Fisher and Paykel RB90S64MKIW1 CoolDrawer User Guide (English, French) - Page 43

Food storage tips - food safety

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Food storage tips - food safety 41 Keeping food safe EN Important! If highly perishable fresh food is not cooled and frozen quickly, harmful bacteria can grow and may cause food poisoning - anything from stomach upset to serious illness. Boiling point 212°F (100°C) 158°F (70°C) Suitable for temperature sensitive foods that are 53°F (12°C) not highly perishable, 50°F (10°C) eg. bread, tropical fruit 39°F (4°C) SAFE STORAGE ZONE Freezing point 32°F (0°C) 10°F (-12°C) 0°F (-18°C) unsafe food storage zone Bacteria gradually killed above 158°F Rapid growth of food poisoning organisms Slow growth of food poisoning organisms (39 to 50°F) No growth of food spoilage organisms, ie. slow quality spoilage without danger (32 to 10°F) to health No growth of food spoilage organisms but (10 to 0°F) some texture, flavor and odor changes Ideal food freezing temperature Fig. 7 Identifying safe storage temperatures for highly perishable fresh food

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41
EN
Food storage tips – food safety
(10 to 0°F)
212°F (100°C)
Boiling point
Bacteria gradually killed above
Ideal food freezing temperature
No growth of food spoilage organisms,
ie. slow quality spoilage without danger
to health
Slow growth of food
poisoning organisms
Rapid growth of food poisoning organisms
No growth of food spoilage organisms but
some texture, flavor and odor changes
SAFE STORAGE ZONE
Freezing point
Suitable for temperature
sensitive foods that are
not highly perishable,
eg. bread, tropical fruit
(39 to 50°F)
(32 to 10°F)
158°F
unsafe food
storage zone
50°F (10°C)
53°F (12°C)
158°F (70°C)
32°F (0°C)
39°F (4°C)
10°F (-12°C)
0°F (-18°C)
Fig. 7 Identifying safe storage temperatures
for highly perishable fresh food
Keeping food safe
Important!
If highly perishable fresh food is not cooled and frozen quickly, harmful bacteria can grow and
may cause food poisoning – anything from stomach upset to serious illness.