Apr 11, 2025
Food should be refrigerated promptly to keep you from getting sick. This includes perishable foods like meat, seafood, dairy, cut fruit, and cooked leftovers.
1). Why is it as important to chill food, as it is to heat it properly?
Bacteria can multiply rapidly if left at room temperature or in the “Danger Zone” between 40°F and 140°F. Never leave perishable food out for more than 2 hours (or 1 hour if exposed to temperatures above 90°F).
2). What is the ideal temperature and what container size is best for chilling foods?
You will want to keep your refrigerator at 40°F or below and your freezer at 0°F or below, and know when to throw food out before it spoils. If your refrigerator doesn’t have a built-in thermometer, keep an appliance thermometer inside it to check the temperature.
Package warm or hot food into several clean, shallow containers and then refrigerate. It is okay to put small portions of hot food in the refrigerator since they will chill faster.
3). What is the proper way to thaw food?
Thaw frozen food safely in the refrigerator, in cold water, or in the microwave. Never thaw food on the counter because bacteria multiply quickly in the parts of the food that reach room temperature.
This content was originally posted on the WDTV News website here.
Please note, the information provided throughout this site is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. All content, including text, graphics, images, and video, on or available through this website is for general information purposes only. If you are experiencing related symptoms, please visit your doctor or call 9-1-1 in an emergency.
