Public Health

Food Safety - Women’s Health Guide

 

The Centers for Disease Control and Prevention (CDC) estimate that every year about 48 million people in the United States become ill from harmful germs in food; of these, about 3,000 die.

What are the signs of illness from food?

• Diarrhea
• Fever
• Vomiting
• Abdominal cramps
• Dehydration
• Death

How is food handled safely?

• Start with food shopping strategies.
• Understand the role of keeping hands, surfaces, and foods clean.
• Learn proper food storage.
• Know proper food thawing.
• Utilize specific preparation techniques.
• Learn how to use a thermometer.
• Recognize serving principles.
• Be prudent when eating out.

You can't see, smell, or taste harmful bacteria that may cause illness.

When shopping for food

• Visit the refrigerated or frozen section last.
• Do not buy food if the package is torn, damaged or leaking.
• Do not buy foods after the "Sell-By" or "Use-By" expiration dates.

Clean hands, surfaces, and foods

• Wash hands thoroughly with water and soap.
• Wash hands before and after handling food, and after using the bathroom, changing diapers, or handling pets.
• Wash cutting boards, dishes, counters, utensils, and hands with hot soapy water after contact with raw meat, poultry, seafood, or unwashed fruits or vegetables.
• Peel or wash fruits and vegetables thoroughly before eating.

For more on how to clean hands, see Clean Hands.

When storing foods you should

• Always refrigerate perishable food within 2 hours (1 hour when the temperature is above 90°F).
• Cook or freeze fresh poultry, fish, ground meats, and other meats within 2 days.
• Cook beef, veal, lamb, or pork, within 3 to 5 days.
• Wrap meat and poultry.
• Wrap meat in the original package with foil or plastic wrap before freezing.
• Store low-acid canned food such as meat, poultry, fish, and most vegetables up to 2 to 5 years.
• Store high-acid canned food such as tomatoes, grapefruit, and pineapples on the shelf for 12 to 18 months.
• Only store cans in good condition, and in a cool, clean, dry place.
• Discard cans that are dented, leaking, bulging, or rusted.

The U.S. Department of Agriculture, Food and Safety Inspection Service has recommendations and information on refrigerator and freezer food storage. Visit: Basics for Handling Food Safely.

When thawing food

• Thaw in the refrigerator.
• Make sure thawing meat and poultry are covered. Keep juices from dripping into or touching other food.
• Refreeze refrigerator-thawed meat and poultry before or after cooking.
• Use cold water for quick thawing if needed.
  • Place food in a leak-proof plastic bag.
  • Submerge in cold tap water.
  • Change the water every 30 minutes.
  • Cook immediately after thawing.
• Use a microwave to thaw as needed.
  • Cook food immediately after microwave thawing.

The Danger Zone is the temperature that germs can grow in food. Keep food below 40°F or above 140°F (4°C and 60°C).

Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator should be at 40°F or below and the freezer at 0°F or below.

See FoodSafety.gov's Safe Minimum Cooking Temperatures.

When preparing food

• Clean your hands before and after.
• Keep cutting boards, utensils, and countertops clean. Use hot, soapy water and mix with liquid chlorine bleach (1 tablespoon per 1 gallon of water).
• Separate raw meat, poultry, and seafood from ready-to-eat foods.
• Use at least two cutting boards.
  • One for raw meat, poultry, and seafood.
  • One for fresh fruits and vegetables.
• Don’t let "juice" from foods and packaging touch other foods, utensils, or surfaces.
• Use a clean plate or bowl for cooked food.
• Never use the same plate or bowl that held the uncooked or raw food. Germs from the raw food could get into the cooked food.
• Marinate meat and poultry in a covered dish in the refrigerator.

For more on how to clean hands, see Clean Hands.

When using a thermometer

• Use a food thermometer to check that meat, poultry, and egg dishes reach a safe temperature. Refer to FoodSafety.gov's Safe Minimum Cooking Temperatures or visit: Is It Done Yet.
• Follow the instructions for your food thermometer.
• Place thermometer in the thickest part of the food, not touching bone, fat, or gristle.
• Check at the end of the cooking time, but before the food is expected to be "done".
• Check the temperature in several places to make sure the food is evenly heated.
• Clean your food thermometer with hot, soapy water before and after each use.
• Large-dial oven-safe or oven-probe thermometers may be used during cooking.
• After cooking, allow food to "rest" before cutting or eating. "Rest" times are in FoodSafety.gov's Safe Minimum Cooking Temperatures.
• During the rest time, the temperature of the food will stay the same or rise. This will help destroy harmful germs.

When serving foods

• Keep hot food at 140°F or warmer.
• Keep cold food at 40°F or colder.
• Keep food hot with chafing dishes, slow cookers, and warming trays during parties.
• Keep food cold by nesting dishes in bowls of ice or use small serving trays. Replace them often.
• Don't leave perishable foods out for more than 2 hours at room temperature (1 hour when the temperature is above 90°F).

2 Hour Rule: Keep hot food hot and cold food cold. If food that has been left out is not eaten within 2 hours, discard it.

When eating out

• Choose a clean restaurant. Look for health department reports online or posted in the restaurant.
• Look around you before you sit down. If it's not clean think about eating somewhere else.
• Clean your hands with soap and warm water before eating. If soap and water aren't available, use alcohol hand rub to clean your hands.
• Pay close attention to the type of food and how it's prepared – harmful germs can be hidden in some foods.
• Request that your food be cooked completely through – especially meat, poultry, fish, and eggs.
• Make sure your hot food is piping hot and completely cooked. If lukewarm, send it back.
• Know that raw or undercooked finfish or shellfish (including oysters, clams, and mussels) are more likely to contain parasites or bacteria than foods made from cooked fish.
• Refrigerate take-out and "leftover" food within 2 hours after being served. If you will not be home within 2 hours, don't take the leftovers home with you.
• Bring take-out and "leftover" food directly home after eating out and put your leftovers in the refrigerator as soon as you arrive.
• Eat delivery food within 2 hours after it arrives. This prevents the growth of harmful germs.

If the food is not going to be eaten within 2 hours, you can keep it hot in the oven – but the temperature must be set at or above 200°F (93°C). Side dishes, like stuffing, must also be kept hot in the oven. Covering food will help keep it moist while you keep it warm. Check with a food thermometer to make sure that the inside of the food is held at a temperature 140°F (60°C).

Leftover food should be used within 4 days. Reheat leftovers to 165°F.

For more on food safety

• Department of Veterans Affairs (VA): What Should I Know About Food Safety?
• U.S. Department of Agriculture (USDA), Food and Safety Inspection Service:
  • Kitchen Companion; Your Safe Food Handbook (3.2 MB, PDF)
  • Safe Food Handling
  • Check Your Steps: Food Safe Families
  • Cooking Meat? Check the New Recommended Temperatures
  • At-Risk Populations