• Foodborne Bacteria
• Shopping for Food
• Storing Food
• Food Preparation
• Cooking Food Safely
• Special Guidelines for Certain Food
• Specific Preparation and Cooking Methods
• Serving Food Safely
• Transporting Food: Coolers, Picnics, and Bag Lunches
• Food Safety for Food-by-Mail
• Food Safety in an Emergency
• Food Safety Contacts

FOODBORNE BACTERIA

Spoilage Bacteria

Pathogenic Bacteria

Pathogenic Bacteria: The Cause of Foodborne Illness

• Different bacteria are present in different foods…and some are more common in certain situations. For example, Salmonella is most often found in poultry or eggs, whereas E. coli is more typically found in or on meats and vegetables. Meanwhile, Staphylococcus aureus and Clostridium perfringens frequent people's hands — and even buffet lines.
  
• Throughout this Handbook, you'll find effective strategies for preventing illness from pathogenic bacteria. Food safety is extremely important and should be practiced with every meal you eat or prepare. The Major Pathogens chart gives greater detail regarding the most common foodborne bacteria…where they are found…and what they can do if ingested.

Foodborne Illness: Know the Signs and Symptoms…and Take Action

• Seek treatment as necessary. Contact your doctor — especially if symptoms persist or become severe (bloody diarrhea, excessive nausea and vomiting, or high fever). For victims in an at-risk group (pregnant women and their unborn babies, newborns, young children, older adults, and people with weakened immune systems), seek medical care immediately.
• Call your local health department if the suspect food was served at a large gathering, at a restaurant or other food service facility, or if it is a commercial product.

Major Pathogens That Cause Foodborne Illness (Bacteria, Parasites, Viruses)

SHOPPING FOR FOOD

At the Store

• Select cold food last. Picking up perishable food like meat, poultry, and eggs at the end of your shopping trip ensures that they stay refrigerated until right before checkout.
• Read the label. Don't buy food that is past the "Sell-By," "Use-By," or other expiration dates. (See About Food Labels.)
• Check the packaging. Never choose meat or poultry with packaging that is torn or leaking. Make sure frozen food is frozen solid and refrigerated food feels cold.
• Buy clean eggs. At the store, choose refrigerated Grade A or AA eggs with clean, uncracked shells before the "Sell-By" or "EXP" (expiration) date on the carton. When purchasing egg products or egg substitutes, look for containers that are tightly sealed.
• Inspect fresh produce. Don't buy fresh fruits or vegetables that are bruised or damaged. Make sure fresh-cut fruits and vegetables are displayed in refrigerated cases at the store. If not…don't buy them.
• Place meat, poultry, and seafood in plastic bags. By bagging these foods before placing them in your cart, you'll guard against cross-contamination - which can happen when raw meat or poultry juices drip on other food, spreading bacteria from one food to another.
• Separate foods in your grocery cart. Keep raw meat, poultry, seafood, and their juices away from other food to further prevent the possibility of cross-contamination. Keep them separated during checkout and in your grocery bags, too.

Transporting Groceries

• Go straight home. Plan to drive directly home from the grocery store. Don't leave groceries in the car while you run other errands. The key is to always refrigerate perishable food within 2 hours. This is true of all perishable food and in all situations — and is known as the "2-Hour Rule."
• Do a "Weather Check." When the outside temperature reaches 90 °F, you should refrigerate your purchased perishables more quickly — within 1 hour. If your grocery store is more than a half hour away from home, bring a cooler when you go shopping. Pack your meat, poultry, seafood, and eggs in a cooler for the drive home.

Arriving Home

About Food Labels

• "Sell By" date: Tells the store how long to display the product for sale. You should buy the product before the date expires.
• "Best If Used By" (or Before) date: Recommended for best flavor or quality. It is not a purchase or safety date.
• "Use-By" date: The last date recommended for the use of the product while at peak quality. The date has been determined by the manufacturer of the product.
• Closed or Coded dates: Packing numbers for use by the manufacturer. If a product is not "dated," consume perishable ready-to-eat food soon after purchasing it, and no more than 3 to 5 days after opening it.

• Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones.
• Organic foods: To be labeled "organic," a Government-approved certifier must inspect the farm where the food is grown to make sure all the rules necessary to comply with USDA organic standards are met.

STORING FOOD

• Perishable food: in the refrigerator (read the label if you're not sure)
• Frozen food: in the freezer
• Shelf-stable food: in a clean, dry place

Refrigerated Perishable Food

• Raw Meat, Poultry, and Seafood: Place in containers or sealed plastic bags to prevent their juices from dripping onto other food in the refrigerator. This could cause cross-contamination (see inset box). If you're not planning to use the food within a day or two, freeze it.
• Cooked, Whole Stuffed Poultry: See Storing Cooked Poultry.
• Eggs: Store in the original carton and place in the main compartment of the refrigerator - not in the door. When ready to use, do not wash them. (Read more about Eggs.)
• Produce: Store perishable produce in the refrigerator. Throw away fresh fruits and vegetables that have not been refrigerated within 2 hours of cutting, peeling, or cooking. If any fruit or vegetable has touched raw meat, poultry, or seafood and will not be cooked immediately, do not eat it. Throw it away.
• Leftovers: Refrigerate (or freeze) leftovers within 2 hours in clean, shallow, covered containers to prevent harmful bacteria from multiplying. (See more on Leftovers.)

• As you store your food, check dates on the labels.
• If a product does not have a date on it, write the purchase date on it before you refrigerate or freeze it.
• Place newer items in the back of the refrigerator or freezer. That way, you'll use the older ones first.

Frozen Food

• Preventing Freezer Burn: Freezer burn — white, dried-out patches on the surface of meat — won't make you sick, but it does make meat tough and tasteless. Here's how to avoid it:
  • Wrap freezer items in heavy freezer paper, plastic wrap, freezer bags, or foil.
  • Date all freezer packages. Use the oldest food first.
  • Place new items toward the back of the freezer - that way, older items are easier to access and you'll use them first.
• Refreezing Thawed Food: If food is thawed in the refrigerator, it is safe to refreeze it without cooking. (See Thawing section.) However, there may be a loss of quality due to the moisture lost through defrosting.
• Freezing Cooked Food: After cooking raw food that was previously frozen, it is safe to freeze the cooked food. In addition, if previously cooked food were frozen and then thawed in the refrigerator, you may refreeze the unused portion.
• Prevent Moisture Loss: To maintain quality when freezing meat and poultry in its original packaging, overwrap the package with foil or plastic wrap that is recommended for use in the freezer.

• Instead, use a separate appliance thermometer to check the internal refrigerator temperature and help keep food safe. They are available in grocery, hardware, and kitchen specialty stores.
• If the refrigerator thermometer shows a temperature that's too high (above 40 °F), adjust the refrigerator's control dial.
• Use the thermometer to check the freezer, too. It should read 0 °F or below. If not, adjust the dial.

Shelf-Stable Food

• Where: Store canned food and other shelf-stable products in a cool, clean, dry place. Never put them above the stove, under the sink, in a damp garage or basement, or any place exposed to high or low temperature extremes.
• How Long: In general, you can store high-acid food such as tomatoes and other fruit for 12 to 18 months; low-acid food such as meat and vegetables, 2 to 5 years.
• Care and Cautions for Cans: Discard cans that are dented, leaking, bulging, or rusted. Can linings might discolor or corrode when metal reacts with high-acid food such as tomatoes or pineapple — but as long as the outside of the can is in good shape, the contents should be safe to eat. Keep in mind, though, that the taste, texture, and nutritional value of the food can diminish over time. (Also see In Case of Flood.)

• Leaking, bulging, or badly dented cans
• Cracked jars or jars with loose or bulging lids
• Canned food with a foul odor
• Any container that spurts liquid when opened.

FOOD PREPARATION

Keeping It Clean

• Always wash hands with soap and warm water for 20 seconds before beginning food preparation, after handling food, and after using the bathroom, changing diapers, or touching pets.
• Use gloves to handle food if you have a cut or infection. Do not sneeze or cough into food.

• Wash cutting boards, dishes, and countertops with hot, soapy water after preparing each food item and before you go on to the next item.
• After cutting raw meat, poultry, and seafood, wash cutting boards, knives, and countertops with hot, soapy water.

• Always use a clean cutting board for food preparation.
• Try to use one cutting board for fresh produce — and a separate one for raw meat, poultry, and seafood.
• Sanitize cutting boards with a freshly made solution of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of water.
• Once cutting boards become excessively worn or develop hard-to-clean grooves, replace them.

• Use hot, soapy water and a clean dishcloth (or paper towels) to clean kitchen surfaces and wipe up spills.
• Wash dishcloths often in the hot cycle of your washing machine.

Preparation Tips for Produce

• Before eating or preparing, wash fresh produce under cold running tap water to remove any lingering dirt. This also reduces bacteria that may be present. Firm produce (like apples or potatoes) can be scrubbed with a brush.
• Don't wash fruits and vegetables with detergent or soap. These products are not approved for use on food. You could ingest residues from soap or detergent absorbed by the produce.
• Remove and throw away bruised or damaged portions of fruits and vegetables when preparing to cook them or before eating them raw.

Thawing

• Meat and poultry that have been fully defrosted in the refrigerator may be refrozen before or after cooking.
• If thawed in cold water or in the microwave, always fully cook before refreezing. (Also see Storing Food: Frozen Food.)

COOKING FOOD SAFELY

About Food Thermometers

How to Use a Food Thermometer

1. Place the food thermometer in the thickest part of the food.
   • Make sure it's not touching bone, fat, or gristle.
   • For whole poultry, insert the thermometer into the innermost part of the thigh and wing and the thickest part of the breast.
   • For combination dishes, place the thermometer in the center or thickest portion of the food. Egg dishes and dishes containing ground meat or poultry should be checked in several places.
2. Wait the amount of time recommended for your particular type of thermometer (See Food Thermometers and Temperature Indicators).
3. Compare your thermometer reading to the Safe Minimum Internal Temperature Chart to determine if your food has reached at least a safe internal temperature.
4. Clean your food thermometer with hot, soapy water before and after each use!

• Don't taste food while it's cooking. To ensure safety, food should not be tasted until it reaches a safe minimum internal temperature.
• No double dipping. Use a clean utensil each time you taste food; otherwise, you may contaminate the batch.

Safe Minimum Internal Temperature Chart

Avoid the "Danger Zone" — Keep Hot Food Hot After Cooking

• Don't Interrupt Cooking: Interrupted cooking allows partially cooked food to cool down…and may encourage bacterial growth before cooking is complete. To avoid this, make sure to cook food all the way through the first time.
• Keep Food at Holding Temperatures: If you aren't going to serve food right away, it's important to keep it at 140 °F or above. Once food is safely cooked on the stovetop, in the oven, or in a microwave oven, keep food hot by using a heat source. Place food in chafing dishes, on warming trays, or in slow cookers. Check the temperature frequently to make sure food stays at or above 140 °F.

SPECIAL GUIDELINES FOR CERTAIN FOOD

Ground Meat and Poultry

• When you purchase ground beef, it should be cherry-red (or purple-red, if in vacuum packaging).
• Return any package that has an unusual odor when you open it.

Ham

• Refrigerator:
  • Store sliced or whole ham in the coldest part of the refrigerator.
  • Use slices within 3 to 4 days; whole ham within a week.
  • Most canned hams should be refrigerated. Be sure to check the label!
  • Observe "Use-By" dates on hams sealed at the plant; use store-wrapped cooked ham portions within 3 to 5 days.
• Freezer: Ham tends to lose flavor and texture when frozen. If you do need to freeze it, wrap it tightly in freezer paper or plastic freezer bags and use it within 1 or 2 months.

• "Fully cooked" ham can be served "as is" — hot or cold. If reheating, cook to 140 °F.
• Fresh ham (labeled "Cook before eating") and other fresh pork must be cooked to 160 °F.

Roasts

• Boned and rolled meat require more cooking time per pound than bone-in cuts because it takes longer for the heat to penetrate through the solid meat. Rolled, tenderized, or scored cuts of meat should be cooked to 160 °F.
• USDA does not recommend cooking meat and poultry at oven temperatures lower than 325 °F. This can cause food to remain in the "Danger Zone" (temperatures from 40 to 140 °F) too long, allowing bacteria to multiply rapidly.

Turkey and Other Poultry

• Frozen: Make sure you have adequate space in your freezer.
• Fresh: Purchase it 1 to 2 days before cooking. Refrigerate on a tray or in a pan to catch any juices that may leak.
• Frozen Pre-stuffed: Check packaging for the USDA or State mark of inspection, which ensures that it has been processed under controlled conditions. Follow package directions carefully for storage and cooking. DO NOT THAW before cooking. Cook from the frozen state.
• Safety Alert: Do not buy a fresh pre-stuffed turkey, as bacteria spreads easily from the bird to the stuffing.

• In the Microwave: Check the manufacturer's instructions for the size turkey that will fit into your oven, the minutes per pound, and the power level to use for thawing. Remove any outside wrapping and place on a microwave-safe dish to catch any juices that may drip. Cook immediately after thawing.
• For Frozen Turkeys: Forget to thaw? It's safe to cook a turkey from the frozen state. Keep in mind that cooking will take at least 50 percent longer than with a fully thawed turkey.
• About refreezing: Decide not to cook? A turkey that has been safely thawed in the refrigerator can be refrozen safely.
• After thawing, poultry may be left in the refrigerator for up to 2 days before cooking.

• For more even cooking, cook your stuffing outside the bird in a casserole dish. Use a food thermometer to check the internal temperature of the stuffing. The center should reach 165 °F.
• If you choose to stuff your turkey, keep wet and dry ingredients separate and combine just before stuffing.
  • If preparing ahead of time, chill all of the wet ingredients (butter/margarine, cooked celery and onions, broth, etc.).
  • Mix wet and dry ingredients just before filling the turkey cavities. The stuffing should be moist, not dry, since heat destroys bacteria more rapidly in a moist environment. Fill the cavities loosely.
  • Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches 165 °F.

• Set your oven temperature no lower than 325 °F. Place your turkey or turkey breast on a rack in a shallow roasting pan, and use the Turkey Roasting Chart as a guide.
• If you're using an oven roasting bag, make sure to follow the manufacturer's instructions!
• Cook to a safe minimum internal temperature of 165 °F throughout the bird.
• Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.
• For reasons of personal preference, you may choose to cook to higher temperatures.
• If your turkey has a "pop-up" temperature indicator, also check the internal temperature of the whole poultry in the innermost part of the thigh and wing and the thickest part of the breast to make sure it has reached at least 165 °F.
• Let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily.

• Cut the turkey into small pieces. Refrigerate stuffing, turkey, and gravy separately in shallow containers within 2 hours of cooking (or 1 hour in temperatures above 90 °F). If left out longer, discard.
• Use leftover turkey, stuffing, and gravy within 3 to 4 days; or freeze these foods. Use frozen leftovers within 2 to 6 months for best quality.

• In the Oven
  • To keep the turkey moist, add a little broth or water and cover.
  • Set the oven temperature no lower than 325 °F. Reheat to an internal temperature of 165 °F — use a food thermometer to check.
• In the Microwave
  • Cover and rotate the turkey for even heating. Allow standing time.
  • Check the internal temperature with a food thermometer to make sure it reaches 165 °F.

Eggs and Egg-Rich Food

• Refrigerate Eggs. Take eggs straight home and store them in their original carton in the refrigerator. Follow the 2-Hour Rule: Never allow eggs to be unrefrigerated for more than 2 hours.
  • Place them in the coldest part of the refrigerator — not in the door, where they'd be exposed to warmer air every time the door is opened.
  • If any eggs cracked on the way home from the store, break them into a clean container, cover tightly, refrigerate, and use within 2 days.
• Keep Easter/Decorated Eggs Refrigerated, Too. Even with egg hunts, the 2-Hour Rule still applies — make sure your "hide-and-seek" activities occur within 2 hours (1 hour when the temperature is above 90 °F), and then re-refrigerate the eggs.
• Freeze Beaten Eggs for Longer Storage. Eggs should not be frozen in their shells. To freeze whole eggs, beat yolks and whites together. Egg whites can also be frozen by themselves.

• Cook Thoroughly. To ensure safety, eggs must be cooked until yolks are firm. Scrambled eggs should not be runny.
  • Raw eggs and other ingredients, combined according to recipe directions, should be cooked immediately or refrigerated and cooked within 24 hours.
  • Casseroles and other dishes containing eggs should be cooked to 160 °F as measured with a food thermometer.
  • Serve cooked eggs and dishes containing eggs immediately after cooking, or place in shallow containers for quick cooling and refrigerate at once for later use. Use within 3 to 4 days.
  • If eggs crack during hard cooking, they are safe.
• Never Eat Raw Eggs. This includes "health-food" milk shakes with raw eggs, Caesar salad, Hollandaise sauce, and any other food, like homemade mayonnaise, ice cream, or eggnog, made from recipes in which the raw egg ingredients are not cooked.
• All egg products (such as liquid eggs) distributed for consumption are pasteurized and may be used in products that will not be cooked. However, egg products are best used in a cooked product, especially if serving high-risk persons (pregnant women, newborns, young children, older adults, and people with weakened immune systems).