Food Safety Chart.indd - WSU Clark County Extension - Washington ...

Food Safety & NutritionFood Safety ChartSandra BrownFood Safety and Nutrition FacultyWhen to Save and When to Throw It OutGeneral Rule: As long as the power has been out less than 2 hours, all foods will be safe.Refrigerator FoodsHeld above 40 ºF forover 2 hoursMEAT, POULTRY, SEAFOODFresh or leftover meat, poultry, fish, or seafoodThawing meat or poultryMeat, tuna, shrimp, chicken, or egg saladGravy, stuffingLunchmeats, hot dogs, bacon, sausage, dried beefPizza – with any toppingCanned hams labeled “Keep Refrigerated”Canned meats, openedDiscardDiscardDiscardDiscardDiscardDiscardDiscardDiscardCHEESESoft Cheeses: blue/bleu, Roquefort, brie, Camembert, colby, cottage, cream,Edam, Monterey Jack, ricotta, mozzarella, Muenster, NeufchatelHard Cheeses: cheddar, Swiss, Parmesan, provolone, RomanoProcessed CheesesShredded CheesesLow-fat CheesesGrated Parmesan, Romano, or combination (in can or jar)DiscardSafeSafeDiscardDiscardSafeWashington State University Extension programs and employment are available to all without discrimination.

DAIRYMilk, cream, sour cream, buttermilk, evaporated milk, yogurtButter, margarineBaby formula, openedDiscardSafeDiscardEGGSFresh eggs, hard-cooked in shell, egg dishes, egg productsCustards and puddingsCASSEROLES, SOUPS, STEWSDiscardDiscardDiscardFRUITSFresh fruits, cutFruit juices, openedCanned fruits, openedFresh fruits, coconut, raisins, dried fruits, candied fruits, datesSAUCES, SPREADS, JAMSOpened mayonnaise, tartar sauce, horseradishPeanut butterJelly; relish; taco, barbecue & soy sauce; mustard; catsup; olivesWorcestershire sauceFish sauces (oyster sauce)Hoisin sauceOpened vinegar-based dressingsOpened creamy-based dressingsSpaghetti sauce, opened jarDiscardSafeSafeSafeDiscard if above 50 °F forover 8 hrs.SafeSafeDiscardDiscardDiscardSafeDiscardDiscardBREAD, CAKES, COOKIES, PASTABread, rolls, cakes, muffins, quick breadsRefrigerator biscuits, rolls, cookie doughCooked pasta, spaghettiPasta salads with mayonnaise or vinaigretteSafeDiscardDiscardDiscard

Fresh pastaCheesecakeBreakfast foods – waffles, pancakes, bagelsDiscardDiscardSafePIES, PASTRYPastries, cream filledPies – custard, cheese filled, or chiffonPies, fruitDiscardDiscardSafeVEGETABLESFresh mushrooms, herbs, spicesGreens, pre-cut, pre-washed, packagedVegetables, rawVegetables, cookedVegetable juice, openedBaked potatoesCommercial garlic in oilPotato SaladSafeDiscardSafeDiscardDiscardDiscardDiscardDiscardFrozen FoodMEAT, POULTRY, SEAFOODStill contains ice crystalsand feels as cold as ifrefrigeratedBeef, veal, lamb, pork, and ground meats Refreeze DiscardPoultry and ground poultry Refreeze DiscardVariety meats (liver, kidney, heart, chitterlings) Refreeze DiscardCasseroles, stews, soups Refreeze DiscardFish, shellfish, breaded seafood productsDAIRYMilkRefreeze. However, therewill be some texture andflavor loss.Refreeze. May lose sometexture.Thawed.Held above 40 ºF forover 2 hoursDiscardDiscardEggs (out of shell) and egg products Refreeze Discard

Ice cream, frozen yogurt Discard DiscardCheese (soft and semi-soft)Refreeze. May lose sometexture.DiscardHard cheeses Refreeze RefreezeShredded cheeses Refreeze DiscardCasseroles containing milk, cream, eggs, softcheeses Refreeze DiscardCheesecake Refreeze DiscardFRUITSJuicesHome or commercially packagedVEGETABLESJuicesHome or commercially packaged or blanchedBREADS, PASTRIESRefreezeRefreeze. Will changetexture and flavor.RefreezeRefreeze. May suffer textureand flavor loss.Breads, rolls, muffins, cakes (without custardfillings) Refreeze RefreezeCakes, pies, pastries with custard or cheesefilling Refreeze DiscardPie crusts, commercial and homemade breaddoughOTHERRefreeze. Some quality lossmay occur.Casseroles – pasta, rice based Refreeze DiscardFlour, cornmeal, nuts Refreeze RefreezeBreakfast items – waffles, pancakes, bagels Refreeze RefreezeFrozen meal, entree, specialty items (pizza,sausage and biscuit, meat pie, conveniencefoods) Refreeze DiscardRefreeze. Discard if mold,yeasty smell, or sliminessdevelops.Refreeze. Discard if mold,yeasty smell, or sliminessdevelops.Discard after held above40 ºF for 6 hours.Discard after held above40 ºF for 6 hours.Refreeze. Quality loss isconsiderable.For more information or food safety questions contact the WSU Extension office at 360-397-6060.