Refrigerate: The BasicsCooling foods keeps them out the “danger zone” - between 40°F and 140°F - and slows the growth of illness-causing bacteria. Refrigerate promptly and properly to reduce your risk of food poisoning. How long can foods remain unrefrigerated?
Perishable foods must be refrigerated at or below 40°F within two hours (only one hour if in weather over 90°F).
Never thaw or marinate foods on the counter.
Toss expired foods. Refer to the Keep It Cool Storage Chart or the Is My Food Safe? app for a guide to the shelf life of common foods.
Most Popular Articles:
- Does Your Refrigerator Need A Makeover?
- Food Safety On The Label
- Packing the Perfect Cooler
- Freezing 101
- 10 Surprising Foods You Should Be Refrigerating