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Ground meat should be cooked to 160 °F (71.1 °C) as measured with a food thermometer before removing it from the heat source. This is the minimum internal temperature recommended by the USDA for food safety and quality.
This guideline provides information on the Agency regulatory requirements and recommendations for safe production of ready-to-eat (RTE) products with respect to the destruction of Salmonella and other pathogens. It covers products and processes, critical operating parameters, monitoring, corrective actions, and scientific gaps for cooking lethality.
Learn how to freeze food safely and how long to keep it. Find a freezer storage chart for various foods and tips on thawing, cooking and packaging.
Learn how to keep foods safe in the refrigerator and avoid foodborne illness. Find out the safe temperature, storage times, and tips for refrigerating different types of foods.
Learn how to thaw frozen food safely and quickly in the refrigerator, cold water, or microwave. Avoid thawing on the counter, in hot water, or leaving food at room temperature for more than two hours.
Learn how bacteria grow and cause foodborne illness in the "Danger Zone" (40 °F-140 °F) and how to prevent it by proper cooking, storing, and reheating. Find out the safe internal temperatures for meat and poultry and the best practices for freezing and refrigerating foods.
Learn how to prevent foodborne illness with safe steps in food handling, cooking, and storage. Find out the minimum internal temperatures and rest times for different types of food, and the cold storage chart for refrigeration and freezing.
Learn how to store and use shelf-stable foods, such as canned goods, jerky, and dried products, that can be safely kept at room temperature. Find out the history, benefits, and limitations of canning, and how to check for spoilage signs and safety labels.
Learn how to handle leftovers safely to prevent foodborne illness. Find out how to cook, cool, wrap, store, thaw, reheat and refreeze leftovers according to USDA recommendations.
Learn how to microwave food safely and avoid harmful bacteria. Find out the recommended temperatures, power levels, containers, and tips for microwaving meat, poultry, fish, and eggs.