Fisher & Paykel CoolDrawer RB36S - Manual (Page 43)

41
Food storage tips – food safety
(10 to 0°F)
212°F (100°C) Boiling point
Bacteria gradually killed above
Ideal food freezing temperature
No growth of food spoilage organisms,
ie. slow quality spoilage without danger
to health
Slow growth of food
poisoning organisms
Rapid growth of food poisoning organisms
No growth of food spoilage organisms but
some texture, flavor and odor changes
SAFE STORAGE ZONE
Freezing point
Suitable for temperature
sensitive foods that are
not highly perishable,
eg. bread, tropical fruit
(39 to 50°F)
(32 to 10°F)
158°F
unsaf
e f
ood
st
or
age z
one
50°F (10°C)
53°F (12°C)
158°F (70°C)
32°F (0°C)
39°F (4°C)
10°F (-12°C)
0°F (-18°C)
Fig. 7 Identifying safe storage temperatures
for highly perishable fresh food
Keeping food safe
Important!
If highly perishable fresh food is not cooled and frozen quickly, harmful bacteria can grow and
may cause food poisoning – anything from stomach upset to serious illness.