Generally, leftovers remain safe when properly refrigerated for three to five days. If in doubt, throw it out.
Farmer’s Markets are great places to buy healthy and safe food, including produce and meat.
We perform over 11,000 inspections of approximately 3,500 food service establishments each year. Restaurant inspections are on online.
It is important that during a power outage individuals do not rely on their eyes and sense of smell when determining if food is safe to eat. Food kept above 41° Fahrenheit for more than four hours should be considered unsafe.
Foods of greatest concern are meats, lunch meats, fish and shellfish, poultry, soft cheese, dairy, eggs, and cut fruits and melons. Individuals should keep the refrigerator and freezer doors closed as much as possible to maintain the cold temperature.
With the freezer closed, foods usually will stay cold at least a day, perhaps two or three days depending on the quantity of insulation. If food stored in a freezer still has ice crystals when the power is turned back on, it can be safely refrozen or cooked at a later date.
The safest advice to follow is, "when in doubt throw it out".
Our professional staff conducts routine inspections at all restaurants in our community. As a service to the public, we regularly post the results of these inspections to assist consumers in being well-informed as to conditions observed on the day of inspection.
All local food service employees must have an original, valid food employee permit from THD in their possession while at work. To receive a permit, you must successfully complete a THD Food Safety Training Class or other approved training. Find a class that fits your schedule.