In an earlier discussion we discussed how important it is to keep cold food cold and hot food hot, so that your food never reaches what is referred too as the “temperature danger zone.” We also discussed at what temperature to set your refrigerator at 4°C(40°F) and your freezer at -18°C(0°F).
When buying any meat from the grocery store or the butcher, you have a two-hour window to place the meat or poultry in the fridge. But here is the catch. Modern grocery store layouts have you enter the store in the vegetable and fruit department. As you go about selecting your fruits and vegatables, the next department is either deserts or the meat department. Earlier we discussed how meat, poultry and fish should be placed in the fridge within two-hours of picking the meat up and placing the item in your cart. You just selected a nice T-bone steak, the clock is ticking, T-minus 1 hr 55 min.
Here is a suggestion, look for that nice T-bone steak last. Any meat, poultry or fish that you buy should be last on your list. This way you will have enough time to walk to the cash, purchase your items and return home as quickly as possible. If distance is an issue, place your newly purchased meat, poultry or fish in a cooler filled with icepacks. If you’re taking the bus, use a portable cooler, they’re inexpensive, they work, and they’re safe.
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