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Frequently Asked Questions

The Be Food Safe campaign is designed to educate consumers about preventing foodborne illness through the four easy lessons of Clean, Separate, Cook and Chill.

Browse frequently asked questions from the USDA Meat and Poultry Hotline on a range of food safety topics (food storage, preparation, and handling; nutrition, labeling, cookware, recalls, etc.).

Q. How long is it safe to keep a turkey, or other meat or poultry product, in the freezer?

A.Because freezing keeps food safe almost indefinitely, recommended storage times are for quality only. Refer to the freezer storage chart at the end of Focus on Freezing, which lists optimum freezing times for best quality.If a food is not listed on the chart, you may determine its quality after defrosting. First check the odor. Some foods will develop a rancid or off odor when frozen too long and should be discarded. Some may not look picture perfect or be of high enough quality to serve alone but may be edible; use them to make soups or stews. Cook raw food and if you like the taste and texture, use it.(Source: Freezing and Food Safety)

Q. Is it safe to refreeze food that has thawed completely?

A. Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through defrosting. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. And if previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion.If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly.(Source: Freezing and Food Safety)

Q. What is the safest way to thaw a frozen turkey?

A. The USDA recommends three ways to defrost turkeys: in the refrigerator, in cold water and in the microwave. Never defrost turkey on the counter or in other locations.

• It’s best to plan ahead for slow, safe thawing in the refrigerator. Allow about 1 day for every 5 pounds of turkey to thaw in the refrigerator.
• Turkey may be defrosted in cold water in its airtight packaging or in a leak-proof bag. Submerge the bird or cut-up parts in cold water, changing the water every 30 minutes.
• Turkey defrosted in the microwave should be cooked immediately after thawing because some areas of the food may become warm and begin to cook during microwaving.
• Holding partially cooked food is not recommended because any bacteria present wouldn’t have been destroyed.If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly.

(Source: Food Safety of Turkey… from Farm to Table. For information on thawing other items, see The Big Thaw - Safe Defrosting Methods for Consumers)

Q. What is a safe internal temperature for cooking meat and poultry?

A. View this chart of safe minimum internal temperatures.

Q.Is it safe to partially cook beef or pork and then refrigerate?

A. No.  Never brown or partially cook beef or pork to refrigerate and finish cooking later because any bacteria present wouldn’t have been destroyed.  It is safe to partially pre-cook or microwave beef immediately before transferring it to the hot grill to finish cooking.

Q.My chicken meat is pink in color.  Is it safe to eat?

A. Safely cooked poultry can vary in color from white to pink to tan. For safety when cooking poultry, use a food thermometer to check the internal temperature. Poultry should reach a safe minimum internal temperature of 165 °F throughout the product. For a whole chicken or turkey, check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. All the meat - including any that remains pink—is safe to eat as soon as all parts reach at least 165 °F.

Q.Should meat, poultry or eggs be washed before using?

A. No.  Washing raw poultry, beef, pork, lamb or veal before cooking it is not recommended.  Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces.  We call this cross-contamination.

Eggs are washed as part of the commercial egg process, so they do not need to be washed again.  Washing them a second time only increases the risk of cross-contamination, especially if the shell becomes cracked.

Q. Should all produce be washed?

A. Yes.  Before eating or preparing, wash fresh produce under cold running water to remove any lingering dirt.  This reduces bacteria that may be present.  If there is a firm surface, such as potatoes and melons, the surface can be scrubbed with a brush.  However, do not wash fruits and vegetables with soap or bleach.

 

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