Summary
Highlights
Refrigerate perishable food within two hours (one hour if above 90°F). Maintain refrigerator temperature at 40°F or below, and freezer at 0°F or below. Cook or freeze fresh poultry, fish, ground meats within two days; other meats within 3-5 days. Wrap perishable food securely. Canned high-acid foods last 12-18 months, low-acid foods 2-5 years. Discard dented, leaking, bulging, or rusted cans. Always wash hands before and after handling food. Use separate cutting boards and sanitize surfaces. Marinate meat in the refrigerator. Thaw in the refrigerator, ensuring juices don't drip. For faster thawing, use cold tap water in a sealed bag, changing water every 30 minutes, then cook immediately. Microwave-thawed meat must also be cooked immediately.
Cook raw poultry, beef, pork, lamb, and veal steaks, chops, and roasts to a minimum internal temperature of 145°F. Allow meat to rest for at least 3 minutes before carving. Cook all poultry to an internal temperature of 165°F. Hot food should be held at 140°F or warmer, and cold food at 40°F or colder. For buffets, keep food hot using warming devices and cold over ice. Perishable food should not be left out for more than two hours (or one hour if above 90°F).
Discard food left at room temperature for more than two hours (or one hour if above 90°F). Place leftovers in shallow containers and refrigerate or freeze immediately for rapid cooling. Use cooked leftovers within 4 days and reheat to 165°F. Meat and poultry defrosted in the refrigerator can be refrozen before or after cooking. If thawed by other methods, cook before refreezing.
Poultry can be frozen whole, cut into pieces, or parts after dressing. Separate parts can be packed for convenience. Raw poultry spoils quickly and should be unwrapped, wiped with a damp cloth, lightly covered with wax paper, and stored in the coldest part of the refrigerator. Cooked poultry needs to be cooled quickly, covered, and refrigerated. Removing bones saves space. Frozen poultry must remain in the freezer until ready to thaw for cooking.
To freeze poultry properly, wrap it tightly in moisture-proof film, foil, or paper. Process at 170 degrees Celsius or lower. Always use older frozen chickens first or those with torn wrappers. Do not refreeze poultry after it has been thawed, as this releases fluids and increases bacterial spoilage risk. Thaw slowly in the refrigerator to allow tissues to rehydrate, or under cold tap water in original wrapping. Never thaw or soak poultry in a bowl of water due to potential bacterial buildup.
Whole chicken and turkey can be stored for 1-2 days in the refrigerator and 12 months in the freezer. Cut chicken pieces: 1-2 days in the refrigerator, 9 months in the freezer. Cut turkey pieces: 1-2 days in the refrigerator, 6 months in the freezer. Whole duck and goose: 1-2 days in the refrigerator, 6 months in the freezer. Giblets: 1-2 days in the refrigerator, 3-4 months in the freezer. Cooked poultry dishes: 2-4 days in the refrigerator, 4-6 months in the freezer. Opened canned poultry: 1 day in the refrigerator, not recommended for freezing.
Raw chicken can carry Salmonella, a common cause of food poisoning. Always follow safe food handling practices. During shopping, fresh chicken should be cold, and packages should be among the last items selected. Wrap chicken in plastic bags to prevent leakage onto other groceries. Refrigerate chicken immediately upon returning home at 40°F or colder and use within 2 days, or freeze at 0°F. Bacteria multiply rapidly at room temperature (40-140°F), so poultry shouldn't be left out for more than an hour. Freezing does not kill bacteria, only cooking thoroughly does. Avoid cross-contamination by keeping raw poultry away from cooked or raw-eaten foods like salads.
If a poultry product is labeled 'fresh', it means its temperature has never been colder than 26°F. Poultry kept at 0°F or colder must be labeled 'frozen' or 'previously frozen'. Poultry stored between 0°F and 26°F cannot be labeled as either fresh or frozen. While federal regulations don't mandate dating, most retailers date products. If dated, the label must specify if it's a 'sell by' or 'use before' date with an explanation next to it.
Follow the 'Four Fight Back' guides: Clean (wash hands and surfaces), Separate (don't cross-contaminate), Cook (to proper temperatures), and Chill (refrigerate promptly). Harmful bacteria cannot be seen, smelled, or tasted. When shopping, prioritize non-perishables, avoid torn or leaking packaging, and do not buy food without expiration dates.