Grains & Food Safety

*Grains, because of their high protein content, are highly perishable and must be cooled and refrigerated as quickly as possible if not immediately consumed.* Once the grains have been fanned and are cool, transfer them to the refrigerator to cool completely. Store in tightly-sealed containers in the refrigerator for 4 to 5 days at 40°F (4°C) or lower. They can also be frozen for a few months.

Hot grains that are kept compact at temperatures of 40°F to 140°F (4°C to 60°C) for any length of time can cause harmful bacteria to rapidly multiply. To avoid the risk of developing a food-borne illness, *make sure to hold hot grains between 140°F to 165°F (60°C to 74°C)*.

When reheating cooked grains, make sure they are reheated to *at least 165°F (74°C) or higher* to kill any potential bacteria.