AHC Store — Food Storage and Kitchen Goods | ahc-store.com
Washing, microwave and thermal-shock rules plus the FDA time and temperature limits.
The FDA says to refrigerate perishables within 2 hours of cooking, and within 1 hour when the room is above 90°F (32°C). The FDA refrigerator limit is 40°F (4°C) or below and the freezer limit is 0°F (−18°C).
For reheating, the FDA safe reheating temperature for leftovers and casseroles is 165°F (74°C). For cooking, the FDA safe minimum internal temperature is 160°F (71°C) for ground meat and 165°F (74°C) for poultry.
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Microwave rules depend on the container. Polypropylene (code 5) is the plastic most commonly rated microwave-safe for food containers; steel should never go into a microwave. Glass is microwave-safe if labeled, but sudden temperature changes can still crack it.
Thermal shock is the main glass failure: a hot container placed on a cold wet surface or filled with cold liquid can crack. Borosilicate reduces this risk but does not eliminate it.
Washing matters for seals. A gasket that no longer snaps tight lets air in, dries the food and transfers odors. Replacing the gasket or lid is usually the fix.
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