When it comes to protecting yourself and your family from foodborne illness, one of your most effective tools is the kitchen refrigerator. In fact, at room temperature, the numbers of bacteria that cause foodborne sickness can double every 20 minutes! Chilling foods to proper temperatures is one of the best ways to slow the growth of these bacteria.
To ensure that your refrigerator is doing its job, it’s important to keep its temperature at 40°F (4°C) or below; the freezer should be at 0°F (-17°C).
Whether you’re dealing with leftovers or just-purchased foods, it’s important to get foods that need refrigeration into your fridge quickly. Leaving perishable foods out for two hours or more allows bacteria to multiply rapidly, and can put you at serious risk of contracting foodborne illness.
Groceries: When you get home from the grocery store, put your refrigerated items away as quickly as possible. Never allow raw meat, poultry, seafood, eggs, or produce that requires refrigeration to sit at room temperature for more than two hours; the limit is one hour if the air temperature is above 90°F (32°C). Also, keep in mind that your car is probably even hotter than typical room temperature, so it’s important not to leave groceries in your car longer than absolutely necessary, and never more than 2 hours (or 1 hour on a hot day). Leftovers: These need to be refrigerated or frozen within two hours, as well. Despite what some people believe, putting hot food in the refrigerator doesn’t harm the appliance. To help hot food cool faster, divide leftovers into smaller containers before putting them in the refrigerator. Doggie bags and take-out foods: Again, the “two-hour rule” applies to carry-home foods. Leftovers from takeout or restaurant meals need to go into the refrigerator within two hours at most. If you can’t get home within two hours after eating out, don’t request a doggie bag. Marinated foods: Always keep food in the refrigerator while it’s marinating. Bacteria can multiply rapidly in foods left to marinate at room temperature. Also, remember this tip for marinating safely: Never reuse marinating liquid as a sauce unless you bring it to a rapid boil first.