POCKET GUIDE - Bright Futures - American Academy of Pediatrics
POCKET GUIDE - Bright Futures - American Academy of Pediatrics
POCKET GUIDE - Bright Futures - American Academy of Pediatrics
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■■ basiCs for handling food safely, ConTinued<br />
Serving<br />
■ Hot food should be held at 140°F or warmer.<br />
■ Cold food should be held at 40°F or colder.<br />
■ At buffets, keep food hot with chafing dishes, slow cookers, and warming trays. Keep food cold by nesting dishes in<br />
bowls <strong>of</strong> ice.<br />
■ Perishable food should not be kept at room temperature for more than 2 hours (1 hour when the temperature is<br />
above 90°F).<br />
Leftovers<br />
■ Discard any perishable food kept at room temperature for more than 2 hours (1 hour if the temperature was above 90°F).<br />
■ Place perishable food in shallow containers and immediately put it in the refrigerator or freezer for rapid cooling.<br />
■ Use cooked leftovers within 4 days.<br />
Refreezing<br />
■ Meat and poultry defrosted in the refrigerator may be refrozen before or after cooking. For meat thawed by other<br />
methods, cook before refreezing.<br />
a Adapted from US Department <strong>of</strong> Agriculture, Food Safety and Inspection Service. Basics for Handling Food Safely.<br />
Washington, DC. US Department <strong>of</strong> Agriculture, Food Safety and Inspection Service; 2006.<br />
73<br />
<strong>Bright</strong> FUTURES<br />
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