June 7th Is World Food Safety Day

— Written By and last updated by
en Español

El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.

Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.

English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.

Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.

Collapse ▲

Did you know, unsafe food containing harmful bacteria, viruses, parasites or chemical substances causes more than 200 diseases.

Food safety is a shared responsibility between governments, producers and consumers. Everybody has a role to play from farm to table to ensure the food we consume is safe and will not damage our health.

Let’s talk about restaurant leftovers. Eating at restaurants is returning to a common practice again. Follow these food safety tips so you can enjoy your restaurant leftovers without risking your health.

First, perishable foods should be brought directly home and refrigerated. The faster the food is refrigerated, the lower likelihood of bacterial growth. Meat and poultry leftovers are safely refrigerated at 40 F up to 4 days. Eggs and lunch meats are safely stored at 40 F up to 5 days.

When reheating leftovers, use a food thermometer to check the food’s internal temperature. The food is safe to eat once it reaches 165 F. Never taste food to determine its safety. You can’t see or taste harmful bacteria, so when in doubt, throw it out!

For more information on food safety visit the following websites:

NC State Extension Food Safety
USDA Food Safety