Mealtime is "grab and go" for many people. Wherever you obtain your take-out food, (drive through restaurant, cafeteria or grocery store) certain food safety tips apply:

Tip 1: More than two is bad for you

Two hours is the maximum time perishable foods should be kept at room temperature. When not kept under control, bacteria can grow rapidly. Refrigerate at 40 degrees Fahrenheit or colder if you won't be eating your take-out meal within two hours. Perishable foods include meat, poultry, fish, dairy products, pasta, rice and cooked vegetables. Also, refrigerate fresh peeled and/or cut fruits and vegetables within a couple of hours.

Tip 2: Get it cool

Refrigerate hot take-out foods right away if you won't be eating them within two hours - let the refrigerator cool them down. Leave the covers of containers cracked open to help food cool faster. Cover tightly once the food is cooled.

Tip 3: Eat in a day

Plan to eat take-out foods and leftovers within a day for greater safety and quality.

Tip 4: Safely reheat

Don't reheat take-out food in its original container in the microwave unless the container is described as safe for microwave use. Chemicals from carryout containers can be absorbed into foods at high temperatures. Safe containers for microwave cooking include glass ceramic cookware, and those labeled for microwave use.

Tip 5: When in doubt, toss it out

You can't always see, smell or taste bacteria that causes food-borne illness. It can take anywhere from ½ hour to two or more weeks before you get sick from contaminated food.

Avoid foodborne illness in the home

• Check expiration dates of meats, diary products, etc.
• Select canned foods free of dents and cracks
• Buy perishables last and keep them in the coolest part of your car. Refrigerate or freeze promptly upon arrival at home.
• Keep your refrigerator at 40 degrees Fahrenheit or below and your freezer below 0 degrees Fahrenheit.
• Freeze meat, poultry and seafood if not using in 2 - 3 days.
• Overwrap packages of raw meat, poultry or fish, and place them on a dish before refrigerating so juices won't drip onto other foods causing cross-contamination.
• Thaw frozen food by defrosting in the refrigerator, not the counter. Bacteria multiplies more quickly at room temperature.
• Do not leave perishables out for more than two hours.
• Make sure surfaces, utensils and cooking equipment used during food preparation are completely clean.
• Always wash your hands thoroughly before preparing food.
• Check that food is thoroughly cooked in several places by using a thermometer - insert tip into the thickest parts of the meat. Red meat 160 degrees Fahrenheit, poultry 180 degrees Fahrenheit.
• When cooked thoroughly, fish should should flake with a fork.
• Plastic cutting boards will absorb and retain less bacteria than porous wood.

All of Restaurant Associates' cafes take a proactive approach to the Hazardous, Analysis, Critical, Control Point Systems (HACCP) program. HACCP is a successful food safety system that recognizes food production as a flow, from the ingredients that we receive to the food that we serve. It monitors the stages of the food production process that are critical in eliminating bacteria or preventing the multiplication of bacteria or the production of bacterial toxins.

FoodTalk Newsletter, University of Nebraska Cooperative Extension in Lancaster County