BE FOOD SAFE Introduction
Clean
Separate
Cook
Chill
Be Food Safe Video
Be Food Safe Recipes Health Department
Main Page
Food Safety Section
Related Links
Health and Human Services
Be Food Safe - Chill.
Keep the fridge at 40 degrees or below to keep bacteria from growing.
Use an appliance thermometer to be sure things are cool.
Always thaw meat, poultry, and seafood in the fridge, not on the counter, and never overstuff the fridge
Chill leftovers
and takeout foods within 2 hours, keep the fridge at 40 ºF or below to
keep bacteria from growing and divide food into shallow containers for
fast cooling.
When traveling with food, be aware that time, temperature and a cold source are key. Always use ice or cold packs and fill your cooler with food. A full cooler will maintain its cold temperatures longer than one that is partially filled. If you've asked for a doggie bag to take home leftovers from a restaurant, it should be refrigerated within two hours of serving.
Download a BE FOOD SAFE Chill poster (PDF)
To view and print PDF files, you must have Adobe Acrobat Reader installed on your computer. Download a FREE copy now.
Alternate Adobe site for text readers.