Filter
Top Products
26
KEEPING FOOD SAFE TO EAT
Most food borne illness is caused by bacteria
such a staphylococcus, salmonella, E-coli and
c
lostridium botulinum, the bacteria that causes
botulism. These bacteria grow rapidly at
temperatures between 40˚F (4˚C) and 140˚F
(
60˚C), a range that’s called the
D
anger Zone
.
Never leave food in the danger zone for more
than two hours. When the bacteria have multi-
plied to the millions in warm temperatures,
they cause illness. Some bacteria cause flu-like
symptoms, while others cause serious illness
or even death. Young children, the elderly and
people who are already ill are more likely to
become sick from food poisoning.
To reduce your risk of food borne illness, use
the following techniques to keep your food
safe to eat:
WHEN YOU’RE SHOPPING
Place packages of raw meat, seafood or
poultry in plastic bags to keep them from
dripping on other foods.
Shop for meat, seafood and poultry last.
Don’t leave these foods in a hot car when
you’ve finished shopping. Take along a
cooler in hot weather or when you have to
travel long distances.
Check
use by
and
sell by
dates on foods to
make sure they’re fresh. Use extra care
when buying deli food. Buy only the
amount you will use in 1
–
2 days. Discard
hot or cold deli food that has been at room
temperatur
e for more than two hours.
WHEN YOU STORE FOOD
M
onitor temperatures of the refrigerator
and freezer sections on the electronic
control panel of your Sub-Zero unit.
K
eep the refrigerator temperature at 40˚F
(4˚C) or below and freezer temperature at
0˚F (-18˚C).
Follow the recommended refrigerator and
freezer storage times and temperatures in
this guide.
Store raw meat, poultry and seafood
separate from other foods. Keep juices from
these packages from dripping on other
food.
Never taste food that looks or smells
strange to test its freshness. Discard it.
For refrigerator storage, leave raw meat,
poultry and seafood in its original wrapper
unless it is torn. Repeated handling can
introduce bacteria to these foods.
Wrap food stored in the refrigerator unit in
foil or plastic wrap, or place it in plastic
bags or airtight containers to keep it from
drying out. Date all packages.
For freezer storage, use freezer wrap,
freezer-quality plastic bags or aluminum foil
over the commercial wrap if foods will be
stor
ed in the freezer for more than a couple
of months. This minimizes dehydration and
quality loss. Single layers of aluminum foil
may tear and cause freezer burn.
KEEPING FOOD AT ITS BEST