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Family Nutrition

Chill Out!

The summer heat is here, so keep foods safe and cool with these handy tips. 

Healthier eating in the summer includes keeping cooked and prepared foods cold and safe. Illness-causing bacteria can form on food that isn’t handled correctly – so refrigerate everything promptly at home, or keep it nice and cool when you take it
with you.

Cooler Fridge Rules
•  Don’t overstuff the refrigerator
       Allow cold air to circulate
•  Check the temperature
       Refrigerator should be 40°F or below
       Freezer should be 0°F or below

Start with Safe Food
•  Refrigerate meat, poultry, eggs, and other perishables as soon as you get them
   home from the store
•  Never let raw meat, poultry, eggs, cooked food, or cut fresh fruits or vegetables
   sit at room temperature more than two hours before putting them in the refrigerator
   or freezer
       When the air temperature around the food is above 90°F, reduce the time
       to one hour
•  Defrost items in the refrigerator; cook them within a day
       Food thawed in cold water or in the microwave should be cooked immediately

Keep Food Safe at Home
•  Use or discard refrigerated food at least every 2 weeks
•  Divide leftovers into small, shallow containers for quicker cooling in the refrigerator
•  Always marinate food in the refrigerator, never on the countertop

Take Food with You Safely
•  Keep cooked food refrigerated until it’s time to leave home
•  Completely chill prepared food in the refrigerator before taking it with you
•  Use insulated, soft-sided lunch boxes or bags to keep food cold
       Include a small frozen gel pack or frozen juice box
       Use two paper bags as extra insulation
•  Whenever possible, store perishables in an available refrigerator at your destination
•  Carry warm food and chilled food in a separate containers

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