Food such as canned food that is stored in cabinets should be kept in the coolest pantry you have. Ideally the cabinet will be far enough away from appliances that produce heat. These days just about all packaged goods come with a use by date on the package that you can use to ensure that it still falls under the best use period. If you have bought a product that doesn’t have a date on the package put the date that you bought it on it so that you will use that one first. When buying canned food steer clear of badly dented or bulging cans.

Food that is stored in the refrigerator should be stored at a temperature that falls between 34 to 40°F (1 to 3°C). Food that is stored above this temperature can spoil quickly. Generally, the temperature within a refrigerator is fairly uniform. If you are looking for the coldest area outside of the freezer you would use the chill tray that may be located directly beneath the freezer section.

The warmest part of a refrigerator will usually be the bottom of the cabinet. Food storage used at the bottom will be in a temperature that may be a couple of degrees warmer than at the top of the refrigerator. Air circulating throughout the refrigerator will quickly dry out any uncovered or unwrapped food. The effective food storage time that can be achieved in the refrigerator will be affected by the number of times the door is opened and closed, particularly on warm days.

It is still necessary to use food stored in the refrigerator quickly after they have been placed there. Generally, leftovers should be discarded after 48 hours in the refrigerator.

Food stored in the freezer will keep longer than in any other part of the home and the best temperature to store frozen food is at 0°F (-17°C). If your freezer has trouble freezing ice cream it is obvious that there is something wrong or the temperature has been set too high.

Storing food in the freezer allows you to keep food for extended periods. Although the food can be stored safely for a long time, the food’s flavor and texture can deteriorate if left too long. For the best results with the freezer, try to keep it on the full side.

When buying frozen food, try to save picking them up and putting them in your shopping trolley until last before heading to the checkout. Also, ensure that the food you are buying is actually frozen solid ensuring the quality is as high as possible. Put the bought food into the freezer as soon as you can after arriving home.

So that you are more likely to consume the food in your refrigerator or pantry before it passes the expiration date, stock the shelves so that the most recently purchased items are at the back behind the older items.

For safety, always store food separate from nonfood items such as paper products, household cleaners, and insecticides. Contamination of food or eating utensils with a household cleaner or insecticide could result in a chemical poisoning.

As of 9PM EDT, Monday, January 19, 2009, 485 persons infected with the outbreak strain of Salmonella Typhimurium have been reported from 43 states and Canada. Of the cases reported to date it can be deduced that the outbreak has spanned from between September 8, 2008 and January 9, 2009.

Preliminary analysis of the first national case-control study conducted by CDC and public health officials in multiple states on January 3 and 4, 2009, comparing foods eaten by ill and well persons indicates that peanut butter is a likely source of the bacteria causing the infections.

An investigation by the Minnesota Department of Health suggested King Nut brand creamy peanut butter as a likely source of Salmonella infections among many ill persons in Minnesota. The Minnesota Department of Agriculture Laboratory isolated the outbreak strain of Salmonella Typhimurium from an open 5-pound container of King Nut brand creamy peanut butter. King Nut creamy peanut butter is distributed in many states to establishments such as long-term care facilities, hospitals, schools, universities, restaurants, delis, cafeterias, and bakeries. It is not sold directly to consumers and is not known to be distributed for retail sale in grocery stores.

The Connecticut Department of Public Health Laboratory and the Georgia Department of Agriculture independently isolated Salmonella from unopened 5-pound containers of King Nut brand peanut butter. Officials in Connecticut have identified this Salmonella as the outbreak strain. Further tests are pending in Georgia to determine if this Salmonella is the outbreak strain.

The CDC and FDA recommendations include:

• Do not eat products that have been recalled and throw them away in a manner that prevents others from eating them. These products include Austin and Keebler brand peanut butter crackers and King Nut brand peanut butter produced since July 1, 2008. (FDA’s web site has recalled lot numbers). 
• Postpone eating other peanut butter containing products (such as cookies, crackers, cereal, candy and ice cream) until more information becomes available about which brands may be affected.
• Use FDA’s online database to check if foods you’re concerned about are on the recall list.
• Call the consumer hotline phone number that may be on any product packaging you have to get information directly from the product manufacturer.
• Persons who think they may have become ill from eating peanut butter are advised to consult their health care providers.

As a body with the responsibility for assuring that foods sold in the United States are safe, wholesome and properly labeled, the FDA has implemented an exhaustive food labeling process. Because the whole food labeling scenario, by necessity, covers a broad range of foods and industries, there are many uncertainties that the FDA must address. It does so by providing guidance to manufacturers, distributors and importers about the proper labeling of their food products.

The basics of food labeling have been put in place to ensure there is no confusion for the consumer as to what product they are buying. The important features that must be considered include:

Where the food label must be placed on containers and packages. Food containers must be labeled in one of two ways. All required label statements must be placed on the front label panel (the principal display panel, or PDP), or the PDP must contain certain specified label statements and other information is placed on the information panel.

The PDP is the part of the package or container label that is most likely going to be seen by the consumer when purchasing the product. A lot of containers are designed with more than one surface that is suitable for display as the PDP, these surfaces are known as the alternate PDPs.

What must be seen on the PDP? A statement of identity or the name of the food as well as the net quantity statement or amount of product is placed on the PDP. These statements are required to be of certain heights and prominence depending on the packaging.

The information panel is the label panel to the immediate right of the PDP when the package is on display to the customer. If the design of the package doesn’t allow for the information panel to be usable, the information panel is the next panel to the right.

The phrase “information panel labeling” refers to the label statements that are generally required to be placed together, without any intervening material, on the information panel, if such labeling does not appear on the PDP. These label statements include the name and address of the manufacturer, packer or distributor, the ingredient list, and nutrition labeling. Emphasis should be placed on the fact that there is to be no intervening material mixed into the various parts of the information label.

The type size of the printing on the information panel labeling is required to be of a print or type size that is prominent, conspicuous and easy to read. There are a few specific requirements with regard to the type such as the fact that the letters must not be more than three times as high as they are wide, and the lettering must contrast sufficiently with the background so as to be easy to read.

The food safety aspect of the above food labeling rules cannot be under-estimated. If products are clearly labeled with nutrition and other details easily found there is less chance that consumers will purchase products they are allergic to or are simply not what they’re looking for.

The 4 C’s are:

Clean
Cook
Combat Cross Contamination (also known as Separation)
Chill

Bacteria can exist in all food that we buy and this bacteria may be harmful to our health, carrying food-borne disease. After making it’s journey from the farm to the proecessing plant and to the store, you take possession of the food and it is then your responsibility to fight bacteria. The 4 C’s are the tools you use to ensure your food is healthy.

Clean

Before preparing food you must always clean your hands thoroughly, which should go without saying but is surprisingly often overlooked. Providing hand-washing soap and towels at every sink in the house will make this an easy task to perform that will soon become a habit. Not only should you wash your hands before food handling but you should also wash your hands after preparing food.

Rinse fruit and vegetables before preparing to cook them to remove surface dirt as well as any pesticides and herbicides that may have been used while growing. Also, remove bruised or damaged parts of the produce because it’s in these areas that bacteria can thrive.

Ensure food preparation surfaces are clean before using them and then clean them immediately after cooking. Paper towels are the best option for cleaning kitchen surfaces because you can throw the germs away with the towel. If you do use cloth towels to clean up make sure you use a separate towel to dry your hands to the towel you use to clean up food stains such as raw meat, poultry or seafood juices. Wash cutting boards, utensils and countertops with hot soapy water after preparing each meal and before going on to the next food item.

When cutting boards become worn they should be replaced because bacteria can grow in the grooves and cracks that are scored into surfaces.

Spills in the refrigerator should be wiped up immediately and use by dates of perishable food should be checked each week and old food thrown away.

Cook

Cooking serves a purpose other than to make the food more palatable for consumption – it kills the harmful bacteria that may be living in the food. Food must be cooked so that it is heated for a long enough time and at a high enough temperature to kill harmful bacteria. The temperature required to cook different foods changes from food to food.

Following these food safety precautions will ensure you properly cook your food.

It’s not enough to simply go by the color of the food you’re cooking to gauge whether it is cooked properly. The surest way to determine that meats, casseroles and poultry are properly cooked all the way through is to use a clean food thermometer.

When cooking roasts and steaks the internal temperature of the food should reach at least 145° F (63° C). Poultry should reach a minimum internal temperature of 165° F (74° C).

Cook seafood until it is opaque and flakes easily with a fork.

Cook eggs until the yolks and whites are firm.

Reheat leftovers to a temperature of 165° F (74° C). When reheating sauces, make sure you bring them to the boil.

Combat Cross Contamination

 Allowing different food types to come into contact with one another can set the stage for cross-contamination. Improper handling of raw meat, poultry and seafood can result in bacteria being spread to food throughout the kitchen.

The following rules should be followed to avoid cross-contamination:

When storing food such as raw meat, poultry and seafood either in the grocery store shopping cart or in the kitchen always make sure it is separated.

Use separate cutting boards for each food type, one for raw meat and another for fresh produce.

Always wash hands, cutting boards and utensils after they come in contact with food.

Always ensure food is placed on a clean plate. If food is placed on an unwashed plate that previously held raw meat, poultry or seafood bacteria from the raw food can contaminate the cooked food.

Make sure that raw food is stored in sealed containers to prevent juices from dripping on to other foods.

Don’t use sauces that were used to marinate raw meat on cooked foods unless it is boiled first. Similarly, don’t taste marinade that was used on raw meat, poultry or seafood.

Chill

Storage of perishable food should be done in the refrigerator to stop harmful bacteria from breeding. Bacteria grows at certain temperatures and cold temperatures stops them from multiplying.

Refrigerate food immediately after cooking if not eating it straight away. Putting hot food into the refrigerator will not harm the refrigerator and will keep your food safer than letting it cool on the kitchen bench.

The thermostat on the refrigerator should be set no higher than 40° F (4° C) and the freezer should be set at 0° F (-18° C).

Refrigerate or freeze perishables, prepared food and leftovers within 2 hours.

Divide and store leftovers in shallow containers so that they cool quickly in the refrigerator.

An over-packed refrigerator reduces the flow of cold air so try not to cram too much in at any one time.

When going on picnics or barbecues, use a cooler with ice packs or ice to keep perishable foods cold. Also, if the cooler is filled it will remain colder for longer than a partially filled cooler.

When thawing food, never do so at room temperature. It’s best to thaw food in the refrigerator. An alternative to the refrigerator is to thaw food by immersing it in cold water. The water should be changed every half hour to ensure it is kept cold.

It is possible to thaw food in the microwave but if you do you should cook the food immediately after it’s thawed.

One of the big areas where bacteria can grow and become dangerously prevalent is while storing food. Food storage can be broken down into three categories: Perishable Food; Frozen Food and Shelf Stable Food.

Refrigerated Perishable Food

Perishable food should always be refrigerated within 2 hours of purchase. Different types of foods will have a different set of basin guidelines to follow.

Raw Meat, Poultry, and Seafood: Place in containers or sealed plastic bags to prevent their juices from dripping onto other food in the refrigerator. This could cause cross-contamination. If you’re not planning to use the food within a day or two, freeze it.

Cooked Poultry: These guidelines apply to all kinds of poultry such as chicken and turkey. Cut the meat into small pieces. Refrigerate stuffing, bird, and gravy separately in shallow containers within 2 hours of cooking (or 1 hour in temperatures above 90 °F). If left out longer, discard. Use leftover poultry, stuffing, and gravy within 3 to 4 days; or freeze these foods. Use frozen leftovers within 2 to 6 months for best quality.

Eggs: Store in the original carton and place in the main compartment of the refrigerator — not in the door. When ready to use, do not wash them.

Produce: Store perishable produce in the refrigerator. Throw away fresh fruits and vegetables that have not been refrigerated within 2 hours of cutting, peeling, or cooking. If any fruit or vegetable has touched raw meat, poultry, or seafood and will not be cooked immediately, do not eat it. Throw it away.

Leftovers: Refrigerate (or freeze) leftovers within 2 hours in clean, shallow, covered containers to prevent harmful bacteria from multiplying.

Frozen Food

For long-term storage of perishable foods the freezer is the best option. Food that is stored at 0°F or below will be safe. There are a few things to remember when freezing perishable food.

Refreezing Thawed Food: If food is thawed in the refrigerator it is safe to refreeze it without cooking. The only problem you will get in this case is the quality of the food may be reduced because of moisture loss through the derfrosting process.

Freezing Cooked Food: After cooking raw food that was previously frozen it is safe to freeze the cooked food. If previously cooked food were frozen and then defrosted in the refrigerator it is safe to refreeze the unused portion.

Shelf Stored Food

Food that doesn’t need to be refrigerated or frozen still must be stored with care. There are some food storage guidelines for these types of food too.

Where: Store canned food and other shelf-stable products in a cool, clean, dry place. Never put them above the stove, under the sink, in a damp garage or basement, or any place exposed to high or low temperature extremes.

How Long: In general, you can store high-acid food such as tomatoes and other fruit for 12 to 18 months; low-acid food such as meat and vegetables, 2 to 5 years.

Care and Cautions for Cans: Discard cans that are dented, leaking, bulging, or rusted. Can linings might discolor or corrode when metal reacts with high-acid food such as tomatoes or pineapple — but as long as the outside of the can is in good shape, the contents should be safe to eat. Keep in mind, though, that the taste, texture, and nutritional value of the food can diminish over time.

The federal authorities responsible for providing consumer protection are the Department of Health and Human Services’ (DHHS) Food and Drug Administration (FDA), the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) and Animal and Plant Health Inspection Service (APHIS), and the Environmental Protection Agency (EPA). The Department of Treasury’s Customs Service also assists by checking and detaining imports based on the guidance they are provided.

The safety of the U.S. food supply is ensured through the work of the three branches of U.S. government — legislative, executive, and judicial. Statutes are enacted by congress that are designed to ensure the safety of the food supply and that establish the nation’s level of protection. The implementation of the statutes is the responsibility of the executive branch departments and agencies which may be done by promulgating regulations. Characteristics of the U.S. food safety system are the separation of powers and science-based decision-making. Agency decisions under U.S. food safety laws can be appealed to the courts which are empowered to settle such disputes.

Regulations are developed and revised in a public process that not only allows, but encourages, participation by the regulated industry, consumers, and other stakeholders throughout the development and promulgation of a regulation. In developing new regulations and revising existing regulations, the agencies often provide the public a preliminary discussion and opportunity for comment by publishing an Advance Notice of Proposed Rulemaking (ANPR). It lays out the issues, presents the agency’s suggested resolution, and solicits alternative solutions.

The general food safety regulations laid out by the FDA covers the following sectors: General Labeling Requirements; Imports and Exports; Registration of Food Facilities; Prior Notice of Imported Food; Establishment, Maintenance and Availability of Records; Administrative Detention of Food For Human or Animal Consumption.

HACCP involves seven principles

1. Analyze hazards. Potential hazards associated with a food and measures to control those hazards are identified. The hazard could be biological, such as a microbe; chemical, such as a toxin; or physical, such as ground glass or metal fragments.
2. Identify critical control points. These are points in a food’s production–from its raw state through processing and shipping to consumption by the consumer–at which the potential hazard can be controlled or eliminated. Examples are cooking, cooling, packaging, and metal detection.
3. Establish critical limits. For a cooked food, for example, this might include setting the minimum cooking temperature and time required to ensure the elimination of any harmful microbes.
4. Establish monitoring procedures. Such procedures might include determining how and by whom cooking time and temperature should be monitored.
5. Establish corrective actions. These are to be taken when monitoring shows that a critical limit has not been met — for example, reprocessing or disposing of food if the minimum cooking temperature is not met.
6. Establish verification procedures. Such procedures might include things like puting in place testing time-and-temperature recording devices to verify that a cooking unit is working properly.
7. Establish effective recordkeeping to document the HACCP system. This would include records of hazards and their control methods, the monitoring of safety requirements and action taken to correct potential problems.

Each of these principles must be backed by sound scientific knowledge: for example, published microbiological studies on time and temperature factors for controlling foodborne pathogens.

It is the responsibility of retailers to ensure that food safety procedures are followed and they must work with the regulators as a partnership. Food preparation all the way down the line must include follow HACCP principles, but the retailers are the last line between the production and consumers.

The Food Code has stated that implementation of HACCP principles at retail level should be a voluntary effort by industry. If a food safety management system is put in place following HACCP, the volunteers must be properly trained to ensure that the principles are properly adhered to.

Because there are many different types of food retail operations, the guidelines might vary from industry to industry so the HACCP provides for a common-sense approach to identifying and controlling risk factors.

The goal in applying HACCP principles in retail and food service is to have the operator take purposeful actions to ensure safe food. The objective should always be to provide safe, quality food to consumers. The application of the HACCP principles provides one system that can help accomplish that goal.

Illness stemming from mishandled or improperly prepared stuffing is a concern and can be avoided by following some basic food safety tips. Following the United States Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) Be Food Safe recommendations ensures that dinner guests can enjoy safely cooked stuffing and other food dishes.

Although the recommendations were released by the USDA for the Thanksgiving period, they contain tips that can be applied as a guideline for any kind of food preparation.

As you prepare your holiday meal, FSIS encourages consumers to put these four easy to remember tips – Clean, Separate, Cook and Chill – into practice in order to be food safe during the holiday:

• Clean: When preparing stuffing, wash hands and surfaces often. Bacteria can spread throughout the kitchen and contaminate hands, cutting boards, knives and countertops. Frequent cleaning can keep that from happening. Always wash hands with warm water and soap for 20 seconds before and after handling ingredients for stuffing such as sausage, giblets, shellfish, vegetables, bread, rice, pasta and fruits.
• Separate: Don’t cross-contaminate. Stuffing should not be prepared ahead of time. The dry and wet ingredients for stuffing can be prepared separately ahead of time and chilled, but do not mix wet and dry ingredients until it will be cooked. The stuffing should be moist – not dry – because heat destroys bacteria more rapidly in a moist environment. It is only safe to prepare stuffing ahead of time if you cook it immediately and refrigerate it in shallow containers. Do not stuff whole poultry with cooked stuffing.
• Cook: Cook stuffing to a safe minimum internal temperature. For optimal safety, cook stuffing separately.

If you are cooking the stuffing inside of the bird, it is essential to use a food thermometer to determine the internal temperature of the bird and stuffing. Immediately place the stuffed, raw bird in a preheated oven set to 325 °F or higher. Even if the turkey itself has reached the safe minimum internal temperature of 165 °F (as measured in the innermost part of the thigh, the wing and the thickest part of the breast), the stuffing may not have reached a temperature high enough to destroy bacteria that may be present. Bacteria can survive in stuffing that has not reached 165 °F, which may cause foodborne illness.

Use a food thermometer to be sure stuffed poultry or stuffing cooked separately in a casserole are safely cooked and have reached a safe minimum internal temperature of 165 °F. Even for experienced cooks, the improper heating and preparation of food means bacteria can survive.

• Chill: Promptly refrigerate or freeze leftover stuffing. Bacteria spread fastest at temperatures between 40 °F and 140 °F, so chilling food safely reduces the risk of foodborne illness. Place leftovers in shallow containers. Refrigerate (40 °F or below) or freeze the cooked poultry and stuffing within 2 hours after cooking. Use refrigerated leftovers within 3 to 4 days; frozen food within 4 months. Reheat leftovers to a safe minimum internal temperature of 165 °F.If you purchase pre-made stuffing or pre-stuffed birds at grocery store, FSIS offers the following advice to ensure safe preparation at home:
• Premixed Stuffing: Some retail stores sell premixed stuffing. If sold as a cooked product, the stuffing is safe to use. However, do not stuff raw poultry with this cooked product. At home, reheat it to 165 °F before serving.
• Fresh Pre-Stuffed, Uncooked Whole Poultry: USDA does not recommend buying retail-stuffed, uncooked fresh turkey, roasters, Cornish hens or other whole stuffed poultry from a retail store or restaurant. These products are highly perishable and present a potential bacterial hazard. DO NOT USE THEM. If you have purchased one of these products, discard it or return it to the place of purchase.
• Frozen, Pre-Stuffed, Uncooked or Cooked Poultry (Whole): If the packaging displays a USDA or State mark of inspection it has been processed under federally- or state-controlled conditions and therefore is safe to consume. Store frozen, pre-stuffed birds in the freezer and follow the package directions for safe handling and cooking.

DO NOT THAW a commercially pre-stuffed frozen turkey before cooking. Follow the manufacturer’s recommended cooking directions. A frozen stuffed turkey should reach a safe minimum internal temperature of 165 °F as measured with a food thermometer.

The activities of FSIS include:

• Livestock and poultry inspection which includes processed products made from them;
• All liquid, frozen and dried egg products are inspected;
• Plant facility food safety standards are set, this includes product contents, processing procedures, packaging and labelling, and microbial and chemical adulterants;
• Analyzing products for microbial and chemical adulterants;
• Conducting risk assessments, as well as epidemiological and other scientific studies, to estimate human health outcomes associated with the consumption of meat, poultry, and egg products. These risk assessments and studies provide science-based information for risk management and communication; and
• Educating consumers about foodborne illness by way of publications, educational campaigns, and a toll-free, nationwide USDA Meat and Poultry Hotline

Animals are examined by FSIS inspectors before and after slaughter, preventing diseased animals from entering the food supply and examining carcasses for visible defects that can affect safety and quality. Inspectors also test for the presence of harmful pathogens and drug and chemical residues.

Meat and poultry products all fall under FSIS inspection and there are around 250,000 different products within this food source. This includes things such as hams, sausages, soups, stews, pizza, frozen dinners and products containing 2 percent or more cooked poultry or at least 3 percent raw meat.

As part of the inspection process, FSIS tests for the presence of pathogens and toxins such as Salmonella, Listeria monocytogenes, and Staphylococcal entertoxin in ready-to-eat another processed products. FSIS continues to have a zero tolerance for these pathogens in ready-to-eat and other processed products.

Foods that are at the greatest risk of carrying foodborne illnesses must also be inspected to ensure that food safety standards are rigidly maintained. So the question is, what are the types of foods that carry the greatest risk of contamination.

Raw foods of animal origin are the most likely to be contaminated; This includes such products as raw meat and poultry, raw eggs, unpasteurized milk, and raw shellfish. Because filter-feeding shellfish strain microbes from the sea over many months, they are particularly likely to be contaminated if there are any pathogens in the seawater.

Foods that mingle the products of many individual animals, such as bulk raw milk, pooled raw eggs, or ground beef, are particularly hazardous because a pathogen present in any one of the animals may contaminate the whole batch. A single hamburger may contain meat from hundreds of animals. A single restaurant omelet may contain eggs from hundreds of chickens. A glass of raw milk may contain milk from hundreds of cows. A broiler chicken carcass can be exposed to the drippings and juices of many thousands of other birds that went through the same cold water tank after slaughter.

Fruits and vegetables consumed raw are a particular concern. Washing can decrease but not eliminate contamination, so the consumers can do little to protect themselves. Recently, a number of outbreak have been traced to fresh fruits and vegetables that were processed under less than sanitary conditions. These outbreaks show that the quality of the water used for washing and chilling the produce after it is harvested is critical. Using water that is not clean can contaminate many boxes of produce. Fresh manure used to fertilize vegetables can also contaminate them.

Alfalfa sprouts and other raw sprouts pose a particular challenge, as the conditions under which they are sprouted are ideal for growing microbes as well as sprouts, and because they are eaten without further cooking. That means that a few bacteria present on the seeds can grow to high numbers of pathogens on the sprouts.

Unpasteurized fruit juice can also be contaminated if there are pathogens in or on the fruit that is used to make it.

This actually only makes up a small part of the work that is done by government agencies to help prevent disease and health risk in the enormous food industry. There is also the task of educating the citizens on how they can play their part in preventing the introduction of illness while preparing food in their own homes, too.