Older adults are at increased risk for foodborne illness. To help reduce your risk, follow safe food handling practices at home. How does your kitchen measure up?
1. The temperature of my refrigerator is:
The right answer is B. Refrigerators should stay at 40°F or less to slow the growth of most bacteria. Low temperatures won’t kill the bacteria, but will keep them from multiplying. The fewer bacteria there are, the less likely you are to get sick. Freezing at 0°F or less stops bacterial growth, but it does not kill bacteria already present in food.