Food Handling 2

8/12/2019 Food Handling 2

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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:



• "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



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



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.



• 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.



• 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:

http://www.fsis.usda.gov/Fact_Sheets/Keep_Food_Safe_Food_Safety_Basics/index.asp#backcover




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



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



http://www.fsis.usda.gov/Fact_Sheets/Keep_Food_Safe_Food_Safety_Basics/index.asp#footnote


http://www.fsis.usda.gov/Fact_Sheets/Keep_Food_Safe_Food_Safety_Basics/index.asp#footnote



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



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



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



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.



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



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

http://www.fsis.usda.gov/Fact_Sheets/Meat_Packaging_Materials/index.asp#glossary





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



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



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



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.



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



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



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*



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<.



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

http://www.fsis.usda.gov/Fact_Sheets/Microwave_Ovens_and_Food_Safety/index.asp#1




















• 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












http://www.fsis.usda.gov/Fact_Sheets/Microwave_Ovens_and_Food_Safety/index.asp#top















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







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.







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.











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







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





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.

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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.

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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









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.





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



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



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



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

http://www.uga.edu/nchfp/






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


contaminated below the surface. 8oldy foods mayalso ha%e bacteria growing along with the mold.

Cooed

%assero/es


contaminated below the surface. 8oldy foods may

also ha%e bacteria growing along with the mold.

Cooed grain

and pasta


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.



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.



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.



"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



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

http://www.fsis.usda.gov/Fact_Sheets/Refrigeration_&_Food_Safety/index.asp#1




























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.

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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.

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$1pes of Ba%teria in Refrigerated Foods

There are two completely different families of bacteria*

pathogenic bacteria, the kind that cause foodborne

http://www.fsis.usda.gov/Fact_Sheets/Refrigeration_&_Food_Safety/index.asp#top






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.<

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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









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.

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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.

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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









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.

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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





odors.

• se a commercial product a%ailable at

hardware and housewares stores. !ollow themanufacturers$ instructions.

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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





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,



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.



)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



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



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.



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.



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.



'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.

Documents

Food Handling 2