Purchase |
Do not buy precooked food that is stored adjacent to raw food, even if stored on ice. |
Do not buy canned goods that are dented, cracked, or have a bulging lid. |
Storage |
Make sure meat and poultry products are refrigerated when purchased. |
Use plastic bags to keep drippings from packages of meat and fish from contact with other foods. |
Store perishable items in the refrigerator within 1 hour of purchase. |
Maintain home refrigerator temperature between 32 and 40°F (0 and 4°C) and freezer temperature at ≤0°F (–18°C). |
Freeze meat and poultry that will not be cooked within 48 hours. |
Freeze tuna, bluefish, and mahi-mahi that will not be cooked within 24 hours; other fish can be stored in the refrigerator for 48 hours. |
Do not store eggs on the refrigerator door (warmest part of the refrigerator). |
Refrigerate cooked foods within 2 hours of preparation. |
Divide leftovers into small portions and store in shallow containers. |
Reheat leftovers to 165°F (74°C). |
Preparation |
Wash hands with soap and water before food preparation and after handling raw meat, poultry, fish, and uncooked eggs. |
Thaw frozen meats and fish in the refrigerator or microwave, not at room temperature. |
Marinate foods in the refrigerator, not at room temperature. |
Avoid contact of cooked foods with contaminated utensils, plates, or food preparation surfaces. |
Wash utensils, plates, and cutting surfaces with soap and water after contact with raw meat, poultry, fish, or eggs. |
Avoid contact of juices from uncooked meat, poultry, or fish with cooked foods or foods that will be eaten raw. |
Thoroughly wash all fresh fruits and vegetables. |
Avoid recipes using raw eggs. |
Cooking[1] |
Use a meat thermometer to monitor internal cooking temperatures: - Cook fresh beef, veal, and lamb (eg, steaks, roasts, or chops) to an internal temperature of 145°F (63°C) and rest for 3 minutes
- Cook ground beef, pork, veal, and lamb to 160°F (71°C)
- Cook ground poultry to 165°F (74°C)
- Cook poultry to 165°F (74°C)
- Cook fresh pork (eg, roasts, chops, raw ham) to 145°F (63°C) and rest for 3 minutes
- Cook precooked ham packaged in USDA-inspected plants to 140°F (60°C); otherwise cook to 165°F (74°C)
- Cook fin fish until 145°F (63°C) or until flesh is opaque and separates easily with a fork
- Cook shrimp, lobster, and crabs until flesh is pearly and opaque
- Cook unshucked clams, oysters, and mussels until shells open during cooking; discard the ones that do not open
- Cook shucked oysters, clams, and mussels until they are opaque and firm
- Cook scallops until flesh is milky white or opaque and firm
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Cook eggs until the yolk and white are firm. |
Boil marinade from raw meat or fish before using it on cooked food. |
Serving |
Serve cooked products on clean plates with clean utensils. |
Keep hot foods at 140°F (60°C) and cold foods below 40°F (4°C). |
Never leave foods at room temperature longer than 2 hours (1 hour if the ambient temperature is >90°F [32°C]). |
Use coolers and ice packs to transport perishable foods away from home. |