Food Safety Questions Answered

     "When it comes to food safety, it can be hard to know what rules to live by,"  states Katie Walsh in an October 16th editorial on the hellawella website.  I've reprinted her advice to the statements posed in yesterday's VinnyPost.

1.  After cooking, you should refrigerate foods promptly to avoid bacterial contamination.
FACT.  Food safety experts recommend transferring cooked food to the refrigerator within one hour during the summer months, and within two hours at all other times of year.  Leaving food out longer than two hours can cause bacteria to grow and contaminate your food.

2.  It's OK to thaw frozen foods at room temperature.
MYTH.  You should never thaw frozen foods at room temperature.  Bacteria can generate quickly once the internal temperature of food has risen above 40 degrees, so frozen foods should always be thawed in the refrigerator, in a cold water bath or in the microwave.  Unknown to many people, it's also OK to cook food from a frozen state--just know that your cooking time will increase by about 50%.

3.  When the power goes out, you should discard all refrigerated and frozenfood immediately.
MYTH.  While vigilance is important when it comes to food safety, a power outage doesn't always necessitate restocking your entire fridge.  An unopened refrigerator will keep food cold for about four hours after a power outage, while a full, unopened freezer can maintain it's temperature for up to 48 hours.  If your freezer is only partly full and unopened, that time drops to about 24 hours.  Better safe than sorry when it comes to food safety, so if you're in doubt, it's better to throw food out.

4.  You don't always need to adhere to "use by" dates on food packaging.
FACT.  Confusion over expiration dates on foods leads to millions of pounds of food waste every year.  When it comes to un-refrigerated foods, "use by" dates represent when the manufacturer believes the food will be at its peak freshness for consumption.  "Sell by" dates are actually aimed at helping retailers turnover products quickly in store and have no implication on food safety.  Although foods may taste slightly different or have discoloration after a "use by" date passes, they're usually safe to eat.

5.  Leftovers can be eaten up to a week after the food is cooked.
MYTH.  Leftover foods should be eaten within three or four days of cooking.  Storing and consuming leftovers for more than four days after they are cooked can lead to food poisoning.  Contrary to popular belief, it's not usually easy to tell when a food has become contaminated with bacteria, so stick to the four-day rule for maximum safety.