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Chill fightbac factsheet_2010_color

Ray Daniel
Ray Daniel

The document provides tips for properly refrigerating and thawing meat and other perishable foods to reduce the risk of foodborne illness. It emphasizes keeping refrigerators at or below 40属F and notes that bacteria can grow rapidly between 40-140属F. It also recommends thawing meat in the refrigerator or cold water, but not at room temperature or in hot water.

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Did You Know? Less than half of shoppers are diligent about thawing meat in the refrigerator. FMI Trends, 2009 Fight BAC! 速 BAC Down! Refrigerate Promptly and Properly Refrigeration at 40属F or below is one of the most effective ways to reduce risk of foodborne illness. Microorganisms grow more rapidly at warmer temperatures, and research shows that keeping a constant refrigerator temperature of 40属F or below helps slow growth of these harmful microbes. The Cool Rules Use This Tool to Keep It Cool Use a refrigerator thermometer to be sure the temperature is consistently 40属F or below. The Chill Factor Refrigerate or freeze perishables, Avoid the Pack Attack prepared foods and leftovers Do not overstuff the refrigerator. within two hours of purchase or Cold air must circulate to keep use. Always marinate foods food safe. in the refrigerator. Rotate Before Its Too Late The Thaw Law Use or discard chilled foods LISTERIOSIS Never defrost food at room as recommended in the USDA temperature. Thaw food in the Cold Storage Chart found at The bacterium Listeria refrigerator. If you will cook food www.fightbac.org/coldstorage. monocytogenes can grow at refrigerator temperatures. immediately, for a quick thaw, Dont Go Too Low Listeriosis has the second defrost in the microwave or enclose the food in an airtight As you approach 32属F, ice highest fatality rate among crystals can begin to form and all infections caused by package and submerge it in cold water. lower the quality of foods such foodborne pathogens. as raw fruits, vegetables and Reduce your risk of listeriosis Divide and Conquer eggs. A refrigerator thermometer and other foodborne Separate large amounts will help you determine whether illnesses. Keep your of leftovers into shallow you are too close to this fridge at 40属F or below as containers for quicker temperature. measured with an appliance cooling in the refrigerator. thermometer.
Always refrigerate or freeze meat, poultry, eggs, and other perishables as soon as you get them home from the store. Never let raw meat, poultry, eggs, cooked food, or cut fresh fruits and vegetables sit at room temperature more than two hours before putting them in the refrigerator or freezer. Reduce that to one hour when the temperature is above 90o F. Serve & Preserve The Big Thaw When serving cold food at a buffet, There are three safe ways picnic or barbecue, keep these to defrost food: in the chilling tips in mind: refrigerator, in cold water, and in the microwave. Cold foods should be kept at 40属F or below. Defrosting Dos efrost food in the refrigerator. D eep all perishable foods K This is the safest method for chilled right up until serving time. all foods. lace containers of cold food on ice P hort on time? Thaw meat and S for serving to make sure they stay cold. poultry in airtight packaging ts particularly important to keep custards, cream pies and I in cold water if it will be used cakes with whipped-cream or cream-cheese frostings refrigerated. immediately. Change the Dont serve them if refrigeration is not possible. water every 30 minutes, so the food continues to thaw in cool water. efrost food in the microwave D only if you are going to cook Buy Some Peace of Hit the Road Cold! it immediately. Defrosting Donts Mind: When traveling with food, be aware that time, ever defrost food at room N Refrigerator temperature and a cold source are key. temperature. Food left out thermometers lways use ice or cold packs, and fill your cooler with A at room temperature longer are available food. A full cooler will maintain its cold temperatures than two hours may enter the at grocery, longer than one that is partially filled. Danger Zonethe unsafe hardware temperatures between f youve asked for a doggie bag to take home I 40属F and 140属F. Bacteria and discount leftovers from a restaurant, it should be refrigerated can multiply rapidly between stores. within two hours of serving. 40属F and 140属F. Dont defrost food in hot water. If you have questions or concerns about food safety, contact: he U.S. Department of Agriculture (USDA) Meat and Poultry Hotline at T 1-888-MPHotline (1-888-674-6854). TTY 1-800-256-7072. he Fight BAC!速 Web site at www.fightbac.org. T Gateway to Government Food Safety Information at www.foodsafety.gov. The Partnership for Food Safety Education is a non-profit organization and creator and steward of the FightBAC!速 consumer education program. The Partnership is dedicated to providing the public with science-based, actionable recommendations for the prevention of foodborne illness. Partnership for Food Safety Education 2345 Crystal drive, suite 800 Arlington, VA 22202

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Chill fightbac factsheet_2010_color

  • 1. Did You Know? Less than half of shoppers are diligent about thawing meat in the refrigerator. FMI Trends, 2009 Fight BAC! 速 BAC Down! Refrigerate Promptly and Properly Refrigeration at 40属F or below is one of the most effective ways to reduce risk of foodborne illness. Microorganisms grow more rapidly at warmer temperatures, and research shows that keeping a constant refrigerator temperature of 40属F or below helps slow growth of these harmful microbes. The Cool Rules Use This Tool to Keep It Cool Use a refrigerator thermometer to be sure the temperature is consistently 40属F or below. The Chill Factor Refrigerate or freeze perishables, Avoid the Pack Attack prepared foods and leftovers Do not overstuff the refrigerator. within two hours of purchase or Cold air must circulate to keep use. Always marinate foods food safe. in the refrigerator. Rotate Before Its Too Late The Thaw Law Use or discard chilled foods LISTERIOSIS Never defrost food at room as recommended in the USDA temperature. Thaw food in the Cold Storage Chart found at The bacterium Listeria refrigerator. If you will cook food www.fightbac.org/coldstorage. monocytogenes can grow at refrigerator temperatures. immediately, for a quick thaw, Dont Go Too Low Listeriosis has the second defrost in the microwave or enclose the food in an airtight As you approach 32属F, ice highest fatality rate among crystals can begin to form and all infections caused by package and submerge it in cold water. lower the quality of foods such foodborne pathogens. as raw fruits, vegetables and Reduce your risk of listeriosis Divide and Conquer eggs. A refrigerator thermometer and other foodborne Separate large amounts will help you determine whether illnesses. Keep your of leftovers into shallow you are too close to this fridge at 40属F or below as containers for quicker temperature. measured with an appliance cooling in the refrigerator. thermometer.
  • 2. Always refrigerate or freeze meat, poultry, eggs, and other perishables as soon as you get them home from the store. Never let raw meat, poultry, eggs, cooked food, or cut fresh fruits and vegetables sit at room temperature more than two hours before putting them in the refrigerator or freezer. Reduce that to one hour when the temperature is above 90o F. Serve & Preserve The Big Thaw When serving cold food at a buffet, There are three safe ways picnic or barbecue, keep these to defrost food: in the chilling tips in mind: refrigerator, in cold water, and in the microwave. Cold foods should be kept at 40属F or below. Defrosting Dos efrost food in the refrigerator. D eep all perishable foods K This is the safest method for chilled right up until serving time. all foods. lace containers of cold food on ice P hort on time? Thaw meat and S for serving to make sure they stay cold. poultry in airtight packaging ts particularly important to keep custards, cream pies and I in cold water if it will be used cakes with whipped-cream or cream-cheese frostings refrigerated. immediately. Change the Dont serve them if refrigeration is not possible. water every 30 minutes, so the food continues to thaw in cool water. efrost food in the microwave D only if you are going to cook Buy Some Peace of Hit the Road Cold! it immediately. Defrosting Donts Mind: When traveling with food, be aware that time, ever defrost food at room N Refrigerator temperature and a cold source are key. temperature. Food left out thermometers lways use ice or cold packs, and fill your cooler with A at room temperature longer are available food. A full cooler will maintain its cold temperatures than two hours may enter the at grocery, longer than one that is partially filled. Danger Zonethe unsafe hardware temperatures between f youve asked for a doggie bag to take home I 40属F and 140属F. Bacteria and discount leftovers from a restaurant, it should be refrigerated can multiply rapidly between stores. within two hours of serving. 40属F and 140属F. Dont defrost food in hot water. If you have questions or concerns about food safety, contact: he U.S. Department of Agriculture (USDA) Meat and Poultry Hotline at T 1-888-MPHotline (1-888-674-6854). TTY 1-800-256-7072. he Fight BAC!速 Web site at www.fightbac.org. T Gateway to Government Food Safety Information at www.foodsafety.gov. The Partnership for Food Safety Education is a non-profit organization and creator and steward of the FightBAC!速 consumer education program. The Partnership is dedicated to providing the public with science-based, actionable recommendations for the prevention of foodborne illness. Partnership for Food Safety Education 2345 Crystal drive, suite 800 Arlington, VA 22202