Harmful bacteria grow most rapidly in the Danger Zone—the unsafe temperatures between 45° F and 140° F—so it’s important to keep food out of this temperature range. Cold temperatures prevent most harmful bacteria from growing, so be sure to refrigerate or freeze foods quickly and follow these tips!

1. 45° Fahrenheit, That’s Right!

Make sure the temperature in the refrigerator is 45° F or below and

0° F or below in the freezer. Check the temperature regularly and ensure each refrigerator/freezer has an accurate thermometer.

2. Avoid the Pack Attack

Don’t over pack the refrigerator. Cold air must circulate to help keep food safe.

3. Keep it Cool Rule

Here are some interesting misconceptions about refrigeration and defrosting, along with just the facts:

Myth: It will harm my refrigerator or ruin other foods if I put hot food inside, so I should let food cool at room temperature first.

Fact: Hot food will not harm your refrigerator nor ruin other foods. In fact, prompt refrigeration of foods will keep you and your food safer. Foods cool at a food depth of 2 inches or less, uncovered in a walk-in refrigerator. Cut large pieces of meat into 4 pound pieces before refrigerating. Do not cover or transfer the food to a greater food depth until it is 45° F or lower. For even faster cooling consider installing a blast chiller.

Myth: I can safely thaw food on the counter at room temperature.

Fact: Remember, bacteria grow rapidly at room temperature and you should avoid keeping foods in the Danger Zone—the unsafe temperatures between 45° F and 140° F. To keep food safe, always follow the Thaw Law: Never defrost food at room temperature. Thaw food in the refrigerator. You can also place food in a food preparation sink submerged under cold running water or thaw food in the microwave if you’ll be cooking it immediately.