THE HEALTH AND NUTRITION CHANNEL

Keep hot foods HOT! (Keep food at 139 °F or above). Maintain proper holding temperatures of 139 °F or above.

Keep cold foods COLD! (Refrigerate or chill food at 40 °F or below)

Keep frozen food in a freezer at 0 °F or lower.

Be sure thermometers are available and use them properly.

Cook potentially hazardous foods to proper . . . → Read More: Keep These Food Safety Rules in Mind

Frozen Food Storage

The information in this chart is intended as guidelines.  Harvesting techniques, manufacturing processes, transportation and distribution conditions, the nature of the food, and storage temperature and conditions may impact storage life.

Item
Approximate storage life in months from date of pack to consumption

Apple slicesd
8 to 12

Apple juice concentrated, f
12

Apricotsf
12

Bacon, slab sliced non-vacuum . . . → Read More: Frozen Food Storage Guidelines

The information in this chart is intended as guidelines.  Harvesting techniques, manufacturing processes, transportation and distribution conditions, the nature of the food, and storage temperature and conditions may impact storage life.

Item
32-35 ºF
35-45 ºF
45-55 ºF
Remarks

Apples, red Delicious, Washingtond, h, o
—
7 – 21
—

Bacon, slab sliced, h
—
7
—

Bananas, greena, p
—
—
—
7-10 @ 56 ºF

Bananas, . . . → Read More: Approximate Storage Life in Days of Refrigerated Foods

Microwave ovens heat the surfaces of food quickly, but leave food with “cold spots” that could support the growth of harmful bacteria.  It is recommended that large cuts of meat not be prepared in the microwave.

It is important to become familiar with the manufacturer’s information so that food cooks thoroughly and evenly in the microwave.  In . . . → Read More: Making use of microwave Cooking

E. Coli Report

According to USDA’s Food Safety and Inspection Service (FSIS):

Children under the age of 5 are particularly susceptible to E.  coli 0157:H7 bacteria.

While the bacteria can be spread through food, it can also be transmitted by person-to-person contact.  Adults or children with diarrhea . . . → Read More: E. Coli -What You Can Do

Wash hands thoroughly with soap and warm running water for 20 seconds before handling food or utensils.  Wash hands after each visit to the restroom, eating, touching the face or other body parts, blowing the nose (these also apply to children).

Wash hands and sanitize utensils, cutting boards, and work surfaces thoroughly after each contact with raw . . . → Read More: Suggested Food Sanitation Tips- How to Sanitize?

What is food borne illness?

Food borne illness is sickness that is caused by certain forms of bacteria and other disease agents that are present in our environment.  Food handling errors made in food service institutions or at home may also cause food borne illness. Safe food is food that has little risk of causing food borne . . . → Read More: Importance of Food Safety- Keep Food Safe- Using a Food Thermometer

Tips to Keep Your Food Safe

Never serve unpasteurized juices, unpasteurized milk, fresh bean sprouts, or foods containing raw eggs.
Clean food contact surfaces and fruits and vegetables.
Separate raw, cooked, and ready-to-eat foods.  Chill perishable food promptly and defrost food properly.

Defrost in the refrigerator, in cold water, or in the microwave. Never defrost food at room temperature! . . . → Read More: Tips to Keep Your Food Safe

Product
Internal Temperature

Poultry, stuffing, stuffed meats, stuffed pasta, casseroles, leftovers
165 ºF for 15 seconds

Pork, bacon
145 ºF for 15 seconds

Injected meats
155 ºF for 15 seconds

Ground or flaked meats including hamburger, ground pork, flaked fish (patties or sticks), sausage, gyros
155 . . . → Read More: Minimum Safe Internal Temperatures for Hot Foods

Clostridium Cause: From undercooked, leftover, or poorly

Perfringens cooled meat products, bacteria grow in the danger zone when food is left out at room temperature or food is reheated and served again.

Symptoms: In 8 to 24 hours, diarrhea and gas pains, ending within 1 day.

Salmonella Cause: . . . → Read More: Common Foodborne Illness from Bacteria