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Pick up or receive the food HOT...and enjoy eating within two hours.
Keeping food warm is not enough. Harmful bacteria can multiply between 40� and 140 degrees F.
Set oven temperature high enough to keep the hot food at 140 degrees F or above. Check internal temperature of food with a meat thermometer. Covering with foil will help keep the food moist.
It's not a good idea to try and keep the food hot longer than two hours. Food will taste better and be safely stored if you:
Reheat thoroughly to temperature of 165 degrees F or until hot and steaming. In the microwave oven, cover food and rotate so it heats evenly. Allow stand time for more even heating.
Consult your microwave owner's manual for recommended cooking time, power level and stand time. Inadequate heating can contribute to illness.
Eat or refrigerate immediately. Cold food should be held at 40 degrees F or colder.
Perishable food should not be at room temperature longer than two hours. Discard food which has been left at room temperature longer than two hours. For room temperatures over 90 degrees F, discard food after one hour.
We recommend the following:
Fresh ground beef, veal, lamb, pork | 160 degrees F |
Beef, veal, lamb-roasts, steaks, chops | |
Medium | 160 degrees F |
Well done | 170 degrees F |
Fresh pork-roasts, steaks, chops | |
Medium | 160 degrees F |
Well done | 170 degrees F |
Ham | |
Cook before eating | 160 degrees F |
Fully cooked, to reheat | 140 degrees F |
Poultry | |
Ground Chicken, Turkey | 165 degrees F |
Whole Chicken, Turkey | 180 degrees F |
Breasts, roasts | 170 degrees F |
Thighs and wings | Cook until juices run clear |
Egg dishes, casseroles | 160 degrees F |
Leftovers | 165 degrees F |
Product | Refrigerator (40 degrees F) | Freezer (0 degrees F) |
Eggs | ||
Fresh, in shell | 3 weeks | Don't freeze |
Hardcooked | 1 week | Don't freeze well |
TV Dinners Keep frozen until ready to use | 3-4 months | |
Deli prepared convenience foods such as egg, chicken, ham, and macaroni salads | 3-5 days | Don't freeze well |
Hotdogs and Lunch Meats | ||
Hotdogs, opened package | 1 week | 1-2 months |
Hotdogs, unopened package | 2 weeks, but not more than one week after the "sell-by" date | 1-2 months |
Lunch meats, opened | 3-5 days | 1-2 months |
Lunch meats, unopened | 2 weeks | 1-2 months |
Deli sliced luncheon meats | 3-5 days | Don't freeze well |
Soups and Stews Vegetable or meat added | 3-4 days | 2-3 months |
Ground Meat and Poultry | 1-2 days | 3-4 months |
Bacon | 7 days | 1 month |
Sausage | 1-2 days | 1-2 months |
Ham | ||
Ham, fully cooked--whole | 7 days | 1-2 months |
Ham, fully cooked--half | 3-5 days | 1-2 months |
Ham, fully cooked--slices | 3-4 days | 1-2 months |
Fresh Meat | ||
Beef, steaks and roasts | 3-5 days | 6-12 months |
Pork, chops and roasts | 3-5 days | 4-6 months |
Lamb, chops and roasts | 3-5 days | 6-9 months |
Veal | 3-5 days | 4-8 months |
Meat Leftovers | 3-4 days | 2-3 months |
Fresh Poultry | ||
Chicken or turkey, whole | 1-2 days | 1 year |
Chicken or turkey pieces | 1-2 days | 9 months |
Poultry Leftovers | 3-4 days | 4 months |