Refrigerate hot foods as soon aspossible and within two hours after cooking. Don't worry about putting hot foods in the fridge-they chill faster there. If you cooked in a large pot, put food into smaller, shallow containers for faster cooling.
Keep the refrigerator at 40 degrees F or lower. If you're not sure what the temperature is , get a refrigerator thermometer. If needed, adjust the thermostat.
Date leftovers so they can be used within a safe time. Usually they're safe if eaten within three to five days of being refrigerated, depending on the type of food.
Don't overload the refrigerator. You need enough space between food containers to ensure that air can circulate freely.
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