Bacteria grow quickly in the "danger zone" between
40°F and 140°F, so it's important to keep your perishable food out of
the danger zone, whether you're storing, thawing, preparing or serving
it.
Keep your perishables out of the danger zone by making the grocery store
your last stop when running errands, and the meat and dairy cases your last
stop in the store.
Be sure refrigerated products are very cold to the touch and frozen
foods are still solid.
Do not purchase dated packages if the “sell by” date has expired.
Use a refrigerator and freezer thermometer to ensure that your
refrigerator is at or below 40°F, and your freezer is at or below 0°F.
Space items in your refrigerator and freezer so air can freely
circulate.
Use refrigerated beef steaks, roasts and deli meats within 3 to 5 days
of purchase. All fresh poultry, ground meat and fish should be used within 1
to 2 days of purchase.
Store raw meat, poultry and fish in a container or on a dish that will
prevent juices from dripping onto other foods.
Follow the “use by” information on package labels. If you cannot
remember when a food item was placed in the refrigerator, throw it out.
If fresh meat will not be used within the allowable time, ensure the
meat is well wrapped and place it in your freezer on the bottom shelf.
Label and date your frozen foods, and follow the “first in, first out”
rule.
