Tips for food safety: How to store food

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

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The Fuelled4life team.