Toggle navigation
Kitchen
Sign In | Sign Out
Search
  • Our Commitments
    • Our Commitments
    • Customers
    • Animal Care
    • Food Safety & Quality
    • Employees
    • Environment
    • Community
  • Products & Brands
    • Prairie Fresh®
    • Daily's® Premium Meats
    • International Seaboard Farms & St. Joe Pork
    • Seaboard Energy
  • Recipes
    • Prairie Fresh Recipes
    • Daily's Recipes
    • Recipe Club Newsletter
  • Kitchen
    • In the Kitchen
    • Benefits of Pork
    • Buying, Handling and Storing
    • Cooking Pork
    • FAQ
    • Resources
    • Allergens
  • About
    • News
    • About Us
    • Our Mission
    • Facts & Figures
    • History
    • 25th Anniversary Celebration
    • Quality Circle
    • From Pigs to Pork
    • USDA Process Verified
    • Scholarship
    • News
  • Careers
    • Career Center
    • Apply Now
    • Teams & Roles
    • Benefits
    • Locations
    • Campus Corner
    • Working at Seaboard Foods
  • Resources
    • Producer Center
    • Customer Care Center/Order Center
    • Seaboard Corporation
    • Seaboard Transport
    • Seaboard Energy
    • Seaboard Triumph Foods
  • Contact Us
  • Sales Center
Page Image
Skip Navigation LinksSeaboard Foods > Kitchen
Handling Pork
Page Content

Following safe steps when handling food and pork is essential to prevent foodborne illness. Learn the basics to keep your food  safe from harmful bacteria.

 

Six Food Handling Tips to Prevent Illness


1.

Wash hands with soapy water before and after handling any meat products.

2.

​Thoroughly wash all utensils, containers, cutting boards and work surfaces

​3.

​Use separate serving plates for carrying raw and cooked foods.

​4.

​Discard leftover marinades — do not reuse.

​5.

​It is not safe to eat leftover food that was left out on the counter to cool at dinner time, then forgotten until morning. Bacteria grow most rapidly in the range of temperatures between 40 and 140° F, some doubling in number in as little as 20 minutes. Some types will produce toxins that are not destroyed by cooking.

​6.

​Pathogenic bacteria do not generally affect the taste, smell, or appearance of a food. In other words, one cannot tell that a food has been mishandled or is dangerous to eat. If a food has been left in the "Danger Zone" – between 40 and 140° F – for more than two hours, discard it, even though it may look and smell good. Never taste a food to see if it is spoiled. It is always best to use the rule of "When in doubt, throw it out."

​Leftovers

How long can you keep that pork before you have to throw it away? Take a look a the chart below to find out:

4 to 5 days

​Leftover roast can keep for 4-5 days.

1 to 2 hours

​Leftovers should be placed in the refrigerator within 1 to 2 hours of serving. 

4 to 5 days

​Store cooked leftovers in the coldest part of the refrigerator for 4-5 days.

 3 months

​​Well-wrapped leftovers can be kept in the freezer for up to three months.

 

Questions about handling pork?

  • What steps can I take to assure food safety while preparing meat?
    • Keep your cooking area clean.
    • Wash hands with soapy water before and after handling any meat products.
    • Thoroughly wash all utensils, containers, cutting boards and work surfaces.
    • Use separate serving plates for carrying raw and cooked foods.
    • Discard leftover marinades - do not reuse.
  • Can I brown my fresh pork this morning, put it in the refrigerator and finish cooking it tonight?
    Never brown or partially cook any meat.
  • How do I know if food is spoiled?
    If a food has been left between 40 and 140° F – for more than two hours, discard it, even though it may look and smell good. Never taste a food to see if it is spoiled. It is always best to use the rule of “When in doubt, throw it out.”


Handling information is sourced from The National Pork Board.


 

Back to Buying, Handling and Storing.