March is National Nutrition Month, when the Academy of Nutrition and Dietetics reminds everyone to return to the basics of healthy eating. It is also the time of year when the Academy celebrates expertise of registered dietitian nutritionists as the food and nutrition experts.
Cooling foods keeps them out the "danger zone" — between 40°F and 140°F — and slows the growth of illness-causing bacteria. Refrigerate promptly and properly to reduce your risk of food poisoning. How long can foods remain unrefrigerated?
Perishable foods must be refrigerated at or below 40°F within two hours (only one hour if in weather over 90°F).