Germ Illustration

Refrigerated Storage

  • Refrigerate all meat, fish, poultry, eggs, cooked rice, and dairy products. These are hazardous foods because they support the growth of disease-causing organisms.
  • Check the labels of packaged products for instructions about refrigeration. Some hazardous foods may be subjected to processes such as drying or canning that will allow storage at room temperature until the packaging is opened.
  • Ensure that each refrigerator and freezer has an accurate thermometer.
  • Check that your refrigerator is at a temperature of 0℃ – 4℃ (32℉ – 40℉) or lower.
  • Ensure that your freezer is at a temperature of –18℃ (0℉) or lower.
  • Store opened products in sealed containers and labelled with the date.
  • Arrange food containers in the refrigerator so that air circulates freely. Don’t overcrowd the refrigerator.
  • Thaw frozen food in the refrigerator, not at room temperature.
  • Defrost refrigerators and freezers every three months for best efficiency.
  • Clean and sanitize all interior surfaces of refrigerator, racks and trays once a week.

Last modified: February 19, 2020