With the temperature rising, foods can quickly reach the Temperature Danger Zone. The Temperature Danger Zone is between 40 degrees F and 140 degrees F. Bacteria rapidly multiply in this temperature range.
Keep cold foods cold and hot foods hot. Your refrigerator should have an internal temperature of 40 degrees F or lower to keep foods cold. It might be necessary to set the temperature lower during the summertime to maintain the 40 degrees F.
Foods that are marked "Keep Refrigerated" should be cold to the touch. Frozen Foods should be frozen solid. Do not choose foods with torn or leaking packages. Shop for refrigerated and frozen foods last. If you have a long trip home or plan to run a few errands after food shopping, place a cooler with ice in your car to transport cold and frozen foods.
Buy perishable food products toword the end of your shopping. Perishable products can be kept in the refrigerator for 2-3 days. If the store wrap on meat and poultry is clean and not torn, it is okay to refrigerate meat in the store package. However, if the wrap is torn or not clean, re-wrap the foods in clean plastic or aluminum foil. For storage of foods longer than 2-3 days, freeze the food.
Once home, refrigerate foods immediately. Leave foods in their original packages. Do not overfill the refrigerator. Cold air needs to circulate freely in order to keep foods cold. This will also prevent your refrigerator from overrunning.
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