Safety in the Kitchen!

Food Safety on Show Me STL

Tips to keeping your food safe

  1. Consider using paper towels to clean up kitchen surfaces (if you use a dish towel, wash in hot water cycle)
  2. Consider using different colored cutting boards for different foods (red-meat, green-produce) this will help prevent cross contamination.
  3. Eggs-avoid eating raw and undercooked eggs
    1. Davidson’s Eggs are natural, hormone free, antibiotic free and kosher
    2. Use pasteurized eggs in dishes that call for raw eggs.
    3. 4 out of 5 cases of salmonella sickness are from raw eggs, kids 4 and under are 4 times more likely to get foodborne illness.
    4. A “P” stamped on egg = pasteurized
  4. Wash produce with warm water and a brush
  5. Follow expiration dates
  6. Foods are not good for extended periods of time just because they are in the refrigerator or freezer—see chart below

Guide for keeping perishable foods safe and at peak quality

Fresh Foods Refrigerator Freezer
Beef, roasts, steak 3–5 days 6–12 months
Pork roasts 3–5 days 4–12 months
Pork chops 3–5 days 4–6 months
Ground meat 1–2 days 3–4 months
Leftover cooked meats 3–4 days 2–3 months
Fresh poultry 1–2 days 9–12 months
Cooked poultry 3–4 days 4–6 months
Fish 1–2 days 3–6 months
Deli meats 3–5 days 1–2 months (airtight)
Hot dogs (opened) 7 days 1–2 months (airtight)
Bacon 7 days 1 month
Milk 7 days 1 month
Eggs 3–5 weeks Not recommended
Processed/hard cheese 1 month 4–6 months (airtight)
Berries 3–5 days (fresh) 9–12 months
Fruit (citrus, apples) 1 month 8–12 months
Vegetables 3–7 days 8–12 months
Dry Good Foods Dry Storage
Flour 12 months
Pasta 12 months
Cake and muffin mixes 6–9 months
Spices and herbs 1–2 years
Berries (dried) 6 months
Berries (canned) 12 months
Canned fruit 9 months
Vegetables (dehydrated) 1 month
Vegetables (canned) 12 months
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