Simple Tips for Poultry, Beef, Pork & Produce

As a chef, I get a lot of questions about food, like: How long is my chicken good for? or how do I store herbs? In this blog, I’ll share some quick tips on safely handling, storing, and preparing common foods in a low-cost way. 

Fruits and Veggies

Let’s start with fruits and vegetables. To wash correctly, make sure to wash your hands first. Rinse all produce thoroughly, even if you are peeling it like a cantaloupe. You don’t need to use soaps or detergents, just water. If something doesn’t need to be washed, it will say “pre-washed.” Be sure to store refrigerated cut produce, like a cut fruit bowl, in the fridge at or below 40 F. Also, keep fruits and vegetables away from raw meat, poultry, and seafood to avoid cross-contamination. Throw out any fruit or vegetable that comes into contact with liquids from these proteins. The golden rule is to get perishable food (berries, leafy greens) in the fridge within 2 hours. Store root vegetables like garlic, onion, and potatoes in a cool, dark place. 

The practical tip is “when in doubt, throw it out!” If it’s slimy or smells off, don’t hesitate to throw it out. (U.S. FDA, 2023) This often happens to me with cucumbers. 

Poultry

When it comes to poultry, like chicken or turkey, people naturally freeze up. But, with these few simple tips, you can enjoy your chicken with peace of mind. 

First, it is in the storage. When you bring it home from the supermarket, place it in the fridge and use it within 1-2 days (or freeze). It’s also safer to put it at the bottom of the refrigerator in case any juices leak; it won’t contaminate any foods. 

Next, in the preparation, you always want to keep raw chicken far from any other foods and wash all surfaces that come into contact with poultry juices, like cutting boards, utensils, or other foods (Zweifel & Stephan, 2021).

Lastly, is the cooking. It’s best to invest in a thermometer to cook chicken thoroughly without drying it out completely. Even as a chef, I still use a thermometer when cooking chicken to avoid overcooking it a lot. The only safe internal temperature for poultry (chicken, turkey) is 165°F to kill harmful bacteria like Salmonella and Campylobacter (USDA, 2022)

Beef & Pork

For beef and pork, many rules apply like they did for poultry. Store them at the bottom of the fridge to avoid cross-contamination. And clean all surfaces that come into contact with the protein, washing them with warm, soapy water. 

For safe cooking temperatures, here is a quick and handy list: 

Cook to Safe Temps (USDA, 2022)

• Beef (steaks/roasts): 145°F + 3-min rest
• Ground beef: 160°F (no rest needed)
• Pork: 145°F + 3-min rest (Sofos, 2020)

What about leftovers?

Be sure to eat any cooked leftovers in 3-4 days, or freeze them for longer storage. When reheating, bring leftovers to an internal temperature of 165 F. 

Takeaway

I never really remember all these temperatures, but I do know the internal temperature of 165 F for chicken. If I don’t remember, I do a quick search on the internet to double-check myself. And the best key advice, ‘when in doubt, throw it out.’ If it smells funny or has been in the fridge for a little too long, don’t take the chance- throw it out. If I wouldn’t serve it to a client, I don’t serve it to myself!

References

CDC. (2023). Preventing E. coli from ground beef

EFSA. (2022). Control measures for Salmonella in pork. EFSA Journal, 20(1), e07012.

Sofos, J. N. (2020). Challenges in meat safety. Meat Science, 162, 108025.

USDA. (2022). Safe minimum internal temperature chart. 

U.S. FDA. (2023). Safe handling of raw produce and fresh-squeezed juices.

USDA FSIS. (2023). Cooking pork to the right temperature

Zweifel, C., & Stephan, R. (2021). Poultry-associated foodborne diseases. Food Microbiology, 

98, 103796.