Spring-cleaning is in full spring this time of year.  Closets and garages are cleaned out, but what about your fridge?

This appliance is often overlooked,  but it is a very important area to direct your attention. Food borne illness can lurk in the most unlikely places. Leftovers can be more than just an eyesore. Did you know they can be potentially hazardous to your health? (As if you need another reason to throw away that week-old meatloaf?)

Be sure to separate raw food items, such as meats, from fresh food items, such as fruits and vegetables,  to avoid cross-contamination. Here are a few ideas on how to keep your fridge safe:

• Wash hands often! Proper hand washing may eliminate many causes of food borne illnesses and reduce the spread of common diseases like colds and the flu. Hands should be washed thoroughly in hot soapy water for 20 seconds.
• Keep raw meats and ready-to-eat foods separate. Place raw meat that is ready to be cooked on the bottom shelf of the refrigerator away from fresh fruits and vegetables.
• Refrigerate promptly below 40 degrees F. Keep the refrigerator door closed as much as possible. Discard perishable foods like deli meats after five days and cooked pasta or pizza after five days.
• Don’t pack the refrigerator. Cool air must circulate to keep food safe.
• Cook to proper temperatures. Harmful bacteria are destroyed when food is cooked to proper temperatures. Hamburgers-160 F, Chicken-170 F, Beef, veal, or lamb-145 F, Pork-160. Reheat leftovers to 165 F.
• Never let food marinate at room temperature; refrigerate it.
• Separate large amounts of leftovers into small, shallow containers for proper cooling in the refrigerator.

Do you have any other tips for getting your fridge spring ready?