Store to home:

• Check the expiry date.
• For fresh foods check for spoilage signs like spots of fuzzy mould, damage such as bruises bad flavours and bad odours
• Check for the shelf life
• Foods bought in bulk should be transferred into air tight container.

Storing food safely:

• Buy only what you need
• Follow the principle of “first in” First out”.
• Store new food behind the same kind of old food.
• Look for “best before” or packaged on date in the containers.
• Clean storage area regularly.

Using canned goods:

• Can be stored at room temperature below 30C.
• Kitchen cabinets are used for most room temperature storage.
• Storage area should be clean and dry.
• Do not store food near or above heat sources.
• Once package or containers have been opened, store them in the refrigerator.

Handling leftovers:

• Use shallow containers for leftover food.
• Cut large pieces of meat into smaller ones so they cool quickly.
• Close the container tightly.
• Be sure to use the food within a few days.

Cleaning up:

• Clean the work areas and appliance that were used with a bleach solution.
• Wash the can opener blade and the cutting board.
• Rinse, the dish cloth often as you work using hot soapy water.
• Put garbage in a plastic bag, close the bag tightly.

Cross-contamination:

• Cook food to the proper internal temperature or until thoroughly cooked.
• Taste foods containing ingredients from animal sources only.
• Keep extra quantities of food either hot on the stove or cold in the refrigerator.
• Separate knife and cutting board for meat and vegetables.
• Discard foods that have been held at room temperature for more than two hours.

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