Refrigerators

Fish should be good as long as beef, stored in an airtight container for up to 3 to 4 days.

yes

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Placing batteries in the freezer will likely damage them.

It isn't compusory that you put cakes in the fridge because many people don't keep there eggs in the fridge in the first place. :) x

A refrigerator should be set at 41°F (5°C) or below. I prefer 38°F and less. It would be best for produce and eggs that it not hit freezing (32°F or 0°C).

while a chest freezer is the most ideal way of freezing foods because cold air drops ,the evaporator coils run in the lining of the chest a cold spot on the outside of the freezer could be caused by a void in the insulation(due to a previous repair) a discoloration about 6"in diameter sounds like it could be heat buildup from the compressor which on some models is 6' IN DIAMETER but to have a discoloration and a cold spot in the same place knocks these theories out of the box if they are in the same place. as far as the freezer being on its way out there is no way to tell. i always tell people to put as much food in a freezer as they can afford to lose because other things could cause food loss eg. blackout, storms, young children leaving lid up and food piled up preventing lid to seal.

It is better to store bagels in a sealed plastic bag at room temperature. Storing them in a refrigerator is not recommended, as bagels will quickly dry out and become stale - for longer-term storage, freeze instead. To freeze, wrap tightly with aluminium foil or plastic freezer bag.

I wouldn't recommend it ! Even refrigerated - after five days it will have started to decay !

Due to the contents of Mayo (mostly the creams and raw eggs), it is hazardous to keep mayo if the jar has gone warm for longer then an hour.

No. Not if the milk was good when it was opened and was kept well-chilled.

I doubt it...

It depends on a number of factors, namely how quickly it was chilled before refrigeration (i.e. blast chiller, water cooled or just allowed to cool naturaly- the quicker it's chilled the longer it will last), and on your refrigerator's operating temperature. It should be between 0 and 5 degrees c., and this should be checked periodically with an accurate thermometer.

Basically, the less time your clam broth spends in the bacterial "danger temp. zone" (between 5 deg. c. and 60 deg. c., when bacteria breed and are most active) the longer it will be safe to eat. If your clams were fresh when cooked, and chilled properly and quickly, then up to 3 days, in my opinion. But check carefully for signs of spoilage before eating shellfish AFTER ANY STORAGE PERIOD. The associated food poisoning is extremely unpleasant and debilitating.

If in doubt, chuck it out.

Oh, and when you reheat, do it thoroughly, in Scotland it would legally have to be 82 degrees plus for a few minutes in the catering industry.

about 50 months.But if you are looking for a better taste just leave them on the counter.

Pour it into shallow containers, less than 3" deep, and let it cool so it is no longer steaming. Stirring it occasionally should help the process. This should take less than 30 minutes. Then put it in the refrigerator.

This food will spoil fast. In a matter of a day or two this food can spoil. This food should be eaten soon after getting it. It can be frozen for use later.

Fresh meat should be used within 3-5 days. So this package should probably have been cooked by 12/26/08. That time frame could be more or less depending upon the packaging and storage temperature.

It should be stored in the fridge. It keeps for about 4 months.

This food will keep for about 2 to 3 days in the refrigerator. Place the food in an air tight container for the best results. This food can easily be transferred to the freezer for longer storage time.

Yes, it should be fine.

The Professional Caterer guideline is that exposure to the open air, for all heated foods in warmers, on Buffet Tables, is two hours maximum. Then, we toss it. Liability is too high to
risk bacteria growth and other food bourne illnesses.

What I have researched so far (with your particular situation) is "yes" you can, mainly because you thawed the product just above freezing instead of at room temperature, and kept the product at refridge temps. Although, you should refreeze soon after that. The down side....... Numerous "freeze-thaw-freeze" cycles will eventually adversely affect the quality of the product.

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Probably, if it was properly stored, but it is at the end of its window of safety for consumption.