Chill Your Food
When should this go in the fridge?
Refrigeration at 40°F or below is one of the most effective ways to reduce risk of
foodborne illness. Microorganisms (germs) grow more rapidly at warmer temperatures, and research shows that keeping a constant refrigerator temperature of 40°F or below
helps slow growth of these harmful germs.
Always refrigerate or freeze meat, poultry, eggs, and other perishables as soon as
you get them home from the store. Never let raw meat, poultry, eggs, cooked food,
or cut fresh fruits and vegetables sit at room temperature more than two hours
before putting them in the refrigerator or freezer. Reduce that to one hour when the
temperature is above 90°F.
- Always refrigerate or freeze foods within two hours of preparing or purchasing. Always marinate foods in the refrigerator.
THE THAW LAW!
- Never defrost food at room temperature. Thaw food in the refrigerator ahead of time. If you need to thaw quickly, use the microwave.
- Temperature should not go lower than 32°F or else items will freeze. Using a refrigerator thermometer may help you get the right temperature.