Raw vegetables and fruits 40-45F (4-7C)
Eggs 38-40F (3-4C)
Milk and Cream 36-40F (2-4C)
Poultry and meat 32-36F (0-2C)
Fish and seafood 30-34F (-1-1C)
Keep food out of the "Danger Zone" of 41-135F (5-57C) as much as possible.
Probable in a kool dry spot where it wont get hot or depending on the weather maybe even in the fridge but don't put soft fruits in the fruit boll coz if it gets to hot they might get squishy an d yuk an d mush to tether if u no what i am saying but if they are Apple's and hard fruit like that they should be ok just in a fruit boll of pan-trey/curbed hope i helped have a good day
Sueryn Sisters
High risk foods should always be stored properly covered, on the bottom shelf in the refrigerator within two hours of cooking to avoid cross contamination. If you want to save it for longer than a few days, it's a good idea to freeze the food.
Everyone consumes high risk food sometime in their life. High risk foods are foods that require no further cooking to be consumed. However, it can be dangerous if they are not correctly handled or stored correctly.
Milk
The law requires chilled, high-risk foods to be stored at a temperature of less than 8°C
Fat foods
Tastiness.
high-interest/my-simplest/i-been-risked
Foods high in fat or greasy foods are the foods you want to avoid the most. They contain high amounts of cholesterol normally and should be avoided at all cost.
You should avoid organ meats, egg yolks, and butter if you have high cholesterol. Any high-fat foods are also ones that should no longer be included in your diet.
You should avoid high calorie foods because they will make you gain weight. You should avoid acidic foods because they will give you indigestion.
You should definetly avoid foods high in fat(of course) but also high in carbohydrates. They give you a bubble butt.
For someone with high blood pressure, you should stay away from foods that are high in fat and sugar. You should avoid deep fried foods and fried foods in general like french fries and onion rings.