JAN'S GROUP HOME SUPPORT

Proper refrigeration of food will keep food from developing bacterial that can make group home support staff and group home residents sick.

Here are some guidelines:

• Read labels-some food in jars and other containers can be stored in the cabinet at room temperature until opened. Once opened, things like spaghetti sauce, apple sauce, Parmesan cheese, etc. need to be refrigerated.
• Refrigerate cooked foods quickly-it will slow down the growth of harmful bacteria.
• Allow air circulation in refrigerator-do not over-stuff or put items too close together when putting in refrigerator.
• Maintain a temperature of 40 degrees or lower-local licensing may require a thermostat in refrigerator.
• Limit time food sits at room temperature-foods that should not be at room temperature longer than2 hours (one hour if temperatures are 90 degrees or above)-raw meat, poultry, eggs, cooked food, or cut vegetables and fruits.
• Safely defrost food-do not defrost at room temperature. Use microwave, cold water, or refrigerator to defrost food. Cook food that is defrosted by microwave or cold water immediately.
• Marinate food properly-once food is put in marinade, cover and refrigerate.
• Cool food quickly-large leftover amounts should be divided up and put in shallow containers to cool quickly. Once cool, food can be transfered into one container.
• Know food storage limits-once food storage limits are reached, discard food.

For more information on food borne illness prevention go to Fight Bac

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