Keeping Food Safe - Fisher & Paykel RB36S Guide De L'utilisateur

Keeping food safe

Important!
If highly perishable fresh food is not cooled and frozen quickly, harmful bacteria can grow and
may cause food poisoning – anything from stomach upset to serious illness.
Boiling point 212°F (100°C)
Suitable for temperature
sensitive foods that are
not highly perishable,
eg. bread, tropical fruit
SAFE STORAGE ZONE
Freezing point
Food storage tips – food safety
158°F (70°C)
53°F (12°C)
50°F (10°C)
39°F (4°C)
32°F (0°C)
10°F (-12°C)
0°F (-18°C)
Fig. 7 Identifying safe storage temperatures
for highly perishable fresh food
Bacteria gradually killed above
Rapid growth of food poisoning organisms
Slow growth of food
(39 to 50°F)
poisoning organisms
No growth of food spoilage organisms,
ie. slow quality spoilage without danger
to health
No growth of food spoilage organisms but
some texture, flavor and odor changes
Ideal food freezing temperature
41
EN
158°F
(32 to 10°F)
(10 to 0°F)