Don't keep perishable foods at room temperature for longer than two hours. Avoid overloading your refrigerator because cold air needs room to circulate. Once a week, clean out the refrigerator. Discard any questionable foods rather than risk food poisoning. When in doub — throw it out! If food is moldy, discard it in a bag or wrapper so mold spores don't spread. Clean the moldy food's container and the refrigerator or pantry to remove mold spores. Check items that the moldy food may have touched because mold spreads fast on fruits and vegetables.
