Keep your refrigerator at 40°F or below and freezer at 0°F or below.
Refrigerate perishable foods within 2 hours.
If they're exposed to temperatures above 90°F, refrigerate within 1 hour.
Most refrigerated cooked leftovers should be eaten or frozen within 3–4 days.
🧊 THAW FOOD SAFELY
Safe methods include:
Refrigerator
Cold water
Microwave
Don't leave perishable foods sitting on the counter to thaw.
🥬 PRODUCE
Wash produce under running water.
Do not use soap, detergent, or bleach on food.
Cut away damaged or bruised areas and refrigerate produce that requires refrigeration.
⚠️ HIGHER-RISK GROUPS
Foodborne illness can be substantially more dangerous for:
Pregnant people
Children under 5
Adults 65+
People with weakened immune systems
These groups may need additional precautions around foods such as unpasteurized products, raw or undercooked animal products, raw sprouts, and certain refrigerated ready-to-eat foods.
🚨 DON'T RELY ONLY ON SMELL
Spoilage organisms can make food smell, taste, or look bad.
But disease-causing microorganisms may be present without obvious signs.
If a perishable food has been stored at an unsafe temperature or handled unsafely, a smell test cannot establish that it is safe.
QUICK RULE
Clean it. Separate it. Cook it properly. Keep it cold.
When you're unsure about a high-risk perishable food's storage history, don't gamble on it.