FN572 (Reviewed March 2022)

Food
Safety
Basics

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A Reference Guide for Foodservice Operators

Julie Garden-Robinson, Ph.D., R.D., L.R.D.
Food and Nutrition Specialist
 M
ore and more people

are eating away

from home each year,

some due to convenience or

recreation and others due to

necessity. Whether dining

in a fast food restaurant, a

school foodservice, a hospital

cafeteria, or a fine dining

restaurant, people expect safe

food and a clean environment. iStock.com

Providing safe food requires

careful attention by both

management and employees. The High Price of Foodborne Illness

Since foodservice operations Foodborne illness costs Serving safe food has
lives and money. Millions of numerous benefits. By preventing
are characterized by high people become sick each year foodborne illness outbreaks,
and thousands die after eating establishments can avoid legal
turnover rates, employee contaminated or mishandled fees, medical claims, wasted food,
foods. Children, the elderly and bad publicity and possibly, closure
training often poses a
people with weakened immune of the establishment.
challenge to managers. systems are especially vulnerable An outbreak occurs when two
to foodborne illness. or more cases of a similar illness
New estimates for the cost of are caused by eating a common
The objectives of this manual foodborne illness were released food. According to the Centers for
in 2010 and 2012. Scharff (2010; Disease Control and Prevention
are to 1) review basic aspects 2012) estimated the cost of (2011), these are the annual
foodborne illness in the U.S. to statistics related to foodborne
of food sanitation throughout
be $152 billion and $77.7 billion, illness in the U.S.:
a foodservice operation and respectively. Scharff included • 48 million gastrointestinal
30 identifiable pathogens plus illnesses
2) provide reference materials foodborne illnesses for which no • 128,000 hospitalizations
pathogen source can be identified
• 3,000 deaths
on food storage and other in his estimate, while Hoffmann
et al. (2012) estimated that illness Some people are more at risk
aspects of food safety. from 14 major pathogens that of becoming ill from unsafe food.
account for more than 95 percent These populations include young
of the illnesses, hospitalizations children, elderly, people with
and deaths in the U.S. cost $14.1 compromised immune systems
billion. and pregnant women.

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What Makes Food Unsafe?
Hazards can be introduced into foodservice
operations in numerous ways: by employees, food,
equipment, cleaning supplies and customers.
The hazards may be biological (including bacteria
and other microorganisms), chemical (including
cleaning agents) or physical (including glass chips
and metal shavings).
Microbiological hazards (bacteria in particular)
are considered the greatest risk to the food
industry. Bacteria usually require Food, Acidity,
Temperature, Time, Oxygen and Moisture in order
to grow. Controlling any or all of these factors can
help prevent bacterial growth. Remember “FAT-
TOM” and how it relates to food safety.
Temperature and time are the two most
controllable factors for preventing foodborne
illness. The temperature range between 41 F and
135 F is considered the “danger zone” because
these temperatures are very conducive to bacterial
growth. Within this range, bacteria grow most
rapidly from 60 F to 120 F. When the conditions
are right, bacteria double in number every 10
to 30 minutes. For instance, in three hours one
bacterium can grow into thousands of bacteria.
Cooking food to safe temperature and cooling
food quickly, therefore, are critical steps in the
prevention of foodborne illness.

Weighing the Risks

Certain foods and foodservice Researchers have identified 5. Improper hot holding
procedures are more hazardous common threads between temperatures.
than others. High protein foods outbreaks of foodborne illnesses. 6. Adding raw, contaminated
such as meats and milk-based Outbreaks usually involve one or ingredients to food that
products and foods that require a more of these factors. receives no further cooking.
lot of handling during preparation 1. Improper cooling of 7. Foods from unsafe sources.
require special attention by foods — the leading cause of 8. Cross contamination of
foodservice operations. Roast foodborne illness outbreaks. cooked food by raw food,
beef, turkey, ham and Chinese
2. Advance preparation of food improperly cleaned and
foods, for instance, have been
(with a 12-hour or more sanitized equipment, or
linked with more outbreaks of
lapse before service). employees who mishandle
foodborne illnesses than pizza,
3. Infected employees who food.
barbecued meat or egg salad, yet
practice poor personal 9. Improper use of leftovers.
all of these foods are considered
hygiene. 10. Failure to heat or cook food
potentially hazardous. Other foods
such as garlic in oil, rice, melon 4. Failure to reheat cooked thoroughly.
and sprouts also have been linked foods to temperatures that
with outbreaks of foodborne kill bacteria. Source: CDC.
illness.

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 Food Safety Guidelines throughout a Foodservice Operation
Purchasing Receiving
Safe food begins with safe All foods should be in excellent • Check frozen foods for signs of
raw materials. Food should be condition when they arrive. The thawing and refreezing, such
obtained from approved sources: quality and temperature of foods as blood on meat boxes, fluid
• Meats should be inspected by should be closely monitored at leakage, frozen liquids at the
the USDA or other agency with delivery. Delivery times should bottom of the food carton or
animal health jurisdiction. The be planned for slow periods large ice crystals in or on the
parts or packaging should carry whenever possible to allow product. Refuse shipments that
a federal or state inspection for inspection. Storage areas show signs of being thawed and
stamp. should be cleared prior to the refrozen.
• Eggs should have a USDA receiving shipments, so food can • Reject canned goods that are
grade; frozen and dried eggs be immediately stored, and the dented, bulging or rusty. Never
should be pasteurized. storage areas should be clean taste the food in a damaged can.
and well-lit to discourage pests. • Check packages to make sure
• Shellfish should be purchased
Sanitary carts and dollies should they are dry and the seals are
from suppliers that appear on
be readily available to store foods intact.
public health service Food and
immediately.
Drug Administration lists of • Refrigerate potentially
Certified Shellfish Shippers hazardous foods immediately.
or on lists of state-approved
sources. The control tags must
be available if live shellfish are
used.

Storage Freezer Storage Dry Storage

Foods should be protected • Maintain freezers at 0 F or • Keep canned and dry
from time and temperature abuse lower. Monitor and record goods dry.
by purchasing according to the temperatures regularly. • Label and date all dry goods.
storage space available. Keep food • Defrost units regularly. During • Measure and record
in rooms designated for storage defrosting, store frozen foods in temperature regularly.
— not in restrooms or hallways. another freezer. • Keep all goods in clean wrappers
Do not store frozen, refrigerated
• Do not refreeze thawed and containers. In most cases,
or dry food directly on the floor
foods unless they have been wrap products in moisture proof
or under overhead pipes. Place
thoroughly cooked. and air-tight materials.
food on shelves or on mobile
equipment at least six inches off • Do not store foods taken from
the floor. Space foods so air can their original containers in
freely flow around them. Refrigerator Storage galvanized (zinc-coated)
• Maintain refrigerators at containers such as garbage
Monitor expiration dates and
41 F or lower. Place cans. In addition, food should
rotate stock. Use the “FIFO”
thermometers in the not be stored in enamelware,
principle – first in, first out.
warmest and coldest areas of which may chip. Tomatoes,
refrigerators; measure and fruit punches or sauerkraut
record air temperature regularly. should not be stored in metal
• Do not store raw uncooked containers (unless made of
meats above prepared foods. stainless steel), due to potential
leaching out of metals and other
potential toxicants. Foods may
be stored in food-grade plastic
or glass containers.
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Safe Food Production and Service Cooking
After monitoring receiving and storage for safety, it is essential • Cook foods to safe time-
to avoid cross-contamination and temperature/time abuse during temperature exposures. Use
preparation, cooking, serving and cooling. Calibrated thermometers a clean sanitized thermometer
should be used to monitor temperatures. The following guidelines to measure the temperature
illustrate safe food handling at each stage. by placing the thermometer in
the thickest part of the food.
Preparation In sauces and stews, insert the
thermometer at least two inches
• Wash hands before beginning a sink or in a ware-washing sink
into the food.
task and after every interruption that has been properly cleaned
that could contaminate hands. and sanitized. Use a brush as • Calibrate thermometers regularly
The handwashing sink — not necessary. Detergents are not by inserting into a mixture of
the prep sink — should be used. suggested because they may ice and water and adjusting
leave residues. the reading to 32 F/ 0 C.
• Avoid cross-contamination.
Thermometers that have been
Cross contamination occurs • Disassemble, clean and
dropped or exposed to extremes
when harmful bacteria are sanitize meat slicers (and other
in temperature should be
transferred from one food to equipment) on a timely basis.
calibrated.
another by means of a nonfood • Wash, rinse and sanitize can
surface, such as utensils, openers. Wash and rinse tops Cook foods to the following
equipment or human hands. of cans before opening. Prepare minimum internal temperatures
Cross contamination can batches of food no further in for safety:
also occur food to food, such advance than necessary. Stuffed meat and pasta,
as when thawing meat drips microwave-cooked foods*
on ready-to-eat vegetables. 165 F for 15 seconds
Prevent cross contamination
by observing these
Thawing *Microwave-cooked foods should be stirred
and rotated during cooking. After cooking,
the food should be allowed to stand for two
recommendations: • Thaw foods in refrigerator units, minutes for even distribution of heat.
under cool running water at a
» Use proper handwashing Poultry
temperature of 70 F or lower, or 165 F for 15 seconds
procedures. If plastic gloves
in a microwave oven (depending Ground beef
are worn, hands should be
on the amount of food). If 155 F for 15 seconds
washed before putting them
thawing foods in running water, Pork, beef, lamb roasts and steaks
on. Plastic gloves should be
do not allow thawed portions of 145 F** for 15 seconds
changed whenever changing
raw animal foods to be above 41 **Allow three-minute stand time.
tasks that could cause
F for more than four hours. Eggs
contamination. Improperly- 145 F for 15 seconds (immediate
used plastic gloves can • Thaw ready-to-eat foods above
service)
contaminate foods as easily raw food, so the thaw water 155 F for 15 seconds (eggs that
as bare hands can. does not contaminate the ready- will be held)
to-eat food. Cooked vegetables, commercially
» Use clean and sanitized
utensils and cutting boards • Cook microwave-thawed foods processed, ready-to-eat foods
immediately. (cheese sticks, deep-fried
when preparing food. Clean vegetables, chicken wings)
cutting boards thoroughly • Frozen food, such as vegetables
135 F for 15 seconds
with hot soapy water, and seafood, may be cooked
followed by a hot water rinse directly to the recommended
and a final sanitizing step internal temperature. Allow • Do not interrupt cooking
(1 tablespoon bleach per additional time for cooking. times by partially cooking
gallon of water) after using. Large food items, such as whole foods.
» Store cooked food and raw turkeys, should not be cooked
• Use tasting spoons — not
food separately. from the frozen state.
the stirring spoon — to
• Wash all fresh fruits and test foods. A clean tasting
vegetables with clear running spoon should be used
water in a designated produce every time the food is
tested.

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 Holding/Displaying Foods Between Preparation and Serving
• Keep hot foods hot and cold • In self-service/buffet situations, Cooling
foods cold. Maintain hot foods provide spoons or tongs so • Label and date food before cold
at 135 F or higher and cold human hands do not touch storage.
foods at 41 F or lower. Measure food. Provide clean plates for • Cool foods from 135 F to
temperatures periodically near every trip through a buffet line. 70 F within 2 hours and from 70
the top surface before stirring; • Linens and napkins used as F to 41 F within 4 hours. Do not
stir with a clean, sanitized liners that contact food must cool food at room temperature
utensil, measure and record be replaced whenever the before putting in the cooler.
temperature. container is refilled. • Do not mix fresh food with
• Do not use holding units, such • Handle plates by their edges, leftover food.
as steam tables or chafing glasses by the bases and cups by • Divide food into smaller batches
dishes, to cook or reheat foods. their handles. and put in shallow
• Hold cold foods in serving • Handle utensils by their 4-inch deep metal pans. Liquid
containers on ice; the food handles. foods should be no more than
should not be in contact with • Use metal or plastic scoops – three inches deep, and thicker
the ice. not glasses, bowls, cups or plates foods should be no more than
• Do not put previously held food – to scoop ice. two inches deep. Set the open
on top of freshly prepared food. • Discard potentially hazardous pans on the top shelf of the
Use up the previously held food foods that have been removed cooler and cover the food after
first. from temperature control for it has cooled.
• Do not handle ready-to-eat more than four hours. • Use an ice bath to speed
foods such as lettuce, ham and cooling. Place container of food
cheese with bare hands. Use in a larger container filled with
spatulas, tongs, clean plastic ice water to reduce cooling time.
gloves or deli tissue to handle Stir frequently during chilling
food. to promote cooling and measure
temperature periodically.

Safe Use of Disposables Reheating

Single-service items are used of cups, plates or other • Reheat previously prepared
in many foodservice settings. containers. In self-service foods to at least 165 F for 15
They are manufactured to be situations, stack disposable seconds within two hours.
safe and sanitary and should be plates, bowls and cups bottom Microwave-cooked foods should
handled carefully in foodservice side up, so customers do not be rotated or stirred midway
establishments to maintain their touch the eating surface of through the heating process and
cleanliness. another customer’s plate. should be allowed to stand two
Disposables should be stored in • Handle unwrapped forks, minutes to allow for dispersal of
their original storage containers knives and spoons by the heat.
at least six inches above the floor, handles. Load utensil • Do not reheat foods in hot
away from pesticides, detergents dispensers with the handles holding equipment such as
and cleaning compounds. Only pointing out. steam tables.
the amount needed should be • Do not touch the drinking
removed from the container. To surface of cups when
help keep disposables sanitary, removing them from their
follow these tips: plastic sleeves. Avoid
• Handle containers as little as overloading cup dispensers.
possible. In waited surface, • Never re-use single-service
servers should keep fingers away articles even if they appear
from any food-contact surfaces clean.

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Personal Hygiene Guidelines for Employees
Foodservice workers must
pay close attention to personal
Wash hands thoroughly
• before starting work
hygiene. Policies on personal
hygiene should be reviewed • during food preparation as Hand Washing
often as necessary to prevent
with employees and posted
as reminders. For instance, cross contamination when Guidelines
workers who have a cold, the changing tasks and when
1. Use water as hot as
flu or another communicable changing from handling raw
foods to cooked foods. can be comfortably
illness, should inform their
supervisor and not handle food. • and after— tolerated.
The following guidelines should » coughing, sneezing, using 2. Moisten hands and
be stressed to any worker dealing a handkerchief or tissue.
with food:
add soap. Lather to
» touching bare human
• Keep clean by bathing daily, body parts. the elbow if possible.
using deodorant, and washing » eating, drinking or smoking. 3. Scrub thoroughly.
hair regularly. » handling raw meats,
• Keep hair under control by 4. Wash all surfaces,
poultry and fish.
wearing a hair restraint. » handling garbage, sweeping
including backs
• Wear clean clothing/uniform or picking up items from the of hands, wrists,
and/or apron. floor. between fingers and
• Avoid wearing jewelry, which » using cleaners and other under fingernails.
can harbor bacteria and cause chemicals.
a physical hazard if parts fall » using the toilet. 5. Rub hands together
into the food. Jewelry also for at least 20
» handling soiled equipment
can pose a personal safety
and utensils. seconds.
hazard if it gets caught in the
equipment. » switching between raw foods 6. Rinse thoroughly
and ready-to-eat foods.
• Keep fingernails clean, under running water.
unpolished and trimmed short.
• Wear a bandage and plastic
7. Dry hands thoroughly
gloves if you have open cuts with a paper towel or
or sores. In some cases, hot air dryer.
employees should perform
other non-food-related tasks 8. Don’t touch
until the wound heals. anything that will
• Do not chew gum while on recontaminate your
duty. hands. Use a paper
• Do not smoke cigarettes while towel to turn off the
performing any aspect of food
preparation. water faucet and
• Avoid unguarded coughing or open the restroom
sneezing. Wash hands after door if necessary.
coughing or sneezing.

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 Wash, Rinse and Sanitize
Surfaces and equipment may Sanitizing may be
look sparkling clean, yet bacteria accomplished manually or with
may be present in large numbers. equipment such as dishmachines
Cleaning is the physical removal using heat (as steam or hot
of food and/or soil from surfaces. water) or chemicals. When
Clean does not necessarily heat sanitizing, using a higher
mean sanitary. All food contact temperature generally shortens
surfaces must be sanitized. the time required to kill bacteria.
Sanitizing takes cleaning a step Since equipment varies,
further by reducing the number procedures should be written that
of bacteria present. Sanitizing specify cleaning and sanitizing
does not make a surface sterile chemicals and methods for all
or germ-free. Sterility would be areas of foodservice. A schedule
impractical and too expensive for should be in place for cleaning,
foodservice operations. with records kept of when it was
Sanitizing agents differ in done.
the amount of contact time
required, their concentration iStock.com

and temperature requirements.

When using combination
products, such as detergent-
sanitizers, cleaning and sanitizing
The correct order of steps involved in
must done in two separate steps. manual cleaning are:
First use the detergent-sanitizer 1. Scrape or remove large particles of food.
to clean, then prepare another
solution of the same agent to
2. Wash with an appropriate detergent/ water
sanitize. Cleaning cloths can solution at 110 F.
contaminate surfaces. They 3. Rinse in clean hot water.
should be stored in sanitizing
solution when not in use. 4. Sanitize in hot water (171 F for at least 30
seconds) or use an appropriate chemical
sanitizing solution such as chlorine (25 ppm:
120 F; 50 ppm: 100 F; 100 ppm: 55 F); iodine
(12.5 to 25 ppm at minimum temperature of 75
F ) or quaternary ammonium (100 to 200 ppm
at a minimum temperature of 75 F) according
to manufacturer’s directions. Also refer to the
requirements of your local regulatory agency.
5. Air-dry.

References:
Centers for Disease Control and Prevention. (2015). Foodborne Scharff, R. (2012). Economic burden from health losses due
diseases active surveillance network (FoodNet). Retrieved from to foodborne illness in the United States, Journal of Food
www.cdc.gov/foodnet Protection, 75(1), 123-31.
Hoffmann, S., Batz, M. and Morris, J.G. Jr. (2012). Annual cost of Scharff, R. (2010). Health-related costs from foodborne
illness and quality adjusted life year losses in the United States illness in the United States. Produce Safety Project,
due to 14 foodborne pathogens, Journal of Food Protection, Georgetown University. Retrieved December 2016 from
75(7), 1291-1302. www.publichealth.lacounty.gov/eh/docs/ReportPublication/
National Restaurant Association. “n.d.” Food safety. Retrieved from HlthRelatedCostsFromFoodborneIllinessUS.pdf
www.restaurant.org/Manage-My-Restaurant/Food-Nutrition/ U.S. Food and Drug Administration. (2013). Food Code 2013.
Food-Safety Retrieved from www.fda.gov

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 Storage and Handling Suggestions
Dry Storage
Staples
Recommended
storage time at
Food 70 F * Handling hints
Baking Powder 18 months or Keep dry and covered.
expiration date on can
Baking Soda 2 years or expiration Keep dry and covered.
date on package
Bouillon Cubes or Granules 1 year Keep dry and covered.
Cereals ready-to-eat (unopened) 6-12 months**
ready-to-eat (opened) 2-3 months Refold package liner tightly after opening.
cooked (before preparation) 6 months
Chocolate premelted 12 months Keep cool.
semi-sweet 18 months Keep cool.
unsweetened 18 months Keep cool.
Chocolate Syrup unopened 2 years**
opened 6 months Cover tightly, refrigerate after opening.
Cocoa Mixes 8 months Cover tightly.

Coffee cans (unopened) 2 years**

cans (opened) 2 weeks Refrigerate after opening. Keep tightly closed,
instant (unopened) 1-2 years** use dry measuring spoon.
Coffee Lighteners unopened 9 months**
(dry) opened 6 months Keep lid tightly closed.
Cornmeal 12 months Keep tightly closed.
Cornstarch 18 months Keep tightly closed.
Flour white 6-8 months Keep in an airtight container.
whole wheat 6-8 months Keep in refrigerator. Store in airtight container.
Gelatin, all types 18 months Keep in original container.
Grits 12 months Store in airtight container.
Honey 12 months Cover tightly; if crystallizes, warm jar in pan of
hot water.
Jellies, Jams 12 months Cover tightly. Storage life lengthened if
refrigerated after opening.
Molasses unopened 12 months+** Keep tightly closed. Refrigerate to extend
opened 6 months storage life.
Marshmallow unopened 3-4 months Cover tightly. Refrigerate after opening to extend
Cream storage life. Serve at room temperature.
Marshmallows 2-3 months Keep in airtight container.
Mayonnaise unopened 2-3 months Refrigerate after opening.

9
 Staples (continued)
Recommended
storage time at
Food 70 F * Handling hints
Milk condensed or evaporated 12 months Invert cans every two months.
(unopened)
non-fat dry
unopened 6 months** Put in airtight container.
opened 3 months
Pasta (spaghetti, macaroni,etc.) 2 years Once opened, store in airtight container.
Rice white 2 years Keep tightly closed.
brown, wild 6-12 months
flavored or herb 6 months
Salad Dressings bottled (unopened) 10-12 months**
bottled (opened) 3 months Refrigerate after opening.
made from mix 2 weeks Refrigerate prepared dressing.
Salad Oils unopened 6 months**
opened 1-3 months Refrigerate after opening.
Shortenings, solid 8 months Refrigeration not needed.
Sugar brown 4 months Put in airtight container.
confectioners 18 months Put in airtight container.
granulated 2 years+ Cover tightly.
sweeteners 2 years+ Cover tightly.
Syrups 12 months Keep tightly closed. Refrigerate to extend
storage life.
Tea bags 18 months Put in airtight container.
instant 2 years Cover tightly.
loose 2 years Put in airtight container.
Vinegar unopened 2 years+ Keep tightly closed. Slightly cloudy appearance
doesn’t affect quality.
opened 12 months Distilled vinegar keeps longer than cider vinegar.

* These storage times assume that safe food handling

practices have been followed during all steps of
food production and that food is stored properly in
equipment that is working effectively and efficiently.
** Total time “unopened” product can be stored at
home. If recommendation is for “opened” product,
subtract this time from the total storage or
“unopened” time.

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 Mixes and Packaged Foods
Recommended
storage time at
Food 70 F * Handling hints
Biscuit, Brownie, Muffin Mix 9 months Keep cool and dry.
Cakes purchased 1-2 days If butter-cream, whipped cream or custard
frostings, fillings, refrigerate.
Cake mixes 9 months Keep cool and dry.
angel food 12 months
Casseroles, complete or add own meat 9-12 months Keep cool and dry.
Cookies homemade 2-3 weeks Put in airtight container.
packaged 2 months Keep box tightly closed.
Crackers 3 months Keep box tightly closed.
Frostings canned 3 months Store leftovers in refrigerator.
mix 8 months
Hot Roll Mix 18 months If opened, put in airtight container.
Pancake Mix 6-9 months Put in airtight container.
Pie Crust Mix 8 months Keep cool and dry.
Pies and Pastries 2-3 days Refrigerate whipped cream, custard and chiffon
fillings.
Potatoes, Instant 6-12 months Keep in airtight package.
Pudding Mixes 12 months Keep cool and dry.
Rice Mixes 6 months Keep cool and dry.
Sauce and Gravy Mixes 6-12 months Keep cool and dry.
Soup Mixes 12 months Keep cool and dry.
Toaster Pastries 2-3 months Keep in airtight packet.

* These storage times assume that safe food handling practices have been followed during all steps of food production and
that food is stored properly in equipment that is working effectively and efficiently.

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 Canned and Dried Food
Recommended
storage time at
Food 70 F * Handling hints
Canned Foods, all (unopened) 12 months Keep cool.
Canned Fruit Juices 9 months Keep cool.
Canned Food All opened canned foods—
(opened) refrigerate and cover tightly; transfer foods in cans to
plastic or stainless steel storage container if kept more
than one day.
fish and seafood 2 days
fruit 1 week
meats 2 days
pickles, olives 1-2 months
poultry 2 days
sauce, tomato 5 days
vegetables 3 days
Fruits, Dried 6 months Keep cool, in airtight container; if possible, refrigerate.
Vegetables, Dried 1 year Keep cool, in airtight container; if possible, refrigerate.

* These storage times assume that safe food handling practices have been followed during all steps of food production and
that food is stored properly in equipment that is working effectively and efficiently.

Spices, Herbs, Condiments and Extracts

Recommended
storage time at
Food 70 F * Handling hints

Catsup, Chili Sauce unopened 12 months**

unopened 1 month Refrigerate for longer storage.
Mustard, unopened 2 years**
Prepared Yellow opened 6-8 months May be refrigerated. Stir before using.
Spices and Herbs whole spices 1-2 years Store in airtight containers in dry places away from
sunlight and heat. At times listed, check aroma; if
faded, replace. Whole cloves, nutmeg and cinnamon
sticks maintain quality beyond two year period.
ground spices 6 months
herbs 6 months
herb/spice blend 6 months
Vanilla 2 years** Keep tightly closed; volatile oils escape.
12 months
Other Extracts (opened) 12 months Keep tightly closed; volatile oils escape.
Vegetables, Dehydrated Flakes 6 months

* These storage times assume that safe food handling practices have been followed during all steps of food production and
that food is stored properly in equipment that is working effectively and efficiently.
** Total time “unopened” product can be stored at home. If recommendation is for “opened” product, subtract this time from
the total storage or “unopened” time.
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 Others
Recommended
storage time at
Food 70 F * Handling hints
Cheese, unopened 10 months** Refrigerate after opening, Keep tightly closed.
Parmesan-grated opened 2 months
Coconut, Shredded- unopened 12 months**
canned or packaged opened 6 months Refrigerate after opening.
Meat Substitutes-textured protein 4 months Keep tightly closed; for longer storage, refrigerate.
products (imitation bacon bits)
Nuts in shell 4 months** Refrigerate after opening. Freeze for longer storage.
Unsalted and blanched nuts keep longer than salted.
nutmeats packaged
vacuum can 1 year**
other packaging 3 months**
nutmeats (opened) 2 weeks
Peanut Butter unopened 6-9 months** Refrigeration not needed.
opened 2-3 months Keeps longer if refrigerated.
Serve at room temperature.
Peas, Beans-dried 12 months Store in airtight container in cool place.
Popcorn 2 years Store in airtight container.

Vegetables, Fresh onions 1 week Keep dry and away from sun.
white potatoes 2-4 weeks For longer storage, keep about 50°F.
sweet potatoes 1-2 weeks Don’t refrigerate sweet potatoes.
Whipped Topping (dry) 12 months Keep cool and dry.
Yeast (dry) expiration date on package

* These storage times assume that safe food handling practices have been followed during all steps of food production and
that food is stored properly in equipment that is working effectively and efficiently.
** Total time “unopened” product can be stored. If recommendation is for “opened” product, subtract this time from the total
storage or “unopened” time.

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 Refrigerated Storage
Dairy Products
Recommended
storage time at
Food 41 F or lower * Handling hints
Butter 1-2 weeks Wrap or cover tightly.
Buttermilk 3-5 days Cover tightly. Flavor not affected if buttermilk sepa-
rates. Remix before serving.
Cheese cottage, ricotta 5 days Keep all cheese tightly packaged in moisture resistant
wrap. For longer storage see freezer storage chart.
cream, Neufchatel 2 weeks
Cheddar, Edam, Gouda, Swiss,
brick, etc. (large pieces)
unopened 3-6 months
opened 4-8 weeks
sliced 2 weeks
Parmesan, Romano:
grated (opened) 2 months Refrigerate after opening. (See dry storage chart.)
processed (opened) 3-4 weeks Refrigerate slices of process cheese and cheese food.
Refrigerate loaves and jars after opened. Most squeeze
packages and aerosol cans don’t need refrigeration
(check label).
Cream: light, heavy, 3 days Cover tightly. Do not return unused cream to original
half-and-half container.
Dips, sour-cream, commercial 2 weeks Keep tightly covered.
etc. homemade 2 days Keep tightly covered.
Eggs in-shell 2-3 weeks Store covered. Keep small end down to center yolks.
whites 3 days Store in covered container.
yolks 3 days Cover yolks with water; store in covered container.
Margarine 4-6 months Wrap or cover tightly.

Milk evaporated (opened) 4-5 days Keep covered.

homogenized, 5 days Keep containers tightly closed. Don’t return unused
reconstituted dry milk to original container.
nonfat, skimmed
sweetened, condensed 4-5 days Keep covered.
(opened)
Sour Cream 2 weeks Keep covered.
Whipped Topping in aerosol can 3 months
prepared from mix 3 days Keep covered.
bought frozen 2 weeks Keep covered.
(once thawed)
Yogurt 7-10 days Keep covered.

* These storage times assume that safe food handling practices have been followed during all steps of food production and
that food is stored properly in equipment that is working effectively and efficiently.

14
 Fresh Fruits
Recommended
storage time at
Food 41 F or lower * Handling hints
Bananas Refrigerate only when fully ripe.
Apples 1-3 weeks **
Berries, Cherries 2-3 days **
Citrus Fruit 2 weeks **
Juices: bottled, 6 days Keep fruit juice tightly covered.
reconstituted frozen, canned Transfer canned juice to glass or plastic container if
not used up in one day.
Melons 1 week Wrap uncut cantaloupe and honeydew to prevent
odor spreading to other foods.
Other fruits 3-5 days Wrap cut surfaces of citrus fruit and cantaloupe to
prevent Vitamin C loss.

* These storage times assume that safe food handling practices have been followed during all steps of food production and
that food is stored properly in equipment that is working effectively and efficiently.
** Discard bruised or decayed fruit. Do not wash before storing; moisture encourages spoilage. Store in crisper or moisture
resistant bag or wrap.

Fresh Vegetables
Recommended
storage time at
Food 41 F or lower * Handling hints
Asparagus, Corn in Husks 1-2 days Keep moist.
Beans, green or wax 1-2 days Keep in crisper or moisture resistant wrap or bag.
Beets, Carrots, Radishes 1-2 weeks Remove leafy tops; keep in crisper.
Cabbage, Celery 1-2 weeks Keep in crisper or moisture resistant wrap or bag.
Lettuce, head (washed, 3-5 days Store away from other vegetables and fruits to prevent
thoroughly drained) russet spotting.
Mushrooms 1-2 days
Onions, Potatoes, Sweet Potatoes Refrigeration not needed. (See Dry Storage Chart).

Shredded Cabbage, Leaf and Bibb Lettuce, 1-2 days

Salad Greens
Tomatoes, ripe 1-2 days Ripen tomatoes at room temperature away from direct
sunlight; then refrigerate.
Unshelled Peas, Limas, 3-5 days Keep in crisper or moisture resistant wrap or bags.
Spinach

* These storage times assume that safe food handling practices have been followed during all steps of food production and
that food is stored properly in equipment that is working effectively and efficiently.

15
 Meat, Fish and Poultry - Fresh, Uncooked
Recommended
storage time at
Food 41 F or lower * Handling hints
Beef, Lamb, Pork and Veal chops 3-5 days
ground meat 1-2 days
roasts 3-5 days
steaks 3-5 days
stew meat 1-2 days
variety meats (liver, heart,etc.) 1 day
Chicken, Duck or Turkey: ready-to-cook 2 days
Clams, Crab, Lobster: in shell 2 days Cook only live shellfish.
Fish and Shellfish: fresh cleaned fish, including 1 day
steaks and fillets
Seafood: including shucked Clams, Oysters, Scallops, Shrimp 1 day Store in coldest part of cooler.

* These storage times assume that safe food handling practices have been followed during all steps of food production and
that food is stored properly in equipment that is working effectively and efficiently.

Cured and Smoked Meats

Recommended
storage time at
Food 41 F or lower * Handling hints
Bacon 7 days **
Bologna 4-6 days **
Corned Beef 5-7 days **
Dried Beef 10-12 days **
Dry and semi-dry Sausages 4-5 days **
(Salami, etc.)
Frankfurters 4-5 days **
Hams whole 1 week **
canned (unopened) 6-12 weeks
Luncheon Meats 5-7 days **
Sausage, fresh or smoked 2-3 days **

* These storage times assume that safe food handling practices have been followed during all steps of food production and
that food is stored properly in equipment that is working effectively and efficiently.
** Store in cooler unless label indicates refrigeration is not needed. Keep wrapped. Store in coldest part of cooler. Times are for
opened packages. Refer to processor’s freshness date on package for storage times for unopened packages.

16
 Other Foods
Recommended
storage time at
Food 41 F or lower * Handling hints
Canned Goods fruits, opened 1 week If not used in one day, transfer to glass or plastic
container to avoid metallic taste.
Cover and refrigerate.
vegetables, opened 2-3 days
Puddings, Custards 1-2 days Keep covered.
(opened)
Leftover Gravy and Broth 2 days Keep covered.
Refrigerated Biscuits, Rolls, Expiration date on label.
Pastries, Cookie Dough

* These storage times assume that safe food handling practices have been followed during all steps of food production and
that food is stored properly in equipment that is working effectively and efficiently.

Freezer Storage

Meat
Recommended
storage time at
Food 0F* Handling hints
Bacon 1 month
Corned Beef **
Frankfurters 1-2 months
Ground Beef, Lamb, Veal 3-4 months
Ground Pork 1-2 months
Ham and Picnic Cured **
Luncheon Meat 1-2 months

Roasts beef 6-12 months

lamb, veal 6-9 months
pork 3-6 months
Sausage, dry, smoked Freezing alters flavor.
Sausage, fresh, unsalted 1-2 months
Steaks and Chops beef 6-9 months
lamb, veal 3-4 months
pork 2-3 months
Venison, Game Birds, commercially frozen 6-12 months

* These storage times assume that safe food handling practices have been followed during all steps of food production and
that food is stored properly in equipment that is working effectively and efficiently.
** Freezing cured meats not recommended. Saltiness encourages rancidity. If frozen, use within a month.
*** Freezing not recommended. Emulsion may be broken and product will “weep.”
17
 Fish
Recommended
storage time at
Food 0F* Handling hints
Bluefish, Perch, Mackerel, Salmon 2-3 months **
Cod, Flounder, Haddock, Sole 6 months **
Breaded Fish 3 months **
Clams 3 months **
Cooked Fish or Seafood 3 months **
King Crab 10 months **
Lobster Tails 3 months **

Oysters 4 months **
Scallops 3 months **
Shrimp, uncooked 12 months **

* These storage times assume that safe food handling practices have been followed during all steps of food production and
that food is stored properly in equipment that is working effectively and efficiently.
** Keep frozen foods in original wrapping; thaw; follow cooking directions on label.

Poultry
Recommended
storage time at
Food 0F* Handling hints
Chicken Livers 3 months
Chicken, whole or cut-up 9-12 months
Cooked Poultry 3 months
Duck, Turkey 6 months

* These storage times assume that safe food handling practices have been followed during all steps of food production and
that food is stored properly in equipment that is working effectively and efficiently.

Fruits
Recommended
storage time at
Food 0F* Handling hints
Berries, Cherries, Peaches, Pears, Pineapple, etc. 12 months *
Fruit Juice Concentrates 12 months *

* These storage times assume that safe food handling practices have been followed during all steps of food production and
that food is stored properly in equipment that is working effectively and efficiently.

18
 Vegetables
Recommended
storage time at
Food 0F* Handling hints
Purchased frozen cartons, 8 months **
plastic bags or boil-in-bags

* These storage times assume that safe food handling practices have been followed during all steps of food production and
that food is stored properly in equipment that is working effectively and efficiently.
**Cabbage, celery, salad greens and tomatoes do not freeze successfully.

Commercial Frozen Foods - Baked Goods

Recommended
storage time at
Food 0F* Handling hints
Bread, unbaked 1 month **
Cake, baked, frosted 1 month
Cake, baked, unfrosted angel food 2 months
chiffon, sponge 2 months
cheese cake 2-3 months
chocolate 4 months
fruit cake 12 months
yellow or pound 6 months
Cookies, baked 6-12 months **
Fruit Pie, unbaked 2-4 months **
Pie, baked 6-8 months **
Quick Bread, baked 2-3 months **

Rolls, partially baked 2-3 months **

Yeast Breads and Rolls, baked 3-6 months **

* These storage times assume that safe food handling practices have been followed during all steps of food production and
that food is stored properly in equipment that is working effectively and efficiently.
** Freezing does not freshen baked goods. It can only maintain the quality (freshness) the food had before freezing.

Commercial Frozen Foods - Main Dishes

Recommended
storage time at
Food 0F* Handling hints
Meat, Fish, Poultry Pies and Casseroles 3 months

* These storage times assume that safe food handling practices have been followed during all steps of food production and
that food is stored properly in equipment that is working effectively and efficiently.

19
 Dairy Foods
Recommended
storage time at
Food 0F* Handling hints
Butter 12 months Store in moisture vapor-proof container or wrap.
Margarine 12 months
Whipped Butter and Margarine Do not freeze. Emulsion will break and product will
separate.
Buttermilk, sour cream and yogurt Do not freeze.
Cheese Camembert 3 months Thaw in refrigerator.
cottage, farmer’s 3 months Thaw in refrigerator. Do not freeze creamed cot-
cheese (dry curd only) tage cheese — it gets mushy.
Neufchâtel Do not freeze.
hard cheese
Cheddar 6 weeks Cut and wrap cheese in small pieces; when frozen,
may show mottled color due to surface moisture.
Thaw in refrigerator.

Edam, Gouda 6-8 weeks

Swiss, brick, etc.

processed cheese 4 months

food products (loaf, slices)

Roquefort, blue 3 months Becomes crumbly after thawing; still good for
salad and melting.
Cream light, heavy, 2 months Heavy cream may not whip after thawing; use for
half-and-half cooking. Thaw in refrigerator.
whipped 1 month Make whipped cream dollops; freeze firm. Place
in plastic bag or carton; seal; store in freezer. To
thaw, place on top of dessert.
Eggs in-shell Do not freeze.
whites 12 months Store in covered container; freeze in amounts for
specific recipes.
yolks 12 months For sweet dishes, mix each cup of yolks with one
tablespoon corn syrup or sugar. For other cooking,
substitute 1/2 teaspoon salt for sugar.
Ice Cream, Ice Milk, Sherbet 2 months
Milk 1 month Allow room for expansion in freezer container;
thaw in refrigerator. Freezing affects flavor and
appearance; use in cooking and baking.

* These storage times assume that safe food handling practices have been followed during all steps of food production and
that food is stored properly in equipment that is working effectively and efficiently.

Source: Adapted from Kansas State University Rapid Response Center’s Food Storage Charts.
http://www.oznet.ksu.edu/ext_f&N/
20
 Food Safety Checklist for Foodservice Operations1
OBS OBS
Item Y N Comments Item Y N Comments
Receiving
A metal stemmed, numerically Potentially hazardous foods
scaled thermometer, accurate which are not at acceptable
to ± 2 F is used to take temperatures are rejected.
temperatures of potentially
hazardous food (PHF)
products.
Temperatures of frozen and Fresh shellfish is identified
refrigerated PHF products by a shell stock tag. This
are taken immediately upon information is recorded and
delivery. kept on file for 90 days.
PHF products are removed Cans with swelled tops or
from the temperature danger bottoms, leakage, flawed
zone (41 F to 135 F) as quickly seals, rust or dents are not
as possible. accepted.

Storage
FIFO (First In-First Out) Freezer temperatures are 0 F
procedures are used for or below and temperatures
storage. Items are labeled for are checked daily.
date received.
Dry storage temperatures are All food stored in the
between 50 F and 70 F. refrigerator or freezer is
covered, dated and labeled.
Refrigerator storage Pesticides and chemicals
temperatures are between 32 F are stored in original labeled
and 41 F and temperatures are container in a locked cabinet,
checked daily. away from food handling and
storage areas.
Ready-to-eat foods are stored Detergents, sanitizers,
above raw foods, never below. polishes and other cleaning
agents never come into
contact with food and are
stored in original labeled
containers.

Employee Preparation
Employees wash hands before Employees’ hands do not
beginning to work, during work touch ready-to-eat food.
as needed and after touching
anything that might be a source
of contamination (telephone,
raw meat, smoking, eating,
drinking, sneezing, coughing,
using the toilet, handling trash
or garbage, touching head, hair
or face.)
Employees do not sneeze or Plastic gloves are worn over
cough near foods. Employees cuts and abrasions.
do not have sores or signs
of transmittable illness.
Employees who are ill are sent
home.
Continued next page
1 Incorporates HACCP principles and Food Code temperature guidelines.
Adapted from Cooperative Extension Service, Kansas State University, Manhattan, Kansas. Elizabeth Barrett,
Assistant Professor, HRIMD; Karen P. Penner, Extension State Leader, F&N.
21
 OBS OBS
Item Y N Comments Item Y N Comments
Preparation (Thawing) and Preparation *
Frozen products are thawed in The lowest shelf in the
refrigerators at temperatures refrigerator is used for
41 F or lower. thawing PHF to prevent cross
contamination.
If needed for immediate If PHF products which have
cooking, frozen PHF products been defrosted are maintained
are thawed under potable above 41 F for more than
running water at 70 F or lower, 2 hours, the foods are
or in the microwave. discarded.
Raw products are separated
from cooked and/or ready-to-eat
products during preparation.
PHF products are kept at Ground beef cooked by
temperatures below 41 F. If not, heat sources other than the
food is discarded after 2 hours. microwave are cooked to an
Temperatures of PHF products internal temperature of 155 F
are checked in the product’s for at least 15 seconds.
center or thickest part.
Batch cooking (preparing food Beef roasts (rare) are cooked
as needed) is used to reduce to an internal temperature of
holding times of foods. 135 F for 12 minutes.
Poultry and stuffed meats When cooking PHF products
are cooked to an internal in the microwave, final
temperature of 165 F for at internal temperature is 25 F
least 15 seconds. higher than when cooked in a
conventional oven.

Serving and Reusing Prepared Foods *

If hot PHF products are held After preparation, cold PHF
below 135 for more than 2 products are held at 41 F.
hours, they are discarded. If Temperatures are checked
held for less than 2 hours, they every 2 hours. If PHF are held
are reheated to 165 F. above 41 F for more than 2
hours, products are discarded.
Hot PHF products are cooled Transported foods are held
to 70 F within 2 hours and to at > 135 F or < 41 F. If not,
41 F within 4 hours. If cooled foods are discarded.
too slowly, products are
discarded.
Reused PHF products are
heated to 165 F (in the thickest
part) within 2 hours. If not,
foods are discarded.

Cleaning and Sanitizing

Kitchenware is washed, rinsed For fixed equipment, remov-
and sanitized after each use. able parts are removed after
each use, then washed, rinsed
and sanitized by immersion.
The third sink of a three For fixed equipment,
compartment sink is used to unremovable food contact
sanitize by immersing items in surfaces are washed, rinsed
either: 1. hot water (171 F) for and sanitized.
30 seconds or 2. properly mixed
chemical sanitizing solution for
one minute.
For a heat sanitizing dishma-
chine, the wash (120-135 F),
the rinse (135 -160 F) and *Note: According to North Dakota’s adaptation of the Food
the sanitizing (180 F) water Code, potentially hazardous foods that have been removed from
temperatures are checked and temperature control for more than four hours should be discarded.
maintained.
22
23
 10 Rules for Handling Food Safely
1. All employees must follow strict personal hygiene policies.
2. Potentially hazardous foods should be identified on the
menu, and safe handling procedures should be established
for each.
3. Food must be obtained from approved suppliers
4. Time/temperature abuse must be avoided when handling
prepared foods.
5. Potentially hazardous raw foods must be kept separate from
ready-to-eat foods.
6. Cross-contamination must be avoided: Establish
handwashing guidelines. Wash, rinse and sanitize all food
contact surfaces.
7. Foods must be cooked to recommended internal
emperatures.
8. Hot foods should be held hot (135 F or greater) and cold
foods held cold (41 F or lower).
9. Foods must be cooled from 135 F to 70 F in two hours or
less and from 70 F to 41 F in four hours or less.
10. Leftovers must be heated to 165 F for at least 15 seconds
within two hours. Leftovers only should be reheated once.

References: U.S. Food and Drug Administration Food Code, 2013.

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