Prepping and Serving Foods

One of the best ways to stop food borne illness is make certain the food is cooked thoroughly. Keeping hot foods hot and cold food cold is the key to delicious safe food.

• Keep all hot foods hot during serving, above 140°F.

• Cold foods need to be kept cold. Meat, salads, cold cuts and sandwiches are a must to keep cold and refrigerate unused portions immediately after serving (below 40°F).

• Food should never be at room temperature for more than two hours, or one hour if room temperature is above 90°F. These foods are not considered safe for consumption, otherwise.

• Cook food completely, 140°F for most foods, at least 165°F for meats. Make certain that the hot food is hot and that any meat products have clear juices.

• Foods should be cooked thoroughly. Partial cooking allows for bacteria to grow rapidly. Once thoroughly cooked, cool foods immediately in the refrigerator and reheat the item before serving time.

• Use reliable recipes and foods for your snacks. If you must taste foods make certain you do not put the tasting spoon back in the pan or dish.

• Frozen food needs to be thawed in the refrigerator or gently in the microwave oven just prior to cooking to ensure a safe food product. Frozen meat can also be thawed in a sealed plastic bag under cold running water. Thawing on the counter top is not acceptable.

Storing and Serving Leftovers

Leftovers are a common source of food-borne illness. Careful storage and serving of leftovers is necessary to prevent the spread of bacteria.

• Do not store leftovers in a dish that has been eaten out of or held other foods. Always use clean containers and utensils.

• Do not eat out of a container of leftovers. Dish out the serving you wish to eat into a separate container to prevent the spread of germs.

• Do not mix leftovers with fresh foods.

• Refrigerate or freeze foods promptly after serving to avoid the danger zone of bacteria growth (40° to 140°F).

• Never allow hot foods to cool at room temperature -- store in containers less than 3 inches high and place in the coldest spot of the refrigerator.

• Remove the stuffing from turkeys before reheating or storing.

• Cover all leftovers well to prevent moisture loss. When freezing foods, use a moisture-proof container (not a margarine tub) to prevent freezer burn.

• Check all refrigerators and freezers to make sure they are set at an adequate temperature. Refrigerators should be kept at 40°F or cooler, and freezer should be set at 0°F or lower.

• Use thawed foods immediately. Do not re-freeze thawed or partially cooked foods -- freezing does not totally stop bacteria growth.

• Reheat leftovers to 165°F or a rolling boil to kill bacteria.

• Label all leftovers with a date, and if necessary list the contents and the number of servings remaining.

• If more than one container of a certain food is available, use the older item first, if it has not gone bad. This practice is called "rotation" and should be used for all foods, whether frozen, refrigerated, or kept at room temperature. Rotation ensures that products are used while they are fresh.

• Do not use any product that is past its expiration date.

• If there is mold growing on any food, throw all of the product away. This includes throwing away the loaf of bread if one slice is moldy, or disposing of an entire package of cheese if one slice has gone bad.

• If any food item does not have the appropriate look, smell, or texture, throw it out. However, a food may be contaminated and still have its "normal" appearance. NEVER taste food to see if it has spoiled -- this could lead to food poisoning!

• When in doubt, throw it out!

All educational programs and activities conducted by Ohio State University Extension are available to all potential clientele on a non-discriminatory basis without regard to race, color, creed, religion, sexual orientation, national origin, gender, age, disability or Vietnam-era veteran status.

Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Keith L. Smith, Director, Ohio State University Extension.