Chill!

                      Cool the fridge to 40 °F or below.  Chill leftovers and takeout food within two hours.  Thaw meat, poultry, and seafood in the fridge not on the counter.  Bacteria spreads fastest at room temperature so chilling foods is very important! 

                      Refrigeration slows the growth of bacteria.  Bacteria exists everywhere in nature- in the soil, air, water, and in foods we eat.  They grow faster when they are in warmer temperatures.  There are two types of bacteria in Refrigerated food:

1.  Pathogenic:  Can grow in warmer temperatures.  These do not generally affect taste, smell or appearance of food.  So you can't tell it's there!

2.  Spoilage:  Can grow at low temperatures (like in the refrigerator).  They cause foods to have bad tastes or smells. 


TASK #1:  Listen to the following clip about chilling foods:

mms://ocbmtcwmp.usda.gov/content/fsis/psa/chill.mp3

TASK #2:  Complete the Cloze Pro assignment for this section.