Press Release
| For More Information Contact: | For Release: |
| Marcia Dreiseidel, R.S., M.S., Food Safety Specialist | Date: 9-19-01 |
| Phone: (937) 642-2053 | |
| Fax: (937) 642-2080 |
“Be Cool-Chill Out! Refrigerate Promptly”
September is National Food Safety Education Month (NFSEM) to focus attention on the importance of safe food handling and preparation in both home and commercial kitchens. Union County Health Department is reminding all residents to Be Cool-Chill Out! Refrigerate Promptly as part of this year’s theme for NFSEM.
Harmful bacteria grow most rapidly in the Danger Zone-the unsafe temperatures between 40 and 140 °F –so it’s important to keep food out of this temperature range. In addition, cold temperatures keep most harmful bacteria from growing: therefore, refrigerating food quickly is key!
Union County Health Department suggests these helpful tips for keeping cold food cold:
 | Make sure the temperature in the refrigerator is 40 °F or below 0°F or below in the freezer
| Use a refrigerator/freezer thermometer to check the temperature.
Don’t overfill the refrigerator. Cool air must circulate to help keep food
safe.
| Refrigerate or freeze perishables , prepared food , and leftovers
within 2 hours of purchase or preparation, or within 1 hour if the temperature
is above 90 °F
| Thaw food in the refrigerator. For quick thawing, submerge in cold
water in airtight packaging, or thaw in the microwave, and cook the food
immediately.
| Divide large quantities of leftovers into shallow containers for
quicker cooling in the refrigerator.
| Marinate food in the refrigerator.
| When transporting food, place cold food in a cooler with a cold
source such as a ice or commercial freezing gels. Keep the cooler in the coolest
part of your car, rather than in a hot trunk.
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To learn more about safe food handling contact the Union County Health Department at 642-0801 or 1-888-333-9461 for non-local calls.