Playing It Safe
Our food safety standards are among the strictest in the supermarket industry, and we're proud to offer some of the freshest, safest foods available anywhere. But food safety doesn't end with us. So we've created this simple guide to help you store, prepare and serve foods safely at home.
At the Market... Shop for meats, poultry and seafood last. Take perishables straight home to the refrigerator. Use an ice chest in warm weather if your market-to-home time will exceed 30 minutes.
In the Kitchen... When storing food, use an appliance thermometer to be sure your refrigerator is between 35°F and 40°F and your freezer is at 0°F. Freeze meats, poultry or seafood immediately if you don't plan to use within two days. Keep foods covered and refrigerated until you're ready to cook.
Before You Cook... Wash your hands in hot, soapy water for at least 20 seconds. Don't cross-contaminate! Keep raw meats, poultry and seafood and their juices away from other foods, especially those that won't be cooked. Wash hands, cutting boards and utensils before and after preparing each food item.
Plastic or wood cutting board? Either is fine - just clean thoroughly after each use! Use paper towels to clean up kitchen surfaces. If you use cloth towels, machine wash frequently in hot water. Replace sponges every few weeks.
Never defrost at room temperature! Thaw foods in the refrigerator, under cold running water or in a microwave. When you thaw in a microwave, finish cooking immediately. Always marinate in the refrigerator. If you want to reuse your marinade as a sauce for cooked meats, boil it first.
When You Cook... Thorough cooking will kill most harmful microorganisms. The only way to be absolutely sure food is properly cooked is to check the internal temperature. Simply insert a clean food thermometer into the thickest part of the meat, poultry or seafood in an area not touching bone. Use the accompanying chart as a guide to doneness. Be sure to wash the thermometer after each use.
Beware! Undercooked ground beef presents a greater health risk than other undercooked meats. If a thermometer isn't available, cook until it's no longer pink inside and juices are clear. Never put cooked food on a plate that previously held raw meats, poultry or seafood.
At the Table... Never leave perishable foods out of the refrigerator
for more than two hours. Divide leftovers into small, shallow containers for quick cooling in the refrigerator. Reheat leftovers thoroughly to at least 165°F.
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