September has been designated as Food Safety Education Month so this week we’ll look at food safety. The four easy lessons of Clean, Separate, Cook, and Chill can protect you and your family.
Today we’ll look at chill –
- Chill leftovers and takeout foods within 2 hours and keep the fridge at 40 °F or below.
- Cool the fridge to 40 °F or below, and use an appliance thermometer to check the temperature.
- Chill leftovers and takeout foods within 2 hours, and divide food into shallow containers for rapid cooling.
- Thaw meat, poultry, and seafood in the fridge, not on the counter, and don't overstuff the fridge.
Bacteria spreads fastest at temperatures between 40 °F - 140 °F, so chilling food properly is one of the most effective ways to reduce the risk of foodborne illness. The four easy lessons of Clean, Separate, Cook, and Chill can help prevent harmful bacteria from making your family sick.