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Food Safety
Thousands of deaths and millions of illnesses occur annually due to
food borne pathogens. Salmonella, E.coli, Champylobacter, and
Listeria are just a few of the many microbes in our food that can cause
food borne illness.
Cornell Cooperative Extension of Saratoga County is part of the
national Fight BAC! public education campaign to increase awareness of
four steps that consumers can take to keep food safe from harmful
bacteria. These four steps are:
| Clean |
hands, utensils and work surfaces. |
| Separate |
raw meat and their juices from
ready-to-eat foods. |
| Cook |
foods to the proper internal
temperature. |
| Chill |
perishable foods within two hours. |
For more information on how to prevent food borne illness visit
the Fight BAC! Web site: www.fightbac.org
Try this site for information on different types of kitchen
thermometers and how to use them: www.fsis.usda.gov/thermy
For consumer education and information regarding food safety visit:
www.fsis.usda.gov/oa/consedu.htm
Safe Food Storage
Knowing how long food can safely be stored in the refrigerator,
freezer, or on the shelf is important for preventing food borne illness.
The chart below gives storage information for some common foods as
detailed in the Food Keeper. Information on many more food products can be
found in the Food Keeper brochure which can be obtained from our office or
through the following web site: www.fmi.org/consumer/foodkeeper/search.htm
Phone: 885-8995
Fax: 885-9078
e-mail
The Food Keeper
|
SHELF STABLE FOODS |
UNOPENED IN PANTRY |
IN REFRIGERATOR AFTER OPENED |
IN PANTRY AFTER OPENED |
|
Flour, white |
6-12 months |
|
6-8 months |
|
Flour, Whole wheat |
1 month |
6-8 months |
|
|
Canned Goods, Low Acid
(such as meat, poultry, fish, gravy, stew,
soups, beans, carrots, corn, pasta, peas, potatoes, spinach) |
2-5 years |
3-4 days |
|
|
Canned Goods, High Acid
(such as juices, fruit, pickles, sauerkraut,
tomato soup, and foods in vinegar-based sauce) |
12-18 months |
5-7 days |
|
|
Condiments - catsup, tomato; cocktail sauce or
chili sauce |
12 months |
6 months |
1 month |
|
Herbs, dried |
1-2 years |
|
Store in cool, dark place 1 yr. |
|
Oils, olive or vegetable
Walnut, macadamia, other nut oils, vegetable oil
sprays |
6 months
6 months
6 months |
4 months |
4-6 months
1 year |
|
Nuts, jars or cans |
12 months |
4-6 months, Freeze 9-12 months |
|
|
Spices, whole
Ground
Paprika, Red Pepper, Chili Powder |
2-4 years
2-3 years
2 years |
Store in refrigerator |
Included in total
Included in total
|
|
PRODUCT |
REFRIGERATED |
FROZEN |
|
|
Dairy Products:
Cheese, Hard (such as Cheddar, Swiss)
Cheese, Soft (such as Brie, BelPaese
Cottage Cheese, Ricotta
Cream Cheese
Eggs, in shell
Raw
whites
Milk
Yogurt |
6 mos unopened; 3-4 wks opened
1 week
1 week
2 weeks
3-5 weeks
2-4 days
7 days
7-14 days |
6 months
6 months
Doesn’t freeze well
Doesn’t freeze well
Do not freeze
12 months
3 months
1-2 months
|
|
|
Fish
Lean fish (cod, flounder, haddock, sole, etc.)
Fatty fish (bluefish, mackerel, salmon, etc.) |
1-2 days
1-2 days
|
6 months
2-3 months
|
|
|
Meat, Fresh
Beef, Lamb, Pork or Veal
chops, steaks, roasts
Ground meat |
3-5 days
1-2 days
|
4-12 months
3-4 months |
|
|
Meat, Smoked or Processed
Bacon
Lunch meats, sealed in pkg.
Lunch meats, after opening |
7 days
2 weeks
3-5 days |
1 month
1-2 months
1-2 months |
|
|
Poultry, Fresh
Chicken or Turkey, whole
Chicken or Turkey, parts |
1-2 days
|
12 months
9 months |
|
|
BAKERY ITEM |
SHELF |
REFRIGERATOR |
FREEZER |
|
Bread, commercial |
2-4 days |
7-14 days |
3 months |
|
Pies, Cream
Fruit |
NO
1-2 days |
3-4 days
7 days |
NO
8 months |
|
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