Internal Temperature Seafoodbeefveallambpork

I'm Soooo Stuffed… Pack it to Go!!!

When preparing for Thanksgiving or any special event with food remember that there may be an invisible enemy ready to strike. It's called foodborne bacteria, and it can make you sick. Lots of people and little time can create opportunities for mishandling and contamination.  After the big party, remember to safely handle leftovers to prevent foodborne illness.

Plan Ahead

• Make sure you have the right equipment, including cutting boards, utensils, food thermometers, cookware, shallow containers for storage, soap, and paper towels.
• Plan on enough storage space in the refrigerator and freezer. In the refrigerator, air needs to circulate to keep the temperature at 40 °F or below. Use an appliance thermometer in your refrigerator to monitor the temperature.

When You Shop

• Separate raw meat, poultry, seafood and eggs from fruit, vegetables, other foods and cleaning supplies in your grocery shopping cart, grocery bags and in your refrigerator.
• Check that fresh cut fruits and vegetables like packaged salads and precut melons are refrigerated at the store before buying.  Do not buy fresh cut items that are not refrigerated.
• Buy cold foods last. Plan to drive directly home from the grocery store. You may want to take a cooler with ice or frozen gel packs for perishables. Always refrigerate perishable food within two hours. Refrigerate within one hour when the temperature is above 90 °F.
• Avoid canned goods that are dented, leaking, bulging or rusted. These are the warning signs that dangerous bacteria may be growing in the can.

Working in the Kitchen

• Make sure that anyone who helps in the kitchen knows the basic food safety rules—clean, separate, cook and chill.
• Encourage everyone to wash his or her hands with warm water and soap for 20 seconds before and after handling food.
• Sponges and kitchen towels can easily soak up bacteria and cross-contaminate kitchen surfaces and hands. When a crowd is over and food preparation gets hectic, it can be safer to use paper towels.
• Try to keep the refrigerator door closed as much as possible to keep it safely at 40 °F or below.

Lovely Leftovers

• Throw away all perishable foods, such as meat, poultry, eggs and casseroles, left at room temperature longer than two hours; one hour in air temperatures above 90 °F. This also includes leftovers taken home from a restaurant. Some exceptions to this rule are foods such as cookies, crackers, bread and whole fruits.
• Whole roasts, hams and turkeys should be sliced or cut into smaller pieces or portions before storing them in the refrigerator or freezer.
• Refrigerate or freeze leftovers in shallow containers. Wrap or cover the food. Leftovers stored in the refrigerator should be consumed within 3-4 days, and leftovers should be heated to 165°F prior to consumption.
• Foods stored longer may become unsafe to eat and cause foodborne illness. Do not taste leftovers that appear to be safe, bacteria that cause illness does not affect the taste, smell, or appearance of food.
• Frozen storage times are much longer, but some items such as salads made with mayonnaise do not freeze well. Foods kept frozen longer than recommended storage times are safe to eat, but may be drier and not taste as good.

Lets Talk Turkey

Let's Talk Turkey—A Consumer Guide to Safely Roasting a Turkey

Fresh or Frozen?

Fresh Turkeys

• Allow 1 pound of turkey per person.
• Buy your turkey only 1 to 2 days before you plan to cook it.
• Keep it stored in the refrigerator until you're ready to cook it. Place it on a tray or in a pan to catch any juices that may leak.
• Do not buy fresh pre-stuffed turkeys. If not handled properly, any harmful bacteria that may be in the stuffing can multiply very quickly.

Frozen Turkeys

• Allow 1 pound of turkey per person.
• Keep frozen until you're ready to thaw it.
• See "Thawing Your Turkey" for thawing instructions.

Frozen Pre-Stuffed Turkeys

• USDA recommends only buying frozen pre-stuffed turkeys that display the USDA or State mark of inspection on the packaging. These turkeys are safe because they have been processed under controlled conditions.
• DO NOT THAW before cooking. Cook from the frozen state. Follow package directions for proper handling and cooking.
• Allow 1¼ pounds of turkey per person.

Thawing Your Turkey
There are three ways to thaw your turkey safely — in the refrigerator, in cold water, or in the microwave oven.

In the Refrigerator (40 °F or below) Allow approximately 24 hours for every 4 to 5 pounds
4 to 12 pounds	1 to 3 day
12 to 16 pounds	3 to 4 days
16 to 20 pounds	4 to 5 days
20 to 24 pounds	5 to 6 day

Keep the turkey in its original wrapper. Place it on a tray or in a pan to catch any juices that may leak. A thawed turkey can remain in the refrigerator for 1 to 2 days. If necessary, a turkey that has been properly thawed in the refrigerator may be refrozen. Thawing your turkey in the refrigerator is the safest method and will result in the best finished product.

In Cold Water Allow approximately 30 minutes per pound
4 to 12 pounds	2 to 6 hours
12 to 16 pounds	6 to 8 hours
16 to 20 pounds	8 to 10 hours
20 to 24 pounds	10 to 12 hours

Wrap your turkey securely, making sure the water is not able to leak through the wrapping. Submerge your wrapped turkey in cold tap water. Change the water every 30 minutes. Cook the turkey immediately after it is thawed. Do not refreeze.

In the Microwave Oven

• Check your owner's manual for the size turkey that will fit in your microwave oven, the minutes per pound, and power level to use for thawing.
• Remove all outside wrapping.
• Place on a microwave-safe dish to catch any juices that may leak.
• Cook your turkey immediately. Do not refreeze or refrigerate your turkey after thawing in the microwave oven.

REMINDER: Remove the giblets from the turkey cavities after thawing. Cook separately.

Roasting Your Turkey

• Set your oven temperature no lower than 325 °F.
• Place your turkey or turkey breast on a rack in a shallow roasting pan.
• For optimum safety, stuffing a turkey is not recommended. For more even cooking, it is recommended you cook your stuffing outside the bird in a casserole. Use a food thermometer to check the internal temperature of the stuffing. The stuffing must reach a safe minimum internal temperature of 165 °F.
• If you choose to stuff your turkey, the ingredients can be prepared ahead of time; however, keep wet and dry ingredients separate. Chill all of the wet ingredients (butter/margarine, cooked celery and onions, broth, etc.). Mix wet and dry ingredients just before filling the turkey cavities. Fill the cavities loosely, about ¾ cup of stuffing per pound. Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches a safe minimum internal temperature of 165 °F. DO NOT stuff turkeys to be grilled, smoked, fried, or microwaved.
• A whole turkey is safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, consumers may choose to cook turkey to higher temperatures.
• If your turkey has a "pop-up" temperature indicator, it is recommended that you also check the internal temperature of the turkey in the innermost part of the thigh and wing and the thickest part of the breast with a food thermometer. The minimum internal temperature should reach 165 °F for safety.

Timetables for Turkey Roasting
(325 °F oven temperature)
Use the timetables below to determine how long to cook your turkey. These times are approximate. Always use a food thermometer to check the internal temperature of your turkey and stuffing.

Unstuffed
4 to 8 pounds (breast)	1½ to 3¼ hours
8 to 12 pounds	2¾ to 3 hours
12 to 14 pounds	3 to 3¾ hours
14 to 18 pounds	3¾ to 4¼ hours
18 to 20 pounds	4¼ to 4½ hours
20 to 24 pounds	4½ to 5 hours

Stuffed
4 to 6 pounds (breast)	Not usually applicable
6 to 8 pounds (breast)	2½ to 3½ hours
8 to 12 pounds	3 to 3½ hours
12 to 14 pounds	3½ to 4 hours
14 to 18 pounds	4 to 4¼ hours

18 to 20 pounds	4¼ to 4¾ hours
20 to 24 pounds	4¾ to 5¼ hours

If you forgot to thaw, it is safe to cook a turkey from the frozen state. The cooking time will take at least 50 percent longer than recommended for a fully thawed turkey. Remember to remove the giblet packages during the cooking time. Remove carefully with tongs or a fork.

REMEMBER! Always wash hands, utensils, the sink, and anything else that comes in contact with raw turkey and its juices with soap and water.

Storing Your Leftovers

• Discard any turkey, stuffing, and gravy left out at room temperature longer than 2 hours; 1 hour in temperatures above 90 °F.
• Divide leftovers into smaller portions. Refrigerate or freeze in covered shallow containers for quicker cooling.
• Use refrigerated turkey and stuffing within 3 to 4 days. Use gravy within 1 to 2 days.
• If freezing leftovers, use within 2 to 6 months for best quality.

Reheating Your Turkey

In the Oven

• Set the oven temperature no lower than 325 °F.
• Reheat turkey to an internal temperature of 165 °F. Use a food thermometer to check the internal temperature.
• To keep the turkey moist, add a little broth or water and cover.

In the Microwave Oven

• Cover your food and rotate it for even heating. Allow standing time.
• Check the internal temperature of your food with a food thermometer to make sure it reaches 165 °F.
• Consult your microwave oven owner's manual for recommended times and power levels.

Print a Talking Turkey flyer.

Resources
If you have more questions or concerns about food safety, contact:

• The U.S. Department of Agriculture (USDA) Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854). TTY 1-800-256-7072.
• The Fight BAC!^® Web site at www.fightbac.org.
• Gateway to Government Food Safety Information at www.foodsafety.gov

The Partnership for Food Safety Education is a non-profit organization and creator and steward of the Fight BAC!^® consumer education program. The Partnership is dedicated to providing the public with science-based, actionable recommendations for the prevention of foodborne illness.

AHH I Lost Power … What about my frozen stuff?!!

Frozen Food and Power Outages: When to Save and When to Throw Out

Thawed or partially thawed food in the freezer may be safely refrozen if it still contains ice crystals or is at 40 °F or below. Partial thawing and refreezing may affect the quality of some food, but the food will be safe to eat.

If you keep an appliance thermometer in your freezer, it's easy to tell whether food is safe. When the power comes back on, check the thermometer. If it reads 40 °F or below, the food is safe and can be refrozen.

Never taste food to determine its safety! You can't rely on appearance or odor to determine whether food is safe.

Note: Always discard any items in the freezer that have come into contact with raw meat juices.

You will have to evaluate each item separately. Use this chart as a guide.

Food Categories	Specific Foods	Still contains ice crystals and feels as cold as if refrigerated	Thawed and held above 40 °F for over 2 hours
MEAT, POULTRY, SEAFOOD	Beef, veal, lamb, pork, and ground meats	Refreeze	Discard
	Poultry and ground poultry	Refreeze	Discard
	Variety meats (liver, kidney, heart, chitterlings)	Refreeze	Discard
	Casseroles, stews, soups	Refreeze	Discard
	Fish, shellfish, breaded seafood products	Refreeze. However, there will be some texture and flavor loss.	Discard
DAIRY	Milk	Refreeze. May lose some texture.	Discard
	Eggs (out of shell) and egg products	Refreeze	Discard
	Ice cream, frozen yogurt	Discard	Discard
	Cheese (soft and semi-soft)	Refreeze. May lose some texture.	Discard
	Hard cheeses	Refreeze	Refreeze
	Shredded cheeses	Refreeze	Discard
	Casseroles containing milk, cream, eggs, soft cheeses	Refreeze	Discard
	Cheesecake	Refreeze	Discard
FRUITS	Juices	Refreeze	Refreeze. Discard if mold, yeasty smell, or sliminess develops.
	Home or commercially packaged	Refreeze. Will change texture and flavor.	Refreeze. Discard if mold, yeasty smell, or sliminess develops.
VEGETABLES	Juices	Refreeze	Discard after held above 40 °F for 6 hours.
	Home or commercially packaged or blanched	Refreeze. May suffer texture and flavor loss.	Discard after held above 40 °F for 6 hours.
BREADS, PASTRIES	Breads, rolls, muffins, cakes (without custard fillings)	Refreeze	Refreeze
	Cakes, pies, pastries with custard or cheese filling	Refreeze	Discard
	Pie crusts, commercial and homemade bread dough	Refreeze. Some quality loss may occur.	Refreeze. Quality loss is considerable.
OTHER	Casseroles – pasta, rice based	Refreeze	Discard
	Flour, cornmeal, nuts	Refreeze	Refreeze
	Breakfast items –waffles, pancakes, bagels	Refreeze	Refreeze
	Frozen meal, entree, specialty items (pizza, sausage and biscuit, meat pie, convenience foods)	Refreeze	Discard

AHHH I lost Power!!!

Refrigerated Food and Power Outages: When to Save and When to Throw Out

Is food in the refrigerator safe during a power outage? It should be safe as long as power is out no more than 4 hours. Keep the door closed as much as possible. Discard any perishable food (such as meat, poultry, fish, eggs, and leftovers) that have been above 40 °F for over 2 hours.

Never taste food to determine its safety! You can't rely on appearance or odor to determine whether food is safe.

Note: Always discard any items in the refrigerator that have come into contact with raw meat juices.

You will have to evaluate each item separately. Use this chart as a guide.

Food Categories	Specific Foods	Held above 40 °F for over 2 hours
MEAT, POULTRY, SEAFOOD	Raw or leftover cooked meat, poultry, fish, or seafood; soy meat substitutes	Discard
	Thawing meat or poultry	Discard
	Salads: Meat, tuna, shrimp, chicken, or egg salad	Discard
	Gravy, stuffing, broth	Discard
	Lunchmeats, hot dogs, bacon, sausage, dried beef	Discard
	Pizza – with any topping	Discard
	Canned hams labeled "Keep Refrigerated"	Discard
	Canned meats and fish, opened	Discard
	Casseroles, soups, stews	Discard
CHEESE	Soft Cheeses: blue/bleu, Roquefort, Brie, Camembert, cottage, cream, Edam, Monterey Jack, ricotta, mozzarella, Muenster, Neufchatel, queso blanco, queso fresco	Discard
	Hard Cheeses: Cheddar, Colby, Swiss, Parmesan, provolone, Romano	Safe
	Processed Cheeses	Safe
	Shredded Cheeses	Discard
	Low-fat Cheeses	Discard
	Grated Parmesan, Romano, or combination (in can or jar)	Safe
DAIRY	Milk, cream, sour cream, buttermilk, evaporated milk, yogurt, eggnog, soy milk	Discard
	Butter, margarine	Safe
	Baby formula, opened	Discard
EGGS	Fresh eggs, hard-cooked in shell, egg dishes, egg products	Discard
	Custards and puddings, quiche	Discard
FRUITS	Fresh fruits, cut	Discard
	Fruit juices, opened	Safe
	Canned fruits, opened	Safe
	Fresh fruits, coconut, raisins, dried fruits, candied fruits, dates	Safe
SAUCES, SPREADS, JAMS	Opened mayonnaise, tartar sauce, horseradish	Discard if above 50 °F for over 8 hrs.
	Peanut butter	Safe
	Jelly, relish, taco sauce, mustard, catsup, olives, pickles	Safe
	Worcestershire, soy, barbecue, hoisin sauces	Safe
	Fish sauces, oyster sauce	Discard
	Opened vinegar-based dressings	Safe
	Opened creamy-based dressings	Discard
	Spaghetti sauce, opened jar	Discard
BREAD, CAKES, COOKIES, PASTA, GRAINS	Bread, rolls, cakes, muffins, quick breads, tortillas	Safe
	Refrigerator biscuits, rolls, cookie dough	Discard
	Cooked pasta, rice, potatoes	Discard
	Pasta salads with mayonnaise or vinaigrette	Discard
	Fresh pasta	Discard
	Cheesecake	Discard
	Breakfast foods –waffles, pancakes, bagels	Safe
PIES, PASTRY	Pastries, cream filled	Discard
	Pies – custard, cheese filled, or chiffon; quiche	Discard
	Pies, fruit	Safe
VEGETABLES	Fresh mushrooms, herbs, spices	Safe
	Greens, pre-cut, pre-washed, packaged	Discard
	Vegetables, raw	Safe
	Vegetables, cooked; tofu	Discard
	Vegetable juice, opened	Discard
	Baked potatoes	Discard
	Commercial garlic in oil	Discard
	Potato salad	Discard
	Casseroles, soups, stews	Discard

Food Safety Glossary

The following are some common terms associated with foodborne illness:

Bacteria: Living single-celled organisms. They can be carried by water, wind, insects, plants, animals, and people. Bacteria survive well on skin and clothes and in human hair. They also thrive in scabs, scars, the mouth, nose, throat, intestines, and room-temperature foods.

Biological hazard: Refers to the danger of food contamination by disease-causing microorganisms (bacteria, viruses, parasites, or fungi) and their toxins and by certain plants and fish that carry natural toxins.

Contamination: The unintended presence of potentially harmful substances, including microorganisms in food.

Cross-contamination: The transfer of harmful substances or disease-causing microorganisms to food by hands, food-contact surfaces, sponges, cloth towels, and utensils that touch raw food, are not cleaned, and then touch ready-to-eat foods. Cross-contamination can also occur when raw food touches or drips onto cooked or ready-to-eat foods.

Foodborne illness: A disease that is carried or transmitted to humans by food containing harmful substances. Examples are the disease salmonellosis, which is caused by Salmonella bacteria and the disease botulism, which is caused by the toxin produced by the bacteria Clostridium botulinum.

Food contact surface: Any equipment or utensil that normally comes in contact with food or that may drain, drip, or splash on food or on surfaces normally in contact with food. Examples: cutting boards, knives, sponges, countertops, and colanders.

Fungi: A group of microorganisms that includes molds and yeasts.

Incidence: The number of new cases of foodborne illness in a given population during a specified period (e.g., the number of new cases per 100,000 population per year).

Microorganism: A small life form, seen only through a microscope, that may cause disease. Examples: bacteria, fungi, parasites, or viruses.

Outbreak: An incident in which two or more people experience the same illness after eating the same food.

Parasite: A microorganism that needs a host to survive. Examples: Cryptosporidium, Toxoplasma.

Pathogen: A microorganism that is infectious and causes disease.

Spore: A thick-walled protective structure produced by certain bacteria and fungi to protect their cells. Spores often survive cooking, freezing, and some sanitizing measures.

Toxins: Poisons that are produced by microorganisms, carried by fish or released by plants. Examples: Botulism caused by the toxin from Clostridium botulinum, scombroid poisoning from the naturally occurring scombroid toxin in some improperly refrigerated fish, such as mackerel and tuna.

Virus: A protein-wrapped genetic material which is the smallest and simplest life-form known. Example: Norovirus, hepatitis A.

Cleaning Your Way to Victory!

The Play by Play

• Keep cold perishable foods in an insulated cooler with several inches of ice, frozen gel packs, or another cold source.  Cold items should be held at 40°F or below in a cooler. Put an appliance thermometer in your cooler to monitor temperature.
• Pack foods in your cooler in reverse-use order – pack foods first that you are likely to use last. Remember to securely package raw meat and poultry to prevent cross-contamination with other items.
• Keep drinks in a separate cooler from foods. The beverage cooler will be opened frequently while the food cooler stays cold.
• When traveling, transport the cooler in the air-conditioned passenger compartment of your car, rather than in a hot trunk. Keep the cooler out of direct sun.
• Hot take-out foods should be consumed within two hours of purchase.
• Hot foods prepared at home to take to the tailgate should be held in an insulated container.  Keep the container closed to keep heat in.
• Never let raw meat, poultry, eggs, cooked food or cut fresh fruits or vegetables sit out for more than two hours before putting them in the refrigerator or freezer (one hour when the temperature is above 90 °F).
• Bring non-perishable snacks for after the game, so you aren't tempted to eat perishable food that has been sitting out for too long.

Grilling All-Stars

Be a grilling all-star at your tailgate by keeping food safe. Follow these tips to make a great play at the grill:

• Grill foods to a safe internal temperature. Use a food thermometer to be sure. When cooking meat, check the temperature of the thickest part, and avoid the bone, fat and gristle.  Be sure to clean the thermometer after each use.
• Prevent cross-contamination by using clean utensils and platters for cooked food. Never put cooked food on the same plate that held raw meat, poultry, seafood, or eggs.

• Grilled food can be kept hot until serving by moving it to the side of the grill rack, just away from the coals to avoid overcooking.
• When bringing food to a tailgate, do not partially cook meats and finish cooking on the grill. Partially cooked meats are at increased risk for bacterial growth.

Clean your Way to Victory

• Wash your hands with warm water and soap for at least 20 seconds before and after handling food.  Prepare a tailgate handwashing station by bringing water, soap and paper towels.  Hand sanitizer and antibacterial wipes will work in a pinch, but they are not as effective at removing dirt and bacteria from hands.
• Be sure to clean food-contact surfaces with water and soap or with disinfecting spray or wipes.

Your Food Safety Game Plan

Be sure to have the following items on hand before the big game:

• Insulated cooler
• Ice or frozen gel packs
• Appliance thermometer
• Water
• Dish soap
• Hand sanitizer (in case you run out of soap and water)
• Disinfecting spray
• Food thermometer
• Clean platters and utensils to hold cooked foods
• Non-perishable snacks

Resources
If you have more questions or concerns about food safety, contact:

• The U.S. Department of Agriculture (USDA) Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854). TTY 1-800-256-7072.
• The Fight BAC!^® Web site at www.fightbac.org
• Gateway to Government Food Safety Information at www.foodsafety.gov

The Partnership for Food Safety Education is a non-profit organization and creator and steward of the Fight BAC!^® consumer education program. The Partnership is dedicated to providing the public with science-based, actionable recommendations for the prevention of foodborne illness.

Packing A Safe Lunch

Lunch Time

Back to School: Pack a Safe Lunch 101

• When it's time to handle food for your child's lunch, remember to always keep it clean. Wash your hands with warm water and soap for at least 20 seconds before and after handling food.  Use hot water and soap to make sure food preparation surfaces and utensils are clean.
• Your child's lunch could include perishable items (sandwiches, fresh fruit) and shelf-stable items (crackers, packaged pudding). Perishable items need to be kept chilled to reduce risk of foodborne illness.
• CLEAN fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten.  Blot dry with a paper towel before packing them in your child's lunch.
• You can prepare sandwiches or other perishable items the night before.  Store lunch items in the refrigerator until your child is ready to go to school.
• Insulated, soft-sided lunch totes are best for keeping perishable foods chilled.  A cold source, such as a small frozen gel pack or frozen juice box, should be packed with perishable foods. Frozen gel packs will keep foods cold until lunchtime, but are not recommended for all-day storage.
• Keep hot foods hot by using an insulated bottle. Fill the bottle with boiling water and let it stand for a few minutes. Empty the bottle and then fill it with piping hot food. Keep the bottle closed until lunchtime.
• Make sure your child knows to throw out all used food packaging and perishable leftovers. Do not reuse plastic bags as they could contaminate other foods leading to foodborne illness.
• Tell your child to use the refrigerator at school, if one is available. If not, make sure he or she keeps the lunch out of direct sunlight and away from radiators, baseboards and other heat sources found in the classroom.

Resources
If you have more questions or concerns about food safety, contact:

• The U.S. Department of Agriculture (USDA) Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854). TTY 1-800-256-7072.
• The Fight BAC!^® Web site at http://www.fightbac.org.
• Gateway to Government Food Safety Information at www.foodsafety.gov

Food Recall Basics

The first thing you should know is that food recalls are issued for your safety.

The most important thing you can do to protect yourself and your family is to be informed and pay attention to guidance issued when a major food recall occurs.

Food recall notices are given in the news, at your local grocery store, or online at www.recalls.gov.

FAQ & Recall Terms

After learning of a major food recall, check to see if you have the specific product in your own home. Is it in your pantry, refrigerator or freezer? Different types of products require you to look for different things.

Match the details of the recall notice to the identifying information on your food product:

Recalled Food	What to look for
Fresh, frozen, cannedMeat & Poultry Products	-Product Name-Product Brand-Product Weight/Size-Establishment Number (look for USDA inspection seal)-Lot Code -Date Code
Fresh ProduceFruits & Vegetables	-Is recall of whole fresh produce or of produce in the packaged form?-For bulk produce without a label, check with the store where you bought the product.-For packaged produce check for brand, best if used by date (BIUB) and production code.
Frozen Products	-Product Name-Product Brand-Product Weight/Size-Product Code-Best if Used By Date
Canned Products	-Product Name-Product Brand-Product size (ounces)-UPC Code
Other Processed Food Products	-Product Name-Product Brand-Product Weight/Size-Product Code-Best if Used by Date
In-store Prepared or Deli Products (pre-made sandwiches, salads, etc.)	-Product type (salad, sandwich, etc.)-Product and/or Store Brand-Look for label information as listed in recall notice-Consult your food retailer

Match the details!
Match identifying marks such as product name, brand, container codes, and container size with the recall notice details.

*What to do if you have a recalled food product.

If identifying marks on the food product you have match detailed information in the recall notice, then:

• Do not eat the product.
• Do not provide the product to others. (e.g. do not give to a food bank)
• Do not feed pets with the product as they may become sick just like you.
• Do not puncture or otherwise open cans.

If you find that the product details in the recall notice match the details on the food product you have at home, then do not open or consume that food product.

Do one of two things:

• Return the product to the place of purchase for a refund.

OR

• Dispose of the product following the instructions provided in the recall notice to assure it will not be consumed by anyone.

If you handle the recalled food product, remember to wash your hands thoroughly with warm water and soap for 20 seconds after handling the product.

Tagged Prevention

Hand Washing 101

Staying healthy and keeping others healthy means washing your hands! WASH THEM FREQUENTLY!!

Summer is the prime season to contract bacteria and germs.

What is the right way to wash your hands?

• Wet your hands with clean, running water (warm or cold) and apply soap.
• Rub your hands together to make a lather and scrub them well; be sure to scrub the backs of your hands, between your fingers, and under your nails.
• Continue rubbing your hands for at least 20 seconds. Need a timer? Hum the "Happy Birthday" song from beginning to end twice.
• Rinse your hands well under running water.
• Dry your hands using a clean towel or air dry them.

What if I don't have soap and clean, running water?

Washing hands with soap and water is the best way to reduce the number of germs on them. If soap and water are not available, use an alcohol-based hand sanitizer that contains at least 60% alcohol. Alcohol-based hand sanitizers can quickly reduce the number of germs on hands in some situations, but sanitizers do not eliminate all types of germs.

Hand sanitizers are not effective when hands are visibly dirty.

How do you use hand sanitizers?

• Apply the product to the palm of one hand.
• Rub your hands together.
• Rub the product over all surfaces of your hands and fingers until your hands are dry

When should you wash your hands?

1. Before, during, and after preparing food
2. Before eating food
3. Before and after caring for someone who is sick
4. Before and after treating a cut or wound
5. After using the toilet
6. After changing diapers or cleaning up a child who has used the toilet
7. After blowing your nose, coughing, or sneezing
8. After touching an animal or animal waste
9. After touching garbage

Summer's Here are you BBQ Ready?!

Here are so BBQ Basics to Keep your family safe during the summer:

Warm temperatures are ideal for bacteria and other harmful pathogens to multiply and cause foodborne illness.

Grill it but grill it safe!

• 
• Place all meat and poultry in the refrigerator maintained at 41°F or below. Freeze poultry and ground meat that won't be used in two to three days; freeze other meat within four to five days if not used.
• Thaw meat and poultry before grilling so it cooks more evenly. Use the refrigerator thawing for safe thawing. Microwave thawing is acceptable if the food is to be grilled immediately. Thawing sealed packages in cold water is also acceptable.
• Always marinate meats in the refrigerator, not on the countertop. Don't re-use the marinade used on raw meat or poultry unless it's boiled first to destroy harmful bacteria.
• If you pre-cook partially in the microwave, do it immediately before grilling.
• If you are catering, keep all meat and poultry refrigerated to minimize bacterial growth. Use insulated coolers, ice packs, refrigerated containers on trucks to ensure safe temperature. When handling raw meats, remove from the cooler only the amount that will fit the cooking grill.
• Use clean utensils every time. Do not use the same platter, knives or cutting board for raw and cooked meat and poultry. Bacteria present in raw meat or juices can contaminate the safely cooked items.
• Meat and poultry cooked on a grill often browns fast on the outside. Do not rely on the appearance, use a meat thermometer to ensure safe internal temperatures. Poultry should reach 180°F, juices should run clear. Hamburgers made of any ground meat or poultry should reach 160°F. Beef, veal and lamb steaks, roasts and chops can be cooked to 145°F. Cook all pork products to 160°F.
• Don't partially grill meat or poultry and finish cooking later.
• Keep hot food hot until served. Use a chafing dish, warming tray, steam table, slow cooking pot or on the side of the cooking grill. Do not put the container directly over heating element to prevent overcooking.
• Do not put cooked items off the grill on the same platter used for storing raw meats. Keep separate platters.
• When it is hot outside, do not leave food at room temperature for longer than one hour.
• Store all leftovers in the refrigerator. For bulk meats, slice before placing in the refrigerator. Refrigerate or freeze within two hours of taking food off the grill. If you are transporting the cooked leftovers, be sure to place it in a cooler for temperature control. Discard any food left out more than two hours.

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