Always refrigerate perishable food within 2 hours (1 hour when the temperature is above 90 °F). Check the temperature of your refrigerator and freezer with an appliance thermometer... Always refrigerate perishable food within 2 hours (1 hour when the temperature is above 90 °F). Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator should be at 40 °F or below and the freezer at 0 °F or below. Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days; other beef, veal, lamb, or pork, within 3 to 5 days. Perishable food such as meat and poultry should be wrapped securely to maintain quality and to prevent meat juices from getting onto other food. To maintain quality when freezing meat and poultry in its original package, wrap the package again with foil or plastic wrap that is recommended for the freezer. Read more

Understand the Problem

The text provides guidelines on how to properly store and handle perishable food to ensure safety and quality. It outlines specific temperatures for refrigeration and freezing, time frames for cooking or freezing fresh meats, and tips for wrapping food. The user is likely looking for information about food safety practices.

More Information

This guideline helps prevent bacterial growth that can occur at higher temperatures and ensures food safety.

Tips

A common mistake is not refrigerating food soon enough after cooking or serving, which can lead to bacterial growth. Always use an appliance thermometer to ensure accurate temperatures.

Sources

• Refrigerator Thermometers - Cold Facts about Food Safety - FDA - fda.gov
• Keep Food Safe! Food Safety Basics - fsis.usda.gov
• Food Safety | Veterans Affairs - veteranshealthlibrary.va.gov