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Old 08-08-2013, 02:41 PM   #1
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Join Date: Jan 2013
Posts: 228
What You Need to Know to Keep Food Safe


I've been on the forums today and reading up on refrigerator problems and keeping temps cold.

these are some good guidelines in terms of temps:

Meat and Poultry 33-36F
Fish 32-33F (that's why it should always be sitting directly on a bed of ice)
Shellfish: Mollusks (clams, oysters, scallops) 32-33F
Shellfish: Crustaceans (live lobsters & crabs) 45F
Eggs 38-40F
Dairy (butter, hard & soft cheese, milk) 38-40F
Fruit and Vegetables 38-40F

These comments were from this site:

Thermometrics Corporation- Thermocouples and RTDs

Wireless thermometers are relatively inexpensive and prevent the need to open the door to look at a digital or traditional thermometer - you should always know your fridge's inside temp.

Now, why am I getting hungry? Wonder what's in the fridge .....
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Old 08-08-2013, 04:13 PM   #2
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Join Date: Jun 2011
Location: Citrus Springs, Fl.
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That is a good post, thank you for that.

I use a wireless indoor/outdoor thermometer with a min/max feature in the freezer and refrigerator. Having experienced food poisoning once, I'm very cautious about food and temperature.

There is also a table based on food type recommending how long you should keep different food types. It is at
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