Final answer:
Cold food should be held at or below 4 degrees C (40 degrees F) and should be refrigerated until served. Perishable leftovers should be refrigerated as soon as possible, and any perishable foods left at a temperature between 4 and 60 degrees C (40 and 140 degrees F) for more than two hours should be thrown out. Thaw frozen foods slowly in the refrigerator or quickly using other methods, and do not refreeze thawed food.
Step-by-step explanation:
Foods meant to be eaten hot should be kept hot until served, and foods meant to be eaten cold should be kept refrigerated until served. Perishable leftovers should be refrigerated as soon as possible. Any perishable foods left at a temperature between 4 and 60 degrees C (40 and 140 degrees F) for more than two hours should be thrown out.
Make sure the temperature in the refrigerator is kept at or below 4 degrees C (40 degrees F) to inhibit bacterial growth in refrigerated foods. Keep the temperature of the freezer below -18 degrees C (0 degrees F). Do not thaw foods at room temperature. Either thaw frozen foods slowly in the refrigerator or thaw them quickly in the microwave, cool water, or while cooking. Never refreeze food once it has thawed.
Regular handwashing is one of the most effective defenses against the spread of foodborne diseases. Rotate food in your pantry so older items are used first. Rinse fresh produce before eating. Thoroughly cook food to at least 74 degrees C (165 degrees F) to kill any bacteria it contains.