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One of the most basic ways to ensure food safety in your kitchen is to set your refrigerator and freezer to safe temperatures for food storage. According to the Food and **** Administration, your fridge should be set at or below 40 F (4 C). Your freezer should be set at 0 F (-18 C).9 Jan 2014
<p>The first thing that you need to do is keep the weekly and the daily cleaning of the refrigerator up to date.<br />
<li>Clean up any spills as soon as they happen. That means that you need to remove the drawers and clean under them. This is the location with the most potential for trouble as the stains are likely to stay.</li>
<li>Always store food in covered containers. Open things can easily spill or be pushed to the back and forgotten about until they spill.</li>
<li>Keep an eye on the leftovers. Throw out food when it expires or goes bad. Food that is stored too long will develop mold which could contaminate other foods.</li>
<li>Monitor the temperature. You need to keep the gauge set accurately so that food does not spoil and bacteria does not grow.</li>
<li>To stop odors, store an open box of baking soda in the refrigerator.</li>
<li>Use a sanitized towel to wipe down the shelves, handles and door each day or week as needed.</li></ul>
<p>If you take the time to keep up the fridge, you will have less trouble in deep cleaning it later. Of course, this means less scrubbing if you keep up on it from the beginning.<br /></span>
My name is Peter. I am a retired field service refrigeration technician.
Both air and moisture are detrimental to all food storage, both in your fresh food section or your freezer. Leftovers in your fresh food section should be discarded after 3 days. In the freezer section they can last months depending on the food product.
It is nice for temporary storage to use items like tupper ware, but you can not get all of the air out of the container. It is better to leave the food product in the original bowl or place in a container where you can cover with plastic wrap, pushing down and making contact with the food product, getting rid of the air.
Your refrigerator temperature settings are critical. The fresh food section should be between 35-40 degrees F. and your freezer -2 to +2 degrees F.
Ok, lets freeze the asparagus. With a paper towel soak the outside moisture from the asparagus. Wrap it in plastic wrap ensuring there is no air in your package.
Do not put anything in your freezer or fresh food section directly in front of the air vents to avoid blocking air flow.
Class I: is a food service establishment with commercially prepackaged foods and/or hot or cold beverages only. No preparation, cooking or hot holding of potentially hazardous foods is included except that commercially precooked foods may be heated and served in the original package within four (4) hours.
Class II: is a food service establishment using cold or ready-to-eat commercially processed food requiring no further heat treatment and/or hot or cold beverages. No cooking, heating or hot holding of potentially hazardous foods is included, except that commercially packaged precooked foods may be heated and served in the original package within four (4) hours and commercially precooked hot dogs, kielbasa, and soup may be heated if transferred directly out of the original package and served within four (4) hours.
Class III: is a food service establishment having on the premises exposed, potentially hazardous foods that are prepared by hot processes and consumed by the public within four (4) hours of preparation.
Class IV: is a food service establishment having on the premises exposed, potentially hazardous foods that are prepared by hot processes and held for more than four (4) hours prior to consumption by the public.
By keep your refrigerator or freezer too cold, it unnecessarily wastes electricity. The recommended temperature is 37 to 40 degrees for the fresh food compartment of the refrigerator. The recommended temperature for the freezer compartment is 5 degrees. If you have a separate freezer for long-term food storage, it should kept at 0 to -5 degrees.
The following steps below is how to set the temperature of your refrigerator.
The first thing you must know is that your refrigerator should be set at 37-38 degrees. Anything at 40 or higher and you are risking food born illness (food poisoning) or spoiling your food.
Step 2 Place your magnetic thermometer in the refrigerator.
Step 3 Set your dial on your refrigerator to the second lowest setting. (If your refrigerator is already equipped with a digital thermostat, simply set it for 37 or 38 degrees and do not move on to the next step)
Step 4 After 2 hours, check your thermometer reading. If your reading is 38 degrees, there is no need to go higher and you are ready to put your groceries in. Be sure not to open and close your refrigerator during these two hours or your temperature reading will be incorrect.
If your reading is higher than 38 degrees, move your dial up to the next coldest setting and repeat the steps every two hours until you reach the correct temperature for your refrigerator.
Step 5 Once you have reached the correct refrigeration temperature for your refrigerator, place the magnetic thermometer in the refrigerator permanently and watch for changes.
Typically, your refrigerator temperature will need to be adjusted with the seasons, a higher setting in the summer and a lower setting in the winter.
Temperature is perhaps the most critical means of control in the prevention of foodborne illness. Harmful (disease-causing) microorganisms grow within a temperature range of 41 F to 140 F (referred to as the "Temperature Danger Zone"). Many foods, especially raw animal products, naturally contain harmful microorganisms. Keeping foods out of the Temperature Danger Zone prevents disease-causing microorganisms from growing in foods. Proper cooking and reheating of food is important because heat destroys disease-causing microorganisms that may be present. Ensuring proper heating and storage temperatures is essential for assuring safe food in retail operations. Temperature guidelines differ depending on the type of food and method of heating method.
Freezing Most pathogenic microorganisms will not grow below 41 F, or their growth will be very slow. However, many spoilage microorganisms (which cause foods to taste and smell bad) can grow at temperatures well below 41 F. Most foods that are frozen in food retail are done to improve quality and increase the shelf- life of the product. Most foods will freeze at about 28-30 F. To ensure safe freezer temperatures, be sure that your freezer is maintained at least 28-30 F or below (foods should be frozen solid). Ideally, foods should be frozen at 0 F or below to maintain quality.
It seems that your Refrigrator's higgest point is set to 41 F