A Quick Consumer Guide to Safe Food HandlingU.S. Department of Agriculture, Food Safety and Inspection Service, 1995 - Technology & Engineering - 10 pages |
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Common terms and phrases
6-9 months Roasts Bacon beef 3-5 days booklet broth cause food poisoning Chicken or turkey clean cold pack COLD STORAGE commercial containers for quick Cook poultry cooler Corned Beef cutting board day 1-2 days days 3-4 months Department of Agriculture dishes 3-4 days eggs Food handling FOOD Keep foodborne illness freezer Fresh Meat frozen food gravy Hamburger Harmful bacteria hot soapy water Hotdogs Keep frozen keep refrigerated kitchen lamb 3-5 days leftovers Lunch Meats Meat and Poultry microwave mold Moldy months 3-5 days months Chops months Don't freeze Never leave opened unopened package party food patties pink plastic wrap platters pork Poultry juices poultry or fish PREPARE FOOD programs quick cooling raw meat recipe red meat refrig refrigerated food safe salad sanitizers Sausage SERVE FOOD sick Soups sponges Steaks Stew Meats stuffed temperature Thaw thermometer towels USDA Vacuum-Packed veal warm Wash weeks yolk
Popular passages
Page 7 - Label says keep refrigerated Ham, fully cooked — whole Ham, fully cooked— half Ham, fully cooked — slices 6-9 months 7 days 3-5 days 3-4 days Don't freeze 1-2 months 1-2 months 1-2 months Fresh Meat Steaks, beef Chops, pork Chops, lamb Roasts, beef Roasts, lamb Roasts, pork & veal Variety meats— Tongue, brain, kidneys, liver, heart, chitterlings 3-5 days 3-5 days 3-5 days 3-5 days 3-5 days 3-5 days 1-2 days...
Page 5 - Divide large amounts of leftovers into small, shallow containers for quick cooling in the refrigerator.
Page 7 - ... months 3-4 months Meat Leftovers Cooked meat and meat dishes Gravy and meat broth 3-4 days 1-2 days 2-3 months 2-3 months Fresh Poultry Chicken or turkey, whole Chicken or turkey pieces Giblets 1-2 days 1-2 days 1-2 days 1 year 9 months 3-4 months Cooked Poultry, Leftover Fried chicken Cooked poultry dishes Pieces, plain Pieces covered with broth, gravy Chicken nuggets, patties 3-4 days 3-4 days 3-4 days 1-2 days 1-2 days 4 months 4-6 months 4 months 6 months 1-3 months c...
Page 6 - Soups & Stews Vegetable or meat-added 3-4 days 2-3 months Hamburger, Ground & Stew Meats Hamburger & stew meats Ground turkey, veal, pork, lamb & mixtures of them 1-2 days 1-2 days 3-4 months 3-4 months Hotdogs & Lunch Meats Hotdogs, opened package unopened package Lunch meats, opened unopened 1 week 2 weeks 3-5 days 2 weeks ln freezer wrap, 1-2 months...
Page 6 - These products don't * freeze well Commercial brand vacuum-packed dinners with USDA seal 2 weeks, unopened NOTE : These SHORT but safe time limits will help keep refrigerated food from spoiling or becoming dangerous to eat. These time limits will keep frozen food at top quality. Bacon & Sausage Bacon...
Page 3 - Wash hands in hot, soapy water before preparing food and after using the bathroom, changing diapers and handling pets.
Page 7 - Sausage Bacon Sausage, raw from pork, beef, turkey Smoked breakfast links, patties Hard sausage — pepperoni, jerky sticks 7 days 1-2 days 7 days 2-3 weeks 1 month 1-2 months 1-2 months 1-2 months Ham, Corned Beef Corned beef in pouch with pickling juices Ham, canned Label says keep refrigerated...
Page 7 - Tongue, brain, kidneys, liver, heart, chitterlings 3-5 days 3-5 days 3-5 days 3-5 days 3-5 days 3-5 days 1-2 days 6-1 2 months 4-6 months 6-9 months 6-1 2 months 6-9 months 4-6 months 3-4 months Meat Leftovers Cooked meat and meat dishes Gravy and meat broth 3-4 days 1-2 days 2-3 months 2-3 months Fresh Poultry Chicken or turkey, whole Chicken or turkey pieces Giblets 1-2 days 1-2 days 1-2 days 1 year 9 months 3-4 months Cooked Poultry, Leftover Fried chicken Cooked poultry...
Page 2 - When you're out, grocery shop last. Take food straight home to the refrigerator. Never leave food in a hot car! Don't buy anything you won't use before the use-by date. Don't buy food in poor condition. Make sure refrigerated food is cold to the touch. Frozen food should be rocksolid. Canned goods should be free of dents, cracks or bulging lids which can indicate a serious food poisoning threat.
Page 5 - Cold Storage" table in this booklet. But what about something you totally forgot about and may have kept too long? • Danger — never taste food that looks or smells strange to see if you can still use it. Just discard it. • ls it /Wo/c(y?The mold you see is only the tip of the iceberg.