Or refering to this question:Why should cleaning supplies not be kept in the same cabinets with foods? Because raw meat should always be kept away from any uncooked food.
Of course :ox
You should keep hot foods hot and cold foods cold. The temperature to keep bacteria out of hot foods is 160 degrees and above. Cold foods should be kept at 40 degrees or below.
Melamine-wares can be kept in the refrigerator. However, you should not use these items to store foods that are acidic.
Cold food should be kept at 40 degrees or lower. Keep hot foods hot. This will insure safe food to eat.
Food should be hot held at 135 F for no more than 4 hours. Food should be reheated to 165 F for at least 15 seconds before the 4 hour point is reached.
This food should not be left out. Cooked foods should be cooled quickly for cold storage. It can only take a hour for cooked foods to be contaminated.
Food should generally be kept at safe temperatures to prevent the growth of harmful bacteria. Hot foods should be maintained at 140°F (60°C) or above, while cold foods should be kept at 40°F (4°C) or below. It's important to store perishable items within these temperature ranges and to ensure that cooked foods are served promptly. Always use a food thermometer to verify temperatures for safety.
All >:)
They spoil
There are no hard and fast rules regarding where in refrigerators specific foods are to be kept. However, meats, cheeses, and vegetables are generally kept in drawers as opposed to shelves.
A freezer should be kept at O degrees F or colder. Many foods will last longer if they are kept at -10 to -20 F, but that will increase energy usage. As with most things, there is always a trade off.
different decks