USDA warns about illness from take-out, fast-food meals for holiday festivities

The United States Department of Agriculture issued tips on Wednesday for consumers who order delivery or take-out and fast-food meals for holiday festivities.

The federal agency said delivered foods can cause illness when mishandled but offered precautions that people can take to steer clear from getting sick for Christmas.

Proper handling of the food and the leftovers is essential to ensure the food you order this holiday is safe to eat, the agency said.

2-Hour Rule

To keep hot foods safe, keep them at 140 F or above. Cold foods must be kept at 40 F or below. Bacteria grow rapidly between 40 and 140 F. Discard all perishable foods such as meat, poultry, eggs, and casseroles, left at room temperature longer than 2 hours; 1 hour in temperatures above 90 F.

Keep HOT Food HOT!

Keep COLD Food COLD!

If you are not eating the take-out or delivered food immediately, follow these guidelines to make sure the food remains safe for you to eat at a later time.

Hot Take-Out or Delivered Food

Once food is cooked it should be held hot at an internal temperature of 140 F or above. Just keeping food warm (between 40 and 140 F) is not safe. Use a food thermometer to monitor the internal temperature of the food. A preheated oven, chafing dishes, preheated warming trays, or slow cookers may be used.

If you plan to eat at a later time, take-out or delivered food should be divided into smaller portions or pieces, placed in shallow containers, and refrigerated.

Cold/Refrigerated Take-Out or Delivered Food

Cold foods should be kept at 40 F or below.

Refrigerate perishable foods as soon as possible, always within 2 hours after purchase or delivery. If the food is in air temperatures above 90 F, refrigerate within 1 hour.

Keep foods cold on the buffet table by nesting serving dishes of food in bowls of ice. Use small platters and replace them with fresh refrigerated platters of food often, rather than adding fresh food to a serving dish already on the table.

When take-out or delivered food is purchased cold for an outdoor event—like a picnic, sporting event, or outdoor buffet—a cooler with ice is a practical alternative to a refrigerator. The cooler should be packed with plenty of ice or frozen gel packs. Keep the cooler in the shade when possible.

Remember the 2-hour rule when food is removed from the cooler. Discard all perishable foods that have been left out of the coolers longer than 2 hours; 1 hour in air temperatures above 90 F.

Leftovers?

Discard all perishable foods, such as meat, poultry, eggs, and casseroles, left at room temperature longer than 2 hours; 1 hour in air temperatures above 90 F. This includes leftovers taken home from a restaurant. Some exceptions to this rule are foods such as cookies, crackers, bread, and whole fruits.

Whole roasts, hams, and turkeys should be sliced or cut into smaller pieces or portions before storing them in the refrigerator or freezer. Turkey legs, wings, and thighs may be left whole.

Refrigerate or freeze leftovers in shallow containers. Wrap or cover the food.

Refrigerator Storage at 40 F or Below

Cooked meat or poultry3 to 4 days

Pizza3 to 4 days

Luncheon meats3 to 5 days

Egg, tuna, and macaroni salads3 to 5 days

Foods stored longer may begin to spoil or become unsafe to eat. Do not taste.

WHEN IN DOUBT, THROW IT OUT!

The Centers for Disease Control and Prevention also offered tips to avoid food poisoning. The site stated:

Foods that have dangerous bacteria in them may not taste, smell, or look different. Any food that has been left out too long may be dangerous to eat, even if it looks okay.

For the entire list of tips and precautions, click here.