Reduce bacteria growth through correct chilling temperatures
It is important to ensure correct chilled temperatures are maintained when storing perishable foods. Bacteria growth increases dramatically as the temperature rises.
Domestic fridges should be kept at 5°C or below in their coldest chilled zone (usually at the bottom above the vegetable tray). Commercial chillers should store raw meats at not above 4°C and dairy product not above 5°C.
The following products are used to safeguard chilled food in three specific areas:
Useful Links:
Chilled Food Association(http://www.chilledfood.org)