Handling and Storing Food Safely

LAST UPDATED: June 07, 2021

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How to properly store perishable foods

Food storage guide
Source: Foodsafety.gov
Food Category	Description	Refrigerator (40°F or below)	Freezer (0°F or below)
Source: Foodsafety.gov
Bacon and sausage	Bacon	7 days	1 month
Bacon and sausage	Sausage, raw (chicken, turkey, pork, beef)	1 to 2 days	1 to 2 months
Fresh beef, veal, lamb and pork	Steaks	3 to 5 days	6 to 12 months
	Chops	3 to 5 days	4 to 6 months
	Roast	3 to 5 days	4 to 12 months
Fresh poultry	Chicken or turkey, whole	1 to 2 days	1 year
Fresh poultry	Chicken or turkey, pieces	1 to 2 days	9 months
Fresh seafood	Fish or shellfish	1 to 2 days	2 to 3 months
Hamburgers and other ground meats	Hamburger, ground beef, turkey, veal, pork, lamb, & mixtures of them	1 to 2 days	3 to 4 months
Hot dogs	Opened package	1 week	1 to 2 months
Hot dogs	Unopened package	2 weeks	1 to 2 months
Leftovers	Cooked meat or poultry	3 to 4 days	2 to 6 months
	Chicken nuggets or patties	3 to 4 days	1 to 3 months
	Pizza	3 to 4 days	1 to 2 months
	Cooked fish or shellfish	3 to 4 days	4 to 6 months
Luncheon meat	Opened package or deli slices	3 to 5 days	1 to 2 months
Luncheon meat	Unopened package	2 weeks	1 to 2 months
Salads	Egg, chicken, ham, tuna and macaroni salads	3 to 5 days	does not freeze well
Soups and stews	Vegetable or meat added	3 to 4 days	2 to 3 months

How to keep fruits and vegetables fresh

Simple tricks and tips can help keep your fresh fruits and vegetables lasting longer.

Freshness guide for fruits and vegetables
Item	Directions
Apples	Make sure apples are NOT bruised. Keep in their original bag (with perforated holes) or make a few holes in the bag. Store in the refrigerator.
Bananas	Place plastic wrap tightly around the banana's stems to keep them from browning too quickly Store at room temperature until ripe, and then store in refrigerator to keep them from getting over-ripe.
Broccoli	Choose broccoli with tight, green florets (NOT YELLOW). Store unwashed in an open plastic bag in the refrigerator. Wash when ready to eat/cook.
Carrots	Cut off carrot tops and store them In a closed plastic bag in the refrigerator to keep them fresher, and retain more nutrients.
Cucumber	Wrap each cucumber in a paper-towel and place in an unsealed plastic bag in the refrigerator.
Herbs: long-stemmed (basil, parsley, cilantro)	1. Trim off about ¼ inch off the ends 2. Place them loosely (stem side down) in about 1 inch of water 3. Place on the counter at room temperature
Herbs: short-stemmed (thyme, chives, rosemary)	1. Wrap them loosely in plastic wrap 2. Place in the warmest part of the refrigerator (the door work well) 3. Do not rinse the herbs until just before using
Lettuce	Wash lettuce or greens, pat dry, wrap in a paper towel, and store in a closed plastic bag in the refrigerator to keep crisp.
Potatoes	Place potatoes in a paper bag and keep them in a cool, dry place in your pantry or barracks room.
Strawberries	Do not wash until ready to eat. Line a shallow container with a few layers of paper towels. Arrange strawberries in a single layer over the paper towels and cover. Store in the refrigerator.
Tomatoes	Store tomatoes at room temperature with the stem-side down to reduce bruising

Avoid cross-contamination during food preparation

You can’t see, smell, or taste harmful bacteria that may be lurking in your food or on your countertops. Follow the Food Safety Guidelines on this page to protect yourself from a foodborne illness during food preparation.

Wash hands thoroughly in hot, soapy water before, during, and after handling food: Avoid touching face or hair when preparing food.
Always use one cutting board for meats and another for produce. Keep raw meat, poultry, fish and their juices away from other foods.
Always use one knife for cutting meats and another for produce. Or, thoroughly wash your knife between foods in hot, soapy water.
Cook raw/fresh meat to the correct temperature. Insert meat thermometer half way into the thickest part of meat. Chicken, turkey (fresh or ground): 165°F.Ground beef: 160°F. Fresh beef (steaks, roasts), pork, lamb, seafood: 145°F. Note: Never re-insert a meat thermometer without first washing the probe in hot/soapy water and drying it with a paper towel.
Chill leftovers promptly. Perishable foods or dishes containing meats, seafood, eggs, milk/dairy should not be left out for more than 2 hours at room temperature.
Cook or freeze fresh meat promptly. Cook or freeze fresh poultry, fish, ground meats within 2 days Cook or freeze other beef, veal, lamb, or pork within 3-5 days
Re-heat leftovers to the correct temperature. Reheat leftovers to 165°F or until steaming hot.

Source: USDA External Link

HOW TO DEFROST MEAT

Using a refrigerator
(best method)

Plan ahead: Most meats will take from 24 – 48 hours to thaw in the refrigerator. Larger portions of meat will take longer.
Put frozen meat (do not remove from freezer bag) into a container that is at least 1-inch deep. This keeps leaking juices from contaminating other foods in your refrigerator.
Place the sealed and plated frozen meat on the bottom shelf of your refrigerator.
Prepare thawed ground meat, seafood, and poultry within 1-2 days of thawing.
Prepare thawed lamb, pork, beef, steak, and all other types of meats within 3-5 days of thawing.

Using a microwave
(alternative method)

Remove meat from its freezer bag, wrap, and/or Styrofoam packaging and place it in a microwave safe dish that is at least 1-inch deep. (To more easily remove the frozen meat from its packaging, defrost it for a few minutes).
Defrost your meat using the defrost setting on your microwave. Refer to your user manual for the meat’s preferred setting and timing. If your microwave doesn’t have a designated defrost mode, set the power to 50 percent.
Check the meat throughout the defrosting time. As outer portions of ground meat thaw, remove them to a separate dish. If the edges of meat feel warm, stop microwaving and allow meat to stand for a few minutes or until edges are cold again.
Immediately cook meat that has been defrosted in the microwave. Don’t let it stand for any length of time at room temperature or in the fridge.

Freeze meat in portions

To minimize defrosting time, place smaller portions of meat into plastic freezer bags. Squeeze all of the air out when sealing the bag. Label outside of packaging with the current date. Most meats can be frozen for up to 3 months.

How to quick thaw chicken

Place frozen chicken on a microwavable safe dish. Cover with paper towel and place in microwave for 6 minutes or push the defrost button and indicate weight of chicken.