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)
Comments
Anonymous said
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.
Anonymous said
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)