Improperly handled food and equipment, poorly washed hands, dishes and multi-service articles have potential to spread pathogenic bacteria and open the door for dangerous foodborne diseases. Safe steps in food handling, cooking, and storage are essential to prevent foodborne illness. You can't see, smell, or taste harmful bacteria that may cause illness. Keep in mind that foodborne illness is dangerous, time consuming and expensive for all people involved in the process.
In every step of food preparation, follow the four steps of the Food Safety Guide to keep food safe:
NOTE: When shopping, always purchase refrigerated or frozen items after selecting your non-perishables. Also, never choose meat or poultry in packaging that is torn or leaking and do not buy food past "Sell-By", "Use-By" or other expiration dates.
Always refrigerate perishable food within 2 hours—1 hour when the temperature is above 90 °F (32.2 ºC).
Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator should be at 40 °F (4.4 ºC) or below and the freezer at 0 °F (-17.7 ºC) or below.
Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days; other beef, veal, lamb, or pork, within 3 to 5 days.
Perishable food such as meat and poultry should be wrapped securely to maintain quality and to prevent meat juices from getting onto other food.
To maintain quality when freezing meat and poultry in its original package, wrap the package again with foil or plastic wrap that is recommended for the freezer.
Canned foods are safe indefinitely as long as they are not exposed to freezing temperatures, or temperatures above 90 °F. If the cans look ok, they are safe to use. Discard cans that are dented, rusted, or swollen. High-acid canned food (tomatoes, fruits) will keep their best quality for 12 to 18 months; low-acid canned food (meats, vegetables) for 2 to 5 years.
Hot food should be held at 140 °F (60 °C) or warmer.
Cold food should be held at 40 °F (4.4 ºC) or colder.
Perishable food should not be left out more than 2 hours at room temperature -- 1 hour when the temperature is above 90 °F (32.2 ºC)
Note: When serving food at a buffet, keep food hot with chafing dishes, slow cookers, and warming trays. Keep food cold by nesting dishes in bowls of ice or use small serving trays and replace them often.
The most food poisonings are caused by temperature abuse during the storage of hazardous foods.
Bacteria grow best in the temperature range between 39 °F and 140 °F (4 ºC and 60 ºC). Temperature below 39 °F (4 ºC), and temperature between 140 °F and 165 °F (60 ºC and 74 ºC), will not kill bacteria, but it will not allow them to multiply enough times to cause an illness. In order to kill pathogenic bacteria you need temperatures above 165 °F (74 ºC).
Bacterial intoxication will typically have shorter incubation period than infection (with sudden onset), which usually only lasts one day and fever is rarely present.
Never choose meat or poultry in packaging that is torn or leaking. Do not buy food past "Sell-By," "Use-By," or other expiration dates.
Meat and poultry defrosted in the refrigerator may be refrozen before or after cooking. If thawed by other methods, cook before refreezing.
Discard any food left out at room temperature for more than 2 hours -- 1 hour if the temperature was above 90 °F (32.2 ºC).
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