Friend us on Facebook
- Home
- Products
- Meat and Poultry
- Fish and Shellfish
- Dairy
- Fruit, Fruit Products
- Vegetables
- Sauces, Dressing, and Dips
- Condiments, Herbs & Spices, Spreads
- Ingredients for Cooking
- Beverages
- Prepared Foods
- Bakery Goods and Sweets
- Munchies
- Grains, Pasta, and Cereal
- FAQs
- FAQs on Bacteria
- FAQs on Cookware
- FAQs about Definitions
- FAQs on Dropped Food
- FAQs on Farmers' Markets
- FAQs on Food-borne Illness and Mishandling of Food
- FAQs on Food Product Dating
- FAQs on Food Safety
- FAQs on Food Wrapping
- FAQs on Freezing Food
- FAQs on Leftovers
- FAQs on Mold
- FAQs on Organic Food
- FAQs on Oxidation: How It Affects Foods
- FAQs about Plastic Products Used with Food
- FAQs on Preservatives
- FAQs on Washing Produce: Why and How
- Other FAQs
- Can chicken soup really cure a cold?
- Is Chocolate Good For You?
- Food Fraud: Are you paying for scallops and getting shark meat?
- Nine FAQs about Food Labels
- Quiz Yourself! Check Your Knowledge about Food Temperatures
- Some Shelf Life Info, General and Specific (Spirits, Defrosted Veggies, Green Tea, and More)
- Ten FAQs about the Prickly Pineapple
- What’s in My Water? Answers to FAQs
- Tips
- Books: Food for Thought
- Food Safety/Food Recalls
- Introducing our Advisory Board Scientists
- Produce: handling tips; recalls
- Seasonal Tips
- Shelf Life Tips
- Tips for Carry-along Lunches for Work and School
- Tips for Freezing Food and Freezer Care
- Tips About Genetically Engineered Foods
- Tips for Grocery Shopping
- Tips for Holidays
- Tips on Kitchen Equipment
- Tips for Refrigerating Food and Refrigerator Care
- Other Tips
- Microwave Cooking
- The 10 Most Dangerous Foods To Consume While Driving
- Are Your Kids Home Alone after School? Educate Them about Snacking
- Eggies™ to the Rescue?
- Ever Eaten “Glued” Food?
- Food Preservation--Low-tech Past, High-Tech Present and Future
- In Defense of Processed Food
- New Uses for Old Food: Try 'Em Out!
- Tofu: Water Regularly, Consume Promptly
- What This Site Is All About and How to Navigate It
- About Us
- In the News
- Media
How should ground beef be handled from the store to my home?
To prevent warming, select beef just before checking out. Be sure that packers in the store put the package in a disposable plastic bag to contain any leakage which could cross-contaminate produce or other foods. Take the beef home immediately and refrigerate it at 40°F or lower or freeze it at 0°F or lower.
Source(s):
USDA Fact Sheets "Focus on Ground Beef"
