1. Did You Know?
Less than half of shoppers are
diligent about thawing meat in
the refrigerator.
– FMI Trends, 2009
Fight BAC! ®
BAC Down!
Refrigerate Promptly and Properly
Refrigeration at 40°F or below is one of the most effective ways to reduce risk of
foodborne illness. Microorganisms grow more rapidly at warmer temperatures, and
research shows that keeping a constant refrigerator temperature of 40°F or below
helps slow growth of these harmful microbes.
The Cool Rules
Use This Tool to Keep It Cool
Use a refrigerator thermometer
to be sure the temperature is
consistently 40°F or below.
The Chill Factor
Refrigerate or freeze perishables, Avoid the Pack Attack
prepared foods and leftovers Do not overstuff the refrigerator.
within two hours of purchase or Cold air must circulate to keep
use. Always marinate foods food safe.
in the refrigerator.
Rotate Before It’s Too Late
The Thaw Law Use or discard chilled foods
LISTERIOSIS Never defrost food at room as recommended in the USDA
temperature. Thaw food in the Cold Storage Chart found at
The bacterium Listeria refrigerator. If you will cook food www.fightbac.org/coldstorage.
monocytogenes can grow
at refrigerator temperatures. immediately, for a quick thaw,
Don’t Go Too Low
Listeriosis has the second defrost in the microwave or
enclose the food in an airtight As you approach 32°F, ice
highest fatality rate among crystals can begin to form and
all infections caused by package and submerge it in
cold water. lower the quality of foods such
foodborne pathogens.
as raw fruits, vegetables and
Reduce your risk of listeriosis Divide and Conquer eggs. A refrigerator thermometer
and other foodborne Separate large amounts will help you determine whether
illnesses. Keep your of leftovers into shallow you are too close to this
fridge at 40°F or below as containers for quicker temperature.
measured with an appliance cooling in the refrigerator.
thermometer.

2. Always refrigerate or freeze meat, poultry, eggs, and other perishables as soon as
you get them home from the store. Never let raw meat, poultry, eggs, cooked food,
or cut fresh fruits and vegetables sit at room temperature more than two hours
before putting them in the refrigerator or freezer. Reduce that to one hour when the
temperature is above 90o F.
Serve & Preserve The Big Thaw
When serving cold food at a buffet, There are three safe ways
picnic or barbecue, keep these to defrost food: in the
“chilling” tips in mind: refrigerator, in cold water,
and in the microwave.
• Cold foods should be kept
at 40°F or below. Defrosting Do’s
• efrost food in the refrigerator.
D
• eep all perishable foods
K
This is the safest method for
chilled right up until serving time.
all foods.
• lace containers of cold food on ice
P
• hort on time? Thaw meat and
S
for serving to make sure they stay cold.
poultry in airtight packaging
• t’s particularly important to keep custards, cream pies and
I in cold water if it will be used
cakes with whipped-cream or cream-cheese frostings refrigerated. immediately. Change the
Don’t serve them if refrigeration is not possible. water every 30 minutes, so
the food continues to thaw
in cool water.
• efrost food in the microwave
D
only if you are going to cook
Buy Some
Peace of
Hit the Road Cold! it immediately.
Defrosting Don’ts
Mind: When traveling with food, be aware that time, • ever defrost food at room
N
Refrigerator temperature and a cold source are key. temperature. Food left out
thermometers • lways use ice or cold packs, and fill your cooler with
A at room temperature longer
are available food. A full cooler will maintain its cold temperatures than two hours may enter the
at grocery, longer than one that is partially filled. Danger Zone—the unsafe
hardware temperatures between
• f you’ve asked for a doggie bag to take home
I 40°F and 140°F. Bacteria
and discount leftovers from a restaurant, it should be refrigerated can multiply rapidly between
stores. within two hours of serving. 40°F and 140°F.
• Don’t defrost food in hot water.
• If you have questions or concerns about food safety, contact:
• he U.S. Department of Agriculture (USDA) Meat and Poultry Hotline at
T
1-888-MPHotline (1-888-674-6854). TTY 1-800-256-7072.
• he Fight BAC!® Web site at www.fightbac.org.
T
• Gateway to Government Food Safety Information at www.foodsafety.gov.
The Partnership for Food Safety Education is a non-profit organization and creator and steward of
the FightBAC!® consumer education program. The Partnership is dedicated to providing the public
with science-based, actionable recommendations for the prevention of foodborne illness.
Partnership for Food Safety Education • 2345 Crystal drive, suite 800 • Arlington, VA 22202