CHILL: Properly Refrigerate and Freeze Foods
Refrigerate all perishable foods within 2 hours:
- Bacteria that cause food poisoning multiply quickest when food is in the Danger Zone. The Danger Zone is between 40°F and 140°F.
- Set your refrigerator to 40°F or below and set your freezer to 0°F or below. Having an appliance thermometer in your refrigerator and freezer is a great idea to assure proper temperature.
- Perishable foods should not be left out of the refrigerator for more than 2 hours. If food is left out longer it should be discarded to avoid food born illnesses.
- Leftovers should be placed in shallow containers, refrigerated, and cooled properly.
- Thaw or marinate food in the refrigerator. Never thaw foods on the counter.
- Freezing foods does not destroy harmful germs and bacteria but it keeps food at a safe temperature until it is ready to be used.
- Know when to throw out food by checking the Safe Storage Times chart provided by Foodsafety.gov
–Written by Alicia Leitch, Nutrition Educator
Sources:
FoodSafety.gov. 2020. 4 Steps To Food Safety. [online] Available at: <https://www.foodsafety.gov/keep-food-safe/4-steps-to-food-safety#separate> [Accessed 8 May 2020].
FoodSafety.gov. 2020. Food Safety Charts. [online] Available at: <https://www.foodsafety.gov/food-safety-charts> [Accessed 24 May 2020].
Leave a Reply