http://www.fsis.usda.gov/wps/portal...ling/basics-for-handling-food-safely/CT_Index
[h1]United States Department of Agriculture[/h1]
Food Safety and Inspection Service
Topics / Food Safety Education / Get Answers / Food Safety Fact Sheets / Safe Food Handling / Basics for Handling Food Safely / Basics for Handling Food Safely
123
[h3]Basics for Handling Food Safely[/h3]
Safe steps in food handling, cooking, and storage are essential to prevent foodborne illness. You can't see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four steps of the Food Safe Families campaign to keep food safe:
http://Storage
http://Preparation
http://Thawing
http://Cooking
Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F (62.8 ºC) as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
Ground meats: Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F (71.1 ºC) as measured with a food thermometer.
Poultry: Cook all poultry to an internal temperature of 165 °F (73.9 °C) as measured with a food thermometer.
[Top of Page]
http://Serving
http://Leftovers
http://Refreezing
Meat and poultry defrosted in the refrigerator may be refrozen before or after cooking. If thawed by other methods, cook before refreezing.
[Top of Page]
http://http://Cold Storage Chart
These short, but safe, time limits will help keep refrigerated food from spoiling or becoming dangerous to eat. Because freezing keeps food safe indefinitely, recommended storage times are for quality only.
[Top of Page]
Last Modified Mar 24, 2015
FSIS Home | USDA.gov | FoodSafety.gov | USA.gov | Whitehouse.gov | Site Map | Policies & Links | Significant Guidance | FOIA | Accessibility Statement | Privacy Policy |Non-Discrimination Statement | Civil Rights | No FEAR | Information Quality
http://www.fsis.usda.gov/wps/portal...od-handling/smoking-meat-and-poultry/CT_Index
[h1]United States Department of Agriculture[/h1]
Food Safety and Inspection Service
Topics / Food Safety Education / Get Answers / Food Safety Fact Sheets / Safe Food Handling / Smoking Meat and Poultry / Smoking Meat and Poultry
11
[h3]Smoking Meat and Poultry[/h3]
Where there's smoke, there's well-flavored meat and poultry. Using a smoker is one method of imparting natural smoke flavor to large cuts of meat, whole poultry, and turkey breasts. This slow cooking technique keeps them tender, too.
Smoking is slowly cooking food indirectly over a fire. This can be done by using a "smoker," which is an outdoor cooker especially designed for this purpose. A covered grill can also be used for smoking food by placing a drip pan of water beneath the meat on the grill.
[Top of Page]
http://Thaw Meat Before Smoking
Completely thaw meat or poultry before smoking. Because smoking uses low temperatures to cook food, the meat will take too long to thaw in the smoker, allowing it to linger in the "Danger Zone" (temperatures between 40 and 140 °F) where harmful bacteria can multiply. Defrosted meat also cooks more evenly.
Never thaw food at room temperature. Keeping meat and poultry cold while it is thawing is essential to prevent the growth of harmful bacteria. The best way to safely thaw meat and poultry is in the refrigerator. Cook or refreeze it within 1 or 2 days.
The microwave oven can be used to thaw more rapidly. Smoke the meat immediately because some areas of the meat can begin to cook during the thawing process.
Food may also be thawed in cold water. Be sure that the sink or container that holds food is clean before submerging food. Two methods may be used when thawing:
http://Marinate in the Refrigerator
Some recipes advise marinating meat and poultry for several hours or days, either to tenderize or add flavor. Acid in the marinade breaks down connective tissue in meats.
Always marinate food in the refrigerator, not on the counter. If some of the marinade is to be used for basting during smoking or as a sauce on the cooked food, reserve a portion of the marinade. Don't put raw meat or poultry in it. Don't reuse the marinade from raw meat or poultry on cooked food unless it's boiled first to destroy any harmful bacteria.
[Top of Page]
http://Partial Cooking
Some people like to cook food partially in the microwave oven or on the stove to reduce smoking time. Partially cook meat or poultry ahead of time only if the food goes immediately from the microwave or stove to the hot smoker. Partial cooking of food ahead of time allows harmful bacteria to survive and multiply to the point that subsequent cooking cannot destroy them. And once food is in the smoker, cook until it reaches a safe temperature as determined with a food thermometer.
[Top of Page]
http://Using a Smoker
Cook food in smokers made of materials approved for contact with meat and poultry. Don't smoke foods in makeshift containers such as galvanized steel cans or other materials not intended for cooking. Chemical residue contamination can result.
When using a charcoal-fired smoker, buy commercial charcoal briquettes or aromatic wood chips. Set the smoker in a well-lit, well-ventilated area away from trees, shrubbery, and buildings. Only use approved fire starters — never gasoline or paint thinner, for example.
Follow the manufacturer's directions for igniting charcoal or preheating a gas or electric outdoor cooker. Let the charcoal get red hot with gray ash — about 10 to 20 minutes depending upon the quantity. Pile the charcoal around the drip pan and fill it with water to maintain a moist environment. The drip pan catches any fat or juice from the meat or poultry and prevents it from flaming up on the coals. Add about 15 briquettes every hour and check to make sure the drip pan contains water. The most satisfactory smoke flavor is obtained by using hickory, apple, or maple wood chips or flakes. Soak the chips in water to prevent flare-ups and add about 1/2 cup of chips to the charcoal as desired.
[Top of Page]
http://Using a Covered Grill
To smoke meat and poultry in a covered grill, pile about 50 briquettes in the center of the heat grate. When they are covered with gray ash, push them into two piles. Center a pan of water between the two piles and place the food on the grill over the water pan. The water prevents flare-ups that occur when fat and meat liquids drip on coals, and steam from the water helps destroy harmful bacteria that can cause foodborne illness. Close the lid and keep the grill vents open. Add about 10 briquettes every hour to maintain the temperature in the grill.
[Top of Page]
http://Use Two Thermometers to Smoke Food Safely
To ensure meat and poultry are smoked safely, you'll need two types of thermometers: one for the food and one for the smoker. A thermometer is needed to monitor the air temperature in the smoker or grill to be sure the heat stays between 225 and 300 °F throughout the cooking process. Many smokers have built-in thermometers.
Use a food thermometer to determine the temperature of the meat or poultry. Oven-safe thermometers can be inserted in the meat and remain there during smoking. Use an instant-read thermometer after the meat is taken out of the smoker.
Cooking time depends on many factors: the type of meat, its size and shape, the distance of food from the heat, the temperature of the coals, and the weather. It can take anywhere from 4 to 8 hours to smoke meat or poultry, so it's imperative to use thermometers to monitor temperatures.
Smoke food to a safe minimal internal temperature.
[Top of Page]
http://Chill Promptly
Refrigerate meat and poultry within 2 hours of removing it from a smoker. Cut the meat or poultry into smaller portions or slices, place it in shallow containers, cover, and refrigerate. Use it within 4 days or freeze for later use.
[Top of Page]
http://Preventing Foodborne Illness
Follow the four steps of the "Be Food Safe" campaign to prevent foodborne illness throughout the smoking procedure.
Last Modified Jun 15, 2013
FSIS Home | USDA.gov | FoodSafety.gov | USA.gov | Whitehouse.gov | Site Map | Policies & Links | Significant Guidance | FOIA | Accessibility Statement | Privacy Policy |Non-Discrimination Statement | Civil Rights | No FEAR | Information Quality
PLEASE BE SAFE THIS AND ALL HOLIDAYS!
[h1]United States Department of Agriculture[/h1] Food Safety and Inspection Service
Topics / Food Safety Education / Get Answers / Food Safety Fact Sheets / Safe Food Handling / Basics for Handling Food Safely / Basics for Handling Food Safely
- Careers
- Fact Sheets
- Food Safety Education
- Data Collection and Reports
- Food Defense and Emergency Response
- Inspection
- International Affairs
- Recalls and Public Health Alerts
- Regulatory Compliance
- Regulations, Directives and Notices
- Rulemaking
- Science
123
[h3]Basics for Handling Food Safely[/h3]
Safe steps in food handling, cooking, and storage are essential to prevent foodborne illness. You can't see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four steps of the Food Safe Families campaign to keep food safe:
- Clean — Wash hands and surfaces often.
- Separate — Don't cross-contaminate.
- Cook — Cook to the right temperature.
- Chill — Refrigerate promptly.
- Purchase refrigerated or frozen items after selecting your non-perishables.
- Never choose meat or poultry in packaging that is torn or leaking.
- Do not buy food past "Sell-By," "Use-By," or other expiration dates.
http://Storage
- Always refrigerate perishable food within 2 hours—1 hour when the temperature is above 90 °F (32.2 ºC).
- Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator should be at 40 °F (4.4 ºC) or below and the freezer at 0 °F (-17.7 ºC) or below.
- Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days; other beef, veal, lamb, or pork, within 3 to 5 days.
- Perishable food such as meat and poultry should be wrapped securely to maintain quality and to prevent meat juices from getting onto other food.
- To maintain quality when freezing meat and poultry in its original package, wrap the package again with foil or plastic wrap that is recommended for the freezer.
- Canned foods are safe indefinitely as long as they are not exposed to freezing temperatures, or temperatures above 90 °F. If the cans look ok, they are safe to use. Discard cans that are dented, rusted, or swollen. High-acid canned food (tomatoes, fruits) will keep their best quality for 12 to 18 months; low-acid canned food (meats, vegetables) for 2 to 5 years.
http://Preparation
- Always wash hands with warm water and soap for 20 seconds before and after handling food.
- Don't cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other food. After cutting raw meats, wash cutting board, utensils, and countertops with hot, soapy water.
- Cutting boards, utensils, and countertops can be sanitized by using a solution of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of water.
- Marinate meat and poultry in a covered dish in the refrigerator.
http://Thawing
- Refrigerator: The refrigerator allows slow, safe thawing. Make sure thawing meat and poultry juices do not drip onto other food.
- Cold Water: For faster thawing, place food in a leak-proof plastic bag. Submerge in cold tap water. Change the water every 30 minutes. Cook immediately after thawing.
- Microwave: Cook meat and poultry immediately after microwave thawing.
http://Cooking
Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F (62.8 ºC) as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
Ground meats: Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F (71.1 ºC) as measured with a food thermometer.
Poultry: Cook all poultry to an internal temperature of 165 °F (73.9 °C) as measured with a food thermometer.
[Top of Page]
http://Serving
- Hot food should be held at 140 °F (60 °C) or warmer.
- Cold food should be held at 40 °F (4.4 ºC) or colder.
- When serving food at a buffet, keep food hot with chafing dishes, slow cookers, and warming trays. Keep food cold by nesting dishes in bowls of ice or use small serving trays and replace them often.
- Perishable food should not be left out more than 2 hours at room temperature—1 hour when the temperature is above 90 °F (32.2 ºC).
http://Leftovers
- Discard any food left out at room temperature for more than 2 hours—1 hour if the temperature was above 90 °F (32.2 ºC).
- Place food into shallow containers and immediately put in the refrigerator or freezer for rapid cooling.
- Use cooked leftovers within 4 days.
- Reheat leftovers to 165 °F (73.9 °C).
http://Refreezing
Meat and poultry defrosted in the refrigerator may be refrozen before or after cooking. If thawed by other methods, cook before refreezing.
[Top of Page]
http://http://Cold Storage Chart
These short, but safe, time limits will help keep refrigerated food from spoiling or becoming dangerous to eat. Because freezing keeps food safe indefinitely, recommended storage times are for quality only.
| Cold Storage Chart | ||
|---|---|---|
| Product | Refrigerator 40 °F (4.4 ºC) | Freezer 0 °F (-17.7 ºC) |
| Eggs | ||
| Fresh, in shell | 3 to 5 weeks | Do not freeze |
| Raw yolks & whites | 2 to 4 days | 1 year |
| Hard cooked | 1 week | Does not freeze well |
| Liquid pasteurized eggs, egg substitutes | ||
| Opened | 3 days | Does not freeze well |
| Unopened | 10 days | 1 year |
| Mayonnaise, Commercial | ||
Refrigerate after opening | 2 months | Do not freeze |
| Frozen Dinners & Entrees | ||
| Keep frozen until ready to heat | — | 3 to 4 months |
| Deli & Vacuum-Packed Products | ||
| Store-prepared (or homemade) egg, chicken, ham, tuna, & macaroni salads | 3 to 5 days | Does not freeze well |
| Hot dogs & Luncheon Meats | ||
| Hot dogs | ||
| Opened package | 1 week | 1 to 2 months |
| Unopened package | 2 weeks | 1 to 2 months |
| Luncheon meat | ||
| Opened package | 3 to 5 days | 1 to 2 months |
| Unopened package | 2 weeks | 1 to 2 months |
| Bacon & Sausage | ||
| Bacon | 7 days | 1 month |
| Sausage, raw — from chicken, turkey, pork, beef | 1 to 2 days | 1 to 2 months |
| Smoked breakfast links, patties | 7 days | 1 to 2 months |
| Hard sausage — pepperoni, jerky sticks | 2 to 3 weeks | 1 to 2 months |
| Summer sausage labeled "Keep Refrigerated" | ||
| Opened | 3 weeks | 1 to 2 months |
| Unopened | 3 months | 1 to 2 months |
| Corned Beef | ||
| Corned beef, in pouch with pickling juices | 5 to 7 days | Drained, 1 month |
| Ham, canned labeled "Keep Refrigerated" | ||
| Opened | 3 to 5 days | 1 to 2 months |
| Unopened | 6 to 9 months | Do not freeze |
| Ham, fully cooked | ||
| Vacuum sealed at plant, undated, unopened | 2 weeks | 1 to 2 months |
| Vacuum sealed at plant, dated, unopened | "Use-By" date on package | 1 to 2 months |
| Whole | 7 days | 1 to 2 months |
| Half | 3 to 5 days | 1 to 2 months |
| Slices | 3 to 4 days | 1 to 2 months |
| Hamburger, Ground & Stew Meat | ||
| Hamburger & stew meat | 1 to 2 days | 3 to 4 months |
| Ground turkey, veal, pork, lamb, & mixtures of them | 1 to 2 days | 3 to 4 months |
| Fresh Beef, Veal, Lamb, Pork | ||
| Steaks | 3 to 5 days | 6 to 12 months |
| Chops | 3 to 5 days | 4 to 6 months |
| Roasts | 3 to 5 days | 4 to 12 months |
| Variety meats — tongue, liver, heart, kidneys, chitterlings | 1 to 2 days | 3 to 4 months |
| Pre-stuffed, uncooked pork chops, lamb chops, or chicken breasts stuffed with dressing | 1 day | Does not freeze well |
| Soups & Stews Vegetable or meat added | 3 to 4 days | 2 to 3 months |
| Fresh Poultry | ||
| Chicken or turkey, whole | 1 to 2 days | 1 year |
| Chicken or turkey, pieces | 1 to 2 days | 9 months |
| Giblets | 1 to 2 days | 3 to 4 months |
| Cooked Meat and Poultry Leftovers | ||
| Cooked meat & meat casseroles | 3 to 4 days | 2 to 3 months |
| Gravy & meat broth | 3 to 4 days | 2 to 3 months |
| Fried chicken | 3 to 4 days | 4 months |
| Cooked poultry casseroles | 3 to 4 days | 4 to 6 months |
| Poultry pieces, plain | 3 to 4 days | 4 months |
| Poultry pieces in broth, gravy | 3 to 4 days | 6 months |
| Chicken nuggets, patties | 3 to 4 days | 1 to 3 months |
| Other Cooked Leftovers | ||
| Pizza, cooked | 3 to 4 days | 1 to 2 months |
| Stuffing, cooked | 3 to 4 days | 1 month |
Last Modified Mar 24, 2015
FSIS Home | USDA.gov | FoodSafety.gov | USA.gov | Whitehouse.gov | Site Map | Policies & Links | Significant Guidance | FOIA | Accessibility Statement | Privacy Policy |Non-Discrimination Statement | Civil Rights | No FEAR | Information Quality
http://www.fsis.usda.gov/wps/portal...od-handling/smoking-meat-and-poultry/CT_Index
[h1]United States Department of Agriculture[/h1] Food Safety and Inspection Service
Topics / Food Safety Education / Get Answers / Food Safety Fact Sheets / Safe Food Handling / Smoking Meat and Poultry / Smoking Meat and Poultry
- Careers
- Fact Sheets
- Food Safety Education
- Data Collection and Reports
- Food Defense and Emergency Response
- Inspection
- International Affairs
- Recalls and Public Health Alerts
- Regulatory Compliance
- Regulations, Directives and Notices
- Rulemaking
- Science
11
[h3]Smoking Meat and Poultry[/h3]
Where there's smoke, there's well-flavored meat and poultry. Using a smoker is one method of imparting natural smoke flavor to large cuts of meat, whole poultry, and turkey breasts. This slow cooking technique keeps them tender, too.
- What is smoking?
- Thaw Meat Before Smoking
- Marinate in the Refrigerator
- Partial Cooking
- Using a Smoker
- Using a Covered Grill
- Use Two Thermometers to Smoke Food Safely
- Chill Promptly
- Preventing Foodborne Illness
Smoking is slowly cooking food indirectly over a fire. This can be done by using a "smoker," which is an outdoor cooker especially designed for this purpose. A covered grill can also be used for smoking food by placing a drip pan of water beneath the meat on the grill.
[Top of Page]
http://Thaw Meat Before Smoking
Completely thaw meat or poultry before smoking. Because smoking uses low temperatures to cook food, the meat will take too long to thaw in the smoker, allowing it to linger in the "Danger Zone" (temperatures between 40 and 140 °F) where harmful bacteria can multiply. Defrosted meat also cooks more evenly.
Never thaw food at room temperature. Keeping meat and poultry cold while it is thawing is essential to prevent the growth of harmful bacteria. The best way to safely thaw meat and poultry is in the refrigerator. Cook or refreeze it within 1 or 2 days.
The microwave oven can be used to thaw more rapidly. Smoke the meat immediately because some areas of the meat can begin to cook during the thawing process.
Food may also be thawed in cold water. Be sure that the sink or container that holds food is clean before submerging food. Two methods may be used when thawing:
- Completely submerge airtight wrapped package. Change water every 30 minutes.
- Completely submerge airtight wrapped food in constantly running cold water. If thawed completely, it must be cooked immediately.
http://Marinate in the Refrigerator
Some recipes advise marinating meat and poultry for several hours or days, either to tenderize or add flavor. Acid in the marinade breaks down connective tissue in meats.
Always marinate food in the refrigerator, not on the counter. If some of the marinade is to be used for basting during smoking or as a sauce on the cooked food, reserve a portion of the marinade. Don't put raw meat or poultry in it. Don't reuse the marinade from raw meat or poultry on cooked food unless it's boiled first to destroy any harmful bacteria.
[Top of Page]
http://Partial Cooking
Some people like to cook food partially in the microwave oven or on the stove to reduce smoking time. Partially cook meat or poultry ahead of time only if the food goes immediately from the microwave or stove to the hot smoker. Partial cooking of food ahead of time allows harmful bacteria to survive and multiply to the point that subsequent cooking cannot destroy them. And once food is in the smoker, cook until it reaches a safe temperature as determined with a food thermometer.
[Top of Page]
http://Using a Smoker
Cook food in smokers made of materials approved for contact with meat and poultry. Don't smoke foods in makeshift containers such as galvanized steel cans or other materials not intended for cooking. Chemical residue contamination can result.
When using a charcoal-fired smoker, buy commercial charcoal briquettes or aromatic wood chips. Set the smoker in a well-lit, well-ventilated area away from trees, shrubbery, and buildings. Only use approved fire starters — never gasoline or paint thinner, for example.
Follow the manufacturer's directions for igniting charcoal or preheating a gas or electric outdoor cooker. Let the charcoal get red hot with gray ash — about 10 to 20 minutes depending upon the quantity. Pile the charcoal around the drip pan and fill it with water to maintain a moist environment. The drip pan catches any fat or juice from the meat or poultry and prevents it from flaming up on the coals. Add about 15 briquettes every hour and check to make sure the drip pan contains water. The most satisfactory smoke flavor is obtained by using hickory, apple, or maple wood chips or flakes. Soak the chips in water to prevent flare-ups and add about 1/2 cup of chips to the charcoal as desired.
[Top of Page]
http://Using a Covered Grill
To smoke meat and poultry in a covered grill, pile about 50 briquettes in the center of the heat grate. When they are covered with gray ash, push them into two piles. Center a pan of water between the two piles and place the food on the grill over the water pan. The water prevents flare-ups that occur when fat and meat liquids drip on coals, and steam from the water helps destroy harmful bacteria that can cause foodborne illness. Close the lid and keep the grill vents open. Add about 10 briquettes every hour to maintain the temperature in the grill.
[Top of Page]
http://Use Two Thermometers to Smoke Food Safely
To ensure meat and poultry are smoked safely, you'll need two types of thermometers: one for the food and one for the smoker. A thermometer is needed to monitor the air temperature in the smoker or grill to be sure the heat stays between 225 and 300 °F throughout the cooking process. Many smokers have built-in thermometers.
Use a food thermometer to determine the temperature of the meat or poultry. Oven-safe thermometers can be inserted in the meat and remain there during smoking. Use an instant-read thermometer after the meat is taken out of the smoker.
Cooking time depends on many factors: the type of meat, its size and shape, the distance of food from the heat, the temperature of the coals, and the weather. It can take anywhere from 4 to 8 hours to smoke meat or poultry, so it's imperative to use thermometers to monitor temperatures.
Smoke food to a safe minimal internal temperature.
- Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
- Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F as measured with a food thermometer.
- Cook all poultry to a safe minimum internal temperature of 165 °F as measured with a food thermometer.
[Top of Page]
http://Chill Promptly
Refrigerate meat and poultry within 2 hours of removing it from a smoker. Cut the meat or poultry into smaller portions or slices, place it in shallow containers, cover, and refrigerate. Use it within 4 days or freeze for later use.
[Top of Page]
http://Preventing Foodborne Illness
Follow the four steps of the "Be Food Safe" campaign to prevent foodborne illness throughout the smoking procedure.
- Clean — Wash hands and surfaces often.
- Separate — Don't cross-contaminate.
- Cook — Cook to proper temperatures.
- Chill — Refrigerate promptly.
Last Modified Jun 15, 2013
FSIS Home | USDA.gov | FoodSafety.gov | USA.gov | Whitehouse.gov | Site Map | Policies & Links | Significant Guidance | FOIA | Accessibility Statement | Privacy Policy |Non-Discrimination Statement | Civil Rights | No FEAR | Information Quality
PLEASE BE SAFE THIS AND ALL HOLIDAYS!
