Food Safety for Dorm Rooms

With college classes starting and many kids leaving home for the first time it is so important to remember food safety for dorm rooms. Even returning students can always use a refresher on how to avoid foodborne illness especially away from the comforts of home with parents to help care for them.

Kansas State University set up a really nice Q&A format for some very important questions regarding food safety.

Can you eat pizza after its been out all night?

No. Perishable food should never be left out of refrigeration more than two hours. This is true even if there are no meat products on the pizza. Foodborne bacteria that may be present on these foods grow fastest at temperatures between 40 and 140 °F and can double in number every 20 minutes.

Other take-out or delivered foods such as chicken, hamburgers, cut fruit, salads, and party platters, must also be kept at a safe temperature. The rule is to “Keep HOT Food HOT and COLD Food COLD!” To keep hot foods safe, keep them at 140 °F or above. Cold food must be kept at 40 °F or below (in the refrigerator or freezer). Bacteria grow rapidly between 40 and 140 °F. Discard all perishable food left at room temperature longer than 2 hours; 1 hour in air temperatures above 90 °F. Use safely refrigerated food in 3 to 4 days; frozen leftovers, 1 to 2 months.

Living off campus and wanting to prepare foods- What are some important tips?

When using frozen meats, thaw them in the refrigerator – NOT on the counter. Don’t allow raw meat or poultry juices to drip on other foods. Wash your hands before and after preparing foods. Always use clean paper towels. Wash used cutting boards and utensils in hot, soapy water.

Use a food thermometer to check internal temperatures. Cook meat and poultry to the following safe minimum internal temperatures:

• Beef, veal, and lamb steaks, roasts, and chops may be cooked to 145 °F.
• All cuts of pork, 160 °F.
• Ground beef, veal and lamb to 160 °F.
• All poultry should reach a safe minimum internal temperature of 165 °F.

If you feel food has not been handled safely, throw it out.

Can I safely travel with food on a bus?

Whether you use public transportation or have your own car, it’s important that perishable purchases are refrigerated within 2 hours (1 hour when the temperature is above 90 °F). First, when buying food, avoid cross-contamination by placing raw meat, poultry, and seafood in plastic bags and keep them separate from other foods in your grocery-shopping cart. Make cold foods the last items you place in your cart. After your purchases are bagged, go home immediately.

If you can’t get home within the recommended times, you may want to take a cooler with frozen gel packs to keep perishable food safe in transit. If there are perishable raw meats you don’t plan on using soon, freeze any ground meats, poultry or fish within 2 days; beef, pork, veal or lamb steaks, roasts or chops within 3 to 5 days.

What containers are microwave safe?

Plastic cold-storage containers such as margarine tubs, take-out containers, whipped topping bowls, and other one-time use containers should not be used in microwave ovens. These containers can warp or melt, possibly causing harmful chemicals to migrate into the food.

Microwave plastic wraps, wax paper, cooking bags, parchment paper, and white microwave-safe paper towels should be safe to use. Do not let plastic wrap touch foods during microwaving. Never use thin plastic storage bags, brown paper or plastic grocery bags, newspapers, or aluminum foil in the microwave oven.

How do you thaw food safely in a microwave?

Remove food from packaging before defrosting. Do not use foam trays and plastic wraps because they are not heat stable at high temperatures. Melting or warping may cause harmful chemicals to migrate into food. Cook meat, poultry, egg casseroles, and fish immediately after defrosting in the microwave oven because some areas of the frozen food may begin to cook during the defrosting time. Do not hold partially cooked food to cook later.

How can I safely pack a lunch?

Insulated, soft-sided lunch boxes or bags are best for keeping perishable food cold, but metal or plastic lunch boxes and paper bags can also be used. If using paper lunch bags, create layers by double bagging to help insulate the food. An ice source, such as a small frozen gel pack or frozen juice box, should be packed with perishable food in any type of lunch bag or box. Of course, if there’s a refrigerator available, store perishable items there upon arrival.

It’s important to keep perishable food cold. Harmful bacteria multiply rapidly in the “Danger Zone” – the temperatures between 40 and 140 °F. So, perishable food transported without an ice source won’t stay safe long. Prepackaged combos that contain luncheon meats along with crackers, cheese, and condiments must also be kept refrigerated. This includes luncheon meats and smoked ham that are cured or contain preservatives.

Basic Safety Tips

USDA’s Meat and Poultry Hotline, in conjunction with the Partnership for Food Safety Education’s Fight BAC!® campaign, advises all consumers to keep these four basic tips in mind when cooking and preparing foods:

• Clean. Wash hands and surfaces often.
• Separate. Separate raw meat, poultry and egg products from cooked foods to avoid cross-contamination.
• Cook. Raw meat, poultry and egg products need to be cooked thoroughly. Use a food thermometer to ensure foods have reached a high enough temperature to kill any harmful bacteria that might be present.
• Chill. Refrigerate promptly.

Keep an eye on Make Food Safe for lots of fun food facts and articles pertaining to food safety and also important recall information.