Food Safety Part 4!

Spring cleaning doesn’t stop at the typical household chores. Food safety is a very important part of keeping your family healthy and happy! There are four basic steps to keeping food safe for you and your family all year long.

4 Steps to Food Safety - Clean, Separate, Cook and Chill

STEP 4:Screenshot 2020-05-29 at 8.59.57 AM

Chill: Properly Refrigerate and Freeze Foods

Refrigerate all perishable foods within 2 hours:

  • Bacteria that cause food poisoning multiply quickest when food is in the Danger Zone. The Danger Zone is between 40°F and 140°F.
  • Set your refrigerator to 40°F or below and set your freezer to 0°F or below. Having an appliance thermometer in your refrigerator and freezer is a great idea to assure proper temperature.
  • Perishable foods should not be left out of the refrigerator for more than 2 hours. If food is left out longer it should be discarded to avoid food born illnesses.
  • Leftovers should be placed in shallow containers, refrigerated, and cooled properly.
  • Thaw or marinate food in the refrigerator. Never thaw foods on the counter.
  • Freezing foods does not destroy harmful germs and bacteria but it keeps food at a safe temperature until it is ready to be used.
  • Know when to throw out food by checking the Safe Storage Times chart provided by Foodsafety.gov
Sources:
FoodSafety.gov. 2020. 4 Steps To Food Safety. [online] Available at: <https://www.foodsafety.gov/keep-food-safe/4-steps-to-food-safety#separate&gt; [Accessed 8 May 2020].
FoodSafety.gov. 2020. Food Safety Charts. [online] Available at: <https://www.foodsafety.gov/food-safety-charts&gt; [Accessed 24 May 2020].

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