Avoid the Temperature Danger Zone
Food poisoning bacteria multiply rapidly between 5 °C and 60 °C. Always keep high-risk foods out of this range to prevent contamination.
Handle High-Risk Foods with Care
Certain foods are more prone to bacterial growth and require careful storage:
- Meats: Raw, cooked, and dishes containing meat (e.g., casseroles, curries).
- Dairy: Custards, cheesecakes, and other dairy-based desserts.
- Eggs: Mousse and similar egg-based products.
- Smallgoods: Ham, salami, and other cured meats.
- Seafood: Salads, patties, and stews containing seafood.
- Cooked Staples: Rice, pasta, and prepared salads (e.g., coleslaw, pasta salad).
- Prepared Foods: Fruit salads, sandwiches, and pizzas with high-risk toppings.
- Opened Packages: Foods in cans or jars become high-risk once opened and must be stored properly.
Refrigeration Guidelines
- Keep your fridge temperature at or below 5 °C and your freezer below -15 °C. Use a thermometer to monitor.
- Store perishable foods in the fridge or freezer immediately after shopping, especially in hot weather.
Safe Freezing Practices
- Use insulated cooler bags for frozen and chilled foods if your trip exceeds 30 minutes.
- Once home, ensure frozen items are completely solid before storage.
Cooling Cooked Foods
- Divide hot food into smaller portions or shallow containers for quicker cooling.
- Allow food to cool slightly before refrigerating—steam should no longer be visible.
Thawing and Refreezing
- Thaw frozen foods in the fridge or cook immediately after microwave defrosting. Avoid leaving them in the danger zone.
- Refreezing thawed food can increase bacterial levels and is generally unsafe, especially for raw foods.
Separate Raw and Cooked Foods
- Store raw food in sealed containers at the bottom of the fridge to prevent drips from contaminating cooked items.
- Always cover and separate raw from ready-to-eat foods.
Use Safe Storage Containers
- Choose clean, non-toxic containers with secure lids to protect food from contamination.
- Transfer opened canned items to appropriate containers before refrigerating.
When in Doubt, Throw It Out
- Discard high-risk food left in the danger zone for more than four hours.
- Check expiration dates and dispose of food that is out of date or uncertain.
By following these guidelines, you can minimize risks, maintain food quality, and keep your family safe.
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