 This is an international food safety icon about proper food storage. This symbol appears when a specific food safety message about proper food storage is being described. Refrigerate foods quickly to slow the growth of harmful bacteria. Do not overfill the refrigerator. Cold air must circulate to help keep food safe. Keeping a constant refrigerator temperature of 40 degrees Fahrenheit or 5 degrees Celsius or below is one of the most effective ways to reduce the risk of foodborne illness. Refrigerate perishable foods or freeze as soon as they arrive from your supplier. Never let raw meat including poultry, eggs, seafood and cut fruits or vegetables or cooked food sit at room temperature for more than two hours. Divide large amounts of leftovers into shallow containers for quicker cooling in the refrigerator. Keep all potentially hazardous foods at a safe temperature. Keep cold foods below 41 degrees Fahrenheit or 5 degrees Celsius and hot foods above 135 degrees Fahrenheit or 57 degrees Celsius. Always marinate food in the refrigerator. Never defrost foods such as meat, poultry or fish at room temperature. You have three safe ways to defrost food. One, in the refrigerator. Two, under cold running water. Food thawed in cold water must be used immediately. Three, in the microwave. Food thawed in the microwave must be fully cooked immediately. Keeping cold foods cold and hot foods hot will help you keep your customers safe.