Explore the food preparation and eating areas of your home to learn more about safe food handling.
- Place raw meat, poultry, fish and seafood on the bottom shelf of your refrigerator so raw juices won’t drip onto other
- Make sure your refrigerator is set to 4° C (40°F) or lower and your freezer at -18°C (0° F) or lower. This will keep your food out of the temperature danger zone, (between 4° C (40°F) and 60°C (140°F)), where bacteria can grow quickly.
- Defrost your raw meat, poultry,fish or seafood in the refrigerator, in a microwave or immersed in cold water. Don’t refreeze thawed food!
- You can cool leftovers quickly by placing them in shallow containers. Refrigerate as soon as possible or within two hours.
- Always store eggs in their original carton.
- Don’t pack your refrigerator with food – cold air must circulate to keep food safe. Check the temperature in your refrigerator using a thermometer.
- Marinate meat in the refrigerator, not on the counter. Do not use leftover marinade from the raw food on the cooked food.
These information brought from the canada’s food guide… Learn More..