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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