Food Safety Best Practices
Food poisoning is frequently caused by bacteria from foods that have been incorrectly stored, prepared, handled or cooked. Contaminated food may look, smell and taste normal, which is why it is best to adhere to food safety best practices. If food is not stored properly, the bacteria in it can multiply to dangerous levels.
Beware the Temperature Danger Zone
Food poisoning bacteria (campylobacter, clostridium perfringens, E. coli, listeria, norovirus, and salmonella) grow and multiply fastest in the temperature danger zone between 5 °C (41 ℉) or below or above 60 °C (105 ℉). It is important to keep high-risk food out of this temperature zone.
Take Special Care with High-Risk Foods
Food poisoning bacteria can grow and multiply on some types of food more easily than others. High-risk foods include:
- Raw and cooked meat, including poultry such as chicken and turkey, and foods containing them, such as casseroles, curries and lasagna
- Dairy products, such as custard and dairy-based desserts like custard tarts and cheesecake
- Eggs and egg products, such as mousse
- Salted and/or cured goods such as hams and salamis
- Seafood, such as seafood salad, patties, fish balls, stews containing seafood and fish stock
- Cooked rice and pasta
- Prepared salads like coleslaws, pasta salads and rice salads
- Prepared fruit salads
- Ready-to-eat foods, including sandwiches, rolls, and pizzas that contain any of the food above
Food that comes in packages, cans and jars can become high-risk foods once opened, and should be handled and stored correctly.
Storing Food in the Fridge
Your fridge temperature should be at 5 °C (41 ℉) or below. The freezer temperature should be below -15 °C (5 ℉). Use a thermometer to check the temperature in your fridge.
Freezing food safely
- When shopping, buy chilled and frozen foods at the end of your trip and take them home to store as quickly as possible
- Keep hot and cold foods separate while you take them home
- When you arrive home, put chilled and frozen foods into the fridge or freezer immediately
Storing cooked food safely
When you have cooked food and want to cool it:
- Put hot food into shallow dishes or smaller portions to help cool the food quickly
- Don’t put very hot food directly into the refrigerator. Wait until steam has stopped rising from the food before placing in the fridge.
Avoid refreezing thawed food
- Food-poisoning bacteria can grow in frozen food while it is thawing, so thaw frozen food in the fridge
- Keep defrosted food in the fridge until it is ready to be cooked
- If using a microwave oven to defrost food, cook it immediately after defrosting
- As a general rule, avoid refreezing thawed food. Raw food should never be refrozen once thawed
Store Raw Food Separately From Cooked Food
Raw food and cooked food should be stored separately in the fridge. Bacteria from raw food can contaminate cold cooked food, and multiply to dangerous levels.
Always store raw food in sealed or covered containers at the bottom of the fridge. Keep raw foods below cooked foods, to avoid liquid such as meat juices dripping down and contaminating the cooked food.
Choose Strong, Non-Toxic Food Storage Containers
Make sure your food storage containers are clean and in good condition, and only use them for storing food. Cover them with tight-fitting lids, wax wraps, recycled foil, or compostable cling film to minimize potential contamination. Transfer the contents of opened cans into suitable containers. Storing in the open can inside the fridge will very quickly add an unpleasant metallic taste.
If in Doubt, Compost
Compost high-risk food left in the temperature danger zone for more than four hours—don’t put it in the fridge and don’t keep it for later. Check the use-by dates on food products and discard out-of-date food. If you are uncertain of the use-by date, compost it.
Sources:
Food safety and storage – Better Health Channel
https://www.betterhealth.vic.gov.au/health/HealthyLiving/food-safety-and-storage