Always refrigerate perishable food within 2 hours.
Yes! The possibility of bacterial growth increases as food cools after cooking. Bacteria grow most as the temperature reaches the danger zone (5-60 °C).
Leftovers can be kept in the fridge 3 to 4 days.
Drying with a clean cloth or paper towel, as wet hands allow bacteria to grow.
Three ways: refrigerator (best way), cold water, and microwave. Never thaw foods on the counter.
Rinse and scrub raw fruits and vegetables under running water to remove germs and soil, then dry. Do not use soap, detergents, or bleach solutions!
No! Any bacteria present in raw food can contaminate the safely cooked product.
Washing can actually help spread bacteria! As their juices might splash onto you sinks and countertops.
Place them in sealed plastic bags/containers and at the bottom of the fridge to prevent their juices from dripping or leaking onto other foods.
You need a thermometer to make sure your food is done by placing it in the thickest part of food.
Freezing only keeps food safe until you can cook it.
The four most important points to remember are: