Georgia food paths : partnering for sustainable food systems, no. 2

Georgia
FOOD PATHS Partnering for Sustainable Food Systems

2 TIP
SHEET

Your Fridge & Food Safety
Keeping your refrigerator clean and organized helps to minimize food spoilage and reduces the risk of foodborne illness.

DOORS
Temperature changes frequently on both doors. Avoid storing perishable foods here.

TEMPERATURE
An appliance thermostat* lets you know your fridge is set to 400F or below.

FRESH MEAT**
Prevent juices from leaking by storing meat on a wrapped plate or in a sealed container.

FREEZER Set the thermostat to 00F or below.***
COOKED LEFTOVERS Leftovers are safe for 3 to 4 days in the refrigerator.

THE MAIN COMPARTMENT
The temperature is more stable here. Store perishable foods like fresh meat, dairy products and eggs in this area.
SEALED DRAWERS
Drawers are the best storage options for fruits and vegetables.

For more information, visit www.epd.georgia.gov/food-residuals-diversion or call 404-362-2663.
Source: U.S. Department of Agriculture (USDA) www.foodsafety.gov Content provided by: South Carolina Department of Health and Environmental Control, Office of Solid Waste Reduction and Recycling www.scdhec.gov/recycle
* Most newer refrigerators have built-in thermostats, but you may have to purchase one for older models.
** The U.S. Food and Drug Administration (USDA) defines "fresh" as whole poultry and cuts that have never been below 26F.
*** USDA www.fda.gov/forconsumers/consumerupdates/ucm093704.htm

CLEAN SPILLS IMMEDIATELY!
Clean refrigerator surfaces with hot, soapy water and a diluted bleach solution. Keep the fridge smelling fresh by placing an open box of baking soda on the shelf.

Storage Times for Refrigerated Foods
NOTE: These short but safe time limits will help keep home-refrigerated food from spoiling.

FOOD

REFRIGERATION TIME

Ground Meat, Ground Poultry & Stew Meat

Ground beef, turkey, veal, pork, lamb Stew meats

1-2 days 1-2 days

Fresh Meat (Beef, Veal, Lamb & Pork)

Steaks, chops, roasts

3-5 days

Variety meats (e.g., tongue, kidneys, liver, heart, chitterlings)
Fresh Poultry

1-2 days

Chicken or turkey, whole Chicken or turkey, parts

1-2 days 1-2 days

Giblets

Bacon & Sausage

1-2 days

Bacon Sausage, raw from meat or poultry

7 days 1-2 days

Smoked breakfast links, patties Summer sausage labeled "Keep Refrigerated"

7 days
Unopened, 3 months Opened, 3 weeks

Hard sausage, pepperoni, jerky sticks Ham & Corned Beef

2-3 weeks

Ham, canned, labeled "Keep Refrigerated" Ham, fully cooked, whole

Unopened, 6-9 months Opened, 3-5 days
7 days

Ham, fully cooked, half Ham, fully cooked, slices

3-5 days 3-4 days

Corned beef in pouch with pickling juices Hot Dogs & Luncheon Meats

5-7 days

Hot dogs Luncheon meat

Unopened package, 2 weeks Opened package, 1 week
Unopened package, 2 weeks Opened package, 3-5 days

Deli & Vacuum-Packed Products
Store-prepared (or homemade) egg, chicken, tuna, ham and macaroni salads

3-5 days

Pre-stuffed pork and lamb chops and chicken breasts
Store-cooked dinners and entrees

1 day 3-4 days

Commercial brand vacuum-packed dinners with/ USDA seal, unopened

2 weeks

Cooked Meat, Poultry & Fish Leftovers

Pieces and cooked casseroles Gravy and broth, patties and nuggets

3-4 days 3-4 days

Soups and stews

Seafood

3-4 days

Fresh fish and shellfish

Eggs

1-2 days

Fresh, in shell Raw yolks, whites

3-5 days 2-4 days

Hard-cooked Liquid pasteurized eggs, egg substitutes

1 week
Unopened, 10 days Opened, 3 days

Cooked egg dishes Mayonnaise

3-4 days 2 months

Printed on RECYCLED Paper

SOURCE: USDA

During a Power Outage
Keep refrigerator and freezer doors closed.
The refrigerator will keep food safe for up to 4 hours. If the power is off longer, you can transfer food to a cooler and fill with ice or frozen gel packs. Make sure there is enough ice to keep food in the cooler at 40F or below.
Add more ice to the cooler as it begins to melt.
A full freezer will hold the temperature for about 48 hours (24 hours if it is half full).
Obtain dry ice or block ice if your power is going to be out for a prolonged period. Fifty pounds of dry ice should hold an 18-cubic-foot freezer for 2 days. (Caution: Do not touch dry ice with bare hands or place it in direct contact with food.)
In freezers, food in the front, in the door, or in small, thin packages will defrost faster than large, thick items or food in the back or bottom of the unit.
Never taste food to determine its safety after a power outage. When in doubt, throw it out!
SOURCE: USDA