Maintain Food Safety and Cut Food Waste Reference Guide

Our Resources
Each year getting food to U.S. tables requires:

• 80 percent of our freshwater,
• 10 percent of our available energy, and,
• Half of our land.

The Environment
Organic waste, mostly food, is the second biggest component of landfills, and landfills are the third largest source of methane emissions. Methane is a major factor in global warming because it is so effective at absorbing the sun’s heat, which warms the atmosphere.

How Food Waste and Food Safety Are Connected

The major sources of food waste in the United States are the food industry and consumers. Within the food industry, waste occurs at every step — on the farm and with packers, processors, distributors, and retailers. Some of it is the result of economic forces, some of management problems, and some is caused simply by dumping products that are less than perfect in appearance.

But food waste by consumers may often result from fears about food safety caused by misunderstanding of what food product dating actually means, along with uncertainty about storage of perishable foods.

Understanding Food Product Dating

Except for infant formula, dates on food products are not required by any Federal law or regulation, although some states do have requirements for them. Most of the food dates consumers see are on perishable foods, that is, foods likely to quickly spoil, decay or become unsafe to eat if not kept refrigerated at 40° F or below or frozen at 0° F or below. Perishables include meat, poultry, fish, dairy products, fresh eggs, and fresh fruit and vegetables. Makers/packers of perishable food use food dates to help ensure that consumers buy or use their products while they are at what the maker/packer considers their best quality.

• A Sell by date indicates that a product should not be sold after that date if the buyer is to have it at its best quality.
• A Use by or Best by date is the maker’s estimate of how long a product will keep at its best quality.
• They are quality dates only, not safety dates. If stored properly, a food product should be safe, wholesome and of good quality after its Use by or Best by date.

How to Best to Store Perishables and How Long They Will Keep Safely

The FoodKeeper, developed cooperatively by the U.S. Department of Agriculture, Cornell University and the Food Marketing Institute, is a complete guide to how long virtually every food available in the United States will keep in the pantry, in the refrigerator, and in the freezer. The Fresh Fruits section, for example, covers apples (3 weeks in the pantry, 4 – 6 weeks in the fridge, and — only if cooked — 8 months in the freezer) to pomegranates (2 – 5 days pantry, 1 – 3 months fridge, and 10 – 12 months freezer). The Meat, Poultry and Seafood sections are equally complete, and include smoked as well fresh products.

Storing Food
Whether putting food in the refrigerator, the freezer, or the cupboard, you have plenty of opportunities to prevent foodborne illnesses.

• Egg Storage Chart
• Ham Storage Chart
• Storage Times for the Refrigerator and Freezer
• Refrigerated Food and Power Outages
• Frozen Food and Power Outages

Preparing and Cooking Food
One of the basics of food safety is cooking food to its proper temperature. Foods are properly cooked when they are heated for a long enough time and at a high enough temperature to kill the harmful bacteria that cause foodborne illness.

• Minimum Cooking Temperatures
• Meat and Poultry Roasting Chart
• Ham Cooking Chart
• Turkey Thawing Chart
• Turkey Roasting Chart
• Alternative Ways to Cook Turkey

Food Safety Educational Downloads

Handwashing Educational Downloads