Summer Food Safety

30 June, 2014 ,

Step Four – Chill:

Keep cold food cold. Perishable foods that are normally in the refrigerator, such as luncheon meats, cooked meat, chicken, and potato or pasta salads made with mayonnaise must be kept in an insulated cooler with freezer packs or blocks of ice to keep the temperature at 4o C (40o F).

Keep the cooler out of direct sunlight and avoid opening it too often.

Use separate coolers for food and drinks to keep the perishable food colder for longer because the cooler won’t be opened as often.

Put leftovers back in the cooler as soon as you are finished eating.

On hot summer days, don’t keep food unrefrigerated for more than one hour.

The simple rule is: When in doubt, throw it out!
Health Canada
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