Food Safety

Regardless of what type of beef you choose to serve and eat, all products go through the same rigorous inspection process and government guidelines to ensure Idaho beef remains among the safest in the world.

The U.S. Department of Agriculture (USDA) implements a series of safeguards to protect against foodborne disease and illness.  Veterinary inspectors check all livestock visually before slaughter, examining more than 100 million food animals each year. Government personnel have a continuous presence at all federally inspected slaughter facilities with inspection personnel stationed at various points throughout the slaughter and processing operation.  In addition to federal government requirements, the beef industry collectively invests approximately $350 million toward beef safety measures every year.

America’s food supply is safer than ever.  But there are still many opportunities for consumers to improve food safety in their own homes.  Follow the simple steps below, the 3C's, and you can keep the food you eat safe.

  • Keep it Clean
  • Keep it Cold
  • Cook it Properly

 

Keep it Clean

Keep everything that touches food clean.

  • Wash your hands with hot soapy water for at least 20 seconds before preparing food.
  • Keep raw meat from coming into contact with other foods during preparation.  Wash your hands and all utensils and surfaces with hot soapy water after contact with raw meat.
  • Never chop fresh vegetables or salad ingredients on a cutting board that was used for raw meat without properly cleaning it first.  If possible, use a separate cutting board for the sole preparation of raw meat.

 

Keep it Cold

As a general rule, keep cold foods cold and hot foods hot.

  • Make grocery shopping the last stop on your list of errands.  Pick up meat and refrigerated items last during your shopping trip.
  • Store properly wrapped meat in the meat compartment or the coldest part of your refrigerator.  You may want to place meat in a plastic bag to prevent possible leakage.
  • Thaw meat in the refrigerator or microwave.  Do not thaw meat on the kitchen counter.
  • Do not wait for leftovers to cool down.  Store them in small, shallow, covered containers within two hours of cooking.

Keep the refrigerator setting at 35°F to 40°F and the freezer at 0°F or below.  Use a refrigerator thermometer for accuracy.  Proper storage and refrigeration of both raw and cooked beef is important for quality and safety reasons.  Follow these recommended storage guidelines:

Beef Type Refrigerator (35°F - 40°F) Freezer (0°F or colder)
Steaks and Roasts 3 to 4 days 6 to 12 months
Ground Beef 1 to 2 days 3 to 4 months
Cooked Beef (leftovers) 3 to 4 days 2 to 3 months

Beef can be frozen in its original, transparent packaging for up to two weeks.  For longer storage, prevent freezer burn by re-wrapping beef in moisture-proof, air-tight wrapping materials such as heavy-duty aluminum foil, freezer paper or plastic freezer bags.  Label and date all packages.

Cook It Properly

Use an instant-read thermometer to verify cooking temperatures.  Certain bacteria that may be present in food, such as E. coli, are eliminated by cooking foods properly. Heat kills the E.coli bacteria. Follow these cooking guidelines to keep food safe: 

 Ground Beef:  cook to 160°F internal temp
 Steaks and Roasts: 145°F internal temperature (medium rare)
160°F internal temperature (medium)
170°F internal temperature (well done)
 
 For more food safety information go to www.fightbac.org