Sansum Clinic
Decrease (-) Restore Default Increase (+) font size
PrintEmail
Share

 

FacebookIcon.jpg  TwitterIcon.jpg  YouTubeIcon.jpg  InstagramIcon.jpg

 Follow us for healthy tips & info!

Channel Manager

Food Safety: Serving

Food Safety: Serving

Topic Overview

You can help prevent food poisoning by taking precautions when serving food.

  • Keep hot foods hot [140°F (60°C) or above] and cold foods cold [40°F (4°C) or below].
  • Never leave meat, poultry, eggs, fish, or shellfish (raw or cooked) at room temperature for more than 2 hours. If the temperature outdoors is above 90°F (32°C), refrigerate within 1 hour. (This is often the case during summer picnics.)
  • Chill leftovers as soon as you finish eating.
  • Store leftovers in small, shallow containers to cool rapidly.
  • Do not reheat food that is contaminated. Reheating does not make it safe.
  • If you are not sure how long a food has been in the refrigerator, throw it out.
  • If you are not sure whether a food is safe, throw it out.

When you eat out, be sure that meat is cooked thoroughly and that foods that should be refrigerated, such as puddings and cold cuts, are served cold. Also pay attention to the restaurant environment. If the tables, dinnerware, and restrooms look dirty, the kitchen may be too.

Credits

By Healthwise Staff
Primary Medical Reviewer E. Gregory Thompson, MD - Internal Medicine
Specialist Medical Reviewer W. David Colby IV, MSc, MD, FRCPC - Infectious Disease
Current as of June 4, 2014

This information does not replace the advice of a doctor. Healthwise, Incorporated disclaims any warranty or liability for your use of this information. Your use of this information means that you agree to the Terms of Use. How this information was developed to help you make better health decisions.

© 1995-2014 Healthwise, Incorporated. Healthwise, Healthwise for every health decision, and the Healthwise logo are trademarks of Healthwise, Incorporated.

 
© 2014 Sansum Clinic