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Food Safety Tip of the Day

Be cool, chill out

Proper cold storage is essential to preventing potential illness-causing bacteria from growing. Cold foods should be kept at 40° F during transporting, storage, and serving. Cooked foods must be cooled to 40° F within 4 hours for safe storage. Use of a thermometer to check refrigerator and food temperatures is a must for monitoring cold foods.

Source: National Restaurant Association Educational Foundation

Resources:

• FightBac - Chill handout
• USDA/FDA - Chill facts
• USDA/FDA - Cold storage chart

Foodborne Pathogen of the Day

• Vibrio

Food Safety Training Events

• Jan 21, 2009 - Altoona
• Jan 29, 2009 - Fort Dodge
• Feb 17, 2009 - Dubuque
• Feb 18, 2009 - Altoona
• Feb 24, 2009 - Sioux City
• Mar 10, 2009 - Marion
• Mar 18, 2009 - Altoona
• Mar 24, 2009 - Waterloo
• Apr 15, 2009 - Altoona
• Apr 21, 2009 - Sioux City