What are two work practices you can use to handle these foods safely and prevent contamination?

Table of Contents Show

Beware of the temperature danger zone
Take special care with high-risk foods
Storing food in the fridge
Freezing food safely
Storing cooked food safely
Avoid refreezing thawed food
Store raw food separately from cooked food
Choose strong, non-toxic food storage containers
If in doubt, throw it out!
Where to get help
Clean: Wash Hands, Utensils, and Surfaces Often
Wash your hands the right way:
Wash surfaces and utensils after each use:
Wash fruits and vegetables, but not meat, poultry, or eggs:
Separate: Don’t Cross Contaminate
Use separate cutting boards and plates for produce, meat, poultry, seafood, and eggs:
Keep certain types of food separate:
Cook to the Right Temperature
Food is safely cooked when the internal temperature is high enough to kill germs that can make you sick:
Keep food hot (140˚F or above) after cooking:
Microwave food thoroughly (165˚F or above):
Follow special guidelines for barbeques and smokers:
Chill: Refrigerate and Freeze Food Properly
Refrigerate perishable foods within 2 hours:

Keep high-risk food at 5 °C or below or above 60 °C to avoid the temperature danger zone and food poisoning.
Store raw foods below cooked foods.
Store food in suitable, covered containers.
Avoid refreezing thawed foods.
Check and observe the use-by dates on food products.
Take special care with high-risk foods.

Food poisoning is frequently caused by bacteria from foods that have been incorrectly stored, prepared, handled or cooked. Food contaminated with food poisoning bacteria may look, smell and taste normal. If food is not stored properly, the bacteria in it can multiply to dangerous levels.

Watch this video about storing food safely.

Beware of the temperature danger zone

Food poisoning bacteria grow and multiply fastest in the temperature danger zone between 5 °C and 60 °C. It is important to keep high-risk food out of this temperature zone.

Take special care with high-risk foods

Food poisoning bacteria can grow and multiply on some types of food more easily than others. High-risk foods include:

raw and cooked meat - such as chicken and minced meat, and foods containing them, such as casseroles, curries and lasagne
dairy products - such as custard and dairy-based desserts like custard tarts and cheesecake
eggs and egg products - such as mousse
smallgoods - such as ham and salami
seafood - such as seafood salad, patties, fish balls, stews containing seafood and fish stock
cooked rice and pasta
prepared salads - such as coleslaws, pasta salads and rice salads
prepared fruit salads
ready-to-eat foods - such as sandwiches, rolls, and pizzas that contain any of the food above.

Food that comes in packages, cans and jars can become high-risk foods once opened, and should be handled and stored correctly.

Storing food in the fridge

Your fridge temperature should be at 5 °C or below. The freezer temperature should be below -15 °C. Use a thermometer to check the temperature in your fridge.

Freezing food safely

When shopping, buy chilled and frozen foods at the end of your trip and take them home to store as quickly as possible. On hot days or for trips longer than 30 minutes, try to take an insulated cooler bag or ice pack to keep frozen foods cold. Keep hot and cold foods separate while you take them home.

When you arrive home, put chilled and frozen foods into the fridge or freezer immediately. Make sure foods stored in the freezer are frozen hard.

Storing cooked food safely

When you have cooked food and want to cool it:

Put hot food into shallow dishes or separate into smaller portions to help cool the food as quickly as possible.
Don't put very hot food into the refrigerator. Wait until steam has stopped rising from the food before putting it in the fridge.

Avoid refreezing thawed food

Food poisoning bacteria can grow in frozen food while it is thawing, so avoid thawing frozen food in the temperature danger zone. Keep defrosted food in the fridge until it is ready to be cooked. If using a microwave oven to defrost food, cook it immediately after defrosting.

As a general rule, avoid refreezing thawed food. Food that is frozen a second time is likely to have higher levels of food poisoning bacteria. The risk depends on the condition of the food when frozen, and how the food is handled between thawing and refreezing. Raw food should never be refrozen once thawed.

Store raw food separately from cooked food

Raw food and cooked food should be stored separately in the fridge. Bacteria from raw food can contaminate cold cooked food, and the bacteria can multiply to dangerous levels if the food is not cooked thoroughly again.

Always store raw food in sealed or covered containers at the bottom of the fridge. Keep raw foods below cooked foods, to avoid liquid such as meat juices dripping down and contaminating the cooked food.

Choose strong, non-toxic food storage containers

Make sure your food storage containers are clean and in good condition, and only use them for storing food. Cover them with tight-fitting lids, foil or plastic film to minimise potential contamination. Transfer the contents of opened cans into suitable containers.

If in doubt, throw it out!

Throw out high-risk food left in the temperature danger zone for more than 4 hours - don't put it in the fridge and don't keep it for later. Check the use-by dates on food products and discard out-of-date food. If you are uncertain of the use-by date, throw it out.

Where to get help

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Did you know that an estimated 1 in 6 Americans will get sick from food poisoning this year alone? Food poisoning not only sends 128,000 Americans to the hospital each year—it can also cause long-term health problems. You can help keep your family safe from food poisoning at home by following these four simple steps: clean, separate, cook and, chill.

Clean: Wash Hands, Utensils, and Surfaces Often

Germs that can make you sick can survive in many places around your kitchen, including your food, hands, utensils, cutting boards, and countertops.

Wash your hands the right way:

Use plain soap and water—skip the antibacterial soap—and scrub the backs of your hands, between your fingers, and under your nails for at least 20 seconds. Need a timer? Hum the “Happy Birthday” song from beginning to end twice.
Rinse hands, then dry with a clean towel.
Wash your hands often, especially during these key times when germs can spread:
- Before, during, and after preparing food
- After handling raw meat, poultry, seafood, or their juices, or uncooked eggs
- Before eating
- After using the toilet
- After changing diapers or cleaning up a child who has used the toilet
- After touching an animal, animal feed, or animal waste
- After touching garbage
- Before and after caring for someone who is sick
- Before and after treating a cut or wound
- After blowing your nose, coughing, or sneezing
- After handling pet food or pet treats.

Wash surfaces and utensils after each use:

Wash cutting boards, dishes, utensils, and countertops with hot, soapy water, especially after they’ve held raw meat, poultry, seafood, or eggs.
Wash dish cloths often in the hot cycle of your washing machine.

Wash fruits and vegetables, but not meat, poultry, or eggs:

Rinse fruits and vegetables under running water without soap, bleach, or commercial produce washes.
Rinse fruits and vegetables before peeling, removing skin, or cutting away any damaged or bruised areas.
Scrub firm produce like melons or cucumbers with a clean produce brush.
Dry produce with a paper towel or clean cloth towel.
Don’t wash meat, poultry, eggs, or seafood to avoid spreading harmful germs around your kitchen.
Produce labeled as “pre-washed” does not need to be washed again.

Additional Information:

Food Safety Quick Tips: Clean (FDA)

Cleanliness Helps Prevent Foodborne Illness (USDA)

Separate: Don’t Cross Contaminate

Use separate cutting boards and plates for produce, meat, poultry, seafood, and eggs:

Use one cutting board for fresh produce or other foods that won’t be cooked before they’re eaten, and another for raw meat, poultry, or seafood. Replace them when they are worn.
Use separate plates and utensils for cooked and raw foods.
Use hot, soapy water to thoroughly wash plates, utensils, and cutting boards that touched raw meat, poultry, seafood, eggs, or flour.

Keep certain types of food separate:

In your shopping cart, separate raw meat, poultry, seafood, and eggs from other foods and place packages of raw meat, poultry, and seafood in plastic bags if available. When you check out, place raw meat, poultry, and seafood in separate bags from other foods.
At home, place raw meat, poultry, and seafood in containers or sealed, leakproof plastic bags. Freeze them if you’re not planning to use them within a few days.
In the fridge, keep eggs in their original carton and store them in the main compartment—not in the door.

Additional Information:

Food Safety Quick Tips: Separate (FDA)

Cook to the Right Temperature

Food is safely cooked when the internal temperature is high enough to kill germs that can make you sick:

Use a food thermometer to be sure your food is safe. When you think your food is done, place the food thermometer in the thickest part of the food, making sure not to touch bone, fat, or gristle.
Refer to our Minimum Cooking Temperatures Chart to be sure your foods have reached a safe temperature.

Keep food hot (140˚F or above) after cooking:

If you’re not serving food right after cooking, keep it out of the temperature danger zone (between 40°F -140°F) where germs grow rapidly by using a heat source like a chafing dish, warming tray, or slow cooker.

Microwave food thoroughly (165˚F or above):

Read package directions for cooking and follow them exactly to make sure food is thoroughly cooked.
If the food label says, “Let stand for x minutes after cooking,” follow the directions — letting microwaved food sit for a few minutes allows food to cook thoroughly as colder areas absorb heat from hotter areas.
Stir food in the middle of heating. Follow package directions for commercially prepared frozen food; some are not designed to be stirred while heating.

Follow special guidelines for barbeques and smokers:

Additional Information:

Food Safety Quick Tips: Cook (FDA)

Grilling and Food Safety (USDA)

Kitchen Thermometers (USDA)

Chill: Refrigerate and Freeze Food Properly

Refrigerate perishable foods within 2 hours:

Bacteria that cause food poisoning multiply quickest between 40°F and 140°F.
Your refrigerator should be set to 40°F or below and your freezer to 0°F or below. Use an appliance thermometer to be sure.
Never leave perishable foods out of refrigeration for more than 2 hours. If the food is exposed to temperatures above 90°F (like a hot car or summer picnic), refrigerate it within 1 hour.
Leftovers should be placed in shallow containers and refrigerated promptly to allow quick cooling.
Never thaw or marinate foods on the counter. The safest way to thaw or marinate meat, poultry, and seafood is in the refrigerator.
Freezing does not destroy harmful germs, but it does keep food safe until you can cook it.
Know when to throw out food by checking our Safe Storage Times chart. Be sure you throw food out before harmful bacteria grow.