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Ready-to-go Article COOL TIPS FOR KEEPING COLD FOOD COLD!Did You Know . . . that at room temperature, harmful bacteria in food can double every 20 minutes? And the more bacteria there are, the greater the chance you could become sick. So, it's important to refrigerate food quickly because cold temperatures keep most harmful bacteria from multiplying. Refrigerate food quickly because cold temperatures keep most harmful bacteria from multiplying. Here are some helpful tips for keeping cold food cold:Make sure the temperature in the refrigerator is 40 °F or below and 0 °F or below in the freezer. Use a refrigerator/freezer thermometer to check the temperature. Tips
Just the Facts, Ma'amHere are some common myths about refrigeration and defrosting, along with just the facts! Myth: Refrigeration stops bacterial growth. Fact: Not so. Refrigeration slows, but does not prevent the growth of harmful bacteria. So always remember to refrigerate food quickly! Myth: I can safely thaw food on my kitchen counter at room temperature. Fact: Remember, bacteria grow rapidly at room temperature. You should avoid keeping food in the Danger Zonethe unsafe temperatures between 40 and 140 °F. To keep your food safe, always follow the Thaw Law: Never defrost food at room temperature. Thaw food in the refrigerator. For quick defrosting, thaw food in airtight packaging submerged in cold water or thaw in the microwave, and cook the food immediately. SM International Food Safety Council * Distributed May 2002 for use in September 2002 as part of the International Food Safety Council's National Food Safety Education Month. |
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Webmaster | Hypertext updated by kwg 2002-MAY-17