There's more to storing food in the refrigerator and freezer than opening the door, putting the food away and closing the door! Following are tips and a time chart for keeping refrigerated and frozen foods safe.

REFRIGERATOR

• Keep your refrigerator at 40°F or slightly lower. Adjust the temperature to a colder setting after you've added large amounts of room-temperature or warm foods. Readjust the temperature to the normal setting after about 8 hours.
  
• For extra security, we recommend buying a refrigerator / freezer thermometer. Check it often to make sure your appliances are maintaining proper temperatures.
  
• Before putting food in the refrigerator, cover it or close the original containers tightly to prevent the food from drying out or transferring odors from one food to another. Store produce and strong-flavored foods in tightly covered containers or plastic bags.
  
• Keep foods in the refrigerator until just before you're ready to use them.

FREEZER

• The proper temperature for your freezer is 0°F or lower.
  
• Wrap food in moistureproof, vaporproof containers and wraps.
  
• Label and date all packages and containers.
  
• To prevent freezer burn (a loss of moisture which can effect the flavor and texture of food), remove as much air from packages as possible.
  
• Store purchased frozen foods in their original packages.
  
• Use foods that have been in the freezer the longest before using other foods.
  
• Always thaw frozen meats, poultry and seafood in the refrigerator - never at room temperature. Thawing takes about 5 hours per pound of frozen food. Or thaw food in your microwave following the manufacturer's directions, then cook immediately.
  
• To maintain the best flavor and texture of frozen food, follow the times given in the Cold Foods Storage Chart. If you keep frozen foods slightly longer, they still will be safe to eat.