Storage

Perishable food are refrigerated within 2 hours after purchase. Refrigerate foods quickly
because cold temperatures slow the growth of harmful bacteria.
Keeping a constant refrigerator temperature of 40F or below is one of the most effective
ways to reduce the risk of foodborne illness. Use an appliance thermometer to be sure
the temperature is consistently 40F or below. The freezer temperature should be 0F
or below.
Do not over-stuff the refrigerator. Cold air must circulate to help keep food safe.
Fresh poultry, fish, ground meats, and variety meats are cooked within 2 days; other beef,
veal, lamb, or pork, within 3 to 5 days.
Perishable food such as meat and poultry are 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. 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.
Never defrost food at room temperature. Food must be kept at a safe temperature during
thawing. There are three safe ways to defrost food: in the refrigerator, in cold water,
and in the microwave. Food thawed in cold water or in the microwave should be
cooked immediately.

Cooking
Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal
temperature of 145 F (62.8 C) as measured with a food thermometer before removing
meat from the heat source. Food is safely cooked when it reaches a high enough internal
temperature to kill the harmful bacteria that cause foodborne illness.
Cook eggs until the yolk and white are firm, not runny. Dont use recipes in which eggs
remain raw or only partially cooked.
Cook fish to 145F or until the flesh is opaque and separates easily with a fork.
Make sure there are no cold spots in food (where bacteria can survive) when cooking in a
microwave oven. For best results, cover food, stir and rotate for even cooking. ]

Preparation
Always wash hands with warm water and soap for 20 seconds before and after handling
food.
Don't cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other
food. After cutting raw meats, wash cutting board, utensils, and countertops with hot,
soapy water. Cross-contamination is how bacteria can be spread. Improper handling of
raw meat, poultry, seafood and eggs can create an inviting environment for cross-
contamination. As a result harmful bacteria can spread to food and throughout the
kitchen.
Cutting boards, utensils, and countertops can be sanitized by using a solution of 1
 tablespoon of liquid chlorine bleach in 1 gallon ofwater.
Rinse fresh fruits and vegetables under running tap water, including those with skins
and rinds that are not eaten.
Rub firm-skin fruits and vegetables under running tap water or scrub with a clean
vegetable brush while rinsing with running tap water.

Leftovers
Discard any food left out at room temperature for more than 2 hours1 hour if the
temperature was above 90 F (32.2 C).
Place food into shallow containers and immediately put in the refrigerator or freezer for
rapid cooling.
Use cooked leftovers within 4 days.
Reheat leftovers to 165 F (73.9 C).