How to Refrigerate Foods Safely

Keep food fresh by following these guidelines, based on the recommendations of the FDA and the U.S. Department of Agriculture.

Difficulty: Easy

Instructions

Things You'll Need:

• Aluminum Foil
• Plastic Wrap
• Aluminum Foil
• Plastic Food Containers
• Refrigerator/freezer Thermometers
• Refrigerators
• Plastic Food Containers
• Plastic Wrap
• Plastic food containers

1. Maintain the refrigerator at 41 degrees F or below.

2. Keep the freezer at 0 degrees F.

3. Cut poultry and meat into small pieces and place them in the freezer or refrigerator immediately.

4. Wrap raw meats and poultry in plastic or place them in containers to keep their juices from contaminating other food.

5. Refrigerate hot food immediately or let it cool slightly before refrigerating.

6. Pour soups and stews into shallow containers before placing them in the refrigerator.

7. Leave eggs in their carton and place it in the refrigerator.

8. Store vegetables and fruits in crisper drawers.

Tips & Warnings

• Avoid storing perishable items on the refrigerator door.
• Keep refrigerator and freezer doors tightly closed.
• Open refrigerator and freezer doors only when necessary, and close them as soon as possible.
• Wipe spills in the refrigerator immediately.

on 11/22/2005 Always store raw meats & eggs below foods that will not be cooked or may not be cooked to a sufficient temperature to kill pathogenic organisms. Placing meats in a shallow container with sides will prevent raw juices from dripping onto foods such as raw vegetables which may not be cooked and would not be sufficiently cooked to kill microorganisms. Keeping a refrigerator thermometer in the warmest part of the refrigerator(by the door) also will alert you when there are problems with your refrigerator.

on 11/22/2005 Hot food should be placed in containers in shallow containers 2-3 inches depth to allow the food to cool down quickly. Another way to cool food down before refrigerating is to put ice in a clean sink and place the container down into the ice so that it comes up around the container and stir, or add ice cubes to the food to cool down the food so that the food is not left in the temperature danger zone (45-140 degreesF)