Ten Steps to a Safe Kitchen

Step Two: Perishable Foods

Refrigerate cooked, perishable food as soon as possible within two hours after cooking.

Two Hours

A temperature of 40°F (4°C) or less is important because it slows the growth of most bacteria. The fewer bacteria there are, the less likely you are to get sick from them.

  • Date leftovers so they can be used within two to three days.
  • If in doubt, throw it out!
« Step 1 ... Step 3 »

Food Safety Tip of the Day

Moisten. Lather. Rinse. Dry.

IAFP - handwashing icon

Proper handwashing is essential to preventing food contamination. The correct steps for handwashing include: - Wet hands with warm water - Using soap and water, vigorously rub hands together for at least 20 seconds - Rinse all soap from hands under warm running water. - Turn off the faucet using a single-use paper towel. - Dry hands with a different single-use towel.

Source: Food and Drug Administration

Resources:

Foodborne Pathogen of the Day

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