Catering for the summer season often means overloaded fridges running at full capacity. Refrigerated food must be kept at 5 degrees or colder to ensure that bacteria and toxins don’t multiply in food. Always check the recommendation by food manufacturers on your product as a useful guide for cold storage.
To test your fridge’s temperature, place a thermometer on a shelf or in the door of your fridge. Leave for 30 minutes. If you find after this time the temperature is above 5 degrees, gradually turn your temperature control to a colder setting and keep testing until it reaches an average 5 degrees or colder.
Also, clean out your fridge regularly to make room for fresh produce and good air flow.
Photo by © Martin Eckert 2006
© M. Williams 2017