| 10 | 11 | 12 | 13 | 14 |
| 1 | 20 | 39 | 59 | 78 |
|
Chill—refrigerate promptly:
•
Thaw frozen foods in the refrigerator, not on the
kitchen counter. You can also thaw foods under
cold water, changing the water every 30 minutes.
Or, use a microwave oven.
•
Refrigerate or freeze leftover foods right away.
Meat, chicken, turkey, seafood, and egg dishes
should not sit out at room temperature for more
than 2 hours.
•
•
Divide large amounts of leftovers into small,
shallow containers for quick cooling in the
refrigerator.
Keep your refrigerator at 40°F or below. Don’t
pack the refrigerator. Cool air needs to circulate
to keep food safe.
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