• Your refrigerator should register at 40° F (4° C) or below and the freezer unit at 0° F (-18° C). Place a refrigerator thermometer in the refrigerator, and check the temperature periodically.
• Refrigerate or freeze perishables, prepared food, and leftovers within two hours of eating or preparation.
• Use ready-to-eat, perishable foods, such as dairy, meat, poultry, seafood, and produce, as soon as possible.
• Hot food won't harm your refrigerator, so it's okay to place hot food inside. Be sure to divide large amounts of leftovers into shallow containers for quicker cooling in the refrigerator.
• Marinate foods in the refrigerator - not at room temperature.

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

• At outdoor events, use a cooler to keep perishable foods cold. And, fill the cooler with food and ice or cold packs. A full cooler will maintain its cold temperatures longer than one that's partially filled.

1. In the refrigerator. Cold temperatures keep most harmful bacteria from multiplying.
2. In cold water. Change the water every half-hour to keep the water cold.
3. Using the microwave, but cook the food immediately after it's defrosted.

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For information about food safety, call the FDA's Food Information Line at: 1-888-SAFE-FOOD.