Food Storage Times and Safe Food Handling Tips Highlight FMI’s Spanish Language Food Keeper Guide

WASHINGTON, DC — January 17, 2003 — Emphasizing a commitment to keeping consumers informed about food quality, storage and safe handling practices, the Food Marketing Institute (FMI) today released the Spanish language edition of The Food Keeper, a handy reference guide that addresses issues such as food storage times and safe food storage temperatures and handling.

“Quality food storage and safe handling measures are just as important in the home as they are anywhere else,” notes Dr. Jill Hollingsworth, FMI vice president of food safety programs. “The new Food Keeper guide will give Hispanic consumers valuable advice for maintaining the freshness and quality of foods, from the store to the table.”

Prepared with the cooperation of Cornell University, the guide provides the proper food storage times for hundreds of products in categories such as dairy, produce, breads, meats and seafood and deli. Storage times are given based on the product state, including fresh, frozen, refrigerated and refrigerated after being frozen.

Two new sections — covering product handling during power outages and explanations for product dating terminology — have been included in the new guide. There is also an expanded section on handling food safely at home, with an emphasis on food temperatures during preparation and consumption, as well as the four safe cooking rules of the international Fight BAC! Campaign: Clean, Separate, Cook and Chill.

To obtain a copy of the Spanish language version of The Food Keeper, ($1 each; 100 for $45; 1000 for $350; or CD-ROM for $275. Buy one CD and get the second for half price.), visit www.fmi.org/consumer_issues/, or call 202-220-0723. For more consumer food safety information, visit the Fight BAC! Web site at www.fightbac.org. More information can be obtained through the USDA Meat and Poultry Hotline (1-800-535-4555) and the FDA Center for Food Safety and Applied Nutrition (1-888-723-3366).