1. The Chill Factor - Refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours or less. Marinate foods in the refrigerator.
2. The Thaw Law - Never defrost food at room temperature. Thaw food in the refrigerator, in cold water, or in the microwave if you'll be cooking it immediately.
3. Divide and Conquer - Separate large amounts of leftovers into small, shallow containers for quicker cooling in the refrigerator.
4. Avoid the Pack Attack - Don't over-stuff the refrigerator. Cold air must circulate to keep food safe.

1. Should hot food be placed directly in the refrigerator? YES or NO
   
2. Refrigeration prevents bacterial growth. TRUE or FALSE
   
3. At what temperature should you set your refrigerator? ______° F

• Cold foods should be kept at 40° F or colder.
• Keep all perishable foods chilled right up until serving time.
• Place containers of cold food on ice for serving to make sure they stay cold.
• It's particularly important to keep custards, cream pies, and cakes with whipped-cream or cream-cheese frostings refrigerated. Don't serve them if refrigeration is not possible.

• Defrost food in the refrigerator. This is the safest method for all foods.
• Short on time? Thaw meat and poultry in airtight packaging in cold water. Change the water every 30 minutes, so the food continues to thaw.
• Defrost food in the microwave only if it will be cooked immediately.
• You can thaw food as part of the cooking process, but make sure food reaches its safe internal temperature.

• Avoid keeping foods in the Danger Zone - the unsafe temperatures between 40° F and 140° F.
• Don't defrost food in hot water.
• Don't thaw food on the counter. Food that's left out at room temperature longer than 2 hours is not within a safe temperature range and may not be safe to eat.

• Keep frozen foods in the refrigerator or freezer until you're ready to go.
• 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.
• When traveling, keep the cooler in the air-conditioned passenger compartment of your car, rather than in a hot trunk.
• If you've asked for a doggie bag to take home from a restaurant, it should be refrigerated within 2 hours of serving.

1. Yes, but divide large quantities of food into shallow containers for quicker cooling.
   
2. False. Refrigeration slows, but does not prevent the growth of harmful bacteria.
   
3. 40° F to discourage the growth of foodborne bacteria. Use an appliance thermometer to check the temperature of your refrigerator regularly.

• Full color with Artwork: PDF File, 284 KB, 2 pages when printed

If you have questions or concerns about food safety, contact:

• The U.S. Department of Agriculture (USDA) Meat and Poultry Hotline at (800) 535-4555 or (202) 720-3333 (Washington, DC area). The TTY number for the hearing impaired is (800) 256-7072.
• The U.S. Food and Drug Administration (FDA) Food Information Line at (888) SAFE FOOD.
• The Fight BAC!^- Web site at: www.fightbac.org

Partnership for Food Safety Education
611 Pennsylvania Ave., SE,
Suite 140
Washington, DC 20003