Cooking for Groups A Volunteer's Guide to Food

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When You Chill Food

• Place food in the refrigerator.
• Don’t overfill the refrigerator. Cool air must circulate to keep food safe.
• Divide food and place in shallow containers. Slice roast beef or ham and layer in containers in portions for service.
• Divide turkey into smaller portions or slices and refrigerate. Remove stuffing from cavity before refrigeration.
• Place soups or stews in shallow containers. To cool quickly, place in ice water bath and stir.
• Cover and label cooked foods. Include the preparation date on the label.

When You Transport Food

Keep cold food cold. Place cold food in cooler with a cold source such as ice or commercial freezing gels. Use plenty of ice or commercial freezing gels. Cold food should be held at or below 40 °F.

Hot food should be kept hot, at or above 140 °F. Wrap well and place in an insulated container.

When You Reheat Food

Heat cooked, commercially vacuum- sealed, ready- to- eat foods, such as hams and roasts, to 140 °F.

Foods that have been cooked ahead and cooled should be reheated to at least 165 °F.

Reheat leftovers thoroughly to at least 165 °F. Reheat sauces, soups, and gravies to a boil.

On Stove Top— Place food in pan and heat thoroughly. The food should reach at least 165 °F on a food thermometer when done.

In Oven— Place food in oven set no lower than 325 °F. Use a food thermometer to check the internal temperature of the food.

In Microwave— Stir, cover, and rotate fully cooked food for even heating. Heat food until it reaches at least 165 °F throughout.

In Slow Cooker, Steam Tables or Chafing Dishes— Not Recommended
Reheating leftovers in slow cookers, steam tables or chafing dishes is not recommended because foods may stay in the “danger zone,” between 40 and 140 °F, too long. Bacteria multiply rapidly at these temperatures.

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Introduction -- Foodborne Illness: What You Need To Know -- What Is Foodborne Illness?
How Bacteria Get in Food -- In Case of Suspected Foodborne Illness -- Fight BAC! ™ -- When You Plan
When You Shop -- When You Store Food -- When You Prepare Food
When You Cook -- Internal Cooking Temperatures -- Danger Zone -- When You Chill Food
When You Transport Food -- When You Reheat Food -- When You Keep Food Hot
When You Keep Food Cold -- When You Serve Food -- Keep It Cold -- Keep It Hot -- When You Finish Up
Cold Storage Chart -- Foods Purchased Refrigerated -- Shelf- Stable Storage Chart -- Additional Resources

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