Keep hot foods hot [60°C (140°F) or above] and cold foods cold [4°C (40°F) or below].
Never leave meat, poultry, eggs, fish, or shellfish (raw or cooked) at room temperature for more than 2 hours. If the temperature outdoors is above 32°C (90°F), refrigerate within 1 hour. (This is often the case during summer picnics.)
Chill leftovers as soon as you finish eating.
Store leftovers in small, shallow containers to cool rapidly.
Do not reheat food that is contaminated. Reheating does not make it safe.
If you are not sure how long a food has been in the refrigerator, throw it out.
If you are not sure whether a food is safe, throw it out.
When you eat out, be sure that meat is cooked thoroughly and that foods that should be refrigerated, such as puddings and cold cuts, are served cold. Also pay attention to the restaurant environment. If the tables, dinnerware, and washrooms look dirty, the kitchen may be too.
ByHealthwise Staff Primary Medical ReviewerE. Gregory Thompson, MD - Internal Medicine Anne C. Poinier, MD - Internal Medicine Adam Husney, MD - Family Medicine Specialist Medical ReviewerW. David Colby IV, MSc, MD, FRCPC - Infectious Disease
This information does not replace the advice of a doctor. Healthwise, Incorporated disclaims any warranty or liability for your use of this information. Your use of this information means that you agree to the and . Learn how we develop our content.