Refrigerating

Bacteria grow most rapidly in the “Danger Zone,” the range of temperatures between 40 and 140 °F. Some harmful bacteria can double in number in as little as 20 minutes. A refrigerator set at 40 °F or below will protect most foods.

Refrigeration and Food Safety (USDA)
Are foods stored in the refrigerator door safe? Can bacteria grow in the refrigerator? Find out.

Appliance Thermometers (USDA)
Appliance thermometers help you know if the refrigerator is cold enough.

Fighting BAC!® by Chilling Out (USDA)
The safest place for leftovers is in the refrigerator where they can "chill out."

Chill Fact Sheet (Partnership for Food Safety Education)
Get the cool rules to Fight BAC! and refrigerate promptly and properly.

Lifelong Food Safety – Chill (FDA)
Part of the series on Food Safety for Moms to Be.

Charts

Storage Times for the Refrigerator and Freezer
Find out how long different foods can be refrigerated or frozen.

Refrigerator and Freezer Storage Chart (FDA)
Print out this comprehensive chart and keep it on your refrigerator for reference.

Podcasts

Be Food Safe: Chill – Part 4 (USDA)
How to chill and thaw food properly – and set your refrigerator and freezer temperatures correctly.
Listen to the podcast or read the script (3:47 minutes)

Removing Odors from Refrigerators and Freezers (USDA)
Tips for removing odors after the power goes off and food has spoiled.
Listen to the podcast or read the script (4:45 minutes)