The freezer was at -15 yesterday, 30 degrees todayI HAVE THE SAME PROBLEM....The recommended temp setting for my freezer is 0. decreased to 2. RoyS. The general consensus is that hot food that falls below 140 degrees is safe for about two hours, while cold food that rises above 40 degrees is safe for about the same amount of time. I cannot thank you enough for your help. By chatting and providing personal info, you understand and agree to our Need appliance repair help? The freezer freezes and the drawers say 32 degrees but the fridge won't get any colder and everything keeps spoiling. The lower rear wall, can you find a frosted spot on that wall anywhere?No Frosted spot...we unplug everything..the Freezer is going down at a steady pace, but the fridge is going up...we had the fridge open a while to load the food- but it was nothing crazy until all the food was put away...Your freezer should be below 10 degrees farenheit. So I picked upMY Maytag fridge temp keeps rising from 38 degrees, it's now at 56 degrees. I opened up and drank from a new half gallon of soy milk this morning ), or to establish a professional-client relationship. I will opt out and that will allow other techs to respond.Disclaimer: Information in questions, answers, and other posts on this site ("Posts") comes from individual users, not JustAnswer; JustAnswer is not responsible for Posts. It is an expensive, furnished rental, and I am kind of paranoid about fridge temps and potential food poisoning.
I left the refrigerator door ajar last night, I think, between 11:30 and about 6:30 this morning. The recommended temp setting for the fresh food side is 37. What needs to be repaireWe have a GE bottom freezer refrigerator, model #PFS22misbbb and serial # DMO52310. Anything that is kept at room temperature should be refrigerated within two hours. Asked by Wiki User 17 18 19 Answer. Dairy and meats should be tossed to be safe if they were at 55 degrees for more than a few hours in my opinion. It is nice to know that this service is here for people like myself, who need answers fast and are not sure who to consult.I couldn't be more satisfied! Well, our power isn't out, but our fridge/freezer is broken. In that weather, the food should be refrigerated within one hour.Milk and other dairy products spoil very easily and, like meats, should be discarded if left out for more than two hours. Fridge temps should generally keep food at or under 40, but the real rush is to get things out of the bacteria-friendly 70-135 (-ish) range. I checked temperatures this morning and the temperature as about 50 degrees in the refrigerator and inside milk and yogurt on the top shelf. Otherwise, perishable food kept at room temperature goes into the “danger zone” of 40 and 140 degrees Fahrenheit, or 4.44 to 60 degrees Celsius.In a freezer, food should be kept at or below freezing, which is 0 degrees Celsius, or below 32 degrees Fahrenheit. Condiments will be fine. Posts are for general information, are not intended to substitute for informed professional advice (medical, legal, veterinary, financial, etc. The temps fluctuate 20 degrees in the freezer (-10 to +10) and 10 degrees (+30 to +40) in the fridge. posted by phrits at 11:06 AM on December 25, 2009 [ 1 favorite] The USDA recommends that a food not be eaten if it is at an unsafe temperature (between 40 and 140 degrees) for more than 2 hours. Sour milk, however, can be used for baking.
If you are serving food buffet-style, the FDA recommends keeping hot food in chafing dishes, slow cookers, or warming trays at or above 140 degrees Fahrenheit (60 degrees Celsius), and cold food on ice. Bacteria grow most rapidly between 40 degrees Fahrenheit (4.4 degrees Celsius) and 140 degrees Fahrenheit (60 degrees Celsius) the temperature the USDA refers to as the "danger zone" and can take as little as 20 minutes for the number of bacteria to double. When food falls into the danger zone, bacteria can develop rapidly and cause food-borne illness.Meat and poultry products spoil quickly and should be refrigerated within two hours of purchasing them. Many foods are kept refrigerated for this reason, and while some foods can stay safe longer than others, it is important to know just how long items can be left unrefrigerated.The "danger zone" refers to perishable food that is left between 40 degrees and 140 degrees Fahrenheit. Is this normal?