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 Food
Safety
Preparation
Tips
Food
Storage
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Proper Food
Storage and handling
Harmful bacteria can row rapidly in contaminated foods
between temperatures from 40ºF and 140ºF. Follow these steps
to store and handle foods properly.
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Set your refrigerator to
maintain temperatures between 34ºF and 40ºF. Your
freezer should be set to 0ºF, and never above 5ºF. Use a
Taylor refrigerator/freezer thermometer to check
temperatures periodically.
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Buy the freshest possible
food; avoid packages that are near or past their
freshness dates.
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Be especially careful to
quickly refrigerate meat, poultry, fish and eggs.
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Never defrost frozen meat
on the counter. Instead defrost over time, either in the
refrigerator, or tightly sealed in a leakproof container
in a cold water bath, or in the microwave oven.
Never leave raw or cooked foods at room temperature for
more than two hours.
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Most foods should be
washed before preparation. There should be no visible
contaminates.
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Don't use raw meats, fish
or poultry if there is a strong smell.
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Always wash your hands
with soap and hot water before and after handling raw
foods.
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