26
Dietary Guidelines for Americans, 2000
Build a Healthy Base
raw milk. Choose pasteurized juices. The risk of
contamination is high from undercooked hamburger,
and from raw fish (including sushi), clams, and oysters.
Cook fish and shellfish until it is opaque; fish should
flake easily with a fork. When eating out, order foods
thoroughly cooked and make sure they are served
piping hot.
Chill. Refrigerate perishable foods
promptly
When shopping, buy perishable foods last, and take
them straight home. At home, refrigerate or freeze
meat, poultry, eggs, fish, shellfish, ready-to-eat foods,
and leftovers promptly. Refrigerate within 2 hours of
purchasing or preparation—and within 1 hour if
the air temperature is above 90º F. Refrigerate at or
below 40º F, or freeze at or below 0º F. Use refrigerated
leftovers within 3 to 4 days. Freeze fresh meat, poultry,
fish, and shellfish that cannot be used in a few days.
Thaw frozen meat, poultry, fish, and shellfish in the
refrigerator, microwave, or cold water changed every
30 minutes. (This keeps the surface chilled.) Cook
foods immediately after thawing. Never thaw meat,
poultry, fish, or shellfish at room temperature. When
eating out, make sure that any foods you order that
should be refrigerated are served chilled.
Follow the label
Read the label and follow safety instructions on the
package such as “
KEEP REFRIGERATED
” and the
“
SAFE HANDLING INSTRUCTIONS
.”
Serve safely
Keep hot foods hot (140º F or above) and cold foods
cold (40º F or below). Harmful bacteria can grow
rapidly in the “danger zone” between these
temperatures. Whether raw or cooked, never leave
meat, poultry, eggs, fish, or shellfish out at room
temperature for more than 2 hours (1 hour in hot
weather 90º F or above). Be sure to chill leftovers as
soon as your are finished eating. These guidelines also
apply to carry-out meals, restaurant leftovers, and
home-packed meals-to-go.
When in doubt, throw it out
If you aren’t sure that food has been prepared, served,
or stored safely, throw it out. You may not be able to
make food safe if it has been handled in an unsafe
manner. For example, a food that has been left at room
temperature too long may contain a toxin produced by
bacteria—one that can’t be destroyed by cooking. So if
meat, poultry, fish, shellfish, or eggs have been left out
for more than 2 hours, or if the food has been kept in
the refrigerator too long, don’t taste it. Just throw it
out. Even if it looks and smells fine, it may not be safe
to eat. If you have doubt when you’re shopping or
eating out, choose something else. For more
information, contact USDA’s Meat and Poultry Hotline,
1-800-535-4555, or FDA’s Food Information Line,
1-888-SAFE FOOD. Also, ask your local or state health
department or Cooperative Extension Service Office for
further guidance.
■ Build a healthy base by keeping food safe to eat.
■ Clean. Wash hands and surfaces often.
■ Separate. Separate raw, cooked, and ready-to-eat
foods while shopping, preparing, or storing.
■ Cook. Cook foods to a safe temperature.
■ Chill. Refrigerate perishable foods promptly.
■ Check and follow the label.
■ Serve safely. Keep hot foods hot and cold foods cold.
■ When in doubt, throw it out.
A
DVICE FOR TODAY