly.
Can linings might discolor or corrode when metal reacts with high-acid foods
such as tomatoes or pineapple. "s long as the can is in good shape, the contentsshould be safe to eat, although the taste, te/ture and nutritional %alue of the food
can diminish o%er time.
Do Cans Contain !ead8
The .S. canned food industry, which began phasing out the use of lead-soldered
cans in 0@;@, stopped using lead-soldered cans in 0@@0. 'n 0@@:, the !ood and#rug "dministration issued a final rule prohibiting the use of lead solder in all
food cans, including imported products.
8etal cans, which are made of sheet steel N sometimes with a coating of tin N
are now welded closed at the seams. The inside of the can may also ha%e an
enamel or %inyl protecti%e coating.
When Cans Free4e> 3s Food Safe to <se8
Cans that free2e accidentally, such as those left in a car or basement in sub-2ero
temperatures, can present health problems. 'f the cans are merely swollen N and
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you are sure the swelling was caused by free2ing N the food may still be usable.
But if seams ha%e rusted or burst, throw the cans out immediately. #iscard fro2en
cans that ha%e been allowed to thaw at = >! or abo%e.
6et the intact can thaw in the refrigerator before opening. 'f the product doesn$t
look andDor smell normal, throw it out. #o not taste itF 'f the product does lookandDor smell normal, thoroughly cook the contents right away by boiling for 0to + minutes. &roducts can then be refrigerated or fro2en for later use.
What A?out Consumer Pa%aging Materia/s8
'lastic (raps and Storage Bags ) Consumer plastic wraps and bags are made
from three major categories of plastics* polyethylene 9&L<, poly%inylidene
chloride 9&JC#<, and poly%inyl chloride 9&JC<. The plastic resins are petroleumderi%ati%es. &lastici2ers, colorants or anti-fog compounds may be added.
n)store 'roduce Bags ) Typically made from polyethlene or other plastic film,
these bags are used for consumer in-store packaging of fruits and %egetables. #onot use for cooking the thin plastic may melt or burn.
+%en Cooking Bags ) Both the bags and their closure ties are made from heat-resistant nylon. They can be used in a microwa%e o%en or in a con%entional o%en
set no higher than = >!.
"luminum Foil is @H.:O aluminum with the balance primarily from iron and
silicon to gi%e strength and puncture resistance. The molten alloy is rolled thin
and solidified between large, water-cooled chill rollers. #uring the final rolling,two layers of foil are passed through the mill at the same time. The side coming
in contact with the polished steel rollers become shiny the other side comes outdull. 't does not make any difference which side of the foil contacts the food.
Freezer 'aper ) white paper coated on one side with plastic to help keep air out
of fro2en foods, thus protecting against free2er burn and loss of moisture.
'archment 'aper ) an odorless and tasteless paper made from cotton fiber andDor
pure chemical wood pulps. 't may be wa/ed or coated and is greaseproof or
grease resistant. &archment paper is primarily used in baking as a pan liner or towrap foods in for cooking.
(a 'aper ) a triple-wa/ed tissue paper made with a food-safe paraffin wa/which is forced into the pores of the paper and spread o%er the outside as a
coating.
3s it Safe to <se ro%er1 Bags for Cooing8
4o. Krocery bags are not intended or formulated for cooking foods. 6e%els of
components such as metal fragments, glue and chemicals may be present at
higher-than-acceptable limits and can migrate into the food. These bags may not
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necessarily be sanitary, particularly since they may be stored under a %ariety of
conditions.
The use of plastic trash bags for food storage or cooking is also not
recommended because they are not food grade plastic and chemicals from them
may leach into the food.
3f A/uminum Foi/ Pits> 3s Food 6ndangered8
&inholes in foil or a blue li1uid that may form on the food that has come in
contact with the foil are not harmful. These reactions can occur when salt,%inegar, highly acidic or highly spicy foods come in contact with aluminum foil.
The product is a harmless aluminum salt and presents no safety problem if
consumed, howe%er it can be trimmed off to impro%e the food$s appearance.Some aluminum salts are used in antacid medicines for the treatment of stomach
disorders.
Can Chemi%a/s from Pa%aging Migrate into Food8
Ees, small amounts of chemicals from packaging materials can migrate into
foods. 't is for this reason that each packaging material must be regulated for a
specific use by the !#". )owe%er, sometimes consumers misuse packaging
materials in ways not intended or anticipated when the material was regulated forfood use.
!or e/ample, cold food storage containers N such as cottage cheese cartons andmargarine tubs N used for refrigerator or free2er storage of foods are intended
for those uses only. They ha%e not been tested or appro%ed for any other use,
including cooking. #o not use these types of containers for heating food. Theyare not heat stable and chemicals from the plastic may migrate into the food
during heating.
Shou/d Foods Be Mi%ro#aed in Pa%aging Materia/s8
8icrowa%e food in packaging materials only if the package directs, and then use
only one time. 8aterials suitable for microwa%ing include o%en bags, wa/ paper
and plastic wrap. #o not let the plastic wrap touch the food, and do not reuse thewrap.
!oam insulated trays and plastic wraps on fresh meats in grocery stores are notintended by the manufacturer to be heated and may melt when in contact with hot
foods, allowing chemical migration into the food. 'n addition, chemical migration
from packaging material to a food does not necessarily re1uire direct contact.L/cessi%e heat applied to a closed container may dri%e off chemical gases from
the container that can contaminate the enclosed food.
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These types of plastic products should not be used in a microwa%e o%en because
they are subjected to heat when thawing or reheating. To a%oid a chemicalmigration problem, remo%e meats from their packaging.
What to do A?out Pa%aging A%%identa//1 Cooed in a Conentiona/ =en8&lastic packaging materials should not be used at all in con%entional o%ens. Theymay catch on fire or melt, causing chemical migration into foods. Sometimes
these materials are inad%ertently cooked with a product. !or e/ample, giblets
may be accidentally cooked inside the turkey in their packaging or a beef roastmay be cooked with the absorbent pad from the fresh meat packaging
underneath.
The giblet bag and the absorbent pad are clearly not intended to be cooked,
howe%er if this happens and the packaging materials remain unaltered 9that is, do
not melt or come apart< the cooked meat will not pose an imminent health
ha2ard. f the packaging materials ha%e melted or changed shape in some other#ay do not use the product!
Cou/d Ba%teria Cross Contaminate When Pa%aging Materia/s are Reused8
Ees. &lastic wrap, foam meat trays, con%enience food dishes, and egg cartons
ha%e been appro%ed for a specific use and should be considered one-time-use
packaging. Bacteria from foods that these packages once contained may remainon the packaging and thus be able to contaminate foods or e%en hands if reused.
"o# !ong Can Meat and Pou/tr1 Be Stored in 9arious Pa%aging8
Storage times of meat and poultry products %ary depending upon their processing
method and packaging. !resh meat in foam trays and shrink wrap, and opened packages of lunch meats may be refrigerated to : days ground meats, poultry
and %ariety meats, 0 to + days. nopened packages of hot dogs and lunch meatscan be stored + weeks. 'f processed meat and poultry products bear 5use-by5
dates, obser%e them.
Canned meats should be stored in a cool, dry place. Stored under these
conditions, the products should remain at best 1uality for + to : years and are
safe to consume indefinitely. The same applies to retort packages such as military8(Ls 98eals (eady to Lat<. #iscard canned foods or retort pouches showing
signs of swelling, rusting or leakage.
!ro2en foods will be safe indefinitely but the 1uality may suffer with lengthy
storage.
Special thanks to the -ational Food 'rocessors "ssociation!
!=SSAR@ =F PACKA3; $6RMS
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A?sor?ent pa%ing
material within a package which absorbs li1uids from product pad in
meat trays is made from paper and has a plastic liner.
Asepti% pa%aging
a techni1ue for creating a shelf-stable container by placing a
commercially sterile product into a commercially sterile container in acommercially sterile en%ironment. The sealed container is designed tomaintain product sterility until the seal is broken. 4o .S. meat products
are currently being aseptically packaged.
Ba%on #rapper paper
a glassine, greaseproof, or %egetable parchment paper, or a laminated
product made from these papers and other materials, used for wrapping
bacon.
B/ister pa%aging
the item is secured between a preformed 9usually transparent plastic<
dome or 5bubble5 and a paperboard surface or 5carrier5 also referred to
as a 5bubble pack.5 9e/ample* bologna package hanging on a peg in asupermarket$s refrigerated case<
Boi/-in-?ag
a sealed container made of heat-resistant material designed to hold a food
product and permit the ultimate user to bring the bag and product to
boiling temperature in preparation for eating before the product isremo%ed from the bag. 9e/ample* fro2en entrees or %egetables<
Breathing pa%age
packaging material made in such a manner that air may enter or lea%eunder %arying conditions, including temperature changes, with or without
a drying agent to remo%e moisture from entering the package. 8ost wrapused for fresh red meat allows enough air to pass through to keep the
proper color in the meat.
Can
a receptacle generally ha%ing less than 0 gallon capacity 9consumer or
institutional si2es< also means to pack a product in a can or a wide-mouthglass container for processing, shipping or storage.
Card?oard
term erroneously used for 5paperboard.5 " stiff, moderately thick paperboard hea%ier than paper. 9e/ample* used for fro2en entrees<
CAP &%ontro//ed atmosphere pa%aging&
a packaging method in which selected atmospheric concentrations ofgases are maintained throughout storage in order to e/tend product shelf
life. Kas may either be e%acuated or introduced to achie%e the desired
atmosphere. 4ormally used for fruits and %egetables, not meat products.
CP6$ (%r1sta//i4ed po/1eth1/ene terephtha/ate
a heat-tolerant plastic that can be molded into multi-compartment and
single fro2en food containers can be heated in the microwa%e or
con%entional o%en
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De/i%atessen paper
used as an inner wrap for meats and for soft foods to retain the moisture
in the food and to pre%ent the outer wrapper from becoming water- orgrease-soaked made from bleached chemical wood pulp and may be
gi%en a dry paraffin wa/ treatment of about 0 to +-percent of the
weight of the paper.Fi?er?oard %an
a rigid container constructed almost completely of lightweight fiber stock
may be lined, treated or coated ends of can may be made of paperboard
or metal 9composite can<. 9e/amples* packaging used for juiceconcentrates, potato sticks and onion rings<
F/ei?/e %ontainer
bags, en%elopes, pouches or wraps which can be changed in shape or bentmanually made of materials such as paper, plastic film, foils, etc., or
combinations of them.
Foam tra1s and other foam shapes
made from e/panded polystyrene 9L&S< formed when foaming agents areadded to polystyrene and passed through a die. 9e/amples* trays for fresh
meat egg cartons< Styrofoam Ptrade markQ is an insulation used in
building materials it$s not used in packaging.
Fro4en foods paper
a type of high moisture and water %apor resistant paper used for inner
liners in fro2en food packaging usually specially treated glassine or bleached chemical wood papers, wa/ed papers, or plain or coated
%egetable parchment paper pliable and strong to resist cracking at
free2ing temperatures and for high wet strength.
/assine
smooth, dense, transparent or semi-transparent paper manufactured primarily from chemical wood pulps is grease resistant and has a high
resistance to the passage of air. 8ay be wa/ed, lac1uered or laminated to be imper%ious to the transmission of moisture %apor. White and colors.
Meat #rapping paper
a specially treated odorless and tasteless paper that resists meat juices, fatand grease, and is easy to remo%e from any kind of meat.
Meta/ %an
a rigid metal container made of steel sheet or plate, +; gauge or less inthickness, or a similar container made of aluminum, copper or other
metal. 9e/ample* food cans<
Migrationtransfer of a component of a packaging material into the product
contained, or loss of a component of the product into the packaging
material.
MAP (&modified atmosphere pa%aging&
a packaging method in which a combination of gases such as o/ygen,
carbon dio/ide and nitrogen is introduced into the package at the time of
closure. &urpose is to e/tend shelf life of the product packaged. 9e/ample*
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lunch meat in a blister package<
;etting (p/asti%
continuous e/truded net of fle/ible plastic material, most commonly polyethylene, which can be made into bags, slee%es or wraps. 9e/ample*
net o%er a fro2en turkey package<
;1/onnylon is a %ersatile family of thermoplastic resins that %ary fromrelati%ely fle/ible products to tough, strong and stiff materials resistant to
oils and greases widely used for meat and cheese packaging, for boil-in-
bags and pouches.
=ena?/e ?oard
a paperboard that can be placed in an o%en 9microwa%e or con%entional<
to ser%e as the cooking utensil for food typically a solid, bleachedsulphate board coated with polyester terephthalate. 9e/ample* fro2en
entrees<
Pa%aging
the enclosure of products in a wrap, pouch, bag, bo/, cup, tray, can, tube, bottle or other container form to perform one or more of the following
functions* 0. containment for handling, transportation and use +.
preser%ation and protection of the contents for re1uired shelf and use life. identification of contents, 1uantity, 1uality and manufacturer =.
facilitate dispensing and use.
P/asti%i4er
material added during the manufacturing process to increase fle/ibility
for e/ample, the plastici2er "TBC 9acetyl tributyl citrate<, used in such
#owBrands Ptrade markQ as Saran Ptrade markQ and )andiwrap PtrademarkQ, is made from citric acid which is commonly present in citrus fruit.
Po/1ester> thermosetfilled plastic which is heated to harden into a shape and does not soften
when heated during normal cooking temperatures e/ample* plastic dishesin fro2en dinner entrees can be heated in the microwa%e or con%entional
o%en.
P6$ (&po/1eth1/ene terephtha/ate&
a thermoplastic polyester used in be%erage bottles and food trays
designed for microwa%e and con%entional o%ens.
Po/1eth1/ene fi/m
the most-used transparent fle/ible packaging material made from
polyethylene, a synthetic clear compound formed by subjecting ethylene,
a gas found in coal, to pressure. 't is low cost, transparent, tough, heatsealable, moisture-proof and resistant to low temperatures. L/amples*
Klad I )andiwrap.
P9C (&po/1in1/ %h/oride&
replaced cellophane as the preferred meat wrapping used in supermarketsa member of the %inyl family made from a compound found in petroleum.
6ow cost, protects against moisture loss, but has some o/ygen
permeability so it allows meat to 5bloom5 9stay red and fresh looking<.
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Po/1prop1/ene
a synthetic resin plastic packaging material used for microwa%e-only
heating of foods with low fat and sugar content not heat stable for use incon%entional o%ens.
Po/1in1/idene Ch/oride
95polly-%anilla-deen5< a thermoplastic polymer which can withstandhigher temperatures than polyethylene especially useful for co%eringutensils when microwa%ing foods moisture-proof and transparent.
9e/ample* Saran Wrap Ptrade markQ<
Retort pa%aging
a fle/ible container typically formed from aluminum foil and plastic
laminants. Can withstand in-package sterili2ation of the product, and, like
metal food cans, can pro%ide a shelf-stable package for foods.
Shrin #rapping
plastic film that shrinks when heated, producing a tight, neat fit the most
popular form of grocery store meat packaging is &JC wrapping with
foam trays.
9a%uum pa%aging
rigid or fle/ible containers from which substantially all air has beenremo%ed before sealing. Carbon dio/ide or nitrogen may be introduced
into the container. This process prolongs shelf life, preser%es the fla%ors
and retards bacterial growth.
Mi%ro#ae =ens and Food Safet1
• )ow do microwa%es cook food7
•
What are power le%els7• #o microwa%es cook food from the inside out7
• #o microwa%es cook food safely7
• What is 5standing time57
• What are the S#" recommended temperatures for microwa%ing
food safely7
• 's it safe to microwa%e food only until partially done7
• 's it safe to cook stuffed poultry in a microwa%e o%en7
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• What is the best way to thaw fro2en food in a microwa%e o%en7
• )ow do you safely reheat cooked food in a microwa%e o%en7
• What containers and wraps are safe to use in the microwa%e o%en7
• 's it safe to use aluminum foil in a microwa%e o%en7
• )ow do you determine if a utensil is safe to use in a microwa%e
o%en7• )ow does wattage affect microwa%e cooking7
• #o microwa%es make food 5radioacti%e57
• Can a microwa%e o%en be used for home canning7
• What is 5arcing57
• What is 5erupting57
The microwa%e o%en is one of the great in%entions of the +th century
o%er @O of homes in "merica ha%e at least one. 8icrowa%e o%ens can
play an important role at mealtime, but special care must be taken whencooking or reheating meat, poultry, fish, and eggs to make sure they are
prepared safely. 8icrowa%e o%ens can cook une%enly and lea%e 5cold
spots5 where harmful bacteria can sur%i%e. !or this reason, it is important
to use a food thermometer and test food in se%eral places to be sure it hasreached the recommended safe temperature to destroy bacteria and other
pathogens that could cause foodborne illness.
"o# do mi%ro#aes %oo food8The magnetron inside the o%en con%erts ordinary electric power from a
wall socket into %ery short radio wa%es 9around = inches from crest tocrest<. They are transmitted by the o%en$s magnetron at a fre1uency of
about +=: 8egahert2. "t that fre1uency, power is readily absorbed by
water, fats and sugars, resulting in %ery fast %ibration and high
temperatures that cook the food.
PTop of &ageQ
What are po#er /ee/s8
3n high power, the food is subjected to the highest amount of microwa%eenergy because the magnetron produces microwa%es at full capacity. To produce a power le%el less than high 90O<, the magnetron cycles off
and on. !or e/ample, medium power 9:O< means that the o%en produces
microwa%es :O of the time and is off :O of the time.
!oods best to cook on high power are basically tender foods and those
with a high moisture content such as ground beef, poultry, %egetables and
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fruits. Lggs, cheese and solid meat can toughen when microwa%ed on
high. They are best cooked on reduced power. 6arge cuts of meat should
be cooked on medium power 9:O< for longer periods. This allows heatto reach the center without o%ercooking outer areas.
PTop of &ageQ
Do mi%ro#aes %oo food from the inside out8
4o. 8icrowa%es penetrate the food to a depth of 0 to 0R inches. 'n
thicker pieces of food, the microwa%es don$t reach the center. That areawould cook by conduction of heat from the outer areas of the food into
the middle.
'n a microwa%e o%en, the air in the o%en is at room temperature so the
temperature of the food surface is cooler than food in a con%entional o%en
where the food is heated by hot air. Therefore, food cooked in a
microwa%e o%en doesn$t normally become brown and crispy.
PTop of &ageQ
Do mi%ro#aes %oo food safe/18
Bacteria will be destroyed during microwa%e cooking just as in other
types of o%ens, so food is safe cooked in a microwa%e o%en. )owe%er thefood can cook less e%enly than in a con%entional o%en. 8icrowa%e
cooking can be une%en just as with frying and grilling.
!or that reason, it is important to use a food thermometer and test food in
se%eral places to be sure it has reached the recommended temperature todestroy bacteria and other pathogens that could cause foodborne illness.
To promote uniform cooking, arrange food items e%enly in a co%ered dish
and add some li1uid if needed. Where possible, debone large pieces of
meat bone can shield meat from thorough cooking.
Co%er the dish with a lid or plastic wrap. "llow enough space between
the food and the top of the dish so that plastic wrap does not touch thefood. 6oosen or %ent the lid or wrap to allow steam to %ent. The moist
heat that is created will help destroy harmful bacteria and ensure uniform
cooking. Cooking bags also pro%ide safe, e%en cooking.
Stir, rotate, or turn foods upside down 9where possible< midway through
the microwa%ing time to e%en the cooking and eliminate cold spots where
harmful bacteria can sur%i%e. L%en if the microwa%e o%en has a turntable,it$s still helpful to stir and turn food top to bottom.
!ollow cooking instructions on product label 9or recipe instructions<. 'f a
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range of time is gi%en, start with the fewest minutes recommended. "dd
cooking time if necessary to reach a safe internal temperature.
3bser%e the 5standing time.5 Cooking continues and is completed during
standing time. 8ost importantly, follow the manufacturer$s instructions.
PTop of &ageQ
What is &standing time&8
8icrowa%es cause water, fat, and sugar molecules to %ibrate +.: milliontimes per second, producing heat. "fter the o%en is off or food is remo%ed
from the o%en, the molecules continue to generate heat as they come to a
standstill. This additional cooking after microwa%ing stops is called5carryo%er cooking time,5 5resting time,5 or 5standing time.5 't occurs for
a longer time in dense foods such as a whole turkey or beef roast than in
less-dense foods like breads, small %egetables and fruits. #uring this time,
the temperature of a food can increase se%eral degrees. !or that reason,directions may ad%ise to let a food 5rest5 for a few minutes after turning
off the o%en or remo%ing food from the o%en.
se a food thermometer or the o%en$s temperature probe to %erify the
food has reached a safe internal temperature. nless the food
thermometer is labeled safe for microwa%e cooking, do not lea%e thethermometer in the food during microwa%ing. 'nstead, use an instant read
food thermometer to test the temperature of the food after remo%ing it
from the microwa%e o%en.
PTop of &ageQ
What are the <SDA re%ommended temperatures for mi%ro#aing
food safe/18
&lace the thermometer in the thickest area of the meat or poultry N not
near fat or bone N and check the temperature in the innermost part of thethigh and wing and in the thickest part of the breast of whole poultry.
Cooking times may %ary because o%ens %ary in power and efficiency.
• Cook ground meats to 0 >! ground poultry to 0: >!.
• Beef, %eal, and lamb steaks, roasts, and chops may be cooked to
0=: >! all cuts of fresh pork, 0 >!.
•
&oultry should reach a safe minimum internal temperature of 0:>!.
• Lggs and casseroles containing eggs, 0 >!.
• !ish should reach 0=: >!.
• "lways allow standing time, which completes the cooking, before
checking the internal temperature with a food thermometer.
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PTop of &ageQ
3s it safe to mi%ro#ae food on/1 unti/ partia//1 done8
4e%er partially cook food and store it for later use because any bacteria
present wouldn$t ha%e been destroyed. When partially cooking food in the
microwa%e o%en to finish cooking on the grill or in a con%entional o%en,it is important to transfer the microwa%ed food to the other heat sourceimmediately.
PTop of &ageQ
3s it safe to %oo stuffed pou/tr1 in a mi%ro#ae oen8
Cooking whole, stuffed poultry in a microwa%e o%en is notrecommended. Because food cooks so 1uickly in a microwa%e o%en, the
stuffing might not ha%e enough time to reach the temperature needed to
destroy harmful bacteria.
PTop of &ageQ
What is the ?est #a1 to tha# fro4en food in a mi%ro#ae oen8
(emo%e food from its packaging before defrosting. #o not use foam trays
and plastic wraps because they are not heat stable at high temperatures.
8elting or warping from the heat of the food may cause harmfulchemicals to migrate into it.
Select the 5defrost5 setting or O power. #uring microwa%e defrosting,rotate and turn food upside down where possible. !or indi%idual pieces
such as chicken parts, break them apart when possible, rotate and turnupside down se%eral times during defrosting. When thawing ground
meats, scrape the thawed portion off as it softens remo%e it from theo%en. Continue to microwa%e defrost the remaining portion.
Cook meat, poultry, egg casseroles, and fish immediately after defrosting in the microwa%e o%en because some areas of the fro2en food may begin
to cook during the defrosting time. #o not hold partially cooked food to
use later.
PTop of &ageQ
"o# do 1ou safe/1 reheat %ooed food in a mi%ro#ae oen8
• Co%er foods with a lid or a microwa%e-safe plastic wrap to hold in
moisture and pro%ide safe, e%en heating. Turn back a corner for
the steam to %ent.• )eat ready-to-eat foods such as hot dogs, luncheon meats, fully
cooked ham, and lefto%ers until steaming hot.
• "fter reheating foods in the microwa%e o%en, allow standing time.
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Then, use a clean food thermometer to check that food has
reached 0: >!.
PTop of &ageQ
What %ontainers and #raps are safe to use in the mi%ro#ae oen8
3nly use cookware that is specially manufactured for use in themicrowa%e o%en. Klass, ceramic containers, and all plastics that are safe
to use usually will be labeled for microwa%e o%en use.
SAF6 $= <S6:
• "ny utensil labeled for microwa%e use.
• )eatproof glass 9such as &yre/, "nchor )ocking, etc.<.
• Klass-ceramic 9such as Corning Ware<.
• 3%en cooking bags.
• Baskets 9straw and wood< for 1uick warm-ups of rolls or bread.6ine the basket with napkins to absorb moisture from food.
• 8ost paper plates, towels, napkins and bags. !or optimal safety
use white, unprinted materials.• Wa/ paper, parchment paper, hea%y plastic wrap. #o not allow
plastic wrap to touch food %ent it to allow a steam escape.
• )eat-susceptor packaging.
NOT SAF6 $= <S6:
• Cold storage containers. margarine tubs, cottage cheese and
yogurt cartons, etc. These materials are not appro%ed for cookingand chemicals can migrate into food.
• Brown paper bags and newspapers.
• 8etal pans.
• !oam-insulated cups, bowls, plates or trays.
• China with metallic paint or trim.
• Chinese 5take-out5 containers with metal handles.
• 8etal 5twist ties5 on package wrapping.
• !ood completely wrapped in aluminum foil.
• !ood cooked in any container or packaging that has warped or
melted during heating.
PTop of &ageQ
3s it safe to use a/uminum foi/ in a mi%ro#ae oen8
"lways consult the owner$s manual of your microwa%e o%en and heed the
manufacturer$s recommendations for the use of aluminum foil. 't can be
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safe to use small amounts of aluminum foil in a microwa%e o%en.
8icrowa%es cannot pass through metal but are absorbed by food. 4o foodcompletely co%ered by aluminum foil or in a co%ered metal pan should be
put in a microwa%e o%en because food wouldn$t be a%ailable to absorb the
microwa%es. 3perating the o%en empty or when the food is completelywrapped in aluminum foil can cause damage to the o%en and the foodwon$t heat.
)owe%er, small pieces of aluminum foil can be used to 5shield5 areas offoods, such as poultry drumsticks and wings, to pre%ent o%ercooking.
Some food packaged in foil containers can be safe to microwa%e. (eadthe package heating instructions to see if the food manufacturer has
specific recommendations for microwa%ing the product. Because food in
these containers will only heat from the top, it$s best to microwa%e foods
only 0-+ inches in depth so food near the bottom will be heatedthoroughly before food on top dries and o%ercooks.
General Rules for Safe Use of Aluminum Foil:
• se new, smooth foil only. Wrinkled foil can cause arcing
9sparks<.
• Co%er no more than 0D= of the food with foil.
• Shape the foil smoothly to the food so no edges stick out.
• 't makes no difference which side of foil 9shiny or dull< is facing
out.
• #o not place the foil closer than one inch from the o%en walls.
• 'f the microwa%e o%en has metal shel%es 3( a metal turntable,don$t microwa%e food in foil containers or metal pans, and don$t
let foil used for shielding touch or be close to the shel%es or
turntable.
• 'f you see arcing 9sparks<, immediately remo%e the foil shielding
transfer fro2en food from foil container to a microwa%e-safe
utensil.
PTop of &ageQ
"o# do 1ou determine if a utensi/ is safe to use in a mi%ro#ae oen8'f a utensil is not labeled for microwa%e use, you can test it before using
to make sure it is microwa%e safe. )ere$s how to do it.
&ut one cup of tap water in a glass measure. &lace the water in the
microwa%e o%en along with 9but not touching< the utensil to be tested.
8icrowa%e on high 0 minute. 'f the utensil feels warm or hot, it is not
microwa%e safe because it contains metal in the material or gla2e. #o not
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use it. The utensil andDor the bottom of the o%en might crack if
microwa%ed.
PTop of &ageQ
"o# does #attage affe%t mi%ro#ae %ooing8The higher the wattage of a microwa%e o%en, the faster it will cook food.So it$s important for food safety to know the wattage of your o%en when
using cooking directions from %arious sources.
'f you don$t know the wattage of your microwa%e o%en, try looking on the
inside of the o%en$s door, on the serial number plate on the back of the
o%en, or in the owner$s manual. Eou can also do a 5Time-to-Boil5 test toestimate the wattage.
"Time-to-Boil Test"
8easure a cup of water in a +-cup glass measure. "dd ice cubes stir untilwater is ice cold. #iscard ice cubes and pour out any water more than 0
cup. Set the microwa%e on high = minutes, but watch the water through
the window to see when it boils.
• 'f water boils in less than + minutes, it is a %ery high wattage o%en
0 watts or more.
• 'f water boils in +R minutes, it is a high wattage o%en about H
watts or more.• 'f water boils in minutes, it is an a%erage wattage o%en : to
; watts or more.
• 'f water boils in more than minutes or not by = minutes, it is a
slow o%en to : watts.
se the minimum cooking time gi%en for high wattage o%ens use the
ma/imum cooking time for slow o%ens. The minimum cooking time mayneed to be reduced for %ery high wattages.
PTop of &ageQ
Do mi%ro#aes mae food &radioa%tie&8
4o. 8icrowa%e energy uses a wa%e length similar to tele%ision, radio
wa%es, electric sha%ers and radar. 't does not make food 5radioacti%e.5 -rays and nuclear radiation are at the other end of the spectrum and are a
million times more powerful.
PTop of &ageQ
Can a mi%ro#ae oen ?e used for home %anning8
#o not use the microwa%e for home canning or sterili2ing jars. se a
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water-bath or pressure canner, and appro%ed canning jars and lids. "t one
time, 5canners5 were de%eloped for use in the microwa%e howe%er these
did not produce a safe product and are no longer manufactured.
What is &ar%ing&8
"rcing 9pronounced 5"(-king5< is sparks inside the microwa%e o%encaused when microwa%es react to gold paint on dishes, twist ties and
other metallic materials. Some foods such as raw carrots and hot dogs can
cause arcing while being microwa%ed. 'n hot dogs, this can be due to the
une%en mi/ing of salts and additi%es. 'n carrots, it can be due to theminerals in the soil in which they were grown. Whate%er the cause, turn
off the o%en immediately to end the sparks. &rolonged arcing can damage
the o%en andDor the utensil. 'f caught at once, arcing should not damagethe o%en. (emo%e the offending utensil or food from the o%en and either
substitute a microwa%e-safe utensil or cook the food by other methods.
What is &erupting&8
Lrupting, or %iolent boiling o%er, can occur when a li1uid 9primarily
water< heated in a microwa%e o%en becomes hotter than its con%entional+0+ >! boiling temperature 9super-heated<. The li1uid boils o%er when
instant coffee, tea or gelatin is added to the superheated water. 'ne/tremely rare instances, all that is needed to initiate boiling of a
superheated li1uid is motion. Thus, a superheated cup of water could
theoretically erupt %iolently when it is remo%ed from a microwa%e o%en.
Superheating usually occurs when microwa%ing water in a %ery clean
%essel N usually just taken from a dishwasher N or when microwa%ingroom temperature water. 't also happens because li1uids heat with
internal 5hot spots5 so that a temperature higher than +0+ >! 9the boiling
point of water< builds up an inch or two below the surface.
Thus, e%en though it is e/tremely unlikely for an eruption to occur in a
microwa%e o%en, se%eral precautions can be taken to lessen the potential
for a problem*
• se a %essel with sloping walls, such as a measuring cup.
• 6ea%e a microwa%able spoon in the %essel while heating.
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nlike bacteria that are one-celled, molds are made of many cells and can
sometimes be seen with the naked eye. nder a microscope, they look likeskinny mushrooms. 'n many molds, the body consists of*
• root threads that in%ade the food it li%es on,
• a stalk rising abo%e the food, and• spores that form at the ends of the stalks.
The spores gi%e mold the color you see. When airborne, the spores spread
the mold from place to place like dandelion seeds blowing across a
meadow.
8olds ha%e branches and roots that are like %ery thin threads. The roots
may be difficult to see when the mold is growing on food and may be %erydeep in the food. !oods that are moldy may also ha%e in%isible bacteria
growing along with the mold.
Are Some Mo/ds Dangerous8
Ees, some molds cause allergic reactions and respiratory problems. "nd afew molds, in the right conditions, produce mycoto/ins,U poisonous
substances that can make you sick.
Are Mo/ds =n/1 on the Surfa%e of Food8 4o, you only see part of the mold on the surface of food -- gray fur on
forgotten bologna, fu22y green dots on bread, white dust on Cheddar, coin-
si2e %el%ety circles on fruits, and furry growth on the surface of jellies.
When a food shows hea%y mold growth, rootU threads ha%e in%aded itdeeply. 'n dangerous molds, poisonous substances are often contained in
and around these threads. 'n some cases, to/ins may ha%e spread throughout
the food.
Where Are Mo/ds Found88olds are found in %irtually e%ery en%ironment and can be detected, both
indoors and outdoors, year round. 8old growth is encouraged by warm andhumid conditions. 3utdoors, they can be found in shady, damp areas or
places where lea%es or other %egetation are decomposing. 'ndoors, they can
be found where humidity le%els are high.
8olds form spores which, when dry, float through the air and find suitable
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conditions where they can start the growth cycle again.
What Are Some Common Food?orne Mo/ds8
8olds most often found on meat and poultry are "lternaria, "spergillus, Botrytis, Cladosporium, Fusarium, /eotrichum, onilia, anoscus, ortierella, ucor, -eurospora, +idium, +osproa, 'enicillium, 1hizopus
and 2hamnidium. These molds can also be found on many other foods.
What Are M1%otoins8
8ycoto/ins are poisonous substances produced by certain molds found
primarily in grain and nut crops, but are also known to be on celery, grape
juice, apples, and other produce. There are many of them and scientists are
continually disco%ering new ones. The !ood and "griculture 3rgani2ation9!"3< of the nited 4ations estimates that +:O of the world$s food crops
are affected by mycoto/ins, of which the most notorious are aflato/ins.
What is Af/atoin8
"flato/in is a cancer-causing poison produced by certain fungi in or on
foods and feeds, especially in field corn and peanuts. They are probably the
best known and most intensi%ely researched mycoto/ins in the world."flato/ins ha%e been associated with %arious diseases, such as aflato/icosis
in li%estock, domestic animals, and humans throughout the world. 8anycountries try to limit e/posure to aflato/in by regulating and monitoring its
presence on commodities intended for use as food and feed. The pre%entionof aflato/in is one of the most challenging to/icology issues of present time.
"o# Does the <.S. oernment Contro/ Af/atoins8
"flato/ins are considered una%oidable contaminants of food and feed, e%enwhere good manufacturing practices ha%e been followed. The .S. !ood
and #rug "dministration and the S#" monitor peanuts and field corn for
aflato/in and can remo%e any food or feed with unacceptable le%els of it.
3s Mushroom Poisoning Caused ?1 Mo/ds8
4o, it is due to the to/in produced by the fungi, which are in the same
family as molds. 8ushroom poisoning is caused by the consumption of raw
or cooked mushrooms, which are higher-species of fungi. The term
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toadstoolU 9from the Kerman TodesstuhlU -- death$s stool< is commonly
gi%en to poisonous mushrooms, but there is no general rule of thumb for
distinguishing edible mushrooms from poisonous toadstools. The to/ins thatcause mushroom poisoning are produced naturally by the fungi. 8ost
mushrooms that cause human poisoning cannot be made safe by cooking,
canning, free2ing, or any other processing. The only way to a%oid poisoningis not to eat poisonous mushrooms.
Are An1 Food Mo/ds Benefi%ia/8
Ees, molds are used to make certain kinds of cheeses and can be on the
surface of cheese or be de%eloped internally. Blue %eined cheese such as
(o1uefort, blue, Korgon2ola, and Stilton are created by the introduction of '! roueforti or 'enicillium roueforti spores. Cheeses such as Brie and
Camembert ha%e white surface molds. 3ther cheeses ha%e both an internal
and a surface mold. The molds used to manufacture these cheeses are safe
to eat.
Wh1 Can Mo/d ro# in the Refrigerator8
While most molds prefer warmer temperatures, they can grow at
refrigerator temperatures, too. 8olds also tolerate salt and sugar better than
most other food in%aders. Therefore, molds can grow in refrigerated jamsand jelly and on cured, salty meats -- ham, bacon, salami, and bologna.
"o# Can @ou Minimi4e Mo/d ro#th8
Cleanliness is %ital in controlling mold. 8old spores from affected food can build up in your refrigerator, dishcloths, and other cleaning utensils.
• Clean the inside of the refrigerator e%ery few months with 0
tablespoon of baking soda dissol%ed in a 1uart of water. (inse with
clear water and dry. Scrub %isible mold 9usually black< on rubber
casings using teaspoons of bleach in a 1uart of water.
• eep dishcloths, towels, sponges, and mops clean and fresh. "
musty smell means theyAre spreading mold around. #iscard items
you canAt clean or launder.
• eep the humidity le%el in the house below =O.
Dont Bu1 Mo/d1 Foods
L/amine food well before you buy it. Check food in glass jars, look at the
stem areas on fresh produce, and a%oid bruised produce. 4otify the store
manager about mold on foodsF
!resh meat and poultry are usually mold free, but cured and cooked meats
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may not be. L/amine them carefully. L/ceptions* Some salamis -- San
!rancisco, 'talian, and Lastern Luropean types -- ha%e a characteristic thin,
white mold coating which is safe to consume howe%er, they shouldnAt showany other mold. #ry-cured country hams normally ha%e surface mold that
must be scrubbed off before cooking.
Must "omemade She/f-Sta?/e Preseres ?e Water-Bath Pro%essed8
Ees, molds can thri%e in high-acid foods like jams, jellies, pickles, fruit, and
tomatoes. But these microscopic fungi are easily destroyed by heat processing high-acid foods at a temperature of +0+ >! in a boiling water
canner for the recommended length of time. !or more information about
processing home-canned foods, go to the 4ational Center for )ome !ood&reser%ation at* www.uga.eduDnchfpD.
"o# Can @ou Prote%t Food from Mo/d8
• When ser%ing food, keep it co%ered to pre%ent e/posure to mold
spores in the air. se plastic wrap to co%er foods you want to staymoist -- fresh or cut fruits and %egetables, and green and mi/ed
salads.
• Lmpty opened cans of perishable foods into clean storage containers
and refrigerate them promptly.• #onAt lea%e any perishables out of the refrigerator more than +
hours.
• se lefto%ers within to = days so mold doesnAt ha%e a chance to
grow.
"o# Shou/d @ou "and/e Food #ith Mo/d on 3t8
Buying small amounts and using food 1uickly can help pre%ent mold
growth. But when you see moldy food*
• #onAt sniff the moldy item. This can cause respiratory trouble.
• 'f food is co%ered with mold, discard it. &ut it into a small paper bag
or wrap it in plastic and dispose in a co%ered trashcan that children
and animals canAt get into.• Clean the refrigerator or pantry at the spot where the food was
stored.
• Check nearby items the moldy food might ha%e touched. 8old
spreads 1uickly in fruits and %egetables.
• See the attached chart 8oldy !ood* When to se, When to
#iscard.U
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Mo/ds on Food
F==D "A;D!3; R6AS=;
!un%heon
meats> ?a%on>
or hot dogs
#iscard !oods with high moisture content can be
contaminated below the surface. 8oldy foods may
also ha%e bacteria growing along with the mold.
"ard sa/ami
and dr1-%ured
%ountr1 hams
se. Scrubmold off
surface.
't is normal for these shelf-stable products to ha%esurface mold.
Cooed
/eftoer meatand pou/tr1
#iscard !oods with high moisture content can be
contaminated below the surface. 8oldy foods mayalso ha%e bacteria growing along with the mold.
Cooed
%assero/es
#iscard !oods with high moisture content can be
contaminated below the surface. 8oldy foods may
also ha%e bacteria growing along with the mold.
Cooed grain
and pasta
#iscard !oods with high moisture content can be
contaminated below the surface. 8oldy foods mayalso ha%e bacteria growing along with the mold.
"ard %heese
9not cheesewhere mold is part of the
processing<
se. Cut off at
least 0 incharound and below the mold
spot 9keep the
knife out of themold itself so it
will not cross-
contaminateother parts of
the cheese<.
"fter trimming
off the mold, re-co%er the cheese
in fresh wrap.
8old generally cannot penetrate deep into the
product.
Cheese made
#ith mo/d
9such as
(o1uefort, blue,
#iscard soft
cheeses such asBrie and
Camembert if
8olds that are not a part of the manufacturing
process can be dangerous.
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Korgon2ola,
Stilton, Brie,
Camembert<
they contain
molds that are
not a part of themanufacturing
process. 'f
surface mold ison hard cheesessuch as
Korgon2ola and
Stilton, cut offmold at least 0
inch around and
below the moldspot and handle
like hard cheese
9abo%e<.
Soft %heese
9such as cottage,
cream cheese,
4eufchatel,
che%re, Bel&aese, etc.<
Crum?/ed>
shredded> and
s/i%ed %heeses
9all types<
#iscard !oods with high moisture content can becontaminated below the surface. Shredded, sliced, or
crumbled cheese can be contaminated by the cutting
instrument. 8oldy soft cheese can also ha%e bacteria
growing along with the mold.
@ogurt andsour %ream
#iscard !oods with high moisture content can becontaminated below the surface. 8oldy foods mayalso ha%e bacteria growing along with the mold.
ams and
e//ies
#iscard The mold could be producing a mycoto/in.
8icrobiologists recommend against scooping out the
mold and using the remaining condiment.
Fruits and
egeta?/es>
firm
9such as
cabbage, bell peppers, carrots,
etc.<
se. Cut off at
least 0 incharound and
below the mold
spot 9keep theknife out of the
mold itself so it
will not cross-contaminate
other parts of
the produce<.
Small mold spots can be cut off fruits and %egetables
with low moisture content. 'tAs difficult for mold to penetrate dense foods.
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Fruits and
egeta?/es> soft
9such ascucumbers,
peaches,
tomatoes, etc.<
#iscard !ruits and %egetables with high moisture content can
be contaminated below the surface.
Bread and
?aed goods
#iscard &orous foods can be contaminated below the surface.
Peanut ?utter>
/egumes and
nuts
#iscard !oods processed without preser%ati%es are at highrisk for mold.
&;o-Sho#& uests eopardi4e Food
Eou$%e in%ited the guests, decorated the table and prepared the food. Then the guestsare delayed, call to cancel or don$t show at all. )oliday meals and other celebrationsre1uire careful planning to ensure that e%erything goes 5just right.5 When guests
encounter emergencies and the meal must be delayed or cancelled, food must be
handled 5just right5 to remain safe.
5L%ery day the hotline recei%es calls from consumers who need some help with these
unplanned situations,5 says Bessie Berry, manager of the S#" 8eat and &oultry
)otline. )ere$s how to handle the food safely.
E. 3 hae prepared a spe%ia/ dinner for a group of friends> ?ut 3 ust heard the
#eather report on $9 adising eer1one to sta1 home. What shou/d 3 do #ith a//the food8
A. 'f your guests can re-schedule within four days, cooked foods can be stored safelyin the refrigerator. !or longer storage, free2e any cooked meat or poultry entree or
casserole. "rrange the cooked foods in shallow airtight containers or wrap tightly with
hea%y-duty aluminum foil or free2er wrap, and free2e. These foods will keep their best1uality 9fla%or, te/ture, juiciness< for to = months. "lso, most %egetable, rice and
pasta dishes can be fro2en. Cream sauces may become lumpy or separate when fro2en
and reheated, but they will be safe to ser%e again.
E. 3 tha#ed steas for dinner tonight. Wi// the1 need to ?e dis%arded if the guestsdo not %ome8
A. (aw meat 9or poultry< can be safely refro2en, but 346E if it was thawed in the
refrigerator. 'f the meat or poultry was pre%iously fro2en, there may be a decrease in
1uality when fro2en a second time, but it would be safe because bacteria do not growin the free2er.
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"lternati%ely, if your guests will be able to come at a later time, poultry and ground
meats can be refrigerated for two days red meats like roasts and steaks, up to fi%e
days. ept longer at refrigeration temperatures, meat or poultry will likely spoil.
E. 6er1thing is read1 for the mea/ ?ut m1 guests hae ?een de/a1ed at /east an
hour. What sha// 3 do to ho/d the food8
A. (emember the basic food safety rules*
0. eep hot foods hot, and cold foods cold.
+. #on$t let any cooked food, meat or poultry remain in the danger 2one N between = >! and 0= >! N for more than + hours.
'f you ha%e hot foods in the o%en, you may be able to hold them safely until your
guests arri%e. &ut a meat thermometer in the thickest part of your roast or poultry, orcenter of your casserole. "djust the o%en temperature so that the food stays at an
internal temperature of 0= >! or abo%e. To pre%ent dryness, co%er the dishes or wrapwith aluminum foil.
E. Due to an emergen%1 situation> m1 guests #i// ?e here> ?ut the1 #i// ?e three to
four hours /ate. Can the food sta1 in the oen8
A. !ood will probably dry out if kept warm that long. !or e/tended delays, it is safer to
refrigerate the food and reheat it when your guests arri%e. !ood in shallow containers
will cool rapidly to a safe temperature in the refrigerator. #o not worry about puttinghot foods directly into the refrigerator because the thermostat will keep the unit
running to maintain a safe temperature 9= >! or below<. When your guests arri%e,
reheat food in a +: >! o%en to an internal temperature of 0: >!, or until hot andsteaming. Cold foods should be kept refrigerated until mealtime.
E. M1 stuffed ture1 is read1 ;=W> and the guests are not arriing for three
hours. "e/p0
A. 'f you ha%e prepared a turkey and you ha%e determined it is safely done se%eralhours before ser%ing time, remo%e the turkey from the o%en and allow it to stand for +
minutes. 'f the turkey is stuffed, remo%e the stuffing, place it in a shallow container,
co%er and refrigerate. (emo%e the legs, thighs, and wings. Car%e the breast meat, and
legs and thighs, if desired.
'f you want to ser%e the meat cold, arrange the sliced turkey on platters or shallow
containers. !or car%ed turkey meat to be reheated, place the slices in shallow o%en-safe baking dishes or pans. Co%er and refrigerate the meat. 'f you will be making gra%y,
pour off the drippings and refrigerate them. The gra%y can be made at your leisure.
"bout thirty minutes before ser%ing turkey to be heated, sprinkle with a little broth.
Co%er with foil and heat in a +: >! o%en. The stuffing can be heated alongside the
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turkey.
E. 3 freuent/1 order tae-out foods #hen 3 am entertaining. What shou/d 3 do
#ith the food after 3 ?ring it home8
A. )ow you handle the food will depend on its temperature when you pick it up. !irst,take the food home immediately. #o not lea%e take-out foods at room temperaturelonger than two hours. "t room temperatures o%er @ >!, discard after one hour.
!oods cold when picked up should be refrigerated until ser%ing time. 'f the food is hot,and you will be eating within two hours, keep it in an o%en set at a high enough
temperature to keep the turkey at 0= >!. 8easure the temperature of the turkey by
inserting a food thermometer in the thickest part of the thigh. 'f you are picking up thefoods far in ad%ance, refrigerate them and reheat later for ser%ing.
Refrigeration and Food Safet1
• )istory of (efrigeration
• 'mportance of (efrigeration
• Types of Bacteria in (efrigerated !oods
• Safe (efrigerator Temperature
• Safe )andling of !oods for (efrigerating
• &lacement of !oods
• Shel%es
• Speciali2ed Compartments
• Safety of !oods Stored on the #oor
• !ood Safety While #efrosting
• eeping the (efrigerator Clean
• (emo%ing 3dors
• Storage Times for (efrigerated !oods
" refrigerator is one of the most important pieces ofe1uipment in the kitchen for keeping foods safe. These
electric units are so commonplace today, we forget a
refrigerator was once little more than a bo/ with a block of ice used to supply a rather undependable
source of cold air. But we are instantly reminded of its
importance to our daily li%es when the power goes offor the unit fails, putting our foodAs safety in jeopardy.
"istor1 of Refrigeration
'n prehistoric times, man found that his game wouldlast longer if stored in the coolness of a ca%e or packed
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in snow. )e reali2ed the cold temperatures would keep
game for times when food was not a%ailable. 6ater, ice
was har%ested in the winter to be used in the summer."s man became more industriali2ed and mechani2ed,
ice was har%ested from lakes and ri%ers or
manufactured, stored, and transported to manycountries. L%en today, ice is still manufactured for thisuse.
The intermediate stage in the history of cooling foodswas to add chemicals like sodium nitrate or potassium
nitrate to water causing the temperature to fall. Cooling
wine %ia this method was recorded in 0::, as were thewords 5to refrigerate.5 The e%olution to mechanical
refrigeration, a compressor with refrigerant, was a
long, slow process and was introduced in the last
1uarter of the 0@th century.
The science of refrigeration continues to e%ol%e. 'n
0@@, there was a change made in the type ofrefrigerant used to comply with the (egulatory Clean
"ir "ct, Title . The old refrigerant known to most
people as 5freon,5 a tradename, was replaced with )!C0=a, a new refrigerant less injurious to the o2one and
still just as effecti%e in keeping food cold. "s
consumers, we should notice no difference.
PTop of &ageQ
3mportan%e of Refrigeration
(efrigeration slows bacterial growth. Bacteria e/ist
e%erywhere in nature. They are in the soil, air, water,
and the foods we eat. When they ha%e nutrients 9food<,moisture, and fa%orable temperatures, they grow
rapidly, increasing in numbers to the point where some
types of bacteria can cause illness. Bacteria grow mostrapidly in the range of temperatures between = and
0= >!, the 5#anger ?one,5 some doubling in number
in as little as + minutes. " refrigerator set at = >! or below will protect most foods.
PTop of &ageQ
$1pes of Ba%teria in Refrigerated Foods
There are two completely different families of bacteria*
pathogenic bacteria, the kind that cause foodborne
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illness, and spoilage bacteria, the kind of bacteria that
cause foods to deteriorate and de%elop unpleasant
odors, tastes, and te/tures.
'athogenic bacteria can grow rapidly in the 5#anger
?one,5 the temperature range between = and 0= >!, but they do not generally affect the taste, smell, orappearance of a food. 'n other words, one cannot tell
that a pathogen is present.
3n the other hand, spoilage bacteria can grow at low
temperatures, such as in the refrigerator. L%entually
they cause food to de%elop off or bad tastes and smells.8ost people would not choose to eat spoiled food, but
if they did, they probably would not get sick. 't comes
down to an issue of 1uality %ersus safety*
• !ood that has been left too long on the countermay be dangerous to eat, but could look fine.
• !ood that has been stored too long in the
refrigerator or free2er may be of lessened1uality, but most likely would not make anyone
sick. 9)owe%er, some bacteria such as 3isteria
monocytogenes thri%e at cold temperatures, and
if present, #i// multiply in the refrigerator andcould cause illness.<
PTop of &ageQ
Safe Refrigerator $emperature
!or safety, it is important to %erify the temperature of
the refrigerator. (efrigerators should be set to maintaina temperature of = >! or below. "n appliance
thermometer can be kept in the refrigerator to monitor
the temperature. This can be critical in the e%ent of a power outage. When the power goes back on, if the
refrigerator is still = >!, the food is safe. !oods held at
temperatures abo%e = >! for more than + hours should
not be consumed. "ppliance thermometers arespecifically designed to pro%ide accuracy at cold
temperatures. Be sure refrigeratorDfree2er doors are
closed tightly at all times. #on$t openrefrigeratorDfree2er doors more often than necessary
and close them as soon as possible.
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Safe "and/ing of Foods for Refrigerating
)ot food can be placed directly in the refrigerator or itcan be rapidly chilled in an ice or cold water bath
before refrigerating. Co%er foods to retain moisture and
pre%ent them from picking up odors from other foods.
" large pot of food like soup or stew should be di%ided
into small portions and put in shallow containers
before being refrigerated. " large cut of meat or whole poultry should be di%ided into smaller pieces and
wrapped separately or placed in shallow containers
before refrigerating.
PTop of &ageQ
P/a%ement of FoodsThe temperature in a refrigerator should be = >! or
below throughout the cabinet, so any place within the
cabinet is safe for storage of any food. (aw meat, poultry, and seafood should be in a sealed container or
wrapped securely to pre%ent raw juices from
contaminating other foods.
Some refrigerators ha%e special features such as
adjustable shel%es, door bins, crispers, and meatDcheesedrawers. These features are designed to make storage
of foods more con%enient and to pro%ide an optimalstorage en%ironment for fruits, %egetables, meats,
poultry, and cheese.
PTop of &ageQ
She/es
Shel%es should be adjustable to accommodate a %ariety
of packages. Tempered glass shel%es are attracti%e andeasy to clean. Some refrigerators feature sealed glass
shel%es to contain spills and make cleanup easier.
Some shel%es pull out to pro%ide better accessibility toitems in the back.
PTop of &ageQ
Spe%ia/i4ed Compartments
Sealed crisper drawers pro%ide an optimal storage
en%ironment for fruits and %egetables. Jegetables
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re1uire higher humidity conditions while fruits re1uire
lower humidity conditions. Some crispers are e1uipped
with controls to allow the consumer to customi2e eachdrawerAs humidity le%el.
"n adjustable temperature meat drawer ma/imi2es thestorage time of meats and cheeses. "dditional cool airis directed into the drawer to keep items %ery cold
without free2ing.
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Safet1 of Foods Stored on the Door
#on$t store perishable foods on the door. Lggs should
be stored in the carton on a shelf. The temperature of
the storage bins on the door fluctuate more than the
temperature in the cabinet. eep the door closed asmuch as possible.
PTop of &ageQ
Food Safet1 Whi/e Defrosting
8ost refrigerators-free2ers sold today don$t re1uiredefrosting by the consumer. )owe%er, there are still
units on the market and in homes that do allow frost to
build up and re1uire periodic defrosting.
When food is remo%ed from the refrigerator fordefrosting, it$s important to keep refrigerated foods
cold and fro2en foods from thawing. To do this, placethe food in a cooler with a cold source or pack it in a
bo/ and co%er it with blankets for insulation.
#o not use any type of electrical heating de%ice, ice
pick, knife, or other sharp object to remo%e frost, as
this could damage the inner lining.
PTop of &ageQ
Keeping the Refrigerator C/ean
3ne %ery important step in keeping your food safe is
keeping your refrigerator clean. Wipe up spills
immediately V clean surfaces thoroughly with hot,soapy water then rinse.
3nce a week, make it a habit to throw out perishable
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foods that should no longer be eaten. " general rule of
thumb for refrigerator storage for cooked lefto%ers is =
days raw poultry and ground meats, 0 to + days. (eferto the cold storage chart for storage of meat, poultry,
and egg products in the home refrigerator.
To keep the refrigerator smelling fresh and helpeliminate odors, place an opened bo/ of baking soda
on a shelf. "%oid using sol%ent cleaning agents,
abrasi%es, and all cleansers that may impart taste tofood or ice cubes, or cause damage to the interior finish
of your refrigerator. !ollow the manufacturerAs
instructions.
The e/terior may be cleaned with a soft cloth and mild
li1uid dishwashing detergent as well as cleansers and
polishes that are made for appliance use. The front grillshould be kept free of dust and lint to permit free air
flow to the condenser. Se%eral times a year the
condenser coil should be cleaned with a brush or%acuum cleaner to remo%e dirt, lint, or other
accumulations. This will ensure efficiency and top
performance.
PTop of &ageQ
Remoing =dors
'f food has spoiled in a refrigerator V such as during a power outage V and odors from the food remain, they
can be difficult to remo%e. The following proceduresmay ha%e to be repeated.
• Wipe inside of unit with e1ual parts %inegar
and water. Jinegar pro%ides acid whichdestroys mildew.
• Wash inside of unit with a solution of baking
soda and water. Be sure to scrub the gaskets,
shel%es, sides, and door. "llow to air outse%eral days.
•
Stuff unit with rolled newspapers. Close thedoor and lea%e for se%eral days. (emo%e paperand clean with %inegar and water.
• Sprinkle fresh coffee grounds or baking soda
loosely in the bottom of the unit, or place them
in an open container.
• &lace a cotton swab soaked with %anilla inside
free2er. Close door for += hours. Check for
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odors.
• se a commercial product a%ailable at
hardware and housewares stores. !ollow themanufacturers$ instructions.
PTop of &ageQ
Storage $imes For Refrigerated Foods
43TL* These short but safe time limits will help keep
home-refrigerated food from spoiling or becomingdangerous to eat.
Storage $imes For Refrigerated Foods
6ggs
Fresh> in she// -: weeks
Ra# 1o/s> #hites +-= days
"ard-%ooed 0 week
!iuid pasteuri4ed eggs> egg
su?stitutes
nopened, 0days
3pened, days
Cooed egg dishes -= days
Ma1onnaise> %ommer%ia/>
opened+ months
De/i and 9a%uum-Pa%ed Produ%ts
Store-prepared (or homemade
egg> %hi%en> tuna> ham> and
ma%aroni sa/ads
-: days
Pre-stuffed por> /am? %hops>
and %hi%en ?reasts0 day
Store-%ooed dinners and
entrees-= days
Commer%ia/ ?rand a%uum-
pa%ed dinners #ith7<SDA
sea/> unopened
+ weeks
Ra# "am?urger> round and Ste# Meat
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round ?eef> ture1> ea/>
por> /am?0-+ days
Ste# meats 0-+ days
"am> Corned Beef
"am> %anned> /a?e/ed &Keep
Refrigerated&
nopened, -@
months
3pened, -:days
"am> fu//1 %ooed> #ho/e ; days
"am> fu//1 %ooed> ha/f -: days
"am> fu//1 %ooed> s/i%es -= days
Corned ?eef in pou%h #ithpi%/ing ui%es
:-; days
"ot Dogs and !un%heon Meats
"ot dogs
nopened
package, +
weeks3pened
package, 0
week
!un%heon meats
nopened package, +
weeks
3pened package, -:
days
Ba%on and Sausage
Ba%on ; days
Sausage> ra# from meat or
pou/tr1
0-+ days
Smoed ?reafast /ins>
patties; days
Summer sausage /a?e/ed
&Keep Refrigerated&
nopened, months
3pened,
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weeks
"ard sausage (su%h as
Pepperoni+- weeks
Cooed Meat> Pou/tr1> and Fish !eftoersPie%es and %ooed %assero/es -= days
ra1 and ?roth> patties> and
nuggets0-+ days
Soups and Ste#s -= days
Fresh Meat (Beef> 9ea/> !am?> and Por
Steas> %hops> roasts -: days
9ariet1 meats ($ongue>
idne1s> /ier> heart>
%hitter/ings
0-+ days
Fresh Pou/tr1
Chi%en or ture1> #ho/e 0-+ days
Chi%en or ture1> parts 0-+ days
i?/ets 0-+ days
Fresh Fish and She//fish
Fresh Fish and She//fish 0-+ days
Washing Food: Does it Promote Food Safet18
)istorically, we e1uate washing to cleanliness. We
wash clothes, linens, cars, dishes, and oursel%es. So, it
is logical that many people belie%e meat and poultry
can be made cleaner and safer by washing it. 's thistrue7 #oes washing meat, poultry, eggs, fruits, and
%egetables make them safer to eat7
Cross-Contamination
Washing raw poultry, beef, pork, lamb, or %eal before
cooking it is not recommended. Bacteria in raw meatand poultry juices can be spread to other foods,
utensils, and surfaces. We call this cross-
contamination.
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)and washing after handling raw meat or poultry or its
packaging is a necessity because anything you touchafterwards could become contaminated. 'n other
words, you could become ill by picking up a piece of
fruit and eating it after handling raw meat or poultry.&ractice good hand washing before and after handlingraw foods as well as when using the bathroom,
changing diapers, tending to a sick person, blowing
your nose, snee2ing and coughing, and after pettinganimals.
't is important to pre%ent cross-contamination from rawmeat or poultry juices by washing counter tops and
sinks with hot, soapy water. 'f desired, you may
saniti2e with a solution of 0 tablespoon of unscented,
li1uid chlorine bleach per gallon of water.
&ackaging materials from raw meat or poultry also can
cause cross-contamination. 4e%er reuse them withother food items. These and other disposable
packaging materials, such as foam meat trays, egg
cartons, or plastic wraps, should be discarded.
Washing or Soaing Meat and Pou/tr1
Washing raw poultry, beef, pork, lamb, or %eal beforecooking it is not recommended. Some consumers think
they are remo%ing bacteria from the meat and makingit safe. !or safety, use a food thermometer to be sure
the food has reached a safe minimum internaltemperature. Beef, %eal, and lamb steaks, roasts, and
chops can be cooked to 0=: >!. "ll cuts of pork should
reach 0 >!. "ll poultry should reach a safe minimuminternal temperature of 0: >!.
Callers to the S#" 8eat and &oultry )otlinesometimes ask about soaking poultry in salt water. This
is a personal preference and ser%es no purpose for food
safety. 'f you choose to do this, howe%er, pre%entingcross-contamination when soaking and remo%ing the
poultry from the water is essential.
Sometimes consumers wash or soak country ham, bacon, or salt pork because they think it reduces the
sodium or salt enough to allow these products to be
eaten on a sodium-restricted diet. )owe%er, %ery little
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salt is remo%ed by washing, rinsing, or soaking a meat
product and is not recommended.
Washing 6ggs
#o not wash eggs before storing or using them.
Washing is a routine part of commercial egg processing and the eggs do not need to be washedagain. !ederal regulations outline procedures and
cleansers that may be used. 5Bloom5, the natural
coating on just-laid eggs that helps pre%ent bacteriafrom permeating the shell, is remo%ed by the washing
process and is replaced by a light coating of edible
mineral oil which restores protection. L/tra handling ofthe eggs, such as washing, could increase the risk of
cross-contamination, especially if the shell becomes
cracked.
Washing Produ%e
Before eating or preparing, wash fresh produce under
cold running tap water to remo%e any lingering dirt.This reduces bacteria that may be present. 'f there is a
firm surface, such as on apples or potatoes, the surface
can be scrubbed with a brush. Consumers should notwash fruits and %egetables with detergent or soap.
These products are not appro%ed or labeled by the
!ood and #rug "dministration for use on foods. Eoucould ingest residues from soap or detergent absorbed
on the produce.
When preparing fruits and %egetables, cut away anydamaged or bruised areas because bacteria that cause
illness can thri%e in those places. 'mmediately
refrigerate any fresh-cut items such as salad or fruit for best 1uality and food safety.
Safe "and/ing of $ae-=ut Foods
$AK6-=<$ A;D D6!396R6D F==DS
"o/ida1 Mea/s> Pi%ni%s> $ai/gate Parties> or ust a
Bus1 Da1
'n today$s busy world, take-out and deli%ered foods are
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e/periencing runaway popularity. Some foods are hot and
some are cold when purchased. !oods from fast food
restaurants are most often consumed immediately. Take-out foods may be purchased in ad%ance for eating at a
later time, such as a party platter or a cooked holiday
meal. 4o matter what the occasion, more and more people are relying on others to prepare their food.
'erishable foods can cause illness #hen mishandled!
'roper handling of the food and the lefto%ers is essentialto ensure the food is safe for you to eat!
G-"our Ru/e
To keep hot foods safe, keep them at 0= >! or abo%e.
Cold foods must be kept at = >! or below. Bacteria grow
rapidly between = and 0= >!. #iscard all perishable
foods such as meat, poultry, eggs, and casseroles, left atroom temperature longer than + hours 0 hour in
temperatures abo%e @ >!.
Keep "=$ Food "=$0
Keep C=!D Food C=!D0
'f you are not eating the take-out or deli%ered food
immediately, follow these guidelines to make sure the
food remains safe for you to eat at a later time.
"ot $ae-=ut or De/iered Food3nce food is cooked, it should be held hot, at an internal
temperature of 0= >! or abo%e. Must keeping food warm9between = and 0= >!< is not safe. se a food
thermometer to monitor the internal temperature of the
food. " preheated o%en, chafing dishes, preheatedwarming trays, or slow cookers may be used.
'f you plan to eat at a later time, take-out or deli%eredfood should be di%ided into smaller portions or pieces,
placed in shallow containers, and refrigerated.
Co/d7Refrigerated $ae-=ut or De/iered Food
Cold foods should be kept at = >! or below.
(efrigerate perishable foods as soon as possible, alwayswithin + hours after purchase or deli%ery. 'f the food is in
air temperatures abo%e @ >!, refrigerate within 0 hour.
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eep foods cold on the buffet table by nesting ser%ing
dishes of food in bowls of ice. se small platters and
replace them with fresh refrigerated platters of foodoften, rather than adding fresh food to a ser%ing dish
already on the table.
When take-out or deli%ered food is purchased cold for anoutdoor e%entNlike a picnic, sporting e%ent, or outdoor
buffetNa cooler with ice is a practical alternati%e to a
refrigerator. The cooler should be packed with plenty ofice or fro2en gel packs. eep the cooler in the shade
when possible.
(emember the +-hour rule when food is remo%ed from
the cooler. #iscard all perishable foods that ha%e been
left out of the coolers longer than + hours 0 hour in air
temperatures abo%e @ >!.
!eftoers8
#iscard all perishable foods, such as meat, poultry, eggs,and casseroles, left at room temperature longer than +
hours 0 hour in air temperatures abo%e @ >!. This
includes lefto%ers taken home from a restaurant. Somee/ceptions to this rule are foods such as cookies,
crackers, bread, and whole fruits.
Whole roasts, hams, and turkeys should be sliced or cut
into smaller pieces or portions before storing them in therefrigerator or free2er. Turkey legs, wings, and thighs
may be left whole.
(efrigerate or free2e lefto%ers in shallow containers.
Wrap or co%er the food.
Refrigerator Storage at )* +F or Be/o#
Cooked meat or poultry to = days
&i22a to = days
6uncheon meats to : days
Lgg, tuna, and macaroni salads to : days
!oods stored longer may begin to spoil or become unsafe
to eat. #o not taste.
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Free4er Storage at * +F or Be/o#
Cooked meat or poultry + to months
&i22a 0 to + months
6uncheon meats 0 to + months
Salads made with mayonnaise do not free2e well.
!oods kept fro2en longer than recommended storage
times are safe but may be drier and not taste as good.
W)L4 '4 #3BT, T)(3W 'T 3TF
F=!!=W $"6S6 <3D6!3;6S F=R C==K6D>
R6FR36RA$6D> =R FR=6; $AK6-=<$ A;D
D6!396R6D M6A!S
$ha#ing Mea/s
Thaw the wrapped, cooked meat or poultry on a tray in
the refrigerator. "llow about += hours for e%ery :
pounds. Small packages of cooked stuffing, gra%y, potatoes, etc., will take less time to thaw and can be taken
out of the free2er and put into the refrigerator at a later
time.
3nce the cooked meat or poultry and side dishes thaw,
plan to eat them within to = days.
The food may be eaten cold or reheated.
!ro2en food can be put directly into the o%en withoutthawing.
!oo for the <SDA or State Mar of 3nspe%tion
The inspection mark on the packaging tells you the product was prepared in a S#" or State-inspected plant
under controlled conditions. !ollow the package
directions for thawing, reheating, and storing.
Reheating Mea/s
(eheat foods containing meat or poultry to an internaltemperature of at least 0: >!. "lways use a food
thermometer to %erify the internal temperature of the
food.
(eheat sauces, soups, and gra%ies to a boil.
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'f reheating in the o%en, set o%en temperature no lower
than +: >!.
(eheating in slow cookers and chafing dishes is 43T
recommended because foods may stay in the 5#anger?one5 9between = and 0= >!< too long.
When reheating food in the microwa%e o%en, co%er and
rotate food for e%en heating. "lways allow standing time before checking the internal temperature of the food.
Consult your microwa%e o%en owner$s manual forrecommended times and power le%els.
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