Keep Your Chicken Wings in the Big Game

"When it comes to food safety during the big game, you can’t just wing it. Chicken wings are one of the most popular foods to eat during the Super Bowl, and USDA has some tips to keep foodborne illness from intercepting your Super Bowl Sunday.

Should We Pass on Washing Raw Chicken?

USDA recommends against washing your raw poultry to help minimize the spread of bacteria; however, if you do wash your raw chicken wings, please remember to fully clean and sanitize surfaces that may have come in contact with raw juices, like your sink, countertop, cutting board and utensils.

Don’t Get Penalized by Cross-Contamination

Avoid cross-contamination by separating your raw chicken wings from your ready-to-eat foods like chips and dips. Use separate serving spoons for each dip and sauce.

Bring Your Food Thermometer to the Big Game

Chicken wings must be cooked to the safe internal temperature of 165 F, as measured with a food thermometer. To measure correctly, insert the food thermometer into the thickest part of the wing and avoid the bone. If a wing has not reached 165 F, cook the wings longer until they reach a safe internal temperature.

Don’t Leave Your Chicken Wings on the Sidelines

Place your chicken wings and other perishable foods back into the refrigerator in small, shallow containers within two hours of them sitting at room temperature. After two hours in the Danger Zone, bacteria can reach dangerous levels, making you sick. If you’re serving chicken wings on game day, you can avoid the Danger Zone and keep them hot by placing them in a preheated oven, warming tray, or slow cooker..."
Chicken Wings 

Lettuce, Other Leafy Greens, and Food Safety

"What You Need to Know

• The best way to wash leafy greens is by rinsing them under running water.
• Never use a bleach solution or other disinfectant to wash produce.
• Store leafy greens, salads, and all pre-cut and packaged produce in a clean refrigerator with the temperature set to 40°F or colder.
• Use separate cutting boards and utensils for produce and for raw meat, poultry, seafood, and eggs.
• Never eat, serve, or sell leafy greens that have been recalled.
• All kinds of produce, including organic leafy greens, can be contaminated with harmful germs.

Vegetables are an important part of a healthy diet. Leafy vegetables (called leafy greens on this page), such as lettuce, spinach, cabbage, kale, and bok choy, provide nutrients that help protect you from heart disease, stroke, and some cancers.

But leafy greens, like other vegetables and fruits, are sometimes contaminated with harmful germs. Washing leafy greens does not remove all germs. That’s because germs can stick to the surface of leaves and even get inside them. If you eat contaminated leafy greens without cooking them first, such as in a salad or on a sandwich, you might get sick.

• Many foodborne illnesses in the United States are caused by germs on vegetables and fruits that people eat raw.
• Harmful germs sometimes found on leafy greens include E. coli, norovirus, Salmonella, Listeria, and Cyclospora..."
  Leafy Greens and Food Safety 

Food Safety for Buffets and Parties

"What You Need to Know

• Separate raw meat, chicken and other poultry, seafood, and eggs from ready-to-eat foods.
• Use a food thermometer to make sure foods are cooked to a temperature hot enough to kill germs.
• Germs that can make you sick grow quickly when food is in the “Danger Zone,” between 40°F and 140°F.
• Refrigerate leftovers within 2 hours of cooking. Divide leftovers into smaller portions to cool faster.

Gathering friends and family is fun, but beware of uninvited party guests. Foodborne germs can crash your buffet and make people sick with food poisoning. When cooking, preparing, or serving food for large groups, it’s important to keep food safe. Follow these steps to keep foodborne germs from spoiling your party.

Keep It Clean

• Wash your hands with soap and running water for at least 20 seconds before preparing, eating, or handling food. Wash your hands after using the bathroom and touching pets.
• Wash your cutting boards, dishes, utensils, and countertops with hot, soapy water or in the dishwasher after preparing each food item.

Separate Raw Meat From Other Foods

• Separateexternal icon raw meat, chicken and other poultry, seafood, and eggs from foods that won’t be cooked before eating, such as fruit, salad greens, deli salads, and bread.
  • Keep raw meat, chicken and other poultry, seafood, and eggs separate from other foods when shopping for groceries and in the refrigerator.
  • Use separate cutting boards, plates, and knives for fresh fruits and vegetables and for raw meat, chicken and other poultry, seafood, and eggs.

Cook to a Safe Temperature

• Use a food thermometer to make sure foods are cooked to an internal temperature hot enough to kill germs. Check this chart for recommended temperaturesexternal icon.
• Follow recommended microwave cooking and standing times.external icon
  • Cold spots—areas that are not completely cooked when microwaved—can provide a hiding place for germs.
  • Always follow cooking instructions and directions for standing time, which is the extra time food should rest to finish cooking.

Serve Foods Safely

• If preparing food in advance, divide cooked food into shallow containersexternal icon and store in a refrigerator or freezer. This encourages rapid, even cooling.
• Keep hot foods hot at 140°F or warmer. Use slow cookers, chafing dishes, and warming trays to keep food hot on the buffet table.
• Keep cold foods cold at 40°F or below. Use small serving trays and replace often with fresh platters from the refrigerator, or place serving dishes in bowls of ice so they stay chilled.
• For picnics and other outdoor meals, keep cold food in a cooler filled with ice or frozen gel packs until just before serving.
• Catering or getting food delivered? Make sure food that is catered or delivered stays at a safe temperature..."
  Buffets and parties 

Food Delivery Safety

"Mail-order food, subscription meal kits, home-delivered groceries, and restaurant deliveries can be convenient. Make sure food safety is part of the package, too. Home-delivered food, like all food, must be handled properly to prevent food poisoning.

Handling delivered food safely is important for everyone, but especially if you are buying food for someone who is more likely to get food poisoning:

• adults aged 65 and older,
• children younger than age 5,
• people who have health problems or take medicines that lower the body’s ability to fight germs and sickness (weakened immune system), and
• pregnant people.

Meal Kits and Other Shipped Food

Food shipped to your home needs to stay at a safe temperature to prevent the growth of germs that could make you sick. This includes mail-order food and subscription meal kits.

Before Ordering Food for Delivery

Ask questions first. Research companies and call customer service to ask about food safety practices.

Ask how the company responds if food is delivered at an unsafe temperature or is otherwise not safe to eat. Find out if the company provides information with each shipment or delivery on safe handling and preparation of food, including cooking temperatures.

Safe Food Delivery and Receipt

Arrange for delivery when someone is at home so perishable foods such as meat, seafood, poultry, eggs, or dairy can be quickly stored in the refrigerator or freezer instead of being left outside until someone is home. If you can’t be there in person, see if a neighbor can store the food until you return.

Find a safe space for delivery if no one can be at home when food arrives. Food should be delivered to a cool, shaded, and secure location where pests and rodents won’t be able to get it. Let the company know where you would like them to leave your box.

Examine the items and packaging to ensure they are intact.

• Make sure the company used insulated packaging and materials such as dry ice or frozen gel packs to keep perishable food cold in transit.
• Look for labels that say “Keep Refrigerated” or “Keep Frozen” if you ordered perishable food.

Use a food thermometer to check the temperature of perishable food when it arrives.

• Perishable food that has been shipped should arrive frozen, partially frozen with ice crystals still visible, or at least as cold as it would be in a refrigerator (40°F or below). Even if a perishable food product is smoked, cured, vacuum-packed, or fully cooked, it still must be kept cold.

Store perishable food at a safe temperature. After you make sure perishable food was delivered at a safe temperature (40°F or below), store it in the refrigerator or freezer as soon as possible until you are ready to prepare it.

Notify the company if food arrives above 40°F. If food arrives above 40°F, don’t eat it, or even taste it, to see if it is safe. Food can be unsafe and still taste, look, and smell OK. When in doubt, throw it out..."
Food delivery 

Seasons Change, But Food Safety Steps Shouldn’t

"Road Trip

If you’re bringing perishables in your car, have a cooler large enough to keep sufficient ice or freezer packs.

• Pack perishable foods directly from the refrigerator or freezer into the cooler. Meat and poultry may be packed while they are still frozen. Use an appliance thermometer in your cooler to monitor that your food stays chilled at 40 F or below.
• Keep raw meat and poultry wrapped separately from cooked foods or foods meant to be eaten raw, such as fruits.
• For long trips, take two coolers—one for the day’s immediate food needs, such as lunch, drinks or snacks, and the other for perishable foods to be used later.
  

  Camping

After you find the perfect spot, place the cooler in a shady spot and cover with a blanket, tarp or poncho, preferably one that is light in color to reflect heat.

• Bring along bottled water or other canned or bottled drinks. Water in streams and rivers is untreated and not safe for drinking.
• Keep hands and utensils clean when preparing food. Use disposable moist towelettes that contain at least 60 percent alcohol.
• Think about buying shelf-stable food to ensure food safety.
  

  Beach

For your beach trip, remember to bring only the essentials.

• Partially bury your cooler in the sand, cover it with blankets, and shade it with a beach umbrella.
• Bring disposable moist towelettes that contain at least 60 percent alcohol for hand cleaning.
• Don’t eat anything that has been sitting out in the sun for more than 2 hours (1 hour when the temperature is above 90 F)..."
  Food safety 

Summer Grilling Food Safety Tips for Grill Masters and Rookies

"Families will once again commemorate Memorial Day with COVID-19 in mind. Keep your celebrations safe with CDC guidelines we’ve become accustomed to this past year.

We also have some important food safety tips for both first-time and experienced grill masters.

Know if Your Frozen Food is Raw

Grillers have the responsibility of delivering a safe and tasty meal. The convenience of ready to cook beef patties and chicken cutlets helps the process.

One important tip: know if your frozen food is raw.

Although frozen products may appear to be pre-cooked or browned, they need to be handled and prepared as raw food and cooked thoroughly. Frozen products labeled as “Cook and Serve,” “Ready to Cook” and “Oven Ready” must be cooked. Always use a food thermometer to check if your meal has reached a safe internal temperature:

• Beef, pork, lamb and veal (steaks, roasts and chops): 145 F with a three-minute rest time.
• Ground meats (beef, pork, lamb and veal): 160 F.
• Poultry (whole or ground): 165 F.

Use an appliance thermometer in your cooler to monitor that your pre-cooked food stays chilled at 40 F or below.

Thoroughly Cook Tenderized Meat

Experienced grillers love to get the most flavor out of their meat. However, mechanically tenderized meat, including cuts prepackaged in marinades, present different risks and must be cooked thoroughly.

If the outside is contaminated with bacteria, the inside meat will be as well once it is mechanically tenderized.

Ensure a safe barbecue by using a food thermometer! Don’t have a thermometer? Call us at the number below.

For more questions about food safety and for a free food thermometer, contact the USDA’s Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) to talk to a food safety expert or chat live at ask.usda.gov from 10 a.m. to 6 p.m. Eastern Time, Monday through Friday.."
Grilling 

Be Sure to Invite Food Safety to Your Next Pig Roast

"Long days, hot temperatures and family gatherings will soon return to America’s backyards. Also returning are traditions, like roasting a whole pig. Roasting a pig requires a lot of planning before, during and after the meal to ensure food safety. Over the past few years, there have been foodborne illness outbreaks associated with pig roasts in several states.

When purchasing a pig, here are some tips:

• Obtain your pig from a reputable supplier.
• Have the supplier wrap it in plastic to contain the juices.
• Use ice to maintain temperature during transport and until it is time to cook.
• If you can’t keep it refrigerated or on ice, pick it up just before you are ready to cook.

FSIS reminds cooks to follow the four food safety steps:

• Clean: Anything that comes into contact with the whole pig should be washed with hot soapy water afterward (hands, utensils and surfaces).
• Separate: Use different cutting boards when preparing meat, vegetables and ready-to eat-food. Don’t cross-contaminate.
• Cook: FSIS recommends that pork products be cooked to a minimum internal temperature of 145 F with a 3-minute rest time. Check the internal temperature with a food thermometer in several places. Don’t have a food thermometer? Call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) to get a free one. Serve the meat you carve within 1-2 hours.
• Chill: After you have served your guests, remove remaining portions from the cooked pig, pack them into shallow containers, and refrigerate within 1-2 hours.

For questions about food safety, contact the USDA’s Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) to talk to a food safety expert or chat live at ask.usda.gov from 10 a.m. to 6 p.m. Eastern Time, Monday through Friday..."
Pig Roast 

Countdown to a Food-Safe Thanksgiving Day - FAQs

"Thanksgiving Day is just two weeks away, and it’s time to get ready. Here are answers to important food safety questions so you can cook your turkey safely.

Q: How long does it take to thaw a turkey?

A: The time it takes to thaw a turkey depends on which of these three thawing methods you choose:

• Refrigerator thaw method (recommended): 24 hours for every five pounds.
• Cold-water bath method: 30 minutes per pound.
• Microwave method: follow instructions in the owner’s manual.

The turkey should never be thawed on the counter or in hot water and must not be left at room temperature for more than two hours.

Q: Should I wash my turkey?

A: No. Washing or rinsing any meat or poultry is not recommended, and actually increases the risk you will cross-contaminate germs to other foods you’re preparing. But if you do choose to wash your turkey, you need to fully clean and sanitize your sink. Cleaning and sanitizing is a two-step process. To clean, rub down surfaces including the sink, cutting boards, and counter tops with soap and hot water and then sanitize them with a cleaning solution to remove any residual germs you cannot see. You can use a homemade solution of one tablespoon of unscented, liquid chlorine bleach in one gallon of water. Let air dry.

Q: Should I stuff my turkey?

A: USDA does not recommend stuffing a turkey for food safety reasons. When stuffed, it takes a longer time to cook the turkey, and you must make sure the innermost part of the stuffing has also reached 165 degrees Fahrenheit. This can be challenging with large birds.

Q: Should I roast my turkey breast side up or down?

A: USDA recommends cooking a whole turkey breast side up if it is being roasted in the oven.

Q: How long do you cook a turkey in an oven bag?

A: Oven cooking bags are safe and can be an effective way to speed up the cooking process. For whole, unstuffed turkeys in oven cooking bags, cook at 350 degrees Fahrenheit for the following approximate times:

• 8-12 lb. turkey: 1 1/2 to 2 hours
• 12 to 16 lb. turkey: 2 to 2 1/2 hours
• 16-20 lb. turkey: 2 1/2 to 3 hours
• 20-24 lb. turkey: 3 to 3 1/2 hours..
  Thanksgiving safety 

Three Food Safety Tips to Add to Your Healthy Eating Routine

"September is National Food Safety Education Month, and Nutrition.gov is excited to share our updated Food Safety page to help you celebrate! Now, you can find information on current and trending topics like food delivery services and emergency food storage to continue enjoying safe, nutritious food.

How are you protecting yourself and your loved ones from food poisoning? Make food safety a part of your nutrition routine with these three tips:

1. Choose the right transport method. Use Nutrition.gov’s Food Safety On the Go page to keep food at the proper temperature and avoid cross contamination when you are on the road or away from home. If you are interested in having someone else bring meals or groceries to your home, select a delivery service that follows food safety guidelines.
2. Store food safely. Keep food fresh longer and prevent foodborne germs from growing by following guidelines for storing food in the freezer, refrigerator, and pantry. Our Safe Food Storagepage provides information on how long foods stay fresh, along with convenient resources like the USDA FoodKeeper App.
3. Prepare food properly. Clean surfaces and hands before and while preparing food to avoid cross contamination and cook food to the right temperature to kill any harmful germs. Learn about cooking temperatures and food handling on our Safe Food Preparation page..."
   Food safety tips
   

10 Dangerous Food Safety Mistakes

"We all want to keep our families safe and healthy. But sometimes a simple mistake in the way we handle and prepare food can lead to serious sickness. With some germs like Salmonella, just a small amount in undercooked food is enough to cause food poisoning. And just a tiny taste of food with botulism toxin can cause paralysis and even death.

You can protect your family by avoiding these common food safety mistakes.

Mistake #1: Eating risky foods if you are more likely to get food poisoning

thumbs down solid icon

Why It’s a Mistake: Anyone can get food poisoning. But some people are more likely to get sick and to have a more serious illness. This includes:

• Adults aged 65 and older
• Children younger than 5 years
• People who have health problems or who take medicines that lower the body’s ability to fight germs and sickness (weakened immune systems)
• Pregnant women.."
  Food safety 

Keep Food “Cool for the Summer” to Avoid Foodborne Illness

"One of the best things about the summer is finally getting to enjoy the warm weather outside, Backyard barbecues and picnics for you and your household can be a great way to get outside while staying safe. But rising temperatures can also bring food safety risks. During warm weather it’s even more important to make sure your food is safe by keeping it “cool for the summer.”

Normally, perishable foods can be left out for only two hours before they need to be chilled or discarded. This keeps your food out of the danger zone of temperatures between 40 and 140°F, where germs that cause foodborne illness can grow rapidly. In the summer, hot and humid weather creates an ideal environment for bacteria to grow more quickly. When the temperature outside is above 90°F, food is only safe outside for one hour. If you’re planning on spending hours in the sun, then follow these tips to keep your food safe.
 

Cool Tip #1: Bring on the Cold

When you’re serving food outside, extra cold sources are a must to keep everything cool. Pack coolers with bags of ice, gel packs, or even frozen water bottles so that your food will stay cold and safe for as long as possible. Keep an appliance thermometer in your cooler to make sure your food is kept below 40°F.
 

Cool Tip #2: Pack It Tight

Full coolers will keep your perishable foods cold and safe for much longer than half-full ones. Stock up your coolers before you go outside so that you can keep everything at a safe temperature all day long. If you don’t fill your cooler with food, fill the rest with extra ice. You can also pack foods when they are frozen to maintain a cold temperature for your snacks, even when it’s hot outside.
 

Cool Tip #3: Open and Close It Quick

When you’re having fun in the sun, you may want a nice, cold drink to stay cool. Because beverage coolers tend to be opened more frequently, keep your drinks in a separate cooler from your perishable foods. For snacks, only take out what you need, and keep the rest chilling for later. Never leave your cooler open for long.
 

Cool Tip #4: When in Doubt, Throw It Out

The last thing you want to bring inside from the outdoors is a case of foodborne illness. If your food has been out for a while, it may not be safe to repack and eat later. Don’t hesitate to throw away any food that has been left out in the sun for too long. Keep coolers in the shade so they can stay cool and keep your food cool, too.."
Foodborne illness

Key Facts About Food Poisoning

"Every year, an estimated 1 in 6 Americans (or 48 million people) get sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases.
 

Tips to Prevent Food Poisoning

• Cleanexternal icon
  • Wash your hands and work surfaces before, during, and after preparing food. Germs can survive in many places around your kitchen, including your hands, utensils, cutting boards, and countertops.
• Separateexternal icon
  • Separate raw meat, poultry, seafood, and eggs from ready-to-eat foods. Use separate cutting boards and keep raw meat away from other foods in your shopping cart and refrigerator.
• Cookexternal icon
  • Cook food to the right internal temperature to kill harmful bacteria. Use a food thermometer.
• Chillexternal icon
  • Keep your refrigerator 40°F or below. Refrigerate leftovers within 2 hours of cooking (or within 1 hour if food is exposed to a temperature above 90°F, like in a hot car).."
    Food poisoning