Keep COLD foods COLD and HOT foods HOT...


AVOID THE DANGER ZONE: Bacteria multiply rapidly between 40 - 140 degrees Fahrenheit.



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Refrigerate Promptly....
  • Perishable foods should be refrigerated promptly so TOTAL time at room temperature is LESS THAN 2 hours.
  • Perishable foods include: meat, poultry, fish, eggs, pasta, rice, cooked vegetables, fresh peeled or cut fruits and vegetables and dairy products.

Recommended Temperatures:


Freezer = 0 Degrees FahrenheitRefrigerator= 40 Degrees Fahrenheit

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The THAW Law - Plan ahead to defrost foods


DO NOT ALLOW FOODS TO SIT OUT ON THE COUNTER TO THAW!!!
There are 3 methods which can be used:
  1. The BEST method = thaw perishable foods in the refrigerator. Raw meats, seafood and poultry should be stored on the bottom shelf so juices don't drip on other foods. PERISHABLE = Foods that keep their peak quality for a short time & may spoil quickly.
  2. Thaw food in the sink, changing the water every half an hour.
  3. Thaw food in the microwave. Food should be cooked immediately with this method.

KEEP It or TOSS it???

Refrigerated leftovers may become unsafe within 3 to 4 days. When in doubt, TOSS IT OUT!


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If it walks out, let it go~ Refrigerator Magnet