Chill: What you need to know

Why Chill is important: 

Microorganisms grow more rapidly at warmer temperatures. Refrigeration at 40°F or below is one of the most effective ways to reduce risk of

foodborne illness. 

Chill: Consumer Data Points

Here are some findings from recent studies and surveys: 

• In one study, 30% of households had a refrigerator that measured above 41°F  

• Many consumers are not aware that a refrigerator temperature of 40°F or below is recommended to prevent foodborne illness 

• Here are some reasons cited for not using an appliance thermometer:

• distrust in the accuracy of refrigerator thermometers

• belief that refrigerator thermometers are not necessary

• not knowing where to purchase refrigerator thermometers

• lack of concern about contracting listeriosis or other foodborne illnesses

• In a study of 1,122 college undergraduates, 82% knew that leftovers should be refrigerated within 2 hours but only 44% knew that the same rule was necessary to keep a packed lunch safe to eat

What to do:

Remind consumers to check their refrigerator temperature. Use these resources to teach them all of the steps to proper chilling.   

Chill Fact Sheet

BAC Down

Best wishes,