Here’s a chilling fact:  Foods that are improperly refrigerated – or past their prime – can be a breeding ground for bacteria.  Here are some great tips that can help you protect you and your loved ones from foodborne illness:

• Set the fridge temperature at 40 degrees F or less.  At warmer temps, some bacteria can double their numbers every 20 minutes.
• Store perishables such as eggs and milk on interior shelves.  Door temps can rise when the fridge opens.
• Put raw meats in sealed containers so drippings can’t taint other foods.
• Wipe up spills right away.
• Keep produce in crisper drawers.  If possible, set humidity levels high for veggies and low for fruits.
• Divide cooked leftovers into small, shallow containers.  They’ll chill through faster than larger batches.
• Once a week, check for foods that are past their prime.  A wise and safe saying, “When in doubt, throw it out.”
• Go to www.foodsafety.gov to find out how long is too long for foods to be in the fridge.

Keep your fridge clean and tidy with these tips:

• Wash the interior with hot, soapy water – then rinse.  Other cleansers may leave an odor or damage the finish.
• Clean regularly – but wipe up messes immediately.
• Use equal parts vinegar and water to kill any mildew.
• Keep the front grill dust and lint free.
• Clean the condenser coils several times a year.  Use a brush or vacuum to remove dirt or other matter.
• Place open boxes of baking soda inside your fridge and freezer to help reduce odors.