WASHINGTON, Sept. 9, 2021 — As students, parents and caretakers adjust to a physical return to classrooms this fall, the U. S. Department of Agriculture (USDA) reminds families to follow food safety practices to prevent foodborne illness when it comes to preparing frozen foods.
In fact, freezing is one of the safest and most effective ways to store and reheat food. If you’re going to use frozen foods for a specific recipe, follow a few simple steps to prevent foodborne illness.Cook frozen foods thoroughly before reheating. For best results, thoroughly thaw frozen food and defrost in the refrigerator for at least 12 hours. Defrosting a large block of frozen food in the microwave instead of in the refrigerator can cause food to thaw unevenly, or even burn.
Reheat frozen food in a microwave or conventional oven, using no more energy than needed to defrost the food. For a frozen, pre-cooked entree such as a casserole, follow these cooking times: frozen vegetables, 6 to 10 minutes; meats, 12 to 15 minutes; poultry, 10 to 15 minutes; and ground beef, 20 to 25 minutes.
Avoid using the microwave when reheating frozen or refrigerated food. Freezing temperatures cause the food to release moisture, which in turn makes foods susceptible to bacterial growth.
Use a thermometer when reheating or cooking frozen food. It’s a good idea to use a thermometer with a temperature range of 0 to 4 degrees Fahrenheit to make sure your food is at the correct temperature when you’re ready to eat it. This will prevent foodborne illness.
When cooking frozen foods, follow these tips: thaw food before cooking, add ingredients as directed, and follow safety guidelines for thawing foods.
Be wary of the expiration date on food labels. The USDA recently released new guidelines that recommend the expiration dates printed on food labels must be updated. As food producers adjust their labels, the expiration dates for food items must be increased to reflect a longer shelf life, while the date of manufacture remains the same.
As food producers adjust their labels, the expiration dates for food items must be increased to reflect a longer shelf life, while the date of manufacture remains the same. Don’t eat expired food. When possible, throw out any food that’s past the best-by date.
If you choose to eat the food after that date, be sure it hasn’t passed its expiration date before cooking. If you’re unsure about the expiration date, use a thermometer to test the food.
Always keep food in the refrigerator or freezer until you plan to eat it. Avoid foods that are exposed to high heat or dry conditions, which make them more prone to spoiling.
If you suspect food may be spoiled, don’t eat it and throw it out.
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