It is important to keep the foods that we eat safe to prevent foodborne illnesses. For more information on Food Safety visit this link:
http://www.schnucks.com/foodsafety/Always wash hands with warm water and soap for 20 seconds before and after handling food.
Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator should be at 38-40 °F range or below and the freezer at -10-0 °F range or below. Food items should be kept at 40 °F refrigerated and 0° F frozen.
The refrigerator allows slow, safe thawing. Make sure thawing meat and poultry juices do not drip onto other food. Place raw food on the shelf below ready to eat items.
Hot food should be held at an internal temperature of 140 °F or above. Cold food should be held at an internal temperature of 40 °F or below. Always keep hot foods hot and cold foods cold. The danger zone is between 41 ° and 141°F. Rapid bacteria growth occurs between these temperatures. Use the two-hour rule in determining product safety. If product is in the temperature danger zone for longer than two hours, discard.
Recommended Safe Minimum Internal Temperatures
- Steaks & Roasts, Beef and Pork - 145 °F
- Fish - 145 °F
- Ground Beef and Pork - 155 °F
- Stuffed Meats, Egg dishes and Casseroles - 165 °F
- Chicken Breasts - 165 °F
- Whole Poultry - 180 °F
- Discard any food left out at room temperature for more than 2 hours.
- Place food into shallow containers and immediately transfer to the refrigerator or freezer for rapid cooling.
- Reheat any leftovers to an internal temperature of 165 °F.
- Do not keep Meal Creations entrees frozen longer than 3 months.
- When experiencing a power outage be sure to practice safe handling procedures. Keep the refrigerator and freezer doors shut. Perishable foods kept longer than two hours at above 40°F should be discarded.