Food Safety For YOU! 2007 Edition

The "411" On the 4 Cs!

CHILL

Refrigerate Promptly

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Then, follow these COOL rules:

• Refrigerate food quickly because cold temperatures keep most harmful bacteria from multiplying. A lot of people think it will harm their refrigerator to put hot food inside, but it's not true. Hot food won't harm your refrigerator. More important, prompt refrigeration of foods will keep your food and you safer (see the "Refrigerator and Freezer Storage" chart for recommended storage times).

• Set your home refrigerator no higher than 40° F (4° C) and the freezer unit at 0° F (-18° C). Check the temperature occasionally with an appliance thermometer.

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

• Divide large amounts of leftovers into shallow containers for quick cooling in the refrigerator.

• Marinate foods in the refrigerator.

• Don't pack the refrigerator too full. Cold air must circulate to keep food safe.

• At family outings or barbecues, use a cooler to keep perishable foods cold. Always use ice or cold packs and fill your cooler with food. A full cooler will maintain its cold temperatures longer than one that is partially filled.

For safe thawing, follow the THAW LAW:

• Never thaw foods at room temperature. You can safely thaw food in the refrigerator. 4 to 5 pounds of frozen food takes about 24 hours to thaw.

  23% of consumers' refrigerators are not cold enough! To discourage the growth of foodborne bacteria, your refrigerator should be set at 40° F (4° C).

• You can also thaw food outside the refrigerator by immersing it in cold water. Change the water every half hour to keep the water cold.

• You can thaw food in the microwave, but if you do, be sure to cook the food immediately after it's thawed.

How does marinating tenderize meat? The marinade's acid chemically softens the connective tissue in meats. To be effective, sufficient marinating time is necessary. Most dishes require an hour to overnight, depending on the food. Always remember to marinate foods in the refrigerator. Why is it unsafe to marinate foods at room temperature? Doesn't the acid in the marinade kill any bacteria that might be present? Bacteria grow rapidly at room temperature, so for food safety purposes, food should always be refrigerated while marinating. (Refrigeration slows bacterial growth.) Marinade that has been used on raw meat, poultry, and seafood contains raw juices. These juices may contain bacteria that, if eaten, could make you sick. The acid in marinade doesn't kill bacteria, it merely slows or stops bacterial growth.

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Food Safety A to Z Reference Guide