The Chill Factor
Refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours of purchase or preparation, or within 1 hour if the outside temperature is above 90° F. Always marinate food in the refrigerator.
Divide and Conquer
Separate large amounts of leftovers into small, shallow containers for quicker cooling in the refrigerator.
Avoid the Pack Attack
Don't overstuff the refrigerator. Cold air must circulate to keep food safe.
The Thaw Law
Never defrost food at room temperature. Thaw food in the refrigerator. For quick thawing, submerge food in cold water in airtight packaging, or thaw food in the microwave if you'll be cooking it immediately.