Interactive tool on food safety

Make sure your refrigerator is set to 4°C (40°F) or lower and your freezer at -18°C (0°F) or lower. This will keep your food out of the temperature danger zone, (between to 4°C (40°F) to 60°C (140°F)), where bacteria can grow quickly.

Always store eggs in their original carton.

Don't pack your refrigerator with food -- cold air must circulate to keep food safe. Check the temperature in your refrigerator using a thermometer.

Store cut fruits and vegetables in the refrigerator.

Never eat hot dogs straight from the package. Hot dogs must be thoroughly cooked to a safe internal temperature. The middle of the hot dog should be steaming hot or 74°C (165°F).

Use ice packs or frozen drinking boxes to keep lunches cool.

Marinate meat in the refrigerator, not on the counter. Do not use leftover marinade from the raw food on the cooked food.

You can cool leftovers quickly by placing them in shallow containers. Refrigerate as soon as possible or within two hours.

Place raw meat, poultry, fish and seafood on the bottom shelf of your refrigerator so raw juices won't drip onto other food.

Defrost your raw meat, poultry, fish or seafood in the refrigerator, in a microwave or immersed in cold water. Don't refreeze thawed food!