Prevent the spread of bacteria with these food storage safety tips:

  • Keep your refrigerator set to 40°F or below, and your freezer at 0°
  • Store perishable fruits and vegetables in a clean refrigerator.
  • Refrigerate all produce that is purchased, pre-cut or peeled to maintain both quality and safety.
  • Marinate foods in the refrigerator.
  • Promptly refrigerate or freeze leftovers. Consume them within 3-4 days or throw them out.
  • Divide large amounts of leftovers into small, shallow dishes with covers so they can cool quickly in the refrigerator.
  • Don’t over-pack your refrigerator. The cool air must flow freely to keep food safe.
  • Freeze or cook raw ground meat, poultry or fish within 1-2 days.
  • Freeze or cook fresh meat like steaks or roasts within 3-5 days.
  • When thawing food, either:
    • Place it in the refrigerator to thaw out.
    • Place it under cold, running water to thaw out.
    • Use in the microwave according to the directions for the food.
    • NEVER thaw it out by simply taking it out of the fridge.

Click the links below to find other important food safety tips to protect you and your family.

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