Food Safety
The intent of this page is to provide the best practices for the prevention of biological, physical, and chemical contamination as well as the growth of harmful bacteria and/or the formation of toxins within the food being transported. We truly value the quality of our food and the safety of our customers. Additional resources are available to you at https://www.foodsafety.gov/
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THERE MAY BE A RISK ASSOCIATED WITH CONSUMING RAW SHELLFISH AS IS THE CASE WITH OTHER RAW PROTEIN PRODUCTS. IF YOU SUFFER FROM CHRONIC ILLNESS OF THE LIVER, STOMACH, OR BLOOD OR HAVE OTHER IMMUNE DISORDERS, YOU SHOULD EAT THESE PRODUCTS FULLY COOKED.
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CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.
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Foods that are picked up or delivered should be consumed immediately. Delivery or take-out foods purchased in advance for eating later should be maintained at proper temperatures until eaten. See below for refrigerating Food Disclaimer.
As a Ta'Rico Customer, you understand that it is your responsibility to properly transport and store your meals. This includes transporting from the pick-up location to your designated place for refrigerating the food or eating it. Meals SHOULD NOT be exposed to direct sunlight while being transported. Meals must be safely defrosted in the refrigerator. Heat your meals as instructed on the Ta'Rico labels, making certain to bring the internal temperature of the dish to the temperature stated in the heating instructions. You understand that all nutritional counts are based on specific servings unless otherwise noted and that all information is taken from third-party sources and can be altered by any changes you make to the original recipe by customizing your meals when this option is available to you.
Attention customers with food allergies: Our store offers products with peanuts, tree nuts, soy, milk, eggs and wheat. While we take steps to minimize the risk of cross-contamination, we cannot guarantee that any of our products are safe to consumer for people with peanut, tree nut, soy, milk, egg or wheat allergies.
Refrigerate perishable foods within 2 hours. Bacteria that cause food poisoning multiply quickest between 40°F and 140°F.
Your refrigerator should be set to 40°F or below and your freezer to 0°F or below. Use an appliance thermometer to be sure.
Never leave perishable foods out of refrigeration for more than 2 hours. If the food is exposed to temperatures above 90°F (like a hot car or summer picnic), refrigerate it within 1 hour. Leftovers should be placed in shallow containers and refrigerated promptly to allow quick cooling.
Know when to throw out food by checking the Safe Storage Times chart available at https://www.foodsafety.gov/food-safety-charts/cold-food-storage-charts . Be sure you throw food out before harmful bacteria grow.
Microwave food thoroughly (165ËšF or above). Read label directions for cooking and follow them exactly to make sure food is thoroughly cooked.
If the food label says, “Let stand for x minutes after cooking,” follow the directions — letting microwaved food sit for a few minutes allows food to cook thoroughly as colder areas absorb heat from hotter areas. Stir food in the middle of heating for an even distribution of the heat.
Freezing does not destroy harmful germs, but it does keep food safe until you can cook it. Freezing keeps food safe by slowing the movement of molecules, causing microbes to enter a dormant stage. Freezing preserves food for extended periods because it prevents the growth of microorganisms that cause both food spoilage and foodborne illness. Freezing to 0 °F inactivates any microbes — bacteria, yeasts and molds — present in food. Once thawed, however, these microbes can again become active, multiplying under the right conditions to levels that can lead to foodborne illness. Since they will then grow at about the same rate as microorganisms on fresh food, you must handle thawed items as you would any perishable food. Trichina and other parasites can be destroyed by sub-zero freezing temperatures. However, very strict government-supervised conditions must be met. Home freezing cannot be relied upon to destroy trichina. Thorough cooking, however, will destroy all parasites. Freezer burn does not make food unsafe, merely dry in spots. It appears as grayish-brown leathery spots and is caused by air coming in contact with the surface of the food. Cut freezer-burned portions away either before or after cooking the food. Heavily freezer-burned foods may have to be discarded for quality reasons. Color changes can occur in frozen foods. The bright red color of meat as purchased usually turns dark or pale brown depending on its variety. This may be due to lack of oxygen, freezer burn or abnormally long storage. Freezing doesn't usually cause color changes in poultry. However, the bones and the meat near them can become dark. Bone darkening results when pigment seeps through the porous bones of young poultry into the surrounding tissues when the poultry meat is frozen and thawed. The dulling of color in frozen vegetables and cooked foods is usually the result of excessive drying due to improper packaging or over-lengthy storage. If a refrigerator freezing compartment can't maintain zero degrees or if the door is opened frequently, use it for short-term food storage. Eat those foods as soon as possible for best quality. Use a free-standing freezer set at 0 °F or below for long-term storage of frozen foods. Keep an appliance thermometer in your freezing compartment or freezer to check the temperature. This is important if you experience power-out or mechanical problems. The temperature in the refrigerator should be set at 40 °F or below. Check the refrigerator temperature with an appliance thermometer.
Never thaw foods in a garage, basement, car, dishwasher or plastic garbage bag; out on the kitchen counter, outdoors or on the porch. These methods can leave your foods unsafe to eat. There are three safe ways to thaw food: in the refrigerator, in cold water, or in the microwave. It's best to plan ahead for slow, safe thawing in the refrigerator. Small items may defrost overnight; most foods require a day or two. And large items like turkeys may take longer, approximately one day for each 5 pounds of weight. After thawing, heat in the microwave immediately. DO NOT FREEZE MEALS A SECOND TIME.
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