This NebFact provides strategies to avoid foodborne illnesses

Albrecht, Julie A.

Burson, Dennis

English

UNL | Libraries

University of Nebraska - Lincoln 
DigitalCommons@University of Nebraska - Lincoln 
Historical Materials from University of 
Nebraska-Lincoln Extension Extension 
1991 
NF91-32 A Quick Consumer Guide to Safe Food Handling 
Dennis Burson 
University of Nebraska--Lincoln, dburson1@unl.edu 
Julie A. Albrecht 
University of Nebraska--Lincoln, jalbrecht1@unl.edu 
Follow this and additional works at: https://digitalcommons.unl.edu/extensionhist 
 Part of the Agriculture Commons, and the Curriculum and Instruction Commons 
Burson, Dennis and Albrecht, Julie A., "NF91-32 A Quick Consumer Guide to Safe Food Handling" (1991). 
Historical Materials from University of Nebraska-Lincoln Extension. 473. 
https://digitalcommons.unl.edu/extensionhist/473 
This Article is brought to you for free and open access by the Extension at DigitalCommons@University of Nebraska - 
Lincoln. It has been accepted for inclusion in Historical Materials from University of Nebraska-Lincoln Extension by an 
authorized administrator of DigitalCommons@University of Nebraska - Lincoln. 
Nebraska Cooperative Extension NF91-32
A Quick Consumer Guide 
to Safe Food Handling 
Dennis Burson, Extension Meat Specialist 
Julie A. Albrecht, Extension Food Specialist  
Never had food poisoning? Actually, it's called foodborne illness. Perhaps you have, but thought you 
were sick with the flu. Some 7 million Americans will suffer from foodborne illness this year. 
Why? Because at the right temperature, bacteria you can't see, smell or taste can multiply to the millions 
in a few short hours. In large numbers, some can cause foodborne illness. 
It doesn't have to happen, though. Some 85 per-cent of cases could be avoided if people just handled 
food properly. So here's what to do... 
When You Shop — Buy cold food last, get it home fast ... 
? When you're out, grocery shop last. Take food straight home to the refrigerator. Never leave food 
in a hot car! 
? Don't buy anything you won't use before the use-by date. 
? Don't buy food in poor condition. Make sure refrigerated food is cold to the touch. Frozen food 
should be rock-solid. Canned goods should be free of dents, cracks or bulging lids which can 
indicate a serious foodborne illness threat.  
When You Store Food — Keep it safe, refrigerate 
Check the temperature of your refrigerator with an appliance thermometer you can buy at a variety or 
hardware store. To keep bacteria in check, the refrigerator should run at 40° F or lower; the freezer unit 
at 0° F or lower. Generally, keep your refrigerator as cold as possible without freezing your milk or 
lettuce. 
? Freeze fresh meat, poultry or fish immediately if you can't use it within a few days. Use proper 
freezer packaging. 
? Put packages of raw meat, poultry or fish on a plate before refrigerating so their juices won't drip 
on other food. Raw juices often contain bacteria.  
When You Prepare Food — Keep everything clean, Thaw in refrigerator 
? Wash hands in hot soapy water before preparing food and after using the bathroom, changing 
diapers and handling pets. 
? Bacteria can live in kitchen towels, sponges and cloths. Wash them often. Replace sponges every 
few weeks. 
? Keep raw meat, poultry and fish and their juices away from other food. For instance, wash your 
hands, cutting board and knife in hot soapy water after cutting up the chicken and before dicing 
salad ingredients. 
? Use plastic cutting boards rather than wooden ones where bacteria can hide in grooves and rough 
surfaces. 
? Thaw food in the microwave or refrigerator, NOT on the kitchen counter. The danger? Bacteria 
can grow in the outer layers of the food before the inside thaws. Marinate in the refrigerator too.  
When You're Cooking — Cook thoroughly 
It takes thorough cooking to kill harmful 
bacteria, so you're taking chances when you 
eat meat, poultry, fish or eggs that are raw or 
only partly cooked. Plus, hamburger that is 
red in the middle, rare and medium-rare steak 
and roast beef are also undercooked from the 
safety standpoint. 
? Cook red meat to 160° F for greatest 
safety. Cook poultry to 180° F. Use a 
meat thermometer to check that it's 
cooked all the way through. 
? To check visually, red meat is done 
when it's brown or grey inside. Poultry 
juices run clear. Fish flakes with a fork. 
? Salmonella, a bacteria that causes food 
poisoning, can grow inside fresh, 
unbroken eggs. So cook eggs until the 
yolk and white are firm, not runny. 
Scramble eggs to a firm texture. Don't 
use recipes in which eggs remain raw or 
only partially cooked. 
COOKING TEMPERATURE 
Product ° Fahrenheit
Eggs & Egg Dishes 
Eggs 
 
Egg dishes
 
Cook until yolk &
white are firm 
160
Ground Meat & Meat Mixtures 
Turkey, chicken 
Veal, beef, lamb, pork
 
170 
160
Fresh beef 
Rare (some bacterial risk) 
Medium 
Well Done
 
140 
160 
170
Fresh Veal 
Medium 
Well Done
 
160 
170
Fresh Lamb 
Medium 
Well Done
 
160 
170
? When you cook ahead, divide large 
portions of food into small, shallow 
containers for refrigeration. This 
ensures safe, rapid cooling.  
Safe Microwaving 
A great timesaver, the microwave has one 
food safety disadvantage. It sometimes leaves 
cold spots in food. Bacteria can survive in 
these spots. So... 
? Cover food with a lid or plastic wrap so 
steam can aid thorough cooking. Vent 
the wrap and make sure it doesn't touch 
the food. 
? Stir and rotate your food for even cooking. No turntable? Rotate the dish by hand once or twice 
during cooking. 
? Observe the standing time called for in a recipe or package directions. During the standing time, 
food finishes cooking. 
? Use the microwave oven temperature probe or a meat thermometer to check that food is done. 
Insert it at several spots.  
When You Serve Food — Never leave it out over two hours 
? Use clean dishes and utensils to serve food, never those used in preparation. Serve grilled food on 
a clean plate too, not one that held raw meat, poultry or fish. 
? Never leave perishable food out of the refrigerator over two hours! Bacteria that can cause food 
poisoning grow quickly at warm temperatures. 
? Pack lunches in insulated carriers with a cold pack. Caution children never to leave lunches in 
direct sun or on a warm radiator. 
? Carry picnic food in a cooler with a cold pack. When possible, put the cooler in the shade. Keep 
the lid on as much as you can. 
? Party time? Keep cold party food on ice or serve it throughout the party from containers kept in 
the refrigerator.  
Likewise, divide hot party food into smaller serving platters. Keep platters refrigerated until time to 
warm them up for serving. 
When You Handle Leftovers — Use small containers for quick cooling 
? Divide large amounts of leftovers into small, shallow containers for quick cooling in the 
Fresh Pork 
Medium 
Well Done
 
160 
170
Poultry 
Chicken, whole 
Turkey, whole 
Poultry breasts, roasts 
Poultry thighs, wings 
 
Stuffing (cooked alone or in bird) 
Duck & Goose
 
180 
180 
170 
Cook until 
juices run clear 
165 
180
Ham 
Fresh (raw) 
Pre-cooked (to reheat)
 
160 
140
refrigerator. Don't pack the refrigerator-cool air must circulate to keep food safe. 
? With poultry or other stuffed meats, remove stuffing and refrigerate it in separate containers.  
Reheating 
? Bring sauces, soups and gravy to a boil. Heat other leftovers thoroughly to 165° F. 
? Microwave leftovers using a lid or vented plastic wrap for thorough heating.  
Kept it too long? — When in doubt, throw it out 
Safe refrigerator and freezer storage time-limits are given for many common foods in the "Cold Storage" 
table. But what about something you totally forgot about and may have kept too long? 
? Danger - never taste food that looks or smells strange to see if you can still use it. Just discard it. 
? Is it moldy? The mold you see is only "the tip of the iceberg." The poisons molds can form are 
found under the surface of the food. So, while you can sometimes save hard cheese and salamis 
and firm fruits and vegetables by cutting the mold out-remove a large area around it, most moldy 
food should be discarded.  
Power's Out 
If power will be coming back on fairly soon, you can make the food last longer by keeping the 
refrigerator/freezer door shut as much as possible. 
Your freezer 
Without power, a full upright or chest freezer will keep everything frozen for about 2 days. A half-full 
freezer will keep food frozen 1 day. 
If power will be off for an extended period, take food to friends' freezers, locate a commercial freezer or 
use dry ice. Ventilate the room if dry ice is used. 
Your refrigerator-freezer combination 
Without power, the refrigerator section will keep food cool 4-6 hours depending on the kitchen 
temperature. 
A full, well-functioning freezer unit should keep food frozen for 2 days. A half-full freezer unit should 
keep things frozen about 1 day. 
Block ice can keep food on the refrigerator shelves cooler. Be sure to place the ice in a container to 
catch the melted water. Dry ice can be added to the freezer unit. You can't touch dry ice and you 
shouldn't breathe the fumes, so follow handling directions carefully. 
Thawed food? 
Food still containing ice crystals or that feels refrigerator-cold can be refrozen. 
Discard any thawed food that has risen to room temperature and remained there two hours or more. 
Immediately discard anything with a strange color or odor. 
Is it Food Poisoning? 
If you or a family member develop nausea, vomiting, diarrhea, fever or cramps, you could have food 
poisoning. Unfortunately, it's not always easy to tell since, depending on the illness, symptoms can 
appear anywhere from 30 minutes to two weeks after eating the contaminated food. Most often, though, 
people get sick within 4 to 48 hours after eating bad food. 
In more serious cases, food poisoning victims may have nervous system problems like paralysis, double 
vision or trouble swallowing or breathing. 
If symptoms are severe or the victim is very young, old, pregnant, or already ill, call a doctor or go to 
the hospital right away. 
When to report foodborne illness 
You or your physician should report serious cases of foodborne illness to the local health department. 
Report any food poisoning incidents if the food involved came from a restaurant or commercial outlet. 
Give a detailed, but short account of the incident. If the food is a commercial product, have it in hand so 
you can describe it. 
You may be asked to keep the food refrigerated so officials can examine it later. If so, follow their 
directions carefully. 
COLD STORAGE 
These SHORT but safe time limits will help keep refrigerated food from spoiling or becoming 
dangerous to eat. These time limits will keep frozen food at top quality. 
Product Refrigerator 
(40° F)
Freezer 
(0°)
Eggs
 Fresh, in shell 3 weeks Don't freeze
 Raw yolks, whites 2-4 days 1 year
 Hardcooked 1 week
Don't freeze 
well
 
Liquid pasteurized eggs or egg substitutes, opened 
unopened
3 days 
10 days
Don't freeze 
1 year
Mayonnaise, commercial
 Refrigerate after opening 2 months Don't freeze
TV Dinners, Frozen Casseroles
 Keep frozen until ready to serve  3-4 months
Deli & Vacuum-Packed Products
 
Store-prepared (or home-made) egg, chicken, tuna, ham, 
macaroni salads 3-5 days
These 
products 
don't 
freeze 
well.
 
Pre-stuffed pork & lamb chops, chicken breasts stuffed with 
dressing 1 days
 Store-cooked convenience meals 1-2 days
 Commercial brand vacuum-packed dinners with USDA seal
2 weeks, 
unopened
Soups & Stews
 Vegetable or meat-added 3-4 days 2-3 months
Hamburger, Ground & Stew Meats
 Hamburger & stew meats 1-2 days 3-4 months
 Ground turkey, veal, pork, lamb & mixtures of them 1-2 days 3-4 months
Hotdogs & Lunch Meats
 Hotdogs, opened package 1 week
In freezer 
wrap, 1-2 
months
 unopened package 2 weeks
 Lunch meats, opened 3-5 days
 unopened 2 weeks
Bacon & Sausage
 Bacon 7 days 1 month
 Sausage, raw from pork, beef, turkey 1-2 days 1-2 months
 Smoked breakfast links, patties 7 days 1-2 months
 Hard sausage-pepperoni, jerky sticks 2-3 weeks 1-2 months
Ham, Corned Beef
 Corned beef (In pouch with pickling juices) 5-6 days
Drained, 
wrapped 
1 month
 Ham, canned (Label says keep refrigerated) 6-9 mos Don't freeze
 Ham, fully cooked-whole 7 days 1-2 months
 Ham, fully cooked-half 3-5 days 1-2 months
 Ham, fully cooked-slices 3-4 days 1-2 months
Fresh Meat
File NF32 under FOODS AND NUTRITION 
F-1, Safety 
Issued May 1991  
Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, in cooperation 
with the U.S. Department of Agriculture. Elbert C. Dickey, Director of Cooperative Extension, 
University of Nebraska, Institute of Agriculture and Natural Resources.  
University of Nebraska Cooperative Extension educational programs abide with the non-discrimination 
policies of the University of Nebraska-Lincoln and the United States Department of Agriculture. 
 Steaks, beef 3-5 days 6-12 months
 Chops, pork 3-5 days 4-6 months
 Chops, lamb 3-5 days 6-9 months
 Roasts, beef 3-5 days 6-12 months
 Roasts, lamb 3-5 days 6-9 months
 Roasts, pork & veal 3-5 days 4-6 months
 Variety meats - tongue, brain, kidneys, liver, heart, chitterlings 1-2 days 3-4 months
Meat Leftovers
 Cooked meat and meat dishes 3-4 days 2-3 months
 Gravy and meat broth 1-2 days 2-3 months
Fresh Poultry
 Chicken or turkey, whole 1-2 days 1 year
 Chicken or turkey pieces 1-2 days 9 months
 Giblets 1-2 days 3-4 months
Cooked Poultry, Leftover
 Fried chicken 3-4 days 4 months
 Cooked poultry dishes 3-4 days 4-6 months
 Pieces, plain 3-4 days 4 months
 Pieces, covered with broth, gravy 1-2 days 6 months
 Chicken nuggets, patties 1-2 days 1-3 months


NF91-32 A Quick Consumer Guide to Safe Food Handling

DigitalCommons@University of Nebraska

University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Historical Materials from University of Nebraska-Lincoln Extension Extension 1991 NF91-32 A Quick Consumer Guide to Safe Food Handling Dennis Burson University of Nebraska--Lincoln, dburson1@unl.edu Julie A. Albrecht University of Nebraska--Lincoln, jalbrecht1@unl.edu Follow this and additional works at: https://digitalcommons.unl.edu/extensionhist  Part of the Agriculture Commons, and the Curriculum and Instruction Commons Burson, Dennis and Albrecht, Julie A., "NF91-32 A Quick Consumer Guide to Safe Food Handling" (1991). Historical Materials from University of Nebraska-Lincoln Extension. 473. https://digitalcommons.unl.edu/extensionhist/473 This Article is brought to you for free and open access by the Extension at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Historical Materials from University of Nebraska-Lincoln Extension by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. Nebraska Cooperative Extension NF91-32A Quick Consumer Guide to Safe Food Handling Dennis Burson, Extension Meat Specialist Julie A. Albrecht, Extension Food Specialist  Never had food poisoning? Actually, it's called foodborne illness. Perhaps you have, but thought you were sick with the flu. Some 7 million Americans will suffer from foodborne illness this year. Why? Because at the right temperature, bacteria you can't see, smell or taste can multiply to the millions in a few short hours. In large numbers, some can cause foodborne illness. It doesn't have to happen, though. Some 85 per-cent of cases could be avoided if people just handled food properly. So here's what to do... When You Shop — Buy cold food last, get it home fast ... z When you're out, grocery shop last. Take food straight home to the refrigerator. Never leave food in a hot car! z Don't buy anything you won't use before the use-by date. z Don't buy food in poor condition. Make sure refrigerated food is cold to the touch. Frozen food should be rock-solid. Canned goods should be free of dents, cracks or bulging lids which can indicate a serious foodborne illness threat.  When You Store Food — Keep it safe, refrigerate Check the temperature of your refrigerator with an appliance thermometer you can buy at a variety or hardware store. To keep bacteria in check, the refrigerator should run at 40° F or lower; the freezer unit at 0° F or lower. Generally, keep your refrigerator as cold as possible without freezing your milk or lettuce. z Freeze fresh meat, poultry or fish immediately if you can't use it within a few days. Use proper freezer packaging. z Put packages of raw meat, poultry or fish on a plate before refrigerating so their juices won't drip on other food. Raw juices often contain bacteria.  When You Prepare Food — Keep everything clean, Thaw in refrigerator z Wash hands in hot soapy water before preparing food and after using the bathroom, changing diapers and handling pets. z Bacteria can live in kitchen towels, sponges and cloths. Wash them often. Replace sponges every few weeks. z Keep raw meat, poultry and fish and their juices away from other food. For instance, wash your hands, cutting board and knife in hot soapy water after cutting up the chicken and before dicing salad ingredients. z Use plastic cutting boards rather than wooden ones where bacteria can hide in grooves and rough surfaces. z Thaw food in the microwave or refrigerator, NOT on the kitchen counter. The danger? Bacteria can grow in the outer layers of the food before the inside thaws. Marinate in the refrigerator too.  When You're Cooking — Cook thoroughly It takes thorough cooking to kill harmful bacteria, so you're taking chances when you eat meat, poultry, fish or eggs that are raw or only partly cooked. Plus, hamburger that is red in the middle, rare and medium-rare steak and roast beef are also undercooked from the safety standpoint. z Cook red meat to 160° F for greatest safety. Cook poultry to 180° F. Use a meat thermometer to check that it's cooked all the way through. z To check visually, red meat is done when it's brown or grey inside. Poultry juices run clear. Fish flakes with a fork. z Salmonella, a bacteria that causes food poisoning, can grow inside fresh, unbroken eggs. So cook eggs until the yolk and white are firm, not runny. Scramble eggs to a firm texture. Don't use recipes in which eggs remain raw or only partially cooked. COOKING TEMPERATURE Product ° FahrenheitEggs & Egg Dishes Eggs  Egg dishes Cook until yolk &white are firm 160Ground Meat & Meat Mixtures Turkey, chicken Veal, beef, lamb, pork 170 160Fresh beef Rare (some bacterial risk) Medium Well Done 140 160 170Fresh Veal Medium Well Done 160 170Fresh Lamb Medium Well Done 160 170z When you cook ahead, divide large portions of food into small, shallow containers for refrigeration. This ensures safe, rapid cooling.  Safe Microwaving A great timesaver, the microwave has one food safety disadvantage. It sometimes leaves cold spots in food. Bacteria can survive in these spots. So... z Cover food with a lid or plastic wrap so steam can aid thorough cooking. Vent the wrap and make sure it doesn't touch the food. z Stir and rotate your food for even cooking. No turntable? Rotate the dish by hand once or twice during cooking. z Observe the standing time called for in a recipe or package directions. During the standing time, food finishes cooking. z Use the microwave oven temperature probe or a meat thermometer to check that food is done. Insert it at several spots.  When You Serve Food — Never leave it out over two hours z Use clean dishes and utensils to serve food, never those used in preparation. Serve grilled food on a clean plate too, not one that held raw meat, poultry or fish. z Never leave perishable food out of the refrigerator over two hours! Bacteria that can cause food poisoning grow quickly at warm temperatures. z Pack lunches in insulated carriers with a cold pack. Caution children never to leave lunches in direct sun or on a warm radiator. z Carry picnic food in a cooler with a cold pack. When possible, put the cooler in the shade. Keep the lid on as much as you can. z Party time? Keep cold party food on ice or serve it throughout the party from containers kept in the refrigerator.  Likewise, divide hot party food into smaller serving platters. Keep platters refrigerated until time to warm them up for serving. When You Handle Leftovers — Use small containers for quick cooling z Divide large amounts of leftovers into small, shallow containers for quick cooling in the Fresh Pork Medium Well Done 160 170Poultry Chicken, whole Turkey, whole Poultry breasts, roasts Poultry thighs, wings  Stuffing (cooked alone or in bird) Duck & Goose 180 180 170 Cook until juices run clear 165 180Ham Fresh (raw) Pre-cooked (to reheat) 160 140refrigerator. Don't pack the refrigerator-cool air must circulate to keep food safe. z With poultry or other stuffed meats, remove stuffing and refrigerate it in separate containers.  Reheating z Bring sauces, soups and gravy to a boil. Heat other leftovers thoroughly to 165° F. z Microwave leftovers using a lid or vented plastic wrap for thorough heating.  Kept it too long? — When in doubt, throw it out Safe refrigerator and freezer storage time-limits are given for many common foods in the "Cold Storage" table. But what about something you totally forgot about and may have kept too long? z Danger - never taste food that looks or smells strange to see if you can still use it. Just discard it. z Is it moldy? The mold you see is only "the tip of the iceberg." The poisons molds can form are found under the surface of the food. So, while you can sometimes save hard cheese and salamis and firm fruits and vegetables by cutting the mold out-remove a large area around it, most moldy food should be discarded.  Power's Out If power will be coming back on fairly soon, you can make the food last longer by keeping the refrigerator/freezer door shut as much as possible. Your freezer Without power, a full upright or chest freezer will keep everything frozen for about 2 days. A half-full freezer will keep food frozen 1 day. If power will be off for an extended period, take food to friends' freezers, locate a commercial freezer or use dry ice. Ventilate the room if dry ice is used. Your refrigerator-freezer combination Without power, the refrigerator section will keep food cool 4-6 hours depending on the kitchen temperature. A full, well-functioning freezer unit should keep food frozen for 2 days. A half-full freezer unit should keep things frozen about 1 day. Block ice can keep food on the refrigerator shelves cooler. Be sure to place the ice in a container to catch the melted water. Dry ice can be added to the freezer unit. You can't touch dry ice and you shouldn't breathe the fumes, so follow handling directions carefully. Thawed food? Food still containing ice crystals or that feels refrigerator-cold can be refrozen. Discard any thawed food that has risen to room temperature and remained there two hours or more. Immediately discard anything with a strange color or odor. Is it Food Poisoning? If you or a family member develop nausea, vomiting, diarrhea, fever or cramps, you could have food poisoning. Unfortunately, it's not always easy to tell since, depending on the illness, symptoms can appear anywhere from 30 minutes to two weeks after eating the contaminated food. Most often, though, people get sick within 4 to 48 hours after eating bad food. In more serious cases, food poisoning victims may have nervous system problems like paralysis, double vision or trouble swallowing or breathing. If symptoms are severe or the victim is very young, old, pregnant, or already ill, call a doctor or go to the hospital right away. When to report foodborne illness You or your physician should report serious cases of foodborne illness to the local health department. Report any food poisoning incidents if the food involved came from a restaurant or commercial outlet. Give a detailed, but short account of the incident. If the food is a commercial product, have it in hand so you can describe it. You may be asked to keep the food refrigerated so officials can examine it later. If so, follow their directions carefully. COLD STORAGE These SHORT but safe time limits will help keep refrigerated food from spoiling or becoming dangerous to eat. These time limits will keep frozen food at top quality. Product Refrigerator (40° F)Freezer (0°)Eggs Fresh, in shell 3 weeks Don't freeze Raw yolks, whites 2-4 days 1 year Hardcooked 1 weekDon't freeze well Liquid pasteurized eggs or egg substitutes, opened unopened3 days 10 daysDon't freeze 1 yearMayonnaise, commercial Refrigerate after opening 2 months Don't freezeTV Dinners, Frozen Casseroles Keep frozen until ready to serve  3-4 monthsDeli & Vacuum-Packed Products Store-prepared (or home-made) egg, chicken, tuna, ham, macaroni salads 3-5 daysThese products don't freeze well. Pre-stuffed pork & lamb chops, chicken breasts stuffed with dressing 1 days Store-cooked convenience meals 1-2 days Commercial brand vacuum-packed dinners with USDA seal2 weeks, unopenedSoups & Stews Vegetable or meat-added 3-4 days 2-3 monthsHamburger, Ground & Stew Meats Hamburger & stew meats 1-2 days 3-4 months Ground turkey, veal, pork, lamb & mixtures of them 1-2 days 3-4 monthsHotdogs & Lunch Meats Hotdogs, opened package 1 weekIn freezer wrap, 1-2 months unopened package 2 weeks Lunch meats, opened 3-5 days unopened 2 weeksBacon & Sausage Bacon 7 days 1 month Sausage, raw from pork, beef, turkey 1-2 days 1-2 months Smoked breakfast links, patties 7 days 1-2 months Hard sausage-pepperoni, jerky sticks 2-3 weeks 1-2 monthsHam, Corned Beef Corned beef (In pouch with pickling juices) 5-6 daysDrained, wrapped 1 month Ham, canned (Label says keep refrigerated) 6-9 mos Don't freeze Ham, fully cooked-whole 7 days 1-2 months Ham, fully cooked-half 3-5 days 1-2 months Ham, fully cooked-slices 3-4 days 1-2 monthsFresh MeatFile NF32 under FOODS AND NUTRITION F-1, Safety Issued May 1991  Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Elbert C. Dickey, Director of Cooperative Extension, University of Nebraska, Institute of Agriculture and Natural Resources.  University of Nebraska Cooperative Extension educational programs abide with the non-discrimination policies of the University of Nebraska-Lincoln and the United States Department of Agriculture.  Steaks, beef 3-5 days 6-12 months Chops, pork 3-5 days 4-6 months Chops, lamb 3-5 days 6-9 months Roasts, beef 3-5 days 6-12 months Roasts, lamb 3-5 days 6-9 months Roasts, pork & veal 3-5 days 4-6 months Variety meats - tongue, brain, kidneys, liver, heart, chitterlings 1-2 days 3-4 monthsMeat Leftovers Cooked meat and meat dishes 3-4 days 2-3 months Gravy and meat broth 1-2 days 2-3 monthsFresh Poultry Chicken or turkey, whole 1-2 days 1 year Chicken or turkey pieces 1-2 days 9 months Giblets 1-2 days 3-4 monthsCooked Poultry, Leftover Fried chicken 3-4 days 4 months Cooked poultry dishes 3-4 days 4-6 months Pieces, plain 3-4 days 4 months Pieces, covered with broth, gravy 1-2 days 6 months Chicken nuggets, patties 1-2 days 1-3 months

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NF91-32 A Quick Consumer Guide to Safe Food Handling

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