It’s time for family fun and food, but don’t let the good times turn into a bad situation by not keeping your food at a safe temperature. Bacteria multiply rapidly between 41 and 140 degrees. To keep food out of this “danger zone,” keep cold food cold and hot food hot. Keep cold food in the refrigerator, in coolers, or on the service line on ice. Keep hot food in the oven, in heated chafing dishes, or in preheated steam tables, warming trays and/or slow cookers.
When you chill food
• Place food in the refrigerator at 40 degrees or lower.
• Don’t overfill the refrigerator. Cool air must circulate to keep food safe.
• Divide food and place in shallow containers. Slice roast beef or ham and layer in containers in portions for service.
• Divide turkey into smaller portions or slices and refrigerate. Remove stuffing from cavity before refrigeration.
• Place soups or stews in shallow containers. To cool quickly, place in ice water bath and stir.
• Cover and label cooked foods. Include the preparation date on the label.
When you transport food
Keep cold food cold. Place cold food in cooler with a cold source such as ice or commercial freezing gels. Use plenty of ice or commercial freezing gels. Cold food should be held at or below 40 degrees.
Hot food should be kept hot, at or above 140 degrees. Wrap well and place in an insulated container.
When you reheat food
Heat cooked, commercially vacuum-sealed, ready-to-eat foods, such as hams and roasts, to 140 degrees. Foods that have been cooked ahead and cooled should be reheated to at l
east 165 degrees.
Reheat leftovers thoroughly to at least 165 degrees. Reheat sauces, soups, and gravies to a boil.
• On stove top –– Place food in pan and heat thoroughly. The food should reach at least 165 degrees on a food thermometer when done.
• In oven –– Place food in oven set no lower than 325 degrees. Use a food thermometer to check the internal temperature of the food.
• In microwave –– Stir, cover, and rotate fully cooked food for even heating. Heat food until it reaches at least 165 degrees throughout.
It is NOT recommended to reheat foods in slow cookers, steam tables or chafing dishes. This equipment is meant to hold hot foods hot. Reheating in these containers may allow foods to stay in the “danger zone” (41 and 140 degrees) too long. Bacteria multiply rapidly at these temperatures.
When you keep food hot
Once food is cooked or reheated, it should be held hot, at or above 140 degrees. Food may be held in oven or on serving line in heated chafing dishes, or on preheated steam tables, warming trays, and/or slow cookers. Always keep hot food hot.
Hot holding for extended periods may reduce the quality of the food.
When you keep food cold Store in refrigerator set at 40 degrees. If there is not enough room in the refrigerator, place food in coolers with ice or commercial freezing gels. Always keep cold food cold.
When you serve food
Use clean containers and utensils to store and serve food.
When a dish is empty or nearly empty, replace with fresh container of food, removing the previous container.
Keep it cold
Place cold food in containers on ice. Hold cold foods at or below 40 degrees.
Food that will be portioned and served on the serving line should be placed in a shallow container. Place this container inside a deep pan filled partially with ice to keep food cold.
Food like chicken salad and desserts in individual serving dishes can also be placed directly on ice, or in a shallow container set in a deep pan filled with ice. Drain off water as ice melts and replace ice frequently.
Keep it hot
Once food is thoroughly heated on stovetop, oven or in microwave oven, keep food hot by using a heat source. Place food in chafing dishes, preheated steam tables, warming trays, and/or slow cookers.
Check the temperature frequently to be sure food stays at or above 140 degres.
When you finish up
Discard any food left out at room temperature for more than two hours. Immediately refrigerate or freeze remaining leftovers in shallow containers if it has been left less than 2 hours and has been kept at the recommended temperature.
Additional information
Your local MSU Extension county office can provide general information on safe food handling practices. For more information you may contact us at 601-635-7011. For additional information and to ensure that all state regulations or recommendations for food preparation and service are followed, contact your local/district health department or the state health department.
Food safety information is also available on the following sites:
• Food Safety and Inspection Service
• Government Food Safety Information
• Food and Drug Administration Centers for Disease Control and Prevention
• Partnership for Food Safety Education
For more information, please contact the MSU Extension office at 601-635-7011.
