Final answer:
Refrigerated foods stored for more than 24 hours should be labeled with their contents and date of storage. The fridge temperature must be at or below 40 degrees F to prevent bacterial growth, and practices like regular handwashing and rotating food are essential for food safety.
Step-by-step explanation:
Foods held refrigerated for more than 24 hours must have a label indicating their contents and the date they were stored. It's critical to ensure that the temperature in the refrigerator is kept at or below 4 degrees C (40 degrees F) to inhibit bacterial growth. Foods that are meant to be consumed chilled should not be kept at temperatures conducive to bacteria for more than two hours, making proper storage crucial.
Monitoring the fridge's temperature, possibly with an external thermometer, can help maintain food safety, especially during a power outage when the risk of temperature fluctuation is higher. Regular handwashing and proper food handling, such as rotating food and checking expiration dates, are essential habits to prevent the spread of foodborne diseases.