Proper Food Storage and handling

Harmful bacteria can row rapidly in contaminated foods between temperatures from 40°F and 140°F. Follow these steps to store and handle foods properly.

• Set your refrigerator to maintain temperatures between 34°F and 40°F. Your freezer should be set to 0°F, and never above 5°F. Use a Taylor refrigerator/freezer thermometer to check temperatures periodically.
• Buy the freshest possible food; avoid packages that are near or past their freshness dates.
• Be especially careful to quickly refrigerate meat, poultry, fish and eggs.
• Never defrost frozen meat on the counter. Instead defrost over time, either in the refrigerator, or tightly sealed in a leakproof container in a cold water bath, or in the microwave oven.
• Never leave raw or cooked foods at room temperature for more than two hours.
• Most foods should be washed before preparation. There should be no visible contaminates.
• Don't use raw meats, fish or poultry if there is a strong smell.
• Always wash your hands with soap and hot water before and after handling raw foods.