Safe Food Storage Tips
The safe storage of food is by far the most important step in eliminating the risk of bacteria growth and food borne illnesses. Understanding that bacteria thrive in warm, moist conditions is critical to preventing their growth and spread. Inadequate or unsafe storage conditions can also lead to the cross-contamination of bacteria between spoiled and other foods.
Simply follow these refrigeration & storage rules:
- Keep cold food cold (refrigerated at 4 degrees Celsius or below).
- Regularly check that the temperature of you refrigerator is 4 degrees Celsius or below.
- Make sure food is thoroughly cooked and that the centre of the cooked food has reached 75 degrees Celsius before being stored in a fridge or freezer.
- Store food in clean, non-toxic, food storage containers; don’t store or leave food in opened cans.
- Make sure food storage containers have not been used to store things other than food, and wash and sanitise them before use. If the containers are not in good condition, dispose of them, and don’t re-use containers which are only meant to be used once.
- Cover food with tight fitting lids, foil or plastic film, to protect it from dust, insects and cross- contamination.
- Promptly cool any leftovers and use within two to three days.
- Keep raw food and ready-to-eat food separate to avoid cross-contamination.
- Store raw food below cooked food in the fridge.
- Never store food in areas containing chemicals, such as household cleaning products.
- Remove and avoid using foods past their ‘use- by’ dates, spoiled foods, or foods in damaged containers or packaging.
- Keep hot foods hot at 70 degrees Celsius, or hotter.