Food Safety

Immediately after delivery, store entrees in freezer (0°F or below). If kept frozen, these items are good for up to 4 months, check the Best By date on the package. Never defrost food at room temperature or in warm water. Never re-freeze meals. Once fully defrosted, eat entrees within 2 days. Entree containers are heat-proof for conventional and microwave ovens. Please do not use a toaster oven. If you are reheating in the microwave or oven: Pierce the film with a fork before heating and remove it afterwards. If you are reheating on the stovetop: Peel the film off and transfer the food to a saucepan with small amount of water or broth. Cover with a lid. Refer to package for reheating temperature and time. Watch our food safety videos in English, in Chinese, and in Spanish.

For best results, defrost soups overnight on the bottom of the fridge and eat within 2 days. Soups should NOT be left out on the countertop to defrost. Reheating on Stovetop: Transfer defrosted soup into a small saucepan and place on low heat. Stir until bubbling and hot throughout. Defrosting & Reheating in Microwave: Transfer soup to a microwave safe bowl and select the defrost setting. Once defrosted, continue to heat on high for 2-3 minutes, stirring in between and after microwaving to ensure the soup is hot throughout. For best quality, consume soups by the Best By date on the label.

For best results, defrost salads overnight on the bottom of the fridge. Once defrosted, salads can be eaten cold. If you prefer them warmed after defrosting, follow these reheating instructions: Reheating on Stovetop: Place salad in a small pan with 1 tablespoon of water. Simmer until heated through. Reheating in Microwave: Microwave for 30 seconds – 1 minute, depending on microwave strength. Once defrosted, eat grain salads within 2 days.

All of our baked desserts are made on premises without preservatives and can be stored in the refrigerator for up to four days. Any items containing dairy (like puddings) or fruit, should be refrigerated immediately and consumed within two days.

Food-borne or food-related illness is disease caused by microorganisms (e.g., bacteria) that are carried to people through food. Microorganisms are tiny and cannot be seen by the naked eye, so it is difficult to tell if something has been contaminated. Typical symptoms of food-related illness include nausea, vomiting, abdominal cramps and diarrhea.

The Centers for Disease Control and Prevention estimates that there are 76 million cases of food-related illness in the US each year. Most cases are mild. However, it is estimated that annually, 5,000 deaths can be related to food-borne illness. While everyone is at risk, certain groups are at higher risk: the very young, pregnant women, the elderly, and those with compromised immune systems.

Wash your hands! Done correctly, hand washing may cut food-borne illness in half! To be effective, wash with warm water and soap for at least 20 seconds (the length of time it takes to sing two choruses of happy birthday). Wash the front and back of hands, under nails and up to your wrist. Rinse well and dry on a paper towel or clean cloth. Wash your hands before preparing food, before eating, after handling raw meat, using the bathroom, blowing your nose or touching your face.

Storing foods promptly after cooking inhibits bacterial growth. Don’t leave food out on the stovetop for more than 2 hours. Storing food at proper temperatures also slows bacterial growth. Keep the refrigerator between 32°F and 40°F and the freezer at 0°F. Place a thermometer in each appliance to monitor these temperatures.

Wash all surfaces (cutting boards, etc) and utensils before and after they come in contact with food. Avoid cross-contamination by immediately washing anything that touches raw meats, poultry, fish and eggs. Remember to always wash your hands before moving on to the next task. Cooking food thoroughly also can prevent food-related illness. See cooking temperature guide below for more details.

Raw steaks and roasts should cook to an internal temperature of 145°F. Raw ground meats should cook to an internal temperature of 160°F. Raw whole chicken and turkey should be cooked to a minimum internal temperature of 165°F. Raw eggs should be cooked until the yolks are firm – 145°F. Cook raw fish until it begins to flake – 145°F. Reheat leftovers to 165°F.