Bacteria (germs), viruses and parasites are organisms that you cannot see, smell, or taste. In fact, they can contaminate food and cause life-threatening illness. Foodborne illness (food poisoning) can strike anyone, especially young children, pregnant women (it endangers their unborn babies too), older adults, and persons with weak immune systems.
Temperatures between 40F° and 140F° allow bacteria (germs) to grow rapidly in food. Keep leftovers out of this Temperature Danger Zone.
- Clean - Wash hands and surfaces often.
- Separate - Don't cross contaminate!
- Cook - Cook to proper temperatures.
- Chill - Refrigerate promptly!
#4 recommends to label your leftovers when you store them in the refrigerator or freezer.
|Print these labels on Avery label product # 5160. You can also print the labels on paper and tape to your food item for storage. Use the date you prepared the food or the date for it to be thrown away. Just be consistent!|