Food safety following basic food safety guidelines minimizes individual's risk of contracting food borne illnesses (commonly referred to as "food poisoning). This concept is particularly important for cancer patients whose immune systems are suppressed when undergoing active treatment.
Here are some helpful tips to remember when storing food in the refrigerator.
Refrigerator safety:
- Always refrigerate perishable food within two hours (one hour when the temperature is above 90°F).
- Place food into shallow containers and immediately put in the refrigerator or freezer for rapid cooling.
- Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator should be at 40°F or below and the freezer at 0°F or below.
- Cook or freeze fresh poultry, fish, ground meats, and variety meats within two days; other beef, veal, lamb, or pork, within three to five days.
- Perishable food such as meat and poultry should be wrapped securely to maintain quality and to prevent meat juices from getting onto other food. Always store these on the lowest shelf possible, to further eliminate any change of juices dripping onto other food items.
Content provided by the Joan Karnell Cancer Center
