National Food Safety Education Month® 2008

Be food safe. Chill.

Print version

available in PDF.

	Cool the fridge to 40 °F or below, and use an appliance thermometer to check the temperature.
	Chill leftovers and takeout foods within 2 hours, and divide food into shallow containers for rapid cooling.
	Thaw meat, poultry, and seafood in the fridge, not on the counter, and don't overstuff the fridge.

Bacteria spreads fastest at temperatures between 40 °F - 140 °F, so chilling food properly is one of the most effective ways to reduce the risk of foodborne illness. The four easy lessons of Clean, Separate, Cook, and Chill can help prevent harmful bacteria from making your family sick.

To find out more about food safety, visit befoodsafe.gov
Questions? Visit Ask Karen or call 1-888-MPHotline.

* Distributed by the Partnership for Food Safety Education for use in September 2007 and September 2008 as part of the National Food Safety Education Month^®.

National Food Safety Education Month® is sponsored by the National Restaurant Association Educational Foundation's International Food Safety Council, an initiative focused on heightening the awareness of the importance of food safety education to the restaurant and foodservice industry and supported by many public and private sector organizations.