Test Your Refrigerator Food Safety Savvy Answer YES or NO to the following questions:1. Is it safe to leave perishable foods at room temperature for longer than TWO hours TOTAL time? (Perishable foods include: meat, poultry, fish, eggs, tofu; dairy products; cooked pasta, rice and vegetables; fresh, peeled and/or cut fruits and vegetables.)
2. Is it OK to refrigerate foods while they're still warm?
3. Should you eat refrigerated leftovers within a day or two for safety and quality?
4. Should you keep your refrigerator at 40 degrees or lower?
5. Can you always see, smell or taste bacteria that cause food-borne illness?
Answers
1. NO. Refrigerate perishable foods so the TOTAL time they're at room temperature is less than 2 hours. At room temperature, just ONE bacterium in these foods could grow to 2,097,152 in 7 hours!
2. YES. Just leave the container cover slightly cracked until the food has cooled. Refrigerate foods in shallow containers to speed cooling.
3. YES. Eat refrigerated leftovers promptly.
4. YES. Keeping your refrigerator at 40 degrees F or lower slows bacterial growth. Keep your freezer at 0 degrees F or lower, which stops most bacterial growth. Freezing DOES NOT kill bacteria.
Keep an appliance thermometer in your refrigerator and in your freezer to assure they stay at these recommended temperatures
5. NO. When in doubt, toss it out! You can't always see, smell or taste bacteria that cause food-borne illness. It takes from 1/2 hour to 6 weeks before you get sick from contaminated food.