When In Doubt, Throw It Out

As consultant dietitians, we are asked many questions regarding food spoilage:

Below are some easy tips to follow to ensure spoiled food never makes it to your customer’s plate.

• Purchase food from approved vendors.
• Keep cold or frozen foods out of the refrigerator or freezer for as short a time as possible.
• Reheat leftovers so that they reach 165 degrees Fahrenheit or above.
• Do not reheat food after it has thawed.
• Always label and date leftovers.
• Store foods in proper food containers and food wrap.
• Store foods that spoil quickly (meat, fish, dairy, eggs) in the coldest part of the refrigerator, on the lowest shelf in the back.
• Use refrigerated leftovers within three days (according to the USDA).
• If leftovers will not be used within four days, freeze them immediately.
• Always purchase food before the "sell by date" expires.
• Use cereals, snack foods, frozen entrees, and dry packaged foods by the "best if used by date."  Products can be used safely shortly after this date but may not be at their best quality. (Note: canned goods generally have a one-year expiration date.)
• Remember that freezing food does not kill bacteria. As food thaws bacteria grows again.

Some foods spoil more quickly than others. These are called potentially hazardous foods, and they are high in protein or sugar, have a pH greater than 4.6 and are moist. The foods listed below are foods in which bacteria multiply and grow rapidly because they contain the conditions that bacteria require for growth. Extra care must be taken when preparing and storing these foods.

Meat                                         Cut melons
Poultry                                       Raw seed sprouts,
Eggs                                         Garlic and oil mixtures
Fish and other seafood                     Cooked rice
Milk and other dairy products               Cooked potatoes
Cooked dry beans 

To prevent spoiled food from coming into your establishment, there are key guidelines to follow based on the type of food. Adhere to these recommendations in order to receive the best possible product.