Special Care for Special Foods

Ground Beef and Poultry

  • Store in coldest part of refrigerator.
  • Use within one to two days (or freeze).
  • Rewrap if original package is destroyed or damaged.
  • Place on a shelf under prepared foods in refrigerator to prevent drippings from cross-contaminating foods that will be served uncooked.
  • Stuff poultry just before cooking.
     

Hot Dogs and Luncheon Meats

  •  Store in original vacuum-sealed package for up to two weeks.
  • Once opened, rewrap well and use within three to five days.
  • Use hot dogs no later than one week after the "sell-by" date on package. If liquid around hot dogs becomes cloudy, discard them.
     

Eggs and Egg-Rich Foods

  • Do not buy cracked or dirty eggs.
  • Fresh eggs will keep in the refrigerator about five weeks.
  • Avoid serving raw eggs or foods containing raw eggs.
  • Keep eggs refrigerated at a temperature no higher than 40°F.
  • Do not keep raw or cooked eggs out of the refrigerator longer than two hours.
  • Do not wash eggs before storing or using them.
  • Refrigerate hard-boiled eggs and use them within one week
     

Mayonnaise-based Foods

  • Avoid freezing mayonnaise-based foods--separation will occur.
  • Use mayonnaise within two months after opening jar.
  • Mayonnaise contains lemon juice or other acid flavoring agents and salt. This combination acts to retard bacterial growth, thereby increasing the resistance to spoilage.

  • Article History
    • Revision Date: 6/22/2010

Food Safety Tip of the Day

Marinating mandate

IAFP - cross contamination icon

Sauce that is used to marinate raw meat, poultry, or seafood should not be used on cooked foods, unless it is boiled before applying. The raw meat, poultry, or seafood may have illness-causing bacteria present on the surface, which could contaminate the marinade. Bringing the marinade to a rolling boil will kill any pathogens that may be present.

Source: Partnership for Food Safety Education

Resources:

Foodborne Pathogen of the Day

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