Food safety tips - interactive guide

Safe Food Handling in the Fridge

Practicing safe food handling in the fridge can help prevent foodborne illness.

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Temperature dials

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.

Eggs

Always store eggs in their original carton.

Fridge door shelf

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

Fruit platter

Store cut fruits and vegetables in the refrigerator.

Hot dogs

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).

Ice

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

Marinating meat

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

Leftovers

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

Raw meat

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

Frozen raw meat

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

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