FoodMaxx Food & Safety Tips

Each week nearly 4000 Food Maxx associates join together- as bakers, meat cutters, produce "pros", checkers, stockers, and janitors- to make the Food Maxx shopping experience end in Ultimate Customer Satisfaction. Food Maxx's commitment to safe food starts with product quality, maintaining proper temperatures, and preventing food contamination while food is in our care. Therefore, all department managers have been certified by the National Food Safety Professional Program so they're equipped to set safety and sanitation goals well above the expectations of any regulatory agency and, more importantly, to meet the highest of customer expectations! To help you ensure food safety in your home, take these quizzes then do your part!

ANSWERS: 1. Yes. Divide large quantities of food into shallow containers for quicker cooking; 2. False. Refrigeration slows, but does not prevent the growth of harmful bacteria; 3. 40°F discourages the growth of food-borne bacteria. Use an appliance thermometer to check the temperature of your refrigerator regularly.

Cool Rules

1. Chill Factor: Refrigerate or freeze perishables, prepared foods and leftovers within 2 hours of purchase or use. Always marinate in the refrigerator.
2. The Thaw Law: Never defrost food at room temperature. Thaw in the refrigerator; or for a quick thaw, submerge in cold water in airtight packaging; or thaw in microwave and cook immediately.
3. Divide and Conquer: Separate large amounts of leftovers into small, shallow containers for quicker cooling.
4. Avoid Pack Attack: Do not over-stuff the refrigerator; cold air must circulate.
5. Rotate Before It's Too Late: Use or discard chilled foods on a regular basis.
6. Don't Go Too Low: Close to 32 degrees, ice crystals can form and lower quality of raw fruits, vegetables and eggs. A refrigerator thermometer will help you "zone" in on the correct temperature: 40°F.

ANSWER: D. 20 seconds.

4 Steps to Give Bacteria the Boot

1. CLEAN: Refrigerate or freeze perishables, prepared foods and leftovers within 2 hours of purchase or use. Always marinate in the refrigerator.
2. COOK: Never defrost food at room temperature. Thaw in the refrigerator; or for a quick thaw, submerge in cold water in airtight packaging; or thaw in microwave and cook immediately.
3. SEPARATE: Separate large amounts of leftovers into small, shallow containers for quicker cooling.
4. CHILL: Do not over-stuff the refrigerator; cold air must circulate.

Give bacteria the "cold shoulder" by keeping the temperature in your fridge at 40°F or below. Use a refrigerator thermometer to check it... NOT the numbered dial that helps you adjust temperature.

ANSWERS: 1.cooking; 2. C- You can't tell whether food has been cooked thoroughly by its taste, look, or touch. Always use a food thermometer; 3. D- Wash the food thermometer in hot, soapy water; 4.A hot dog.