Chilling Leftovers
Bacteria grow most rapidly in the Danger Zone — the unsafe temperatures between 40° F and 140° F — so it’s key to keep cooked foods out of this temperature range.
And since cold temperatures keep most harmful bacteria from growing and multiplying . . . be sure to refrigerate foods quickly!
The Top 4 Cool Rules
- Refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours of purchase or preparation, or within 1 hour if the temperature is above 90° F. Marinate foods in the refrigerator.
- Never defrost food at room temperature. Thaw it in the refrigerator. For quick thawing, submerge food in cold water in airtight packaging, or thaw food in the microwave if you'll be cooking it immediately.
- Separate large amounts of leftovers into small, shallow containers for quicker cooling in the refrigerator.
- Don't over-stuff the refrigerator. Cold air must circulate to keep food safe.
Published 04/04/07
