When students pack up for college, they take along the basics: TV, laptop, and cell phone. Some students also arrive at school with a microwave oven, tabletop grill, mini-fridge, and toaster oven in tow. Most students, however, need to learn there are food safety considerations when cooking with these appliances.
College students are under a lot of pressure, and they often get their meals the quickest and easiest way possible. When it comes to safely preparing meals, many college kids simply don't know what it takes to make the grade in food safety, and many end up with a foodborne illness.
Here are some regularly asked questions a college student may have regarding food safety:
Q: Several slices of pizza have been left out overnight. Is the pizza still safe to eat?
A: No. Perishable food should never be left out of refrigeration for more than two hours. This is true even if there are no meat products on the pizza. Foodborne bacteria that may be present in these foods grow fastest in the "Danger Zone" (temperatures between 40 and 140 °F) and can double in number every 20 minutes.
Other take-out or delivered foods such as chicken, hamburgers, cut fruit, salads, and party platters, must also be kept at a safe temperature. The rule is to "Keep HOT Food HOT and COLD Food COLD!" To keep hot foods safe, keep them at 140 °F or above. Cold food must be kept at 40 °F or below (in the refrigerator or freezer). Bacteria grow rapidly between 40 and 140 °F. Discard all perishable food left at room temperature longer than two hours; one hour in air temperatures above 90 °F. Use safely refrigerated food in three to four days; frozen leftovers, one to two months.
Q: I am living off campus this year. My two roommates and I will be preparing our own meals. What do we need to know to cook food safely?
A: When using frozen meats, thaw them in the refrigerator - NOT on the counter. Don't allow raw meat or poultry juices to drip on other foods. Wash your hands before and after preparing food. Always use clean paper towels. Wash used cutting boards and utensils in hot, soapy water.
Use a food thermometer to check internal temperatures. Cook meat and poultry to the following safe minimum internal temperatures:
Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow the meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F as measured with a food thermometer.
Cook all poultry to an internal temperature of 165 °F as measured with a food thermometer.
If you feel food has not been handled safely, throw it out.
Q: I don't have a car on campus so I have to take the bus to get my groceries. Will the food be safe by the time I get it to my apartment?
A: Whether you use public transportation or have your own car, it's important that perishable purchases are refrigerated within two hours (one hour when the temperature is above 90 °F). When buying food, avoid cross-contamination by placing raw meat, poultry and seafood in plastic bags and keeping them separate from other foods in your shopping cart. Make cold foods the last items you place in your cart. After your purchases are bagged, go home immediately.
If you can't get home within the recommended times, you may want to take a cooler with frozen gel packs to keep perishable food safe in transit. If there are perishable raw meats you plan on using later, freeze any ground meats, poultry or fish within two days; beef, pork, veal or lamb steaks, roasts or chops within three to five days.
Q: Our dorm has a kitchen with a microwave on each floor. When I microwave the food according to the package's instructions, it's still partly frozen. Why doesn't it get hot enough?
A: In a large building like a dorm, electrical equipment such as computers, toaster ovens, hair dryers and irons compete for current and reduce the electrical wattage of a microwave. A community oven that has been used just before you will cook slower than a cold oven. To compensate, set the microwave for the maximum time given in the instructions. Avoid using an extension cord with the microwave because power is reduced as it flows down the cord. Also, the cord might need to be grounded.
Cover foods during cooking. Remember to stir or rearrange food and rotate the dish to eliminate cold spots where harmful bacteria can survive, and to promote more even cooking. Allow for standing time. The food continues to cook during this period. Finally, use a food thermometer to ensure the food reaches the safe internal temperature of 165 °F. If the food has not reached that temperature or is not steaming hot, add more cooking time.
Q: What containers are safe for microwaving foods?
A: Glass, ceramic, and plastic utensils labeled for microwave oven use are safe. Microwave plastic wraps, wax paper, cooking bags, parchment paper, and white microwave-safe paper towels should be safe to use. Do not let plastic wrap touch foods during microwaving.
Do not use plastic cold storage containers such as margarine tubs, take-out containers, whipped topping bowls, and other one-time-use containers. These containers can warp or melt, possibly causing harmful chemicals to migrate into the food. Never use thin plastic storage bags, brown paper or plastic grocery bags, newspapers, or aluminum foil in the microwave oven.
Q. Several of us are planning a tailgate party at the stadium. How can we handle the food safely?
A: Keeping food safe from home, a store or a restaurant to the stadium helps prevent foodborne illness. If bringing hot take-out food, eat it within two hours of purchase. To keep food like soup, chili, and stew hot, use an insulated container. Fill the container with boiling water, let it stand for a few minutes, empty it, and then put in the piping hot food. Keep the insulated container closed and the food should stay hot (140 °F or above) for several hours. Or plan ahead and chill the food in your refrigerator before packing for your tailgate.
Carry cold perishable food like raw hamburger patties, sausages, and chicken in an insulated cooler packed with several inches of ice, frozen gel packs, or containers of frozen water. Perishable cooked food such as luncheon meat, cooked meat, chicken, and potato or pasta salads must also be kept refrigerated. Tuck an appliance thermometer into the cooler to make sure the food stays at 40 °F or below. When packing the cooler for an outing, be sure raw meat and poultry are wrapped securely to prevent their juices from cross-contaminating ready-to-eat food.
In addition to a grill and fuel for cooking food, pack a food thermometer to be sure the meat, poultry, and casseroles reach a high enough temperature to destroy harmful bacteria that may be present. Include lots of clean utensils, not only for eating but also for serving safely cooked food.
Bring water for cleaning if none is available at the site. Pack clean, wet, disposable cloths or moist towelettes and paper towels for cleaning hands and surfaces.
Q: How long will food stay safe at a tailgate party?
A: It's important to keep hot food hot and cold food cold. Bacteria multiply rapidly between 40 °F and 140 °F. Never leave food in this "Danger Zone" more than two hours (one hour when the outside temperature is above 90 °F). Cook meat and poultry completely. Partial cooking of food ahead of time allows bacteria to multiply to the point that subsequent cooking cannot destroy them.
Meat and poultry cooked on a grill often brown very fast on the outside. Use a food thermometer to check internal temperatures. Cook meat and poultry to the following safe minimum internal temperatures:
Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow the meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F as measured with a food thermometer.
Cook all poultry to an internal temperature of 165 °F as measured with a food thermometer.
Q: Are leftovers from a tailgate party safe to eat later?
A: Some people have so much fun at tailgate gatherings, they never actually make it into the stadium to see the football game. But that doesn't mean it's safe for the food to stay unrefrigerated before, during, and after the game. Keeping food at an unsafe temperature is a prime cause of foodborne illness.
Store perishable food in the cooler except for brief times when serving. Cook only the amount of food that will be eaten to avoid the challenge of keeping leftovers at a safe temperature. Discard any leftovers that are not ice-cold after the game. Food should not be left out of the cooler or off the grill for more than two hours (one hour when the outside temperature is above 90 °F).
Q: I don't have time to go to the dining hall for lunch. How can I safely pack a lunch to eat between classes?
A: Insulated, soft-sided lunch boxes or bags are best for keeping perishable food cold, but metal or plastic lunch boxes and paper bags can also be used. If using paper lunch bags, create layers by double bagging to help insulate the food. A cold source, such as a small frozen gel pack or frozen juice box, should be packed with perishable food in any type of lunch bag or box. Of course, if there's a refrigerator available, store perishable items there upon arrival.
It's important to keep perishable food cold. Harmful bacteria multiply rapidly in the "Danger Zone" - temperatures between 40 and 140 °F. So, perishable food transported without an ice source won't stay safe long. Prepackaged combos that contain luncheon meats along with crackers, cheese, and condiments must also be kept refrigerated. This includes luncheon meats and smoked ham that is cured or contains preservatives.
Q: Are foods in "care packages" safe to eat?
A: College kids away from home always love receiving their favorite home-baked goods: Brownies and loaf-type cakes, like banana bread, carrot, applesauce or sour cream cakes, ship well if wrapped in aluminum foil and packed in a can or heavy cardboard box.
Shelf-stable, microwavable entrees are another option. These foods are not refrigerated or frozen and will stay fresh without refrigeration for about 18 months. Canned meats and fish as well as dried meat and poultry, such as beef and turkey jerky, are safe to mail. Bacteria can't grow in foods preserved by removing moisture.
Make sure perishable foods have been packed with a cold source, such as frozen gel packs or dry ice, and received with overnight delivery. Perishables must not be at temperatures between 40 and 140 °F for longer than two hours (one hour when the temperature is above 90 °F). Pathogenic bacteria can grow rapidly at these temperatures but do not generally affect a food's taste, smell, or appearance. So, if food has been mishandled or is unsafe to eat, the student will not be able to tell it's dangerous. When in doubt, throw it out.
Q: My club is having a potluck dinner. What's important to remember for food safety?
A: When you serve food, use clean containers and utensils to store and serve food. Only use a plate that previously held raw meat, poultry, or seafood if the plate has first been washed in hot, soapy water. When a dish is empty or nearly empty, replace it with a fresh container of food, removing the previous container.
Place cold food in containers on ice. Hold cold foods at or below 40 °F. Food that will be portioned and served on the serving line should be placed in a shallow container. Place this container inside a deep pan filled partially with ice to keep food cold. Food like chicken salad and desserts in individual serving dishes can also be placed directly on ice, or in a shallow container set in a deep pan filled with ice. Drain off water as the ice melts and replace ice frequently.
Keep hot food hot by using a heat source. Once the food is thoroughly heated on stovetop, oven or in microwave oven, place it in chafing dishes, preheated steam tables, warming trays and/or slow cookers. Check the temperature frequently to be sure food stays at or above 140 °F.
Q: My buddies and I are going on a camping trip over spring break. How can we take food along safely?
A: If you are traveling with cold foods, take a cooler with a cold source. If you are cooking, use a hot campfire or portable stove. It is easier to keep food hot with a heat source when traveling, so it's best to cook foods before leaving home, refrigerate or freeze the food overnight, and transport it cold.
If you want to avoid luging a cooler or portable stove, consider taking shelf-stable food. Advances in food technology have produced relatively lightweight staples that don't need refrigeration or careful packaging. These include dehydrated foods; beef jerky and other dried meats; dried noodles and soups; peanut butter in plastic jars; canned ham, chicken, beef and tuna; concentrated juice boxes; dried fruits and nuts; and powdered milk and fruit drinks.
Don't drink water from a lake or stream, no matter how clean it appears. Bring bottled or tap water for drinking.
Source: USDA: www.fsis.usda.gov
