Keep cold foods cold! This will reduce the risk of foodborne illness because cold temperatures slow down the growth of bacteria.

Keep food out of the danger zone.

• Keep food at 4°C (40°F) or colder in the refrigerator
• Keep food at -18°C (0°F) or colder in the freezer

Refrigerator tips :

• Refrigerate meat, poultry, fish, eggs and dairy products within two hours of purchase or preparation.
• Store eggs in the main body of the refrigerator, rather than the fridge door.
• Transfer hot food to small, shallow containers before refrigeration. This helps food cool quickly in the fridge.
• Do not over-pack the fridge. Cool air must circulate to keep food safe.
• Use thermometers in refrigerators and coolers to check that they stay cold enough.

Defrosting tips :

Here are some safe and effective ways to defrost your food :

• Defrost food in the fridge. Place the food on a lower shelf in a container and allow 10 hours per kilogram to thaw.
• Defrost food under cold running water.
• Defrost food in the microwave. Cook it immediately after thawing.

Never defrost food on the kitchen counter. The outer layers of food will defrost first, before the inside thaws. Bacteria can grow in these conditions.

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