Know the refrigerator temperature
CDC recommends keeping a refrigerator at 40°F (about 4°C) or colder and the freezer at 0°F (about −18°C) or colder. A separate appliance thermometer helps detect a fridge that looks fine but has warmed unexpectedly.
Do not leave perishable food out
Refrigerate meat, seafood, dairy, cut fruit and cooked leftovers within two hours of preparation or serving. When the air temperature exceeds 90°F (about 32°C), the recommended maximum outside refrigeration falls to one hour.
Use shallow containers
Dividing large amounts of hot food into clean, shallow containers helps them cool more quickly in the refrigerator. You do not need to leave small portions on the counter for hours before refrigerating them; that creates unnecessary risk.
Thaw and reheat safely
Thaw frozen food in the refrigerator, cold water or microwave rather than on the counter. Use a food thermometer for high-risk dishes; recommended reheating temperatures can depend on the food and official local guidance.
A general educational overview, not a substitute for professional guidance. Check current local rules and trusted primary sources before making consequential decisions.
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