Food Handling Procedures

Our Commitment to Food Safety

CE Kitchen Inc (dba Clean Eatz Kitchen) follows food safety guidelines established by the United States Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) and the Food and Drug Administration (FDA). Our production facilities are USDA-inspected, FDA-registered, and operate under Hazard Analysis and Critical Control Points (HACCP) protocols.

This page explains how we handle food safety during production and shipping, and what you should know about safely receiving, storing, and reheating your Clean Eatz Kitchen meals.

Receiving Your Shipment

Clean Eatz Kitchen meals and select snacks are shipped frozen and packed with dry ice to maintain safe temperatures during transit. When your shipment arrives, it is important to handle it properly to ensure food safety and quality.

What to Do When Your Package Arrives

1. Retrieve promptly. Bring your package inside as soon as possible after delivery. Perishable food should not be left unattended at your doorstep for extended periods, especially in warm weather.

2. Inspect the contents. Open the box and check the condition of your meals. Products should still be frozen or very cold to the touch. If dry ice remains in the package, handle it with care (see Dry Ice Safety below).

3. Store immediately. Place meals in your freezer (0°F / -18°C or below) right away. If you plan to eat a meal within the next 2–3 days, you may place it in the refrigerator (40°F / 4°C or below) to thaw.

4. Check for issues. If any meals appear to have thawed completely and feel warm, or if the packaging is torn or compromised, please contact us within 48 hours at support@cleaneatzkitchen.com with photos of the shipment and affected products.

Temperature Exposure Guidelines

Our shipping procedures are designed based on USDA-FSIS food safety research, including pathogen modeling originally developed by Dr. R. Bruce Tompkin and the USDA Agricultural Research Service Pathogen Modeling Program. These models help determine how long perishable food can be safely exposed to various temperatures before the risk of pathogen growth becomes unacceptable.

The table below provides general guidance on temperature exposure limits for perishable shipped food products. If your shipment has been exposed to temperatures above these levels for longer than the times listed, the food should be discarded.

The USDA “Danger Zone” (40°F – 140°F)

According to the USDA, bacteria grow most rapidly in the temperature range between 40°F and 140°F (4°C and 60°C), doubling in number in as little as 20 minutes. This temperature range is known as the “Danger Zone.”

To keep your meals safe:

Never leave perishable food out for more than 2 hours at room temperature. If the ambient temperature is above 90°F (32°C), reduce this to 1 hour.

Keep cold food cold. Store meals in the refrigerator at 40°F (4°C) or below, or in the freezer at 0°F (-18°C) or below.

Keep hot food hot. When reheating meals, ensure the internal temperature reaches at least 165°F (74°C) before consuming.

Never thaw food at room temperature. Thaw frozen meals in the refrigerator, in cold water (changing the water every 30 minutes), or in the microwave. Meals thawed in cold water or the microwave should be reheated immediately.

Storage Guidelines

Always check the “Best By” or “Use By” date printed on your meal packaging. Do not consume products past this date. When in doubt about the safety of a meal, discard it — “when in doubt, throw it out.”

Safe Reheating Temperatures

All Clean Eatz Kitchen meals are fully cooked before packaging. When reheating, always ensure the internal temperature reaches the USDA-recommended safe minimum before eating. Use a food thermometer for accuracy — color and texture alone are not reliable indicators of safety.

For specific reheating instructions for Clean Eatz Kitchen meals (microwave, oven, and air fryer methods), please visit our Heating Instructions page.

Dry Ice Safety

Your shipment may contain dry ice (solid carbon dioxide) to keep meals frozen during transit. Dry ice is extremely cold (–109.3°F / –78.5°C) and requires careful handling.

Do not touch dry ice with bare skin. Always use thick gloves, tongs, or a towel. Direct contact can cause frostbite or cold burns.

Do not inhale vapors in enclosed spaces. Dry ice sublimates (turns from solid to gas) and releases carbon dioxide. In a poorly ventilated area, this can displace oxygen. Open the package in a well-ventilated room.

Do not place dry ice in a sealed container. The buildup of carbon dioxide gas can cause the container to burst.

Do not consume dry ice. Do not eat it or place it in beverages.

Keep away from children and pets. Store any remaining dry ice safely out of reach.

Allow dry ice to sublimate naturally. Leave any remaining dry ice in the open shipping box in a well-ventilated area (such as a garage or porch) and allow it to evaporate. Do not dispose of dry ice in sinks, toilets, or trash cans.

The Four Steps to Food Safety

The USDA and FDA recommend four core principles for safe food handling. While our meals are fully cooked, these principles still apply when storing, reheating, and serving:

1. Clean

Wash your hands with warm water and soap for at least 20 seconds before and after handling food. Wash cutting boards, utensils, dishes, and countertops with hot soapy water after each use.

2. Separate

If preparing other raw foods alongside your Clean Eatz meals, keep raw meat, poultry, seafood, and their juices away from ready-to-eat foods. Use separate cutting boards and utensils.

3. Cook

Reheat all meals to an internal temperature of 165°F (74°C). Use a food thermometer to verify. When microwaving, cover the food, stir or rotate for even heating, and allow standing time before checking the temperature.

4. Chill

Refrigerate or freeze meals promptly. Do not leave perishable food at room temperature for more than 2 hours (1 hour if above 90°F). Thaw frozen meals in the refrigerator, never on the countertop.

Reporting a Food Safety Concern

If you believe you have received a product that is unsafe, spoiled, or does not meet quality standards, please contact us immediately:

Email: support@cleaneatzkitchen.com

Please include your order number, a description of the issue, and photos of the product and packaging. We take all food safety reports seriously and will respond as quickly as possible.

If you believe you are experiencing a foodborne illness, contact your healthcare provider immediately.

Additional Food Safety Resources

For more information on food handling and safe storage procedures, we recommend the following resources from the USDA and FDA:

• USDA Danger Zone (40°F – 140°F)
• USDA Safe Minimum Internal Temperature Chart
• USDA How Temperatures Affect Food
• FDA Safe Food Handling
• USDA FoodKeeper App

This Food Handling Procedures page is incorporated by reference into our Terms of Service. By placing an order with Clean Eatz Kitchen, you acknowledge that you have read and understand these food handling and safety guidelines. For additional information, please also review our Health Notice and Disclaimer, Labeling Disclaimer, and Heating Instructions.