Volk Enterprises, Inc. - Food Safety

Food Storage
Refrigerate foods quickly. Cold temperatures keep most harmful bacteria from growing and multiplying.

•Keep your refrigerator at no more than 40° F, and the freezer unit at 0° F. Occasionally check these temperatures with an appliance thermometer.

• Do not store raw fish in your refrigerator for more than 24 hours. Raw poultry or ground beef will keep for 1 or 2 days and raw red meat for 3 to 5.

•Put large portions of leftovers in smaller, shallow containers for quicker cooling.

• Refrigerate or freeze perishables, prepared food, and leftovers within 2 hours.

•Defrost food in the refrigerator, under cold running water, or in the microwave. Do not thaw (or marinate) at room temperature.

•Remove stuffing from poultry and other meats, and refrigerate in a separate container.

• Do not pack the refrigerator. Cool air needs to circulate to keep food safe.