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

Handwashing is essential

Int'l Food Safety Icons - handwashing

The most commonly used utensil in food production is the preparer's hands, which is why proper and timely handwashing is essential to preventing foodborne illness. Hands should be washed before preparing food; after taking a break; after using the restroom; after sneezing, coughing or using a tissue; after touching any part of the body; and before putting on single-use gloves.

Source: Iowa State University Extension


Foodborne Pathogen of the Day

ServSafe® Training Events

Self-guided training for managers and supervisors