Julie Garden-Robinson, Ph.D., R.D., L.R.D.

Food and Nutrition Specialist

FN572 (Revised)
A Reference Guide for Foodservice Operators
Food
Safety
Basics
January 2012
2
The High Price of Foodborne Illness
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 ne dining
restaurant, people expect safe
food and a clean environment.
Providing safe food requires
careful attention by both
management and employees.
Since foodservice operations
are characterized by high
turnover rates, employee
training often poses a
challenge to managers.
The objectives of this manual
are to 1) review basic aspects
of food sanitation throughout
a foodservice operation and
2) provide reference materials
on food storage and other
aspects of food safety.
Serving safe food has numer-
ous benets. By preventing
foodborne illness outbreaks,
establishments can avoid legal
fees, medical claims, wasted
food, bad publicity and possibly,
closure of the establishment.
An outbreak occurs when two
or more cases of a similar illness
are caused by eating a common
food. According to the Centers
for Disease Control and Preven-
tion (2011), these are the annual
statistics related to foodborne
illness in the U.S.:
48 million gastrointestinal ill-
nesses
128,000 hospitalizations
3,000 deaths
Some people are more at
risk of becoming ill from unsafe
food. These populations include
young children, elderly, people
with compromised immune sys-
tems and pregnant women.
Foodborne illness costs lives
and money. Millions of people
become sick each year and
thousands die after eating con-
taminated or mishandled foods.
Children, the elderly and people
with weakened immune systems
are especially vulnerable to
foodborne illness.
The cost of foodborne illness
in 2000 from ve disease-causing
organisms (Campylobacter,
Salmonella, E. coli O157:H7,
Listeria and E. coli non-O157:H7
Shiga-toxin E. coli) has been
estimated at $6.9 billion (USDA
ERS 2000). The National Res-
taurant Association estimates
the average cost of a foodborne
illness outbreak at more than
$75,000.
3
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
procedures are more hazardous
than others. High protein foods
such as meats and milk-based
products and foods that require
a lot of handling during prepara-
tion require special attention by
foodservice operations. Roast
beef, turkey, ham and Chinese
foods, for instance, have been
linked with more outbreaks of
foodborne illnesses than pizza,
barbecued meat or egg salad, yet
all of these foods are con-sidered
potentially hazardous. Other
foods such as garlic in
oil, rice, melon and sprouts also
have been linked with outbreaks
of foodborne illness.
5. Improper hot holding
temperatures.
6. Adding raw, contaminated
ingredients to food that
receives no further cooking.
7. Foods from unsafe sources.
8. Cross contamination of
cooked food by raw food,
improperly cleaned and
sanitized equipment, or
employees who mishandle
food.
9. Improper use of leftovers.
10. Failure to heat or cook food
thoroughly.
Source: CDC.
Researchers have identied
common threads between out-
breaks of foodborne illnesses.
Outbreaks usually involve one or
more of these factors.
1. Improper cooling of
foods the leading cause of
foodborne illness outbreaks.
2. Advance preparation of food
(with a 12-hour or more
lapse before service).
3. Infected employees who
practice poor personal
hygiene.
4. Failure to reheat cooked
foods to temperatures that
kill bacteria.
4
that show signs of being
thawed and refrozen.
Reject canned goods that
are dented, bulging or rusty.
Never taste the food in a
damaged can.
Storage
Foods should be protected
from time and temperature
abuse by purchasing according
to the storage space available.
Keep food in rooms designated
for storage -- not in restrooms or
hallways. Do not store frozen,
refrigerated or dry food directly
on the oor or under overhead
pipes. Place food on shelves or
on mobile equipment at least six
inches off the oor. Space foods
so air can freely ow around
them.
Monitor expiration dates and
rotate stock. Use the FIFO
principle rst in, rst out.
Freezer Storage
Maintain freezers at 0 F or
lower. Monitor and record
temperatures regularly.
Defrost units regularly. During
defrosting, store frozen foods
in another freezer.
Do not refreeze thawed foods
unless they have been thor-
oughly cooked.
Food Safety Guidelines throughout a Foodservice Operation
Purchasing
Safe food begins with safe
raw materials. Food should be
obtained from approved sources:
Meats should be inspected
by the USDA or other agency
with animal health jurisdic-
tion. The parts or packaging
should carry a federal or state
inspection stamp.
Eggs should have a USDA
grade; frozen and dried eggs
should be pasteurized.
Shellfsh should be purchased
from suppliers that appear on
public health service
Food and Drug Administra-
tion lists of Certied Shellsh
Shippers or on lists of state-
approved sources. The control
tags must be available if live
shellsh are used.
Receiving
All foods should be in excel-
lent condition when they arrive.
The quality and temperature of
foods should be closely moni-
tored at delivery. Delivery times
should be planned for slow
periods whenever possible to al-
low for inspection. Storage areas
should be cleared prior to the
receiving shipments, so food can
be immediately stored, and the
storage areas should be clean
and well-lit to discourage pests.
Sanitary carts and dollies should
be readily available to store
foods immediately.
Check frozen foods for signs
of thawing and refreezing,
such as blood on meat boxes,
fuid leakage, frozen liquids at
the bottom of the food carton
or large ice crystals in or on
the product. Refuse shipments
Check packages to make sure
they are dry and the seals are
intact.
Refrigerate potentially hazard-
ous foods immediately.
Refrigerator Storage
Maintain refrigerators at
41 F or lower. Place ther-
mometers in the warmest and
coldest areas of refrigerators;
measure and record air tem-
perature regularly.
Do not store raw uncooked
meats above prepared foods.
Dry Storage
Keep canned and dry
goods dry.
Label and date all dry goods.
Measure and record
temperature regularly.
Keep all goods in clean wrap-
pers and containers. In most
cases, wrap products in
moisture proof and air-tight
materials.
Do not store foods taken from
their original containers in
galvanized (zinc-coated)
containers such as garbage
cans. In addition, food should
not be stored in enamelware,
which may chip. Tomatoes,
fruit punches or sauerkraut
should not be stored in metal
containers (unless made of
stainless steel), due to po-
tential leaching out of metals
and other potential toxicants.
Foods may be stored in
food-grade plastic or glass
containers.
5
Safe Food Production and Service
sink or in a ware-washing
sink that has been properly
cleaned and sanitized.
Use a brush as necessary.
Detergents are not suggested
because they may leave
residues.
Disassemble, clean and sani-
tize meat slicers (and other
equipment) on a timely basis.
Wash, rinse and sanitize can
openers. Wash and rinse tops
of cans before opening.
Prepare batches of food
no further in advance than
necessary.
Thawing
Thaw foods in refrigerator
units, under cool running
water at a temperature of
70 F or lower, or in a
microwave oven (depending
on the amount of food). If
thawing foods in running
water, do not allow thawed
portions of raw animal foods
to be above 41 F for more
than four hours.
Thaw ready-to-eat foods
above raw food, so the thaw
water does not contaminate
the ready-to-eat food.
Cook microwave-thawed
foods immediately.
Frozen food, such as
vegetables and seafood,
may be cooked directly to
the recommended internal
temperature. Allow additional
time for cooking. Large food
items, such as whole turkeys,
should not be cooked from
the frozen state.
Cooking
Cook foods to safe time-
temperature exposures. Use
a clean sanitized thermometer
to measure the temperature
by placing the thermometer in
the thickest part of the food.
In sauces and stews, insert
the thermometer at least two
inches into the food.
Calibrate thermometers regu-
larly by inserting into a mixture
of ice and water and
adjusting the reading to 32 F/
0 C. Thermometers that have
been dropped or exposed
to extremes in temperature
should be calibrated.
Cook foods to the following
minimum internal temperatures
for safety:
Stuffed meat and pasta,
microwave-cooked foods*
165 F for 15 seconds
*Microwave-cooked foods should be stirred and
rotated during cooking. After cooking, the food
should be allowed to stand for two minutes for
even distribution of heat.
Poultry
165 F for 15 seconds
Ground beef
155 F for 15 seconds
Pork, beef, lamb roasts and steaks
145 F** for 15 seconds
**Allow three-minute stand time.
Eggs
145 F for 15 seconds (immediate
service)
155 F for 15 seconds (eggs that
will be held)
Cooked vegetables, commercially
processed, ready-to-eat foods
(cheese sticks, deep-fried
vegetables, chicken wings)
135 F for 15 seconds
After monitoring receiving and storage for safety, it is essential
to avoid cross-contamination and temperature/time abuse during
preparation, cooking, serving and cooling. Calibrated thermometers
should be used to monitor temperatures. The following guidelines
illustrate safe food handling at each stage.
Preparation
Wash hands before beginning
a task and after every
interruption that could
contaminate hands. The
handwashing sink -- not the
prep sink -- should be used.
Avoid cross-contamination.
Cross contamination occurs
when harmful bacteria are
transferred from one food
to another by means of a
nonfood surface, such as
utensils, equipment or human
hands. Cross contamination
can also occur food to
food, such as when thawing
meat drips on ready-to-eat
vegetables. Prevent cross
contamination by observing
these recommendations:
* Use proper handwashing
procedures. If plastic gloves
are worn, hands should be
washed before putting them
on. Plastic gloves should be
changed whenever changing
tasks that could cause con-
tamination. Improperly-used
plastic gloves can contami-
nate foods as easily as bare
hands can.
* Use clean and sanitized
utensils and cutting boards
when preparing food. Clean
cutting boards thoroughly
with hot soapy water,
followed by a hot water rinse
and a fnal sanitizing step
(1 tablespoon bleach per
gallon of water) after using.
* Store cooked food and raw
food separately.
Wash all fresh fruits and
vegetables with clear running
water in a designated produce
Do not interrupt cooking
times by partially cook-
ing foods.
Use tasting spoons
not the stirring spoon
to test foods. A clean
tasting spoon should be
used every time the food
is tested.
6
Holding/Displaying Foods Between Preparation and Serving
In self-service/buffet
situations, provide spoons
or tongs so human hands do
not touch food. Provide clean
plates for every trip through a
buffet line.
Linens and napkins used as
liners that contact food must
be replaced whenever the
container is relled.
Handle plates by their edges,
glasses by the bases and cups
by their handles.
Handle utensils by their
handles.
Use metal or plastic scoops
not glasses, bowls, cups or
plates to scoop ice.
Potentially hazardous foods
that have been removed from
temperature control for more
than four hours should be
discarded according to North
Dakotas adaptation of the
Food Code.
Cooling
Label and date food before
cold storage.
Cool foods from 135 F to
70 F within 2 hours and from
70 F to 41 F within 4 hours.
Do not cool food at room
temperature before putting in
the cooler.
Do not mix fresh food with
leftover food.
Divide food into smaller
batches and put in shallow
4-inch deep metal pans. Liquid
foods should be no more than
three inches deep, and thicker
foods should be no more than
two inches deep. Set the open
pans on the top shelf of the
cooler and cover the food
after it has cooled.
Use an ice bath to speed
cooling. Place container of
food in a larger container
lled with ice water to
reduce cooling time. Stir
frequently during chilling to
promote cooling and measure
temperature periodically.
Reheating
Reheat previously prepared
foods to at least 165 F for 15
seconds within two hours.
Microwave-cooked foods
should be rotated or stirred
midway through the heating
process and should be
allowed to stand two minutes
to allow for dispersal of heat.
Do not reheat foods in hot
holding equipment such as
steam tables.
Keep hot foods hot and cold
foods cold. Maintain hot foods
at 135 F or higher and cold
foods at 41 F or lower. Mea-
sure temperatures periodical-
ly near the top surface before
stirring; stir with a clean,
sanitized utensil, measure and
record temperature.
Do not use holding units, such
as steam tables or chang
dishes, to cook or reheat
foods.
Hold cold foods in serving
containers on ice; the food
should not be in contact with
the ice.
Do not put previously
held food on top of freshly
prepared food. Use up the
previously held food rst.
Do not handle ready-to-eat
foods such as lettuce, ham
and cheese with bare hands.
Use spatulas, tongs, clean
plastic gloves or deli tissue to
handle food.
Safe Use of Disposables
Single-service items are used
in many foodservice settings.
They are manufactured to be
safe and sanitary and should be
handled carefully in foodservice
establishments to maintain their
cleanliness.
Disposables should be stored
in their original storage contain-
ers at least six inches above
the oor, away from pesticides,
detergents and cleaning com-
pounds. Only the amount needed
should be removed from the con-
tainer. To help keep disposables
sanitary, follow these tips:
Handle containers as little as
possible. In waited surface,
servers should keep ngers
away from any food-contact
surfaces of cups, plates or
other containers. In self-
service situations, stack
disposable plates, bowls
and cups bottom side up, so
customers do not touch the
eating surface of another
customers plate.
Handle unwrapped forks,
knives and spoons by
the handles. Load utensil
dispensers with the handles
pointing out.
Do not touch the drinking
surface of cups when
removing them from their
plastic sleeves. Avoid
overloading cup dispensers.
Never re-use single-service
articles even if they appear
clean.
7
Personal Hygiene Guidelines
for Employees
Wash hands thoroughly
before starting work
during food preparation as
often as necessary to prevent
cross contamination when
changing tasks and when
changing from handling raw
foods to cooked foods.
and after
- coughing, sneezing, using
a handkerchief or tissue.
- touching bare human
body parts.
- eating, drinking or smoking.
- handling raw meats,
poultry and sh.
- handling garbage, sweeping
or picking up items from the
oor.
- using cleaners and other
chemicals.
- using the toilet.
- handling soiled equipment
and utensils.
- switching between raw
foods and ready-to-eat
foods.
Foodservice workers must
pay close attention to personal
hygiene. Policies on personal
hygiene should be reviewed
with employees and posted
as reminders. For instance,
workers who have a cold, the
u or another communicable
illness, should inform their
supervisor and not handle food.
The following guidelines should
be stressed to any worker
dealing with food:
Keep clean by bathing daily,
using deodorant, and washing
hair regularly.
Keep hair under control by
wearing a hair restraint.
Wear clean clothing/uniform
and/or apron.
Avoid wearing jewelry, which
can harbor bacteria and cause
a physical hazard if parts fall
into the food. Jewelry can
also pose a personal safety
hazard if it gets caught in the
equipment.
Keep fngernails clean,
unpolished and trimmed
short.
Wear a bandage and plastic
gloves if you have open
cuts or sores. In some cases
employees should perform
other non-food-related tasks
until the wound heals.
Do not chew gum while on
duty.
Do not smoke cigarettes while
performing any aspect of food
preparation.
Avoid unguarded coughing or
sneezing. Wash hands after
coughing or sneezing.
Hand Washing
Guidelines
1. Use water as hot as
can be comfortably
tolerated.
2. Moisten hands and
add soap. Lather to
the elbow if possible.
3. Scrub thoroughly.
4. Wash all surfaces,
including backs
of hands, wrists,
between ngers and
under ngernails.
5. Rub hands together
for at least 20
seconds.
6. Rinse thoroughly
under running water.
7. Dry hands
thoroughly with a
paper towel or hot
air dryer.
8. Dont touch
anything that will
recontaminate your
hands. Use a paper
towel to turn off the
water faucet and
open the restroom
door if necessary.
8
References:
Centers for Disease Control Surveillance for Foodborne Disease, FoodNet.
Available from www.cdc.gov/foodnet
Food Code. 2009. Food and Drug Administration of the U.S. Public Health Service.
Available from www.fda.gov
ServSafe. 2008. National Restaurant Association. Available from
www.restaurant.org/foodhealthyliving/safety/servsafe/
Wash, Rinse and Sanitize
Surfaces and equipment
may look sparkling clean, yet
bacteria may be present in
large numbers. Cleaning is the
physical removal of food and/or
soil from surfaces. Clean does
not necessarily mean sanitary.
All food contact surfaces must
be sanitized.
Sanitizing takes cleaning a
step further by reducing the
number of bacteria present.
Sanitizing does not make a
surface sterile or germ-free.
Sterility would be impractical
and too expensive for
foodservice operations.
Sanitizing agents differ in the
amount of contact time required
and their concentration and
temperature requirements. When
using combination products,
such as detergent-sanitizers,
cleaning and sanitizing must
done in two separate steps.
First use the detergent-sanitizer
to clean, then prepare another
solution of the same agent to
sanitize. Cleaning cloths can
contaminate surfaces. They
should be stored in sanitizing
solution when not in use.
Sanitizing may be
accomplished manually or with
equipment such as dishmachines
using heat (as steam or hot
water) or chemicals. When
heat sanitizing, using a higher
temperature generally shortens
the time required to kill bacteria.
Since equipment varies,
procedures should be written
that specify cleaning and
sanitizing chemicals and
methods for all areas of
foodservice. A schedule should
be in place for cleaning, with
records kept of when it was
done.
The correct order of steps involved in
manual cleaning are:
1. Scrape or remove large particles of food.
2. Wash with an appropriate detergent/ water
solution at 110 F.
3. Rinse in clean hot water.
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 manufacturers directions. Also
refer to the requirements of your local regulatory
agency.
5. Air-dry.
9
Storage and Handling Suggestions
Dry Storage
Staples
Recommended
storage time at
Food 70 F * Handling hints
Baking Powder 18 months or expiration Keep dry and covered.
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
instant (unopened) 1-2 years** Refrigerate after opening. Keep tightly closed,
use dry measuring spoon.
Coffee Lighteners
(dry) unopened 9 months**
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
storage life.
opened 6 months
Marshmallow (unopened) 3-4 months Cover tightly. Refrigerate after opening
Cream to extend storage life. Serve at room temperature.
Marshmallows 2-3 months Keep in airtight container.
Mayonnaise (unopened) 2-3 months Refrigerate after opening.
10
Milk condensed or 12 months Invert cans every two months.
evaporated (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
avored 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
doesnt affect quality.
opened 12 months Distilled vinegar keeps longer than cider vinegar.
Staples (continued)
Recommended
storage time at
Food 70 F * Handling hints
* 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 equip-
ment that is working effectively and efciently.
** 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.

11
Mixes and Packaged Foods
Recommended
storage time at
Food 70 F * Handling hints
Biscuit, Brownie, Mufn Mix 9 months Keep cool and dry.
Cakes purchased 1-2 days If butter-cream, whipped cream or custard
frostings, llings, 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 llings.
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 efciently.
12
Canned and Dried Foods
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 (opened) All opened canned foods
refrigerate and cover tightly; transfer foods in cans to
plastic or stainless steel storage container if kept
more than one day.
sh 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 efciently.
Spices, Herbs, Condiments and Extracts
Recommended
storage time at
Food 70 F * Handling hints
Catsup, Chili Sauce unopened 12 months**
opened 1 month Refrigerate for longer storage.
Mustard, Prepared Yellow
unopened 2 years**
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 unopened 2 years** Keep tightly closed; volatile oils escape.
opened 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 efciently.
** 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.
13
Others
Recommended
storage time at
Food 70 F * Handling hints
Cheese, Parmesan-grated
unopened 10 months** Refrigerate after opening, Keep tightly closed.
opened 2 months
Coconut, Shredded-canned or packaged
unopened 12 months**
opened 6 months Refrigerate after opening.
Meat Substitutes-textured 4 months Keep tightly closed; for longer storage, refrigerate.
protein 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 50F.
sweet potatoes 1-2 weeks Dont 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 efciently.
** Total time unopened product can be stored. If recommendation is for opened product, subtract this time from the total
storage or unopened time.
14
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
separates. 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: 2 months Refrigerate after opening. (See dry storage chart.)
grated (opened)
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 dont need
refrigeration (check label).
Cream: light, heavy, 3 days Cover tightly. Do not return unused cream to
half-and-half original container.
Dips, sour-cream, etc.
commercial 2 weeks Keep tightly covered.
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. Dont 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 efciently.
15
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 efciently.
** 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
thoroughly drained) and fruits to prevent russet spotting.
Mushrooms 1-2 days Do not wash before storing.
Onions, Potatoes, Sweet Potatoes Refrigeration not needed. (See Dry Storage Chart).
Shredded Cabbage, Leaf and Bibb Lettuce,
Salad Greens 1-2 days Keep in moisture resistant wrap or bag.
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 efciently.
16
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 shellsh.
Fish and Shellsh: fresh cleaned sh, including 1 day
steaks and llets
Seafood: including shucked Clams, Oysters, 1 day Store in coldest part of cooler.
Scallops, Shrimp
* 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 efciently.
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 4-5 days **
Sausages (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 efciently.
** 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 processors freshness date on package for storage times for unopened packages.
17


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, Expiration date on label.
Rolls, 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 efciently.
Freezer Storage
Meat
Recommended
storage time at
Food 0 F * 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 avor.
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 efciently.
** 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.
18
Fish
Recommended
storage time at
Food 0 F * Handling hints
Bluesh, 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 efciently.
** Keep frozen foods in original wrapping; thaw; follow cooking directions on label.
Poultry
Recommended
storage time at
Food 0 F * 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 efciently.
Fruits
Recommended
storage time at
Food 0 F * 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 efciently.
19
Vegetables
Recommended
storage time at
Food 0 F * 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 efciently.
**Cabbage, celery, salad greens and tomatoes do not freeze successfully.
Commercial Frozen Foods - Baked Goods
Recommended
storage time at
Food 0 F * 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 efciently.
** 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 0 F * 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 efciently.
20
Dairy Foods
Recommended
storage time at
Food 0 F * 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, farmers 3 months Thaw in refrigerator. Do not freeze creamed cottage
cheese (dry curd only) cheese- it gets mushy.
Neufchtel 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
half-and-half for cooking. Thaw in refrigerator.
whipped 1 month Make whipped cream dollops; freeze rm. 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 specic 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 avor 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 efciently.

Source: Adapted from Kansas State University Rapid Reponse Centers Food Storage Charts.
http://www.oznet.ksu.edu/ext_f&N/
21
Food Safety Checklist for Foodservice Operations
1
Item OBS Comments Item OBS Comments
Y N Y N
A metal stemmed, numerically
scaled thermometer, accurate to
2 F is used to take temperatures
of potentially hazardous food
(PHF) products.
Potentially hazardous foods
which are not at acceptable
temperatures are rejected.
Temperatures of frozen and
refrigerated PHF products are
taken immediately upon delivery.
Fresh shellsh is identied
by a shell stock tag. This
information is recorded and
kept on le for 90 days.
PHF products are removed from
the temperature danger zone
(41 F to 135 F) as quickly as
possible.
Cans with swelled tops or
bottoms, leakage, awed seals,
rust or dents are not accepted.
Receiving
Storage
FIFO (First In-First Out)
procedures are used for storage.
Items are labeled for date
received.
Freezer temperatures are 0 F
or below and temperatures
are checked daily.
Dry storage temperatures are
between 50 F and 70 F.
All food stored in the
refrigerator or freezer is
covered, dated and labeled.
Refrigerator storage temperatures
are between 32 F and 41 F and
temperatures are checked daily.
Pesticides and chemicals
are stored in original labeled
container in a locked cabinet,
away from food handling and
storage areas.
Ready-to-eat foods are stored
above raw foods, never below.
Detergents, sanitizers,
polishes and other clean-
ing agents never come into
contact with food and are
stored in original labeled
containers.
Employee Preparation
Employees wash hands before
beginning to work, during work
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 hands do not
touch ready-to-eat food.
Plastic gloves are worn over
cuts and abrasions.
Employees do not sneeze or
cough near foods. Employees
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.
22
Frozen products are thawed in
refrigerators at temperatures 41 F
or lower.
Preparation (Thawing) and Preparation *
The lowest shelf in the
refrigerator is used for
thawing PHF to prevent cross
contamination.
If needed for immediate cooking,
frozen PHF products are thawed
under potable running water at
70 F or lower, or in the
microwave.
If PHF products which have
been defrosted are maintained
above 41 F for more than
2 hours, the foods are
discarded.
Raw products are separated from
cooked and/or ready-to-eat prod-
ucts during preparation.
PHF products are kept at tem-
peratures below 41 F. If not,
food is discarded after 2 hours.
Temperatures of PHF products are
checked in the products center or
thickest part.
Ground beef cooked by
heat sources other than the
microwave are cooked to an
internal temperature of 155 F
for at least 15 seconds.
Batch cooking (preparing food as
needed) is used to reduce holding
times of foods.
Poultry and stuffed meats are
cooked to an internal temperature
of 165 F for at least 15 seconds.
Beef roasts (rare) are cooked
to an internal temperature of
135 F for 12 minutes.
When cooking PHF products
in the microwave, nal
internal temperature is 25 F
higher than when cooked in a
conventional oven.
Serving and Reusing Prepared Foods *
If hot PHF products are held
below 135 for more than 2
hours, they are discarded. If held
for less than 2 hours, they are
reheated to 165 F.
Hot PHF products are cooled
to 70 F within 2 hours and to
41 F within 4 hours. If cooled 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.
After preparation, cold PHF
products are held at 41 F.
Temperatures are checked
every 2 hours. If PHF are held
above 41 F for more than 2
hours, products are discarded.
Transported foods are held at
> 135 F or < 41 F. If not, foods
are discarded.
Cleaning and Sanitizing
Kitchenware is washed, rinsed
and sanitized after each use.
The third sink of a three compart-
ment sink is used to sanitize by
immersing items in either:
1. hot water (171 F) for 30 seconds
or 2. properly mixed chemical
sanitizing solution for one minute.
For a heat sanitizing dishmachine,
the wash (120-135 F), the rinse
(135 -160 F) and the sanitizing
(180 F) water temperatures are
checked and maintained.
For xed equipment, removable
parts are removed after each
use, then washed, rinsed and
sanitized by immersion.
For xed equipment,
unremovable food contact
surfaces are washed, rinsed
and sanitized.
*Note: According to North Dakotas adaptation of the Food
Code, potentially hazardous foods that have been removed from
temperature control for more than four hours should be discarded.
23
Ten Rules for Handling Food Safely
1. All employees must follow strict personal hygiene policies.
2. Potentially hazardous foods should be identifed 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 temperatures.
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 2 hours or less
and from 70 F to 41 F in 4 hours or less.
10. Leftovers must be heated to 165 F for at least 15 seconds
within 2 hours. Leftovers only should be reheated once.
References: U.S. Food and Drug Administration Food Code, 2009.
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