Keep hot foods hot [60°C (140°F) or above] and cold foods cold [4°C (40°F) or below].
leave meat, poultry, eggs, fish, or shellfish (raw or cooked) at room
temperature for more than 2 hours. If the
temperature outdoors is above 32°C (90°F), refrigerate within 1 hour. (This is often the case during summer
leftovers as soon as you finish eating.
Store leftovers in small,
shallow containers to cool rapidly.
Do not reheat food that is
contaminated. Reheating does not make it safe.
If you are not sure
how long a food has been in the refrigerator, throw it out.
are not sure whether a food is safe, throw it out.
When you eat out, be sure that meat is cooked thoroughly and that
foods that should be refrigerated, such as puddings and cold cuts, are served
cold. Also pay attention to the restaurant environment. If the tables,
dinnerware, and washrooms look dirty, the kitchen may be too.
ByHealthwise Staff Primary Medical ReviewerE. Gregory Thompson, MD - Internal Medicine Anne C. Poinier, MD - Internal Medicine Specialist Medical ReviewerW. David Colby IV, MSc, MD, FRCPC - Infectious Disease