Sub-Zero 601R

KEEPINGFOODAT ITS BEST
KEEPINGFOOD SAFETO EAT
Mostfoodborneillnessiscausedbybacteria
suchastaphylococcus,salmonella,E-coiland
clostridiumbotulinum,thebacteriathatcauses
botulism.Thesebacteriagrowrapidlyat
temperaturesbetween40OF(4oc)and140°F
(60°C),arangethat'scalledtheDangerZone,
Neverleavefoodinthedangerzoneformore
thantwohours.Whenthebacteriahavemulti-
pliedtothemillionsinwarmtemperatures,
theycauseillness.Somebacteriacauseflu-like
symptoms,whileotherscauseseriousillness
orevendeath,Youngchildren,theelderlyand
peoplewhoarealreadyiii aremorelikelyto
becomesickfromfoodpoisoning.
Toreduceyourriskoffoodborneillness,use
thefollowingtechniquestokeepyourfood
safetoeat:
WHENYOU'RESF'IOPPING
Placepackagesofrawmeat,seafoodor
poultryinplasticbagsto keepthemfrom
drippingonotherfoods.
Shopformeat,seafoodandpoultrylast.
Don'tleavethesefoodsinahotcarwhen
you'vefinishedshopping,Takealonga
coolerinhotweatherorwhenyouhaveto
travellongdistances.
Check use by and sell by dates on foods to
make sure they're fresh. Use extra care
when buying deli food. Buy only the
amount you will use in 1-2 days, Discard
hot or cold deli food that has been at room
temperature for more than two hours,
W
HEN YOU STORE FOOD
Monitor temperatures of the refrigerator
and freezer sections on the electronic
control panel of your Sub-Zero unit.
Keep the refrigerator temperature at 40°F
(4°C) or below and freezer temperature at
0°F (-18°C).
Follow the recommended refrigerator and
freezer storage times and temperatures in
this guide.
Store raw meat, poultry and seafood
separate from other foods, Keep juices from
these packages from dripping on other
food.
Never taste food that looks or smells
strange to test its freshness. Discard it.
For refrigerator storage, leave raw meat,
poultry and seafood in its original wrapper
unless it is torn, Repeated handling can
introduce bacteria to these foods.
Wrap food stored in the refrigerator unit in
foil or plastic wrap, or place it in plastic
bags or airtight containers to keep it from
drying out. Date aii packages.
For freezer storage, use freezer wrap,
freezer-quality plastic bags or aluminum foil
over the commercial wrap if foods will be
stored in the freezer for more than a couple
of months. This minimizes dehydration and
quality loss. Single layers of aluminum foil
may tear and cause freezer burn.
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