Keep it cool and safe.

Food safety starts in your fridge. Be sure to store your food properly at a temperature of 40°F or below to reduce the risk of foodborne illness. Check out these important refrigerator food storage guidelines.

Go 40°F or below.

• Use a thermometer to monitor your refrigerator’s temperature, since control dials and displays are not always accurate.
• Check the temperatures of the bottom shelf, top shelf, and door of your refrigerator, as these areas sometimes become warmer than others.

Clean your fridge often.

• Sanitize the inside walls, shelves, and bins frequently to avoid bacterial cross contamination.
• Use a spray solution that includes bleach or create your own with one tablespoon of liquid chlorine bleach to one gallon of hot water.
• Please note that plain water, vinegar, and baking soda may not adequately sanitize.

Thaw and marinate in the fridge.

• Plan ahead to allow enough time for thawing. Even small amounts of food can take up to one day to thaw in the refrigerator.
• Do not thaw or marinate meats and other foods at room temperature.

Store food properly.

• Separate your leftovers into small, shallow containers.
• Refrigerate or freeze perishable foods within two hours.
• Completely cover and securely wrap leftovers and other foods before storing them in the fridge or freezer.
• Consume or freeze refrigerated leftovers within three to four days. Throw away leftovers after four days.

Publix offers a variety of thermometers that are just right for all your kitchen temperature-monitoring needs.

See thermometers

Source:

Go 40 or Below – BAC! Fighters. Partnership for Food Safety Education. Accessed March 13, 2025.