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Bookmark or Share- Cooking with Microwave Ovens - Food Safety and Inspection ServiceIf the microwave oven has metal shelves OR a metal turntable, don't microwave food in foil containers or metal pans, and don't let foil used for shielding touch or be close to the shelves or turntable. If you see arcing (sparks), immediately remove the foil shielding; transfer frozen food from foil container to a microwave-safe utensil.
- The Big Thaw — Safe Defrosting Methods - Food Safety and Inspection ...Planning ahead is the key to this method because of the lengthy time involved. A large frozen item like a turkey requires at least a day (24 hours) for every 5 pounds of weight. Even small amounts of frozen food — such as a pound of ground meat or boneless chicken breasts — require a full day to thaw.
- Leftovers and Food SafetyIt is safe to refreeze any food remaining after reheating previously frozen leftovers to the safe temperature of 165° F as measured with a food thermometer. If a large container of leftovers was frozen and only a portion of it is needed, it is safe to thaw the leftovers in the refrigerator, remove the needed portion and refreeze the remainder ...
- Freezing and Food Safety - Food Safety and Inspection ServiceRefrigerated food may become too warm and foodborne bacteria could grow. The outside temperature could vary hour by hour and the temperature outside will not protect refrigerated and frozen food. Additionally, perishable items could be exposed to unsanitary conditions or to animals.
- Food Product Dating | Food Safety and Inspection ServiceTo comply, a calendar date must express both the month and day of the month. In the case of shelf-stable and frozen products, the year must also be displayed. Additionally, immediately adjacent to the date must be a phrase explaining the meaning of that date such as "Best if Used By." Are Dates for Food Safety or Food Quality?
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