Tips for food safety: How to store food
- Order only what is needed and rotate stock properly. This will reduce waste and loss of quality.
- Store food under recommended conditions, especially foods prone to bacterial contamination and growth.
- Ensure that refrigerator and freezer temperatures are monitored and meet requried standards (2-4°C for fridges and minus 15 to minus 18°C for freezers).
- Consider refrigerator space when menu planning: avoid overloading.
- Store raw foods below cooked foods in the fridge. Keep food covered while on display or in storage.
Foods that are prone to bacterial contamination and growth include:
- raw and cooked meats (including chicken)
- dairy products and foods containing dairy product, for example custard
- seafood and foods containing seafood
- ready-packed salads and vegetables
- cooked rice and pasta
- products containing egg or other protein-rick foods, for example, quiche and soya bean products
- foods that contain any of the above foods, for example, sandwhiches or filled rolls
Thank you for your feedback.
The Fuelled4life team.