Can YOUR Kitchen Pass the Food Safety Test?
Barry Rabinovitz
Wednesday, August 10, 2016
Refrigerators should stay at 41 degrees.
Hot foods should be refrigerated as soon as possible within two hours after cooking.
Do NOT keep food that has been standing out for more than two hours!
Don't taste test it, either.
Even a small amount of contaminated food can cause illness.
Date leftovers so they can be used within a safe time.
Generally, they remain safe when refrigerated for three to five days.
If in doubt, throw it out!
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