Food Safety
It is important to handle and prepare food safely to prevent foodborne illnesses. Take care to wash your hands before preparing food and to keep your food prep areas clean.
Here are some quick notes on cooking food safely:
- Clean your food prep area often when working with raw meats, eggs, seafood, or poultry (chicken, turkey, etc.) to avoid cross-contamination.
- When cooking meat or poultry in an oven, the oven should be set to at least 325°F.
- The internal temperature of cooked meat, poultry, and seafood can be checked with a food thermometer. Some safe internal temperatures are:
- Beef or pork: 145°F
- Fish: 145°F
- Ground meats: 160°F
- Poultry (whole, parts, or ground): 165°F
- Eggs should be cooked until both the white and the yolk are firm.
- Cooked food should be cooled off at room temperature before it is stored in the refrigerator to prevent the growth of bacteria.
- If you believe you are sick with a foodborne illness, contact your doctor. If it is an emergency, call 911.
For more information regarding the safe preparation of food, check FoodSafety.gov
Safe Food Storage
Several food items, if stored correctly, are safe to eat after their expiration date. The freshness of food can be lengthened when it is kept in the proper environment. Items such as baby food, baked goods, canned goods, condiments/sauces, dairy products, grains, meat, produce, and seafood have optimal storage conditions that can preserve freshness.
According to the USDA, refrigerator temperatures should be between 38 to 40°F. Refrigerator temperatures should never be above 40°F. Freezer temperatures should be below 0°F. Pantry storage spaces should be out of direct sunlight and should be dry to avoid bacteria growth. Typical pantry temperatures range from 50 to 70°F.
Posters are displayed around the food pantry to help students discover the best place to store the items they get from the pantry. For more information regarding the safe storage of food items, check the USDA FoodKeeper App.