Food Safety

FAQ
Bacteria, viruses, molds, and parasites found in contaminated food are common causes of food poisoning. When food isn’t properly handled, these organisms can cause diarrhea or vomiting and can sometimes be life-threatening.
To avoid food poisoning, wash your hands and kitchen countertops, use clean cooking utensils, keep raw and cooked foods separate, cook your food to safe temperatures, and refrigerate food promptly once finished.
The “danger zone” is between 40 and 140 degrees F, which is the temperature range where bacteria multiply rapidly. Leaving your food out for longer than two hours at this temperature, such as during a party or when improperly thawing frozen food, increases your risk of food poisoning.
Leftovers can typically be safely stored for three to four days in the refrigerator or indefinitely in the freezer, although food quality may decline after three to four months in the freezer.
Changes in food color, odor, or texture can all indicate food spoilage. If you notice these changes, you should discard the food.

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- Food Safety Basics. U.S. Department of Agriculture: Food Safety and Inspection Service. March 21, 2025.
- Food Safety. World Health Organization. October 4, 2024.
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