September safety moments7/25/2023 Whether it’s groceries, leftovers from cooked meals or marinating food, don’t leave food out to fester. It’s best to chill food, and keep it chilled or frozen at the proper temperature, or to hold hot food at or above an internal temperature of 140 ☏. The bacteria that cause foodborne illness can double every 20 minutes, according to the Food and Drug Administration (FDA). Letting food sit at room temperature is risky. This will prevent cross-contamination from leaking packages stored above or next to ready-to-eat foods. Refrigerate raw food in well-sealed containers on the bottom shelf and away from anything ready-to-eat.
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