REFRIGERATED FOOD
Refrigerate food to preserve freshness.
However, over time, even
chilled food begins to go bad.
Temperature
• Set the refrigerator to maintain a
temperature of 40F or below.
• Keep a refrigerator thermometer in
the unit or check the temperature
seasonally.
• Don’t overload the refrigerator. Air
must circulate freely to cool all foods evenly.
STORING REFRIGERATED FOOD
• Leave meat, poultry and seafood in the
store packaging before using. Repeated
handling can introduce bacteria into
products.
• Store opened food in foil, plastic
wrap, leak-proof plastic bags or airtight,
food storage containers to keep
food from drying out.
• Place meat, poultry and seafood in
the coldest part of the refrigerator. Store
eggs in their original carton on a shelf,
not in the door.
• Defrost or marinate meat in the refrigerator
– never on the kitchen
counter.
• Place meat, poultry and seafood
items on the lowest shelf to minimize
leakage onto other stored foods.
• Clean the refrigerator regularly to
remove spoiled food, odors and bacteria.
Don’t overload the refrigerator.
Air must circulate freely to cool all
foods evenly.
HANDLING FOOD SAFELY
Keep Cold foods Cold (40F or below)
Hot foods Hot (140F or above).
1. CLEAN: Wash hands and surfaces often and thoroughly.
2. SEPARATE: Don't cross-contaminate.
3. COOK: Cook to proper temperatures.
4. CHILL: Refrigerate promptly. (after home cooking) 3-4 days refrigerated or 2-3 months frozen.