Easy Food Safety Tips
1. Time Control- Rule of 2: Food should go from stove to fridge in no more than 2 hours to prevent bacteria from growing.
2. Keep It Cool: Chill leftovers quickly, store in shallow containers and leave some room between dishes in the refrigerator so cold air can circulate.
3. Forget the Sniff Test: Even foods that look and smell fine can harbor harmful bacteria. Throw out foods that have been there longer than 3-4 days. You can also freeze leftovers for safe storage.
4. Reheat Thoroughly: Microwaves do not heat foods evenly, so stir halfway through. Be sure to heat all leftovers before eating.
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