I don't get the food rotting issue at people's homes..we have a 15 year old fridge. Second day without power the food in the fridge side was still 40 degrees. We moved some milks and slightly more perishable things to the garage where it was about 17 degrees just in case
The freezer side was ice cold, meats were all hard as rocks and the temp read as 27 well under freezing.
Yes, but meat that is 100% frozen to the touch and infrared thermometers at well under 32F is still safe. Meat needs to thaw to 40F for bacteria to begin to multiply. A restaurant absolutely needs to cover its bases but at home the chance that food is rotting at ambient 20f is next to none.
Glad to see multiple people asking.
I don't get the food rotting issue at people's homes..we have a 15 year old fridge. Second day without power the food in the fridge side was still 40 degrees. We moved some milks and slightly more perishable things to the garage where it was about 17 degrees just in case
The freezer side was ice cold, meats were all hard as rocks and the temp read as 27 well under freezing.
Food safety standards require the freezer temperature to he zero or below.
Yes, but meat that is 100% frozen to the touch and infrared thermometers at well under 32F is still safe. Meat needs to thaw to 40F for bacteria to begin to multiply. A restaurant absolutely needs to cover its bases but at home the chance that food is rotting at ambient 20f is next to none.
Either way, applying proper judgement is key.