Food Preservation & Kitchen Safety
Safe handling, storage and temperature references for the home kitchen.
Wholly Water Farms publishes this reference page to support safe food handling in home kitchens. For research-tested preservation guidance, we link directly to the USDA and the National Center for Home Food Preservation.
WWF Kitchen Policy
How Wholly Water Farms recommends handling, storing and preserving fresh produce in your home kitchen.
Refrigeration
All perishable Wholly Water Farms products should be refrigerated at or below 40 °F (4 °C) immediately upon receipt. Consume microgreens within 7–10 days of harvest for optimal freshness, nutrition and food safety.
Freezing
Some products may be frozen for longer storage. Blanch greens briefly before freezing when applicable. Store at 0 °F (−18 °C) or below. Frozen produce retains nutrition but texture may change — best used in cooked dishes after thawing.
Drying
Dehydration is a traditional preservation method. If you choose to dry farm products at home, follow USDA or university extension guidelines for safe drying temperatures and storage conditions. Improperly dried foods can harbor harmful bacteria.
Canning
Home canning requires research-tested recipes and proper equipment. Wholly Water Farms does not publish canning recipes. For safe home canning, use only USDA-approved or NCHFP-tested recipes from the resources linked below.
Safe Minimum Internal Temperatures
USDA-recommended safe minimum internal temperatures for common proteins. Always use a food thermometer to verify doneness.
| Food | Temperature | Celsius | Notes |
|---|---|---|---|
| Fish & shellfish | 145 °F | 63 °C | Cook until flesh is opaque and separates easily with a fork. |
| Egg dishes | 160 °F | 71 °C | Cook until yolk and white are firm, or mixture reaches 160 °F. |
| All poultry (chicken, turkey, duck) | 165 °F | 74 °C | Whole birds, pieces, ground poultry and stuffing. |
| Ground meats (beef, pork, lamb) | 160 °F | 71 °C | No rest time needed when ground meat reaches 160 °F. |
| Whole cuts (beef, pork, lamb, veal) | 145 °F | 63 °C | Allow a 3-minute rest time after removing from heat. |
| Rabbit | 160 °F | 71 °C | Cook to 160 °F internal temperature. |
Source: These temperatures are based on USDA Food Safety and Inspection Service (FSIS) guidance. Always verify against the current USDA safe minimum cooking temperatures chart for the most up-to-date recommendations.
Authoritative Resources
For research-tested recipes, preservation procedures and current food-safety guidance, use these official sources.
USDA Food Safety (FSIS)
The USDA Food Safety and Inspection Service publishes safe cooking temperatures, food storage guidelines and recalls. This is the federal authority for meat, poultry and processed egg product safety.
Visit USDA FSISNational Center for Home Food Preservation (NCHFP)
The NCHFP at the University of Georgia provides research-tested home food preservation recommendations including canning, freezing, drying, curing and pickling. Use their tested recipes for safe home canning.
Visit NCHFPHistorical Preservation
Curious about how food was preserved before refrigeration? The Lost Farm Knowledge Library includes public-domain historical sources on food storage, war gardening and traditional preservation methods — labeled with modern-context warnings where practices have been superseded by current food-safety science.
Explore More of Florida Agriculture
Food preservation is part of the Wholly Water Farms discovery portal. Explore farm-to-table resources, the farm directory, and more.