2010 Safety Tip
- Set the temperature
below 40 degrees, using a refrigerator thermometer found in hardware
and home-supply stores. Place the thermometer in the center of the middle
shelf and check it regularly.
- Keep your refrigerator clean.
Immediately wipe up spills with hot, soapy water and rinse.
- Refrigerate or freeze meat
and poultry the minute you get home from the store.
- Thaw foods in the refrigerator;
under cold, running water; or in a microwave right before cooking. Because
at room temperature their is a risk high risk for bacterial contamination,
avoid using a counter top for thawing food. Remember, the danger zone
is 40 to 140 degrees Fahrenheit.
- Make it a weekly habit to
throw out expired foods that you no longer should eat.
- Divide leftovers into small
portions and store them in shallow, tightly sealed containers (two inches
deep or less).
- Date leftovers so you know
how long they've been in the refrigerator. A good rule to follow is
to discard cooked leftovers after four days.
- Keep the refrigerator door
closed as much as possible, and don't store perishable foods like milk
or eggs in the door. Store eggs in their carton on an inside shelf.
- Remember the two-hour rule
for prompt refrigeration. Perishable leftovers from a meal should not
stay out of the refrigerator more than two hours. In hot weather (90
degrees Fahrenheit or above), this time is reduced to one hour.
- Before you leave your house
for a trip try placing an ice cube in a sandwich bag and place it in
your freezer. This is a great way to tell if the power has gone out
while you were away. If you come back to a ice blob instead of an ice
cube, you can safely assume that all your perishables need to be thrown
Other ways to tell if your power has gone out while you were away are:
- The scoop marks have
disappeared from the ice cream.
- Frozen vegetables are
a solid clump.