#FoodSafety

Life Tips

Fridge and Freezer Storage Times — Ground Meat 1–2 Days, Leftovers 3–4 Days, Freezer Times Are for Quality (FoodSafety.gov)

The FoodSafety.gov chart lists ground meat 1–2 days, steaks 3–5 days, leftovers 3–4 days and raw eggs 3–5 weeks in the fridge. Fridge times are safety, freezer times quality; food at -18°C stays safe. With a lookup tool.

Life Tips

Four Steps to Food Safety — Hands 20 Seconds, Separate Boards, 4–60°C Danger Zone, Fridge Within 2 Hours (FoodSafety.gov)

FoodSafety.gov sets food poisoning prevention out as Clean, Separate, Cook, Chill: hands at least 20 seconds, don't wash raw meat, a 4–60°C danger zone, perishables in the fridge within 2 hours (1 if hot), fridge 4°C or below.

Life Tips

Safe Cooking Temperatures — Steaks and Fish 63°C, Ground Meat 71°C, Poultry and Leftovers 74°C (FoodSafety.gov)

FoodSafety.gov says use a thermometer, not colour: beef and pork steaks and fish 63°C (rest 3 minutes), ground meat and egg dishes 71°C, all poultry and leftovers 74°C. With a checker for your reading.