Topic · Food Safety Course 101
Chill it! Refrigerate Promptly!
Refrigerate foods quickly because cold temperatures slow the growth of harmful bacteria. Do not overstuff the refrigerator. Cold air must circulate to help keep food safe. Keeping a constant refrigerator temperature of 41°F or below is one of the most effective ways to reduce the risk of foodborne illness. Use an appliance thermometer to be sure the temperature is consistently 41°F or below. The freezer temperature should be 0°F or below.
Leftover food from a meal should not stay out of refrigeration for more than 2 hours. On hot days when temperatures reach over 90ºF or 30ºC, this time frame is reduced by half to one hour.