Step 4 - Chill

Chill Final


Refrigerate foods quickly because cold temperatures slow the growth of harmful bacteria. Do not over-stuff the refrigerator. Cold air must circulate to keep food safe. Keeping a constant refrigerator temperature of 40ºF or below is one of the most effective ways to reduce the risk of foodborne illness. Use an appliance thermometer to be sure the temperature is consistently 40ºF or below. The freezer temperature should be 0ºF or below. Refrigerate or freeze meat, poultry, eggs and other perishables as soon as you get home from the store. Never let raw meat, poultry, eggs, cooked food or fresh cut fruits or vegetables sit at room temperature more than two hours before putting them in the refrigerator or freezer. If possible it is always best to refrigerate foods immediately. Never defrost food at room temperature. Food must be kept at a safe temperature during thawing.

These are the three safe ways to defrost food:

  • in the refrigerator
  • in cold water with ice
  • in the microwave

Food thawed in cold icy water mix or in the microwave should be cooked immediately.

Always marinate food in the refrigerator.

Divide large amounts of leftovers into shallow containers for quicker cooling in the

Use or discard refrigerated food on a regular basis.