Food Safety Basics (continued)FN-572, May 1997
Freezer StorageMeats ------------------------------------------------------------------
Recommended
storage time
Food at 0� F * Handling hints
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Bacon **
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Corned Beef **
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Frankfurters ***
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Ground Beef,
Lamb, Veal 2-3 months
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Ground Pork 1-2 months
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Ham and Picnic Cured **
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Luncheon Meat ***
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Roasts
beef 6-12 months
lamb, veal 6-9 months
pork 3-6 months
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Sausage, dry, smoked Freezing alters flavor.
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Sausage, fresh,
unsalted 1-2 months
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Steaks and Chops
beef 6-9 months
lamb, veal 3-4 months
pork 2-3 months
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Venison,
Game Birds 8-12 months
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* These storage times assume that safe food handling practices
have been followed during all steps of food production and
that food is stored properly in equipment that is working
effectively and efficiently.
** Freezing cured meats not recommended. Saltiness encourages
rancidity. If frozen, use within a month.
*** Freezing not recommended. Emulsion may be broken and product
will "weep."
------------------------------------------------------------------ Recommended storage time Food at 0� F * Handling hints ------------------------------------------------------------------ Bluefish, Perch, Mackerel, Salmon 2-3 months ** ------------------------------------------------------------------ Cod, Flounder, Haddock, Sole 6 months ** ------------------------------------------------------------------ Breaded Fish 3 months ** Clams 3 months ** ------------------------------------------------------------------ Cooked Fish or Seafood 3 months ** ------------------------------------------------------------------ King Crab 10 months ** ------------------------------------------------------------------ Lobster Tails 3 months ** ------------------------------------------------------------------ Oysters 4 months ** ------------------------------------------------------------------ Scallops 3 months ** ------------------------------------------------------------------ Shrimp, uncooked 12 months ** ------------------------------------------------------------------ * These storage times assume that safe food handling practices have been followed during all steps of food production and that food is stored properly in equipment that is working effectively and efficiently. ** Keep frozen foods in original wrapping; thaw; follow cooking directions on label.
------------------------------------------------------------------ Recommended storage time Food at 0� F * Handling hints ------------------------------------------------------------------ Chicken Livers 3 months ------------------------------------------------------------------ Chicken, whole or cut-up 10 months ------------------------------------------------------------------ Cooked Poultry 3 months ------------------------------------------------------------------ Duck, Turkey 6 months ------------------------------------------------------------------ * These storage times assume that safe food handling practices have been followed during all steps of food production and that food is stored properly in equipment that is working effectively and efficiently.
------------------------------------------------------------------ Recommended storage time Food at 0� F * Handling hints ------------------------------------------------------------------ Berries, Cherries, Peaches, Pears, Pineapple, etc. 12 months * ------------------------------------------------------------------ Fruit Juice Concentrates 12 months * ------------------------------------------------------------------ * These storage times assume that safe food handling practices have been followed during all steps of food production and that food is stored properly in equipment that is working effectively and efficiently.
------------------------------------------------------------------ Recommended storage time Food at 0� F * Handling hints ------------------------------------------------------------------ Purchased frozen cartons, plastic bags or boil-in-bags 8 months ** ------------------------------------------------------------------ * These storage times assume that safe food handling practices have been followed during all steps of food production and that food is stored properly in equipment that is working effectively and efficiently. ** Cabbage, celery, salad greens and tomatoes do not freeze successfully.
------------------------------------------------------------------ Recommended storage time Food at 0� F * Handling hints ------------------------------------------------------------------ Bread, unbaked 1 month ** ------------------------------------------------------------------ Cake, baked, frosted 8-12 months ------------------------------------------------------------------ Cake, baked, unfrosted angel food 2 months chiffon, sponge 2 months cheese cake 2-3 months chocolate 4 months fruit cake 12 months yellow or pound 6 months ------------------------------------------------------------------ Cookies, baked 8-12 months ** ------------------------------------------------------------------ Fruit Pie, unbaked 8 months ** ------------------------------------------------------------------ Pie, baked 1-2 months ** ------------------------------------------------------------------ Quick Bread, baked 2-3 months ** ------------------------------------------------------------------ Rolls, partially baked 2-3 months ** ------------------------------------------------------------------ Yeast Breads and Rolls, baked 3-6 months ** ------------------------------------------------------------------ * These storage times assume that safe food handling practices have been followed during all steps of food production and that food is stored properly in equipment that is working effectively and efficiently. ** Freezing does not freshen baked goods. It can only maintain the quality (freshness) the food had before freezing.
------------------------------------------------------------------ Recommended storage time Food at 0� F * Handling hints ------------------------------------------------------------------ Meat, Fish, Poultry Pies and Casseroles 3 months ------------------------------------------------------------------ * These storage times assume that safe food handling practices have been followed during all steps of food production and that food is stored properly in equipment that is working effectively and efficiently.
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Recommended
storage time
Food at 0� F * Handling hints
------------------------------------------------------------------
Butter 6-9 months Store in moisture vapor-proof
container or wrap.
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Margarine 12 months
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Whipped Butter Do not freeze. Emulsion will
and Margarine break and product will
separate.
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Buttermilk,
sour cream and yogurt Do not freeze.
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Cheese
Camembert 3 months Thaw in refrigerator.
cottage, 3 months Thaw in refrigerator. Do not
farmer's cheese freeze creamed cottage cheese-
(dry curd only) it gets mushy.
Neufch�tel Do not freeze.
hard cheese
Cheddar 6 weeks Cut and wrap cheese in small
pieces; when frozen, may show
mottled color due to surface
moisture. Thaw in refrigerator.
Edam, Gouda 6-8 weeks
Swiss, brick,
etc.
processed cheese 4 months
food products
(loaf, slices)
Roquefort, blue 3 months Becomes crumbly after thawing;
still good for salad and
melting.
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Cream
light, heavy, 2 months Heavy cream may not whip after
half-and-half thawing; use for cooking. Thaw
in refrigerator.
whipped 1 month Make whipped cream dollops;
freeze firm. Place in plastic
bag or carton; seal; store in
freezer. To thaw, place on top
of dessert.
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Eggs
in-shell Do not freeze.
whites 12 months Store in covered container;
freeze in amounts for specific
recipes.
yolks 12 months For sweet dishes, mix each cup
of yolks with one tablespoon
corn syrup or sugar. For other
cooking, substitute 1/2
teaspoon salt for sugar.
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Ice Cream,
Ice Milk, Sherbet 2 months
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Milk 1 month Allow room for expansion in
freezer container; thaw in
refrigerator. Freezing affects
flavor and appearance; use in
cooking and baking.
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* These storage times assume that safe food handling practices
have been followed during all steps of food production and that
food is stored properly in equipment that is working
effectively and efficiently.
Source: Adapted from Kansas State University Rapid Response Center's Food Storage Charts. http://www.oznet.ksu.edu/ext_f&N/
Food Safety Checklist for Foodservice Operations1
------------------------------------------------------------------ OBS Item Y N Comments ------------------------------------------------------------------ A metal stemmed, numerically __________________________ scaled thermometer, accurate __________________________ to � 2�F is used to take __________________________ temperatures of potentially __________________________ hazardous food (PHF) products. ___ ___ __________________________ ------------------------------------------------------------------ Potentially hazardous foods __________________________ which are not at acceptable __________________________ temperatures are rejected. ___ ___ __________________________ ------------------------------------------------------------------ Temperatures of frozen and __________________________ refrigerated PHF products are __________________________ taken immediately upon __________________________ delivery. ___ ___ __________________________ ------------------------------------------------------------------ Fresh shellfish is identified __________________________ by a shell stock tag. This __________________________ information is recorded and __________________________ kept on file for 90 days. ___ ___ __________________________ ------------------------------------------------------------------ PHF products are removed from __________________________ the temperature danger zone __________________________ (41�F to 140�F) as quickly as __________________________ possible. ___ ___ __________________________ ------------------------------------------------------------------ Cans with swelled tops or __________________________ bottoms, leakage, flawed __________________________ seals, rust or dents are not __________________________ accepted. ___ ___ __________________________ ------------------------------------------------------------------ ------------------------------------------------------------------ OBS Item Y N Comments ------------------------------------------------------------------ FIFO (First In-First Out) __________________________ procedures are used for __________________________ storage. Items are labeled __________________________ for date received. ___ ___ __________________________ ------------------------------------------------------------------ Freezer temperatures are 0�F __________________________ or below and temperatures are __________________________ checked daily. ___ ___ __________________________ ------------------------------------------------------------------ Dry storage temperatures are __________________________ between 50�F and 70�F. ___ ___ __________________________ ------------------------------------------------------------------ All food stored in the __________________________ refrigerator or freezer is __________________________ covered, dated and labeled. ___ ___ __________________________ ------------------------------------------------------------------ Refrigerator storage __________________________ temperatures are between 32�F __________________________ and 41�F and temperatures are __________________________ checked daily. ___ ___ __________________________ ------------------------------------------------------------------ Pesticides and chemicals are __________________________ stored in original labeled __________________________ container in a locked cabinet, __________________________ away from food handling and __________________________ storage areas. ___ ___ __________________________ ------------------------------------------------------------------ Ready-to-eat foods are stored __________________________ above raw foods, never below. ___ ___ __________________________ ------------------------------------------------------------------ Detergents, sanitizers, __________________________ polishes and other cleaning __________________________ agents never come into contact __________________________ with food and are stored in __________________________ original labeled containers. ___ ___ __________________________ ------------------------------------------------------------------
------------------------------------------------------------------ OBS Item Y N Comments ------------------------------------------------------------------ Employees wash hands before __________________________ beginning to work, during work __________________________ as needed and after touching __________________________ anything that might be a __________________________ source of contamination __________________________ (telephone, raw meat, smoking, __________________________ eating, drinking, sneezing, __________________________ coughing, using the toilet, __________________________ handling trash or garbage, __________________________ touching head, hair or face.) ___ ___ __________________________ ------------------------------------------------------------------ Employees' hands do not touch __________________________ ready-to-eat food. ___ ___ __________________________ ------------------------------------------------------------------ Plastic gloves are worn over __________________________ cuts and abrasions. ___ ___ __________________________ ------------------------------------------------------------------ Employees do not sneeze or __________________________ cough near foods. Employees do __________________________ not have sores or signs of __________________________ transmittable illness. __________________________ Employees who are ill are __________________________ sent home. ___ ___ __________________________ ------------------------------------------------------------------
------------------------------------------------------------------ OBS Item Y N Comments ------------------------------------------------------------------ Frozen products are thawed in __________________________ refrigerators at temperatures __________________________ 41�F or lower. ___ ___ __________________________ ------------------------------------------------------------------ The lowest shelf in the __________________________ refrigerator is used for __________________________ thawing PHF to prevent cross __________________________ contamination. ___ ___ __________________________ ------------------------------------------------------------------ If needed for immediate __________________________ cooking, frozen PHF products __________________________ are thawed under potable __________________________ running water at 70�F or __________________________ lower, or in the microwave. ___ ___ __________________________ ------------------------------------------------------------------ If PHF products which have __________________________ been defrosted are maintained __________________________ above 41�F for more than 2 __________________________ hours, the foods are discarded.___ ___ __________________________ ------------------------------------------------------------------ Raw products are separated __________________________ from cooked and/or __________________________ ready-to-eat products during __________________________ preparation. ___ ___ __________________________ ------------------------------------------------------------------ PHF products are kept at __________________________ temperatures below 41�F. If __________________________ not, food is discarded after __________________________ 2 hours. Temperatures of PHF __________________________ products are checked in the __________________________ product's center or thickest __________________________ part. ___ ___ __________________________ ------------------------------------------------------------------ Pork products and ground beef __________________________ cooked by heat sources other __________________________ than the microwave are cooked __________________________ to an internal temperature of __________________________ 155�F for at least 15 seconds. ___ ___ __________________________ ------------------------------------------------------------------ Batch cooking (preparing food __________________________ as needed) is used to reduce __________________________ holding times of foods. ___ ___ __________________________ ------------------------------------------------------------------ Poultry and stuffed meats are __________________________ cooked to an internal __________________________ temperature of 165�F for at __________________________ least 15 seconds. ___ ___ __________________________ ------------------------------------------------------------------ Beef roasts (rare) are cooked __________________________ to an internal temperature of __________________________ 140�F for 12 minutes. ___ ___ __________________________ ------------------------------------------------------------------ When cooking PHF products in __________________________ the microwave, final internal __________________________ temperature is 25�F higher __________________________ than when cooked in a __________________________ conventional oven. ___ ___ __________________________ ------------------------------------------------------------------
------------------------------------------------------------------ OBS Item Y N Comments ------------------------------------------------------------------ If hot PHF products are held __________________________ below 140� for more than 2 __________________________ hours, they are discarded. If __________________________ held for less than 2 hours, __________________________ they are reheated to 165�F. ___ ___ __________________________ ------------------------------------------------------------------ Hot PHF products are cooled to __________________________ 70�F within 2 hours and to __________________________ 41�F within 4 hours. If cooled __________________________ too slowly, products are __________________________ discarded. ___ ___ __________________________ ------------------------------------------------------------------ Reused PHF products are heated __________________________ to 165�F (in the thickest part) __________________________ within 2 hours. If not, foods __________________________ are discarded. ___ ___ __________________________ ------------------------------------------------------------------ After preparation, cold PHF __________________________ products are held at 41�F. __________________________ Temperatures are checked __________________________ every 2 hours. If PHF are __________________________ held above 41�F for more than __________________________ 2 hours, products are __________________________ discarded. ___ ___ __________________________ ------------------------------------------------------------------ Transported foods are held at __________________________ > 140�F or < 41�F. If not, __________________________ foods are discarded. ___ ___ __________________________ ------------------------------------------------------------------
------------------------------------------------------------------ OBS Item Y N Comments ------------------------------------------------------------------ Kitchenware is washed, rinsed __________________________ and sanitized after each use. ___ ___ __________________________ ------------------------------------------------------------------ The third sink of a three __________________________ compartment sink is used to __________________________ sanitize by immersing items __________________________ in either: 1. hot water __________________________ (171�F) for 30 seconds or __________________________ 2. properly mixed chemical __________________________ sanitizing solution for __________________________ one minute. ___ ___ __________________________ ------------------------------------------------------------------ For a heat sanitizing __________________________ dishmachine, the wash __________________________ (120�-140�F), the rinse __________________________ (140�-160�F) and the __________________________ sanitizing (180�F) water __________________________ temperatures are checked __________________________ and maintained. ___ ___ __________________________ ------------------------------------------------------------------ For fixed equipment, __________________________ removable parts are removed __________________________ after each use, then washed, __________________________ rinsed and sanitized by __________________________ immersion. ___ ___ __________________________ ------------------------------------------------------------------ For fixed equipment, __________________________ unremovable food contact __________________________ surfaces are washed, rinsed __________________________ and sanitized. ___ ___ __________________________ ------------------------------------------------------------------ *Note: According to North Dakota's adaptation of the Food Code, potentially hazardous foods that have been removed from temperature control for more than four hours should be discarded.
Ten Rules for Handling Food Safely
References: Serving Safe Food Certification Coursebook. 1995. The Educational Foundation of the National Restaurant Association and Food Code. 1995. This material is based upon work supported by the Extension Service, U.S. Department of Agriculture under special project number 95-EFSF-0-3400. [ The High Price of Foodborne
Illness ] [ What Makes Food Unsafe? ] [ Weighing the Risks ] FN-572, May 1997
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