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Don’t taste raw or partially
cooked meat, poultry, eggs
or fish.
Cook meat to an internal tempe-
rature of 165°F or above, poultry
to 180°F or higher. For cuts
more than two inches thick, use
a meat thermometer to check the
temperature. For thinner cuts,
clear juices (not pink) are signs
of doneness.
If you are cooking frozen meat
or poultry that has not been
defrosted, increase the cooking
time to 1 1/2 times the time
required for thawed items.
Roast meats or poultry in oven
temperatures of 325°F or above.
Refrigerate or freeze cooked
leftovers in small, covered
containers within 2 hours after
cooking. Make sure there is
adequate air space around
containers, so food can cool
down more quickly.
If you cook a large amount of
food for serving later, divide it
into smaller portions or cool in
shallow pans so that it cools
quickly.
Remove stuffing from meat or
poultry; store it separately.
Date packages of leftovers and
use within a safe period of time.
Cover and reheat leftovers
thoroughly before serving. Bring
sauces, soups and gravy to a
boil. Heat other foods to 165°F.
If you think a food may have
spoiled. discard it. When in
doubt, throw it out.
The time limits for refrigeration
will help keep food from spoiling
or becoming dangerous to eat.
The time limits for frozen foods
are to maintain flavor and texture.
If food is kept longer than the
recommended time in the freezer,
it will still be safe to eat, but the
quality won’t be as good.
Keeping Food Safe
to Eat
When You Cook Food
When You Have
Leftovers
Suggested Food Storage
Cook eggs until the yolk and
white are firm, not runny. Don’t
use recipes in which eggs remain
raw or partially cooked.
If your microwave has a temper-
ature probe, use it. Check tem-
peratures of meat and poultry in
at least three spots. Rotate foods
during microwaving.
eeping food at its best
K
eeping
food at its best
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