{"id":2329,"date":"2010-08-31T10:49:22","date_gmt":"2010-08-31T14:49:22","guid":{"rendered":"https:\/\/extension.umaine.edu\/publications\/?page_id=2329"},"modified":"2024-05-23T13:54:06","modified_gmt":"2024-05-23T17:54:06","slug":"4107e","status":"publish","type":"page","link":"https:\/\/extension.umaine.edu\/publications\/4107e\/","title":{"rendered":"Bulletin #4107, Basics for Handling Food Safely"},"content":{"rendered":"\n<h3 class=\"wp-block-heading\"><strong>Food Safety Facts<\/strong><\/h3>\n\n\n\n<h3 class=\"wp-block-heading\"><strong><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"199\" class=\"alignright wp-image-21764 size-medium\" src=\"https:\/\/extension.umaine.edu\/publications\/wp-content\/uploads\/sites\/52\/2019\/06\/chopping-bell-peppers-300x199.jpg\" alt=\"woman chopping bell peppers\" style=\"width: 370px\" srcset=\"https:\/\/extension.umaine.edu\/publications\/wp-content\/uploads\/sites\/52\/2019\/06\/chopping-bell-peppers-300x199.jpg 300w, https:\/\/extension.umaine.edu\/publications\/wp-content\/uploads\/sites\/52\/2019\/06\/chopping-bell-peppers-768x510.jpg 768w, https:\/\/extension.umaine.edu\/publications\/wp-content\/uploads\/sites\/52\/2019\/06\/chopping-bell-peppers-105x70.jpg 105w, https:\/\/extension.umaine.edu\/publications\/wp-content\/uploads\/sites\/52\/2019\/06\/chopping-bell-peppers-317x210.jpg 317w, https:\/\/extension.umaine.edu\/publications\/wp-content\/uploads\/sites\/52\/2019\/06\/chopping-bell-peppers-423x281.jpg 423w, https:\/\/extension.umaine.edu\/publications\/wp-content\/uploads\/sites\/52\/2019\/06\/chopping-bell-peppers-634x421.jpg 634w, https:\/\/extension.umaine.edu\/publications\/wp-content\/uploads\/sites\/52\/2019\/06\/chopping-bell-peppers-846x562.jpg 846w, https:\/\/extension.umaine.edu\/publications\/wp-content\/uploads\/sites\/52\/2019\/06\/chopping-bell-peppers-951x631.jpg 951w, https:\/\/extension.umaine.edu\/publications\/wp-content\/uploads\/sites\/52\/2019\/06\/chopping-bell-peppers.jpg 1000w\" sizes=\"auto, (max-width: 320px) 85vw, (max-width: 768px) 67vw, (max-width: 1024px) 62vw,300px\" \/><\/strong><\/h3>\n\n\n\n<p><a href=\"https:\/\/extension.umaine.edu\/publications\/wp-content\/uploads\/sites\/52\/2015\/04\/4107.pdf\">Bulletin #4107, Basics for Handling Food Safely (PDF)<\/a><\/p>\n\n\n\n<p><em>Reprinted with permission from USDA. <\/em><strong><br><\/strong><\/p>\n\n\n\n<p><strong>For information about UMaine Extension programs and resources, visit <a href=\"https:\/\/extension.umaine.edu\/\">extension.umaine.edu<\/a>.<br>Find more of our publications and books at <a href=\"https:\/\/extension.umaine.edu\/publications\/\">extension.umaine.edu\/publications\/<\/a>.<\/strong><\/p>\n\n\n\n<p>Safe steps in food handling, cooking, and storage are essential to prevent foodborne illness. You can\u2019t see, smell or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four Fight BAC!\u2122 guidelines to keep food safe:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Clean\u2014Wash hands and surfaces often.<\/li>\n\n\n\n<li>Separate\u2014Don\u2019t cross-contaminate.<\/li>\n\n\n\n<li>Cook\u2014Cook to proper temperatures.<\/li>\n\n\n\n<li>Chill\u2014Refrigerate promptly.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Shopping<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Purchase refrigerated or frozen items after selecting your non-perishables.<\/li>\n\n\n\n<li>Never choose meat or poultry in packaging that is torn or leaking.<\/li>\n\n\n\n<li>Do not buy food past \u201cSell-By,\u201d \u201cUse-By,\u201d or other expiration dates.<\/li>\n\n\n\n<li>Put raw meat and poultry into a plastic bag so meat juices will not cross-contaminate ready-to-eat food or food that is eaten raw, such as vegetables or fruit.<\/li>\n\n\n\n<li>Plan to drive directly home from the grocery store. You may want to take a cooler with ice for the perishables.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Storage<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Always refrigerate perishable food within two hours. Refrigerate within one hour when the temperature is above 90\u00b0F.<\/li>\n\n\n\n<li>Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator should be at40\u00b0F or below and the freezer at 0\u00b0F or below.<\/li>\n\n\n\n<li>Cook or freeze fresh poultry, fish, ground meats and variety meats within two days; other beef, veal, lamb or pork, within three to five days.<\/li>\n\n\n\n<li>Perishable food such as meat and poultry should be wrapped securely to maintain quality and to prevent meat juices from getting onto other food.<\/li>\n\n\n\n<li>To maintain quality when freezing meat and poultry in its original package, wrap the package again with foil or plastic wrap that is recommended for the freezer.<\/li>\n\n\n\n<li>In general, high-acid canned food such as tomatoes, grapefruit and pineapple can be stored on the shelf for 12 to 18 months. Low-acid canned food such as meat, poultry, fish and most vegetables will keep two to five years\u2014if the can remains in good condition and has been stored in a cool, clean, and dry place. Discard cans that are dented, leaking, bulging, or rusted.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Preparation<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Always wash hands before and after handling food.<\/li>\n\n\n\n<li>Don\u2019t cross-contaminate. Keep raw meat, poultry, fish and their juices away from other food. After cutting raw meats, wash hands, cutting board, knife and countertops with hot, soapy water.<\/li>\n\n\n\n<li>Marinate meat and poultry in a covered dish in the refrigerator.<\/li>\n\n\n\n<li>Sanitize cutting boards by using a solution of one teaspoon chlorine bleach in one quart of water.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Thawing<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Refrigerator:<\/strong> The refrigerator allows slow, safe thawing. Make sure thawing meat and poultry juices do not drip onto other food.<\/li>\n\n\n\n<li><strong>Cold Water:<\/strong> For faster thawing, place food in a leak-proof plastic bag. Submerge in cold tap water. Change the water every 30 minutes. Cook immediately after thawing.<\/li>\n\n\n\n<li><strong>Microwave:<\/strong> Cook meat and poultry immediately after microwave thawing.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Cooking<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Cook ground meats to 160\u00b0F; ground poultry to 165\u00b0F, ground pork to 160\u00b0F.<\/li>\n\n\n\n<li>Beef, veal, and lamb steaks, roasts, and chops may be cooked to 145\u00b0F; cuts of fresh pork, 145\u00b0F.<\/li>\n\n\n\n<li>Whole poultry should reach 165\u00b0F in the thigh; breasts, 165\u00b0F.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Serving<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Hot food should be held at 140\u00b0F or warmer.<\/li>\n\n\n\n<li>Cold food should be held at 40\u00b0F or colder.<\/li>\n\n\n\n<li>When serving food at a buffet, keep food hot with chafing dishes, slow cookers and warming trays. Keep food cold by nesting dishes in bowls of ice or use small serving trays and replace them often.<\/li>\n\n\n\n<li>Perishable food should not be left out more than two hours at room temperature (one hour when the temperature is above 90\u00b0F).<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Leftovers<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Discard any food left out at room temperature for more than two hours (one hour if the temperature was above 90\u00b0F).<\/li>\n\n\n\n<li>Place food into shallow containers and immediately put in the refrigerator or freezer for rapid cooling.<\/li>\n\n\n\n<li>Use cooked leftovers within four days.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Refreezing<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Meat and poultry defrosted in the refrigerator may be refrozen before or after cooking. If thawed by other methods, cook before refreezing.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Cold Storage Chart<\/strong><\/h3>\n\n\n\n<p>These short, but safe, time limits will help keep refrigerated food from spoiling or becoming dangerous to eat. Because freezing keeps food safe indefinitely, recommended storage times are for quality only.<\/p>\n\n\n\n<div>\n<table id=\"table1\" border=\"1\" cellspacing=\"0\" cellpadding=\"3\">\n<thead>\n<tr>\n<th style=\"background-color: #dddddd;text-align: left;vertical-align: top\" scope=\"col\" bgcolor=\"#a5cbf1\"><strong>Product<\/strong><\/th>\n<th style=\"background-color: #dddddd;text-align: left;vertical-align: top\" scope=\"col\" bgcolor=\"#a5cbf1\"><strong>Refrigerator (40\u00b0F)<\/strong><\/th>\n<th style=\"background-color: #dddddd;text-align: left;vertical-align: top\" scope=\"col\" bgcolor=\"#a5cbf1\"><strong>Freezer (0\u00b0F)<\/strong><\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<th style=\"background-color: #eeeeee;text-align: left\" colspan=\"3\" scope=\"colgroup\" bgcolor=\"#d1e4f8\"><strong>Eggs<\/strong><\/th>\n<\/tr>\n<tr>\n<td>Fresh, in shell<\/td>\n<td>3 to 5 weeks<\/td>\n<td>Do not freeze<\/td>\n<\/tr>\n<tr>\n<td>Raw yolks and whites<\/td>\n<td>2 to 4 days<\/td>\n<td>1 year<\/td>\n<\/tr>\n<tr>\n<td>Hard cooked<\/td>\n<td>1 week<\/td>\n<td>Does not freeze well<\/td>\n<\/tr>\n<tr>\n<td colspan=\"3\">Liquid pasteurized eggs, egg substitutes<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">&#8211;opened<\/td>\n<td valign=\"top\">3 days<\/td>\n<td valign=\"top\">Does not freeze well<\/td>\n<\/tr>\n<tr>\n<td>&#8211;unopened<\/td>\n<td>10 days<\/td>\n<td>1 year<\/td>\n<\/tr>\n<tr>\n<th style=\"background-color: #eeeeee;text-align: left\" colspan=\"3\" scope=\"colgroup\" bgcolor=\"#d1e4f8\"><strong>Mayonnaise<\/strong><\/th>\n<\/tr>\n<tr>\n<td>Commercial, refrigerate after opening<\/td>\n<td>2 months<\/td>\n<td>Do not freeze<\/td>\n<\/tr>\n<tr>\n<th style=\"background-color: #eeeeee;text-align: left\" colspan=\"3\" scope=\"colgroup\" bgcolor=\"#d1e4f8\"><strong>Frozen Dinners and Entrees<\/strong><\/th>\n<\/tr>\n<tr>\n<td>Keep frozen until ready to heat<\/td>\n<td>&nbsp;<\/td>\n<td>3 to 4 months<\/td>\n<\/tr>\n<tr>\n<th style=\"background-color: #eeeeee;text-align: left\" colspan=\"3\" scope=\"colgroup\" bgcolor=\"#d1e4f8\"><strong>Deli and Vacuum-Packed Products<\/strong><\/th>\n<\/tr>\n<tr>\n<td rowspan=\"2\">Store-prepared (or homemade) egg, chicken, ham, tuna, and macaroni salads<\/td>\n<\/tr>\n<tr>\n<td>3 to 5 days<\/td>\n<td>Does not freeze well<\/td>\n<\/tr>\n<tr>\n<th style=\"background-color: #eeeeee;text-align: left\" colspan=\"3\" scope=\"colgroup\" bgcolor=\"#d1e4f8\"><strong>Hot Dogs and Luncheon Meats<\/strong><\/th>\n<\/tr>\n<tr>\n<td colspan=\"3\">Hot dogs<\/td>\n<\/tr>\n<tr>\n<td>&#8211;opened package<\/td>\n<td>1 week<\/td>\n<td>1 to 2 months<\/td>\n<\/tr>\n<tr>\n<td>&#8211;unopened package<\/td>\n<td>2 weeks<\/td>\n<td>1 to 2 months<\/td>\n<\/tr>\n<tr>\n<td colspan=\"3\">Luncheon meats<\/td>\n<\/tr>\n<tr>\n<td>&#8211;opened package<\/td>\n<td>3 to 5 days<\/td>\n<td>1 to 2 months<\/td>\n<\/tr>\n<tr>\n<td>&#8211;unopened package<\/td>\n<td>2 weeks<\/td>\n<td>1 to 2 months<\/td>\n<\/tr>\n<tr>\n<th style=\"background-color: #eeeeee;text-align: left\" colspan=\"3\" scope=\"colgroup\" bgcolor=\"#d1e4f8\"><strong>Bacon and Sausage<\/strong><\/th>\n<\/tr>\n<tr>\n<td>Bacon<\/td>\n<td>7 days<\/td>\n<td>1 month<\/td>\n<\/tr>\n<tr>\n<td>Sausage, raw\u2014from chicken, turkey, pork, beef<\/td>\n<td>1 to 2 days<\/td>\n<td>1 to 2 months<\/td>\n<\/tr>\n<tr>\n<td>Smoked breakfast links, patties<\/td>\n<td>7 days<\/td>\n<td>1 to 2 months<\/td>\n<\/tr>\n<tr>\n<td>Hard sausage\u2014pepperoni, jerky sticks<\/td>\n<td>2 to 3 weeks<\/td>\n<td>1 to 2 months<\/td>\n<\/tr>\n<tr>\n<td colspan=\"3\">Summer sausage\u2014labeled \u201cKeep Refrigerated\u201d<\/td>\n<\/tr>\n<tr>\n<td>&#8211;opened<\/td>\n<td>3 weeks<\/td>\n<td>1 to 2 months<\/td>\n<\/tr>\n<tr>\n<td>&#8211;unopened<\/td>\n<td>3 months<\/td>\n<td>1 to 2 months<\/td>\n<\/tr>\n<tr>\n<th style=\"background-color: #eeeeee;text-align: left\" colspan=\"3\" scope=\"colgroup\" bgcolor=\"#d1e4f8\"><strong>Ham, Corned Beef<\/strong><\/th>\n<\/tr>\n<tr>\n<td>Corned beef, in pouch with pickling juices<\/td>\n<td>5 to 7 days<\/td>\n<td>Drained, 1 month<\/td>\n<\/tr>\n<tr>\n<td colspan=\"3\">Ham, canned\u2014labeled \u201cKeep Refrigerated\u201d<\/td>\n<\/tr>\n<tr>\n<td>&#8211;opened<\/td>\n<td>3 to 5 days<\/td>\n<td>1 to 2 months<\/td>\n<\/tr>\n<tr>\n<td>&#8211;unopened<\/td>\n<td>6 to 9 months<\/td>\n<td>Do not freeze<\/td>\n<\/tr>\n<tr>\n<td colspan=\"3\">Fully cooked, vacuum sealed at plant, unopened<\/td>\n<\/tr>\n<tr>\n<td>&#8211;undated<\/td>\n<td>2 weeks<\/td>\n<td>1 to 2 months<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">&#8211;dated<\/td>\n<td>\u201cUse-By\u201d date on package<\/td>\n<td valign=\"top\">1 to 2 months<\/td>\n<\/tr>\n<tr>\n<td colspan=\"3\">Fully cooked<\/td>\n<\/tr>\n<tr>\n<td>&#8211;whole<\/td>\n<td>7 days<\/td>\n<td>1 to 2 months<\/td>\n<\/tr>\n<tr>\n<td>&#8211;half<\/td>\n<td>3 to 5 days<\/td>\n<td>1 to 2 months<\/td>\n<\/tr>\n<tr>\n<td>&#8211;slices<\/td>\n<td>3 to 4 days<\/td>\n<td>1 to 2 months<\/td>\n<\/tr>\n<tr>\n<th style=\"background-color: #eeeeee;text-align: left\" colspan=\"3\" scope=\"colgroup\" bgcolor=\"#d1e4f8\"><strong>Hamburger, Ground &amp; Stew Meat<\/strong><\/th>\n<\/tr>\n<tr>\n<td>Hamburger &amp; stew meat<\/td>\n<td>1 to 2 days<\/td>\n<td>3 to 4 months<\/td>\n<\/tr>\n<tr>\n<td>Ground turkey, veal, pork, lamb, &amp; mixtures of them<\/td>\n<td>1 to 2 days<\/td>\n<td>3 to 4 months<\/td>\n<\/tr>\n<tr>\n<th style=\"background-color: #eeeeee;text-align: left\" colspan=\"3\" scope=\"colgroup\" bgcolor=\"#d1e4f8\"><strong>Fresh Beef, Veal, Lamb, Pork<\/strong><\/th>\n<\/tr>\n<tr>\n<td>Steaks<\/td>\n<td>3 to 5 days<\/td>\n<td>6 to 12 months<\/td>\n<\/tr>\n<tr>\n<td>Chops<\/td>\n<td>3 to 5 days<\/td>\n<td>4 to 6 months<\/td>\n<\/tr>\n<tr>\n<td>Roasts<\/td>\n<td>3 to 5 days<\/td>\n<td>4 to 12 months<\/td>\n<\/tr>\n<tr>\n<td>Variety meats\u2014tongue, liver, heart, kidneys, chitterlings<\/td>\n<td>1 to 2 days<\/td>\n<td>3 to 4 months<\/td>\n<\/tr>\n<tr>\n<td rowspan=\"2\">Pre-stuffed, uncooked pork chops, lamb chops, or chicken breasts stuffed with dressing<\/td>\n<\/tr>\n<tr>\n<td>1 day<\/td>\n<td>Does not freeze well<\/td>\n<\/tr>\n<tr>\n<th style=\"background-color: #eeeeee;text-align: left\" colspan=\"3\" scope=\"colgroup\" bgcolor=\"#d1e4f8\"><strong>Soups &amp; Stews<\/strong><\/th>\n<\/tr>\n<tr>\n<td>Vegetable or meat added<\/td>\n<td>3 to 4 days<\/td>\n<td>2 to 3 months<\/td>\n<\/tr>\n<tr>\n<th style=\"background-color: #eeeeee;text-align: left\" colspan=\"3\" scope=\"colgroup\" bgcolor=\"#d1e4f8\"><strong>Cooked Meat Leftovers<\/strong><\/th>\n<\/tr>\n<tr>\n<td>Cooked meat &amp; meat casseroles<\/td>\n<td>3 to 4 days<\/td>\n<td>2 to 3 months<\/td>\n<\/tr>\n<tr>\n<td>Gravy &amp; meat broth<\/td>\n<td>1 to 2 days<\/td>\n<td>2 to 3 months<\/td>\n<\/tr>\n<tr>\n<th style=\"background-color: #eeeeee;text-align: left\" colspan=\"3\" scope=\"colgroup\" bgcolor=\"#d1e4f8\"><strong>Fresh Poultry<\/strong><\/th>\n<\/tr>\n<tr>\n<td>Chicken or turkey, whole<\/td>\n<td>1 to 2 days<\/td>\n<td>1 year<\/td>\n<\/tr>\n<tr>\n<td>Chicken or turkey, pieces<\/td>\n<td>1 to 2 days<\/td>\n<td>9 months<\/td>\n<\/tr>\n<tr>\n<td>Giblets<\/td>\n<td>1 to 2 days<\/td>\n<td>3 to 4 months<\/td>\n<\/tr>\n<tr>\n<th style=\"background-color: #eeeeee;text-align: left\" colspan=\"3\" scope=\"colgroup\" bgcolor=\"#d1e4f8\"><strong>Cooked Poultry Leftovers<\/strong><\/th>\n<\/tr>\n<tr>\n<td>Fried chicken<\/td>\n<td>3 to 4 days<\/td>\n<td>4 months<\/td>\n<\/tr>\n<tr>\n<td>Cooked poultry casseroles<\/td>\n<td>3 to 4 days<\/td>\n<td>4 to 6 months<\/td>\n<\/tr>\n<tr>\n<td>Pieces, plain<\/td>\n<td>3 to 4 days<\/td>\n<td>4 months<\/td>\n<\/tr>\n<tr>\n<td>Pieces covered with broth, gravy<\/td>\n<td>1 to 2 days<\/td>\n<td>6 months<\/td>\n<\/tr>\n<tr>\n<td>Chicken nuggets, patties<\/td>\n<td>1 to 2 days<\/td>\n<td>1 to 3 months<\/td>\n<\/tr>\n<tr>\n<td style=\"background-color: #eeeeee\" bgcolor=\"#d1e4f8\"><strong>Pizza<\/strong>, cooked<\/td>\n<td>3 to 4 days<\/td>\n<td>1 to 2 months<\/td>\n<\/tr>\n<tr>\n<td style=\"background-color: #eeeeee\" bgcolor=\"#d1e4f8\"><strong>Stuffing<\/strong>, cooked<\/td>\n<td>3 to 4 days<\/td>\n<td>1 month<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n\n\n\n<p>For more information about food safety, call USDA&#8217;s Meat and Poultry Hotline at 1.800.535.4555 or contact your <a href=\"https:\/\/extension.umaine.edu\/county-offices\/\">University of Maine Cooperative Extension county office<\/a>.<\/p>\n\n\n\n<hr>\n\n\n\n<p><em>Information in this publication is provided purely for educational purposes. No responsibility is assumed for any problems associated with the use of products or services mentioned. No endorsement of products or companies is intended, nor is criticism of unnamed products or companies implied.<\/em><\/p>\n\n\n\n<p>\u00a9 2003, 2011<\/p>\n\n\n\n<p><strong>Call 800.287.0274 (in Maine), or 207.581.3188, for information on publications and program offerings from University of Maine Cooperative Extension, or visit <a href=\"http:\/\/extension.umaine.edu\">extension.umaine.edu<\/a>.<\/strong><\/p>\n\n\n\n<p><em>The University of Maine System (the System) is an equal opportunity institution committed to fostering a nondiscriminatory environment and complying with all applicable nondiscrimination laws. Consistent with State and Federal law, the System does not discriminate on the basis of race, color, religion, sex, sexual orientation, transgender status, gender, gender identity or expression, ethnicity, national origin, citizenship status, familial status, ancestry, age, disability (physical or mental), genetic information, pregnancy, or veteran or military status in any aspect of its education, programs and activities, and employment. The System provides reasonable accommodations to qualified individuals with disabilities upon request. If you believe you have experienced discrimination or harassment, you are encouraged to contact the System Office of Equal Opportunity and Title IX Services at 5713 Chadbourne Hall, Room 412, Orono, ME 04469-5713, by calling 207.581.1226, or via TTY at 711 (Maine Relay System). For more information about Title IX or to file a complaint, please contact the UMS Title IX Coordinator at <a href=\"https:\/\/www.maine.edu\/title-ix\/\">www.maine.edu\/title-ix\/<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Food Safety Facts Bulletin #4107, Basics for Handling Food Safely (PDF) Reprinted with permission from USDA. For information about UMaine Extension programs and resources, visit extension.umaine.edu.Find more of our publications and books at extension.umaine.edu\/publications\/. Safe steps in food handling, cooking, and storage are essential to prevent foodborne illness. You can\u2019t see, smell or taste harmful [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"parent":0,"menu_order":357,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"class_list":["post-2329","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Bulletin #4107, Basics for Handling Food Safely - Cooperative Extension Publications - University of Maine Cooperative Extension<\/title>\n<meta name=\"description\" content=\"Safe steps in food handling, cooking, and storage are essential to prevent foodborne illness. 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