Chill

= Keep COLD foods COLD and HOT foods HOT ...=

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



 * 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 Fahrenheit Refrigerator= 40 Degrees Fahrenheit



= 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: = = = KEEP It or TOSS it??? = Refrigerated leftovers may become unsafe within 3 to 4 days. When in doubt, TOSS IT OUT!
 * 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.



** If it walks out, let it go ** ~ Refrigerator Magnet include component="pageList" hideInternal="true" limit="10"