Keep Food Safe! Food Safety Basics - Food Safety and Inspection …
Jan 5, 2024 · Food Safety Basics. Safe steps in food handling, cooking, and storage are essential in preventing foodborne illness. You can't see, smell, or taste harmful bacteria that may cause …
Refrigeration & Food Safety - Food Safety and Inspection Service
Mar 23, 2015 · NOTE: These short but safe time limits will help keep home-refrigerated food from spoiling. Storage Times For Refrigerated Foods. Ground Meat, Ground Poultry, and Stew …
Shelf-Stable Food Safety - Food Safety and Inspection Service
Oct 24, 2024 · Shelf-Stable Food Safety. Foods that can be safely stored at room temperature, or “on the shelf,” are called “shelf stable.”. These non-perishable products include jerky, country …
Freezing and Food Safety - Food Safety and Inspection Service
Because freezing keeps food safe almost indefinitely, recommended storage times are for quality only. Refer to the freezer storage chart at the end of this document, which lists optimum …
Safe Minimum Internal Temperature Chart | Food Safety and …
May 11, 2020 · Safe steps in food handling, cooking, and storage are essential in preventing foodborne illness. You can't see, smell, or taste harmful bacteria that may cause illness. In …
Hold Hot Food at 140 oF (60 °C): If you aren’t going to serve food right away, it’s important to keep it at 140 oF (60 °C) or above. Once food is safely cooked on the stovetop, in the oven, or …
Leftovers and Food Safety - Food Safety and Inspection Service
Jul 31, 2020 · The first step in having safe leftovers is cooking the food safely. Use a food thermometer to make sure that the food is cooked to a safe, minimum internal temperature. …
Food Safety Basics | Food Safety and Inspection Service
Oct 29, 2024 · Preventing foodborne illness by washing your hands is one four easy steps: Clean, Separate, Cook and Chill. Safe steps in food handling, cooking, and storage are essential in …
The Big Thaw — Safe Defrosting Methods - Food Safety and …
Jun 15, 2013 · The bag should be submerged in cold tap water, changing the water every 30 minutes so it continues to thaw. Small packages of meat, poultry or seafood — about a pound …
Keep cold food cold, at 40 °F or below. To be safest, place cold food in a cooler with ice or frozen gel packs. Use plenty of ice or frozen gel packs. Cold food should be at 40 °F or below the …