Health Department Food Storage Chart Properly storing foods preserves food quality and prevents both spoilage and food poisoning Consult the easy to read charts below to learn how to cook and store your food the right way Safe Minimum Cooking Temperatures Cook all food to these minimum internal temperatures as measured with a food thermometer for safety
This chart gives short conservative storage times to protect you from food spoilage what you risk in long refrigeration and from taste loss what happens when food is left too long in the freezer Follow this food storage chart to know how long food can be kept Up to 2 Days Ground beef turkey veal pork lamb stew meats variety meats whole chicken or turkey giblets raw or poultry sausage fresh fish and shellfish
Health Department Food Storage Chart
Health Department Food Storage Chart
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Because freezing keeps food safe almost indefinitely recommended storage times are for quality only Refer to the freezer storage chart at the end of this document which lists optimum freezing times for best quality The temperature in a refrigerator should be 40 F or below throughout the unit so that any place is safe for storage of any food Raw meat poultry and seafood should be in a sealed container or wrapped securely to prevent raw juices from contaminating other foods
Food Service Regulations Restaurant Forms If you plan to operate a new or previously licensed restaurant a Restaurant License Application must be submitted to the Local Public Health Authority in your area Facilities that are being constructed or remodeled must complete the plan review process locally prior to construction Find links to food storage charts learn about how food spoils solving odor problems in your refrigerator and more Follow these tips for safely storing food in the freezer refrigerator and pantry to prevent foodborne germs from growing and keep it fresh for longer
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The mission of the Oregon Department of Agriculture Food Safety Program is to help prevent the spread of foodborne illness We accomplish this mission through the following Production of Follow the guidelines below for storing food in the refrigerator and freezer The short time limits for home refrigerated foods will help keep them from spoiling or becoming dangerous to eat
REFRIGERATOR FREEZER STORAGE CHART These short but safe time limits will help keep refrigerated food 40 F 4 C from spoiling or becoming dangerous Get the latest news tips and alerts from foodsafety gov and find out what you need to know about safely handling and storing food to prevent food poisoning
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https://www.foodsafety.gov › food-safety-charts
Properly storing foods preserves food quality and prevents both spoilage and food poisoning Consult the easy to read charts below to learn how to cook and store your food the right way Safe Minimum Cooking Temperatures Cook all food to these minimum internal temperatures as measured with a food thermometer for safety
https://www.health.state.mn.us › people › foodsafety › store › cold.html
This chart gives short conservative storage times to protect you from food spoilage what you risk in long refrigeration and from taste loss what happens when food is left too long in the freezer
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Health Department Food Storage Chart - Contact your county health department early in your planning process Determine what county you will be operating your mobile unit The county s environmental health program contact information can also be found at this website or in the table below What is a Mobile Food Unit
