Safe Plates Food Safety Information Center

ALT image content: (1/6): Our Guide to: Serving Charcuterie Boards Safely (2/6): national Wine and cheese day July 25th, 2025 (3/6): If you are making a charcuterie board at home here are some things to consider (4/6): Some items on your charcuterie board should be thrown out after 4 hours at room temperature, though many items can be safely left out. For soft cheeses and refrigerated meats, consider plating small amounts and adding more as needed during the event (5/6): Avoid purchasing ready-made charcuterie boards from unsafe sources, such as unknown sellers online (6/6): Foods that Can be Left Out at Room Temp: Breads, Crackers, Honey, Dried fruit & nuts, Fruits and veggies (except cut melons, tomatoes, and leafy greens), Spreads, Shelf-stable cured meats, Hard or semi-hard cheeses

ALT 1/3: Juneteenth day of freedom 2/3: As we reflect on freedom and justice, we also recognize the deep cultural significance of food in Black communities. From cookouts, BBQs, and community meals, food is often at the heart of celebration and remembrance. 3/3: Many traditional dishes feature red foods as a symbol of resilience. Red drinks like Strawberry Soda or tea are popular for celebrations because strawberry soda was considered a luxury and it was one of the first drinks freed slaves celebrated with. Strawberries, red cabbage, raspberries, beets, watermelon, red beans are all common red produce options for Juneteenth celebrations. Other traditional foods served include black-eyed peas, sweet potatoes, cornbread, red velvet cake, fried fish, spicy hot links and smoked BBQ meat.

ALT image content: 1/4: It is safe to eat cheese that has grown mold. 2/4: It Depends. If you see mold on hard cheese cut off at least 1 inch around and below the moldy spot. The rest of the cheese is still good to enjoy. If you see mold growing throughout the cheese it’s safer to discard. For soft cheeses, it's safer to discard the entire piece if you find mold. Mold can spread easily through soft textures. 3/4: Storage Tips: Store cheese properly to minimize mold growth. Wrap hard cheeses in wax paper, parchment paper, or cheese paper, and then place them in a loose plastic bag. Always use clean utensils and surfaces when cutting or serving cheese to prevent contamination. Regularly inspect your cheese for any signs of mold and act quickly to manage it. 4: National Cheese Day June 4th 2025.

ALT image content: 1/4: beach day food safety 2/4:If you are at the beach for the day, keep your snacks safe all day. Make sure to chill perishable snacks like string cheese or cut melons at 41ºF or below. 3/4:Bacteria grows the fastest between 41ºF and 135ºF, so it's important to keep cold foods cold. Use a good quality insulated cooler and fill with ice or frozen packs, or you can also freeze juice boxes/water bottles. 4/4:If you don't have a cooler, just bring non-perishable food that doesn't need refrigeration. Pack hand or baby wipes, hand sanitizer, soap, and clean water, to use before you eat to maintain good hand hygiene.

ALT 3 food safety facts that can help us waste less food. 1. Food past expiration dates may be purchased, eaten and may be donated. With the exception of infant formula and deli meats, "Best if used by", "sell by", "best before" dates are used to indicate the quality not the safety of the food. 2. Salted butter, condiments like hot sauce, ketchup, mustard, cheese or pepperoni pizza, uncut produce, and baked goods (those without cream or custard fillings), and low-moisture hard cheeses (like parmesan, pecorina, and aged cheddar, can be left out at room temperature over night. 3. Keep hot foods hot and cold foods cold. One of the best way to prevent spoilage and foodborne illness is to be mindful of time and temperature abuse. Hold hot food at 135ºF or above until ready to serve. Slow cookers or warming pans can keep food hot. Hold cold food at 41ºF or below until ready to serve. The “Danger Zone” (41ºF–135ºF) is where bacteria multiply fastest and cause spoilage and/or illness.

ALT image content: 1/4: how fermentation works 2/4: During fermentation carbohydrates (starches and sugars) in foods are turned into acids, gases and/or alcohol 3/4: Fermented foods are preserved because most tiny organisms that can cause spoilage and/or illness can't survive or grow in the higher acid environment 4/4:Popular fermented foods include pickles, yogurt, sauerkraut, kombucha and kimchi

ALT image content: 1/4: The float test is an effective way to determine the safety of your eggs. Fact or Fiction? 2/3: Fiction 3/3: The float test will not tell you any significant safety information. Best practice for fresh eggs is to refrigerate them. If left at room temperature or higher there is an increased risk for rapid growth of Salmonella enteriditis. 4/4: Important reminder: Eggs containing harmful levels of pathogens do not spoil or “go bad” in the same way. Pathogens that can't be smelled, seen, or tasted, are present can still grow. It is recommended to cook eggs to160 F.

ALT image content: 1/3: It is not necessary to wash the rinds of fruits before peeling and eating them. Fact or fiction? 2/3: Fiction 3/3: Even though we don’t eat the rinds on fruits like cantaloupes, oranges or pineapples it is still best practice to wash them before cutting or peeling them. Fruits can carry dirt, dust, or other contaminants on their surface, which can be transferred to your hands and then to the fruit. As you cut through the rind, harmful bacteria on the surface can be dragged down with the knife and contaminate the edible part of the fruit.

ALT image content: 1/4: Waterglassing eggs 2/4:Waterglassing fresh eggs has been a preservation method since the 1800s. Waterglassing eggs means fresh eggs are preserved whole in raw form with shell intact. With the decrease of egg production between fall and early spring, this was a common practice to increase long term storage of eggs.Today, more effective preservation methods are recommended such as refrigeration and freezing. 3/4:Waterglassing eggs can keep eggs fresh by keeping membranes intact while controlling for humidity and oxidation. Salmonella enteritis could be inside or outside of the egg and may migrate to the yolk of the egg to grow. Below 68ºF, the growth of Salmonella is not rampant and glassing may reduce the potential for migration. 4/4: Even if there is pathogen growth inside the egg, the most important step to reduce your risk of getting sick is cooking the eggs to an internal temperature of 160ºF.

ALT image content: 1/3: It is safe to eat eggs past their expiration date labeled on the egg cartons. Fact or fiction? 2/3: Fact. The expiration dates provided by manufacturers on egg cartons are an indication of when the quality of the item will start to decline not the safety of the food. 3/3: Best practice is to cook eggs to 160ºF to avoid harmful bacteria that could make you sick.

ALT image content: 1/4: Fact or Fiction? Nearly half of all foodborne illnesses are linked to fresh produce. 2/4:The CDC estimates 46% of illnesses and 23% of deaths from foodborne illness are linked to produce. Leafy vegetables produce the most illnesses. Fresh, raw produce can contain foodborne pathogens from harvest, and improper hygiene, and poor handling of produce can also increase risk of foodborne illness from pathogens such as norovirus. 3/4: Since fresh produce is often consumed raw (i.e., not cooked), microbial contamination on produce is extremely difficult to remove once present 4/4: BEST PRACTICES: Make sure to thorough wash produce using clean potable water before eating Avoid cross-contamination. Use separate utensils and preparation surfaces for raw produce and ready-to-eat (RTE) foods and foods that need to be cooked Cut melons, tomatoes and leafy greens are considered Time/Temperature Control for Safety (TCS) foods and must be stored at 41°F or below

ALT image content: 1/4: 4 Food safety facts we bet you’ve never heard before 2/5: 1. Leaving your refrigerator door open at night actually helps it run bettter! #TRUE 3/5: You can only get sick from the Salmonella pathogen if you consume actual Salmon 4/5: Food that falls on the ground is safe to eat as long as you pick it up within the first 5 seconds 5/5:None of these facts are even remotely true! But you knew that already because you follow us on social media

ALT image content: 1/5: Composting and Food Safety 2/5: Composting is an excellent way to reduce food waste and enrich soil, but it also requires proper food safety practices to prevent contamination and the spread of harmful bacteria. Here are key food safety considerations for composting: 3/5: When you compost organic materials like dairy, eggs, meat, fish and poultry they can carry harmful bacteria such as salmonella and ecoli. These pathogens can grow and spread throughout your compost and potentially contaminate your fruits and vegetables later 4/5:Animal-based products can also attract pests and insects Best practice is to avoid including animal-based products 5/5: Composting do's and don'ts. DO: Fruit and vegetable scraps Eggshells, Tea bags (without plastic), Coffee grounds and filters, Yard waste (grass clippings, leaves). DON'T: Meat, poultry, fish (raw or cooked), Pet waste (may contain pathogens), Dairy products (cheese, milk, yogurt, butter), Moldy or spoiled food waste

ALT image content: 1/4: Fact or Fiction? Certain foods such as cut melons or cut kale should refrigerated or stored at 41ºF or below 2/4: Fact 3/4: Melons, especially varieties like watermelon, cantaloupe, and honeydew have high moisture content and natural sugars, which create an ideal environment for bacteria to grow. Once the protective rind is removed, the melon’s flesh is exposed to air and potential contaminants. Refrigeration can help slow down the growth of harmful bacteria like Salmonella and Listeria 4/4: While cut kale is not as prone to bacterial growth as high-moisture fruits, refrigeration still helps minimize the risk of contamination and the growth of harmful bacteria. Kale can spoil and become slimy if not kept cold. Refrigeration slows down the process of spoilage, extending the shelf life of the cut leaves.

ALT image content: 1/4: Our Guide to Storing Eggs Safely 2/4: Eggs in their shells can maintain their quality for 3-4 weeks when stored in the refrigerator. Freezing eggs in their shells can cause them to burst. 3/4: Fresh egg whites or yolks can be stored in the refrigerator for up to 4 days. To freeze them, mix the whites and yolks together or separately until well blended, and freeze for up to 12 months. 4/4: Cook eggs regardless of storage choices to 145ºF to avoid harmful bacteria that could make you sick.

ALT mage content: 1/3: St. Patrick's Day is here! Here's our guide to safely preparing and storing Irish traditional foods like corned beef and cabbage. Happy St. Patrick's Day! 2/3: Best Practices to Avoid Food Risks with Corned Beef Use a food thermometer and cook all raw corned beef to a minimum internal temperature of 145 °F. Store, age, cure or otherwise preserve meats in a refrigerator below 41°F to prevent risk of harmful bacteria such as Clostridium perfringens. 3/3:Best PracticeS for Storing Cabbage: Remove the loose or damaged outer leaves of the cabbage and store only the solid heads. With ambient storage conditions (32°F, 90-95% relative humidity) raw whole cabbage can be stored for up to 3-4 months.Wash cabbage until you are ready to use it. Once the head has been cut, place the remainder in a plastic bag and put it in the refrigerator. Try to use the remaining cabbage in the next day or two.

ALT 1/3: FACT or FICTION. Boiled eggs can be stored at room temperature 2/3: Fact. Boiled eggs can be stored at room temperature. However, it depends on how the eggs are cooked. 3/3: Hard boiled eggs with intact shells can be left at room temperature if they are cooked properly. To cook safely, place eggs in water, bring them to a boil for 5 min., allow eggs to rest in the water for 10-12 minutes and then air cool on a rack or towel with shell on. If an egg's yolk is not cooked solid, throw it out.