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 “Food safety.” You hear a lot about it . . . and you know a lot about it.
But as with any comprehensive topic, there may be simple steps that are second nature that you’ve practiced forever — like hand washing — and then there may be current or updated information that is less familiar, or that may have changed since the last time you looked.
That’s what Kitchen Companion: Your Safe Food Handbook is all about. This food safety handbook contains all the basic information you need to know about food safety . . . some old, some new . . . and all in one place.
Between the information-rich chapters and the easy index in the back, Kitchen Companion will likely answer all of your food
safety questions. But if not . . . don’t miss the food safety contact information on page 44. The USDA’s Food Safety and Inspection Service is always there to help.
So read on . . . and Be Food Safe.
Download Free eBook: Kitchen Companion: Your Safe Food Handbook
PDF format, 3.2MB.
USDA’s Food Safety and Inspection Service (FSIS)
Table of Contents
Foodborne Bacteria
Spoilage Bacteria. . . . . . . . . . . . . 4
Pathogenic Bacteria . . . . . . . . . . . 4
Major Foodborne Pathogens . . . . . . 6
Shopping for Food At the Store. . . . . . . . . . . . . . . . . 8
Focus on: The Danger Zone. . . . . . 9
Transporting Groceries. . . . . . . . . . 9
About Food Labels. . . . . . . . . . . . 10
Storing Food
Refrigerated Perishable Food. . . . . 11
Frozen Food. . . . . . . . . . . . . . . . 12
Cold Storage Chart. . . . . . . . . . . . 13
Shelf-Stable Food. . . . . . . . . . . . . 14
Food Preparation
Keeping It Clean . . . . . . . . . . . . . 15
Preparation Tips for Produce. . . . . . 16
Thawing . . . . . . . . . . . . . . . . . . 16
Cooking Food Safely
About Food Thermometers . . . . . . 17
How to Use a
Food Thermometer . . . . . . . . . . 17
Food Thermometers and
Temperature Indicators. . . . . . . . 18
Done Versus Safe. . . . . . . . . . . . . 18
Safe Minimum Internal
Temperature Chart . . . . . . . . . . 19
Avoid the ¡°Danger Zone¡±. . . . . . . . 19
Special Guidelines for
Certain Food
Ground Meat and Poultry. . . . . . . . 20
Ham . . . . . . . . . . . . . . . . . . . . . 20
Roasts . . . . . . . . . . . . . . . . . . . . 21
Roasting Chart . . . . . . . . . . . . . . 22
Turkey and Other Poultry. . . . . . . . 24
Eggs and Egg-Rich Food. . . . . . . . 28
Egg Storage Chart. . . . . . . . . . . . 29
Hot Dogs and Luncheon Meat . . . . 30
Leftovers . . . . . . . . . . . . . . . . . . 30
Specific Preparation and
Cooking Methods
Marinating. . . . . . . . . . . . . . . . . 31
Microwave Cooking . . . . . . . . . . . 31
Grilling and Barbecuing. . . . . . . . . 32
Smoking. . . . . . . . . . . . . . . . . . 33
Slow Cooking . . . . . . . . . . . . . . . 34
Serving Food Safely
General Guidelines. . . . . . . . . . . . 35
Buffets . . . Cooking for Groups. . . . . 36
Take-Out and Delivered Food. . . . . 37
Transporting Food
Bag Lunches. . . . . . . . . . . . . . . . 38
Coolers. . . . . . . . . . . . . . . . . . . 39
Food Safety for
Food-by-Mail
Mail-Order Food. . . . . . . . . . . . . . . 40
Food Safety in an Emergency
Product Recalls. . . . . . . . . . . . . . 41
Power Outages . . . . . . . . . . . . . . 41
In Case of Flood. . . . . . . . . . . . . . 42
In Case of Fire . . . . . . . . . . . . . . . 43
Food Safety Contacts
¡°Ask Karen¡±. . . . . . . . . . . . . . . . . 43
USDA Meat & Poultry Hotline. . . . . 44
For More Information. . . . . . . . . . 44
Index . . . . . . . . . . . . . . . . . . . . 45
A Special Note to Those Most “At Risk”
Some people are at higher risk for developing foodborne illness. These include pregnant women and their unborn babies, newborns, young children, older adults, and people with weakened immune systems.
If you — or someone you care for — are in one of these at-risk groups, it’s important to pay extra attention to handling food safely.
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