Texas A&M AgriLife Extension observes June as National Safety Month. The month is dedicated to preventing causes of workplace injury. Spending so much time in our workplace lends itself to eating, cooking, and storing food in that workplace, so let’s take a look at the cornerstone of food safety in the lunchroom and the home kitchen, the refrigerator.

Improperly stored food is one of the causes of 48 million cases of food borne illness in the US each year. 128,000 of those cases lead to hospitalizations and 3,000 result in death.

“We don’t think of foodborne illness as the cause of our “stomach flu” because symptoms can present 6 days after you have eaten contaminated food in some cases”, said David Leal, Program Specialist with Texas A&M AgriLife Extension, “and we certainly don’t think contamination of our lunch can occur in the office refrigerator”, Leal continued.

Fridge Basics

For workplace refrigerators and those at home, a refrigerator thermometer is recommended to assure that the internal temperature stays at 40 degrees Fahrenheit (F) or lower. Food kept in between 40 degrees F and 140 degrees F for longer than two hours is no longer safe to eat. Such a rule is good to remember after parties and celebrations when large amounts are served.

Proper Placement

Raw meat, poultry and fish should be kept on the bottom of the fridge to prevent any liquids from leaking and contaminating any food, but especially food that will be consumed without cooking.

Cool Down Quick

Large quantities of hot food, like a pot of soup or a large cut of meat should be divided into smaller portions to cool down more efficiently, thus spending less time in the “temperature danger zone”, between 40 degrees F and 140 degrees F. Small portions of hot food can be put into the fridge and should be covered to prevent drying out and picking up odors from other foods.

Wipe Weekly

Finally, leftovers are only good for 3-4 days. Shared workplace refrigerators should be emptied of leftovers at least once a week. Shelves can be wiped down with a bleach solution (2 teaspoons of bleach and 16 ounces of water) or cleaning product containing bleach. If using a homemade bleach solution, let the product sit on the surface for two minutes, then wipe dry.

The office refrigerator is a great convenience that can help add healthy options to our workday meals, but it often goes overlooked as a place that can harm your health. Taking these steps can help make your lunchtime food safe and flavorful.

For more information about Texas A&M AgriLife Extension health programs, Contact your County Extension Office at 325-646-0386.