Foodborne illness is often caused by bacteria that are present in foods that have been improperly stored, prepared, handled, or cooked. Contaminated food may appear normal, and its taste and smell may seem fine, but it can still contain harmful bacteria that pose health risks. To help you maintain the safety of your cooked foods for longer periods, here are essential tips from the Mouth of the Kitchen for food storage.
Beware of the Danger Zone
Bacteria that cause foodborne illnesses grow most rapidly in the danger zone, between 5°C (41°F) and 60°C (140°F). It is essential to keep high-risk foods out of this temperature range to prevent bacterial growth. These high-risk foods include:
Raw and cooked meats such as chicken, ground beef, and any dishes containing them (e.g., casseroles, curries, lasagna).
Dairy products like custard and desserts that rely on dairy products, such as custard pies and cheesecake.
Eggs and egg products, like mousse.
Pre-packaged goods such as salami.
Seafood, including seafood salad, pies, fish balls, and stews containing seafood or fish stock.
Cooked rice and pasta.
Pre-prepared salads such as coleslaw, pasta salad, and rice salad.
Prepared fruit salads.
Ready-to-eat foods like sandwiches, wraps, and pizzas containing any of the above ingredients.
Foods that come in jars, cans, or packages can become high-risk once opened, and should be handled and stored properly to prevent contamination.
Properly Storing Food in the Refrigerator
Your fridge should maintain a temperature of 5°C (41°F) or lower, and your freezer should be at -18°C (0°F) or below. Use a thermometer to check the temperatures regularly.
Store food promptly: After shopping, buy refrigerated and frozen items last and transport them home as quickly as possible. In hot weather or on trips lasting over 30 minutes, take a cooler bag or ice packs to keep items cold.
When you arrive home, place refrigerated and frozen foods directly into the fridge or freezer, ensuring that frozen foods are solidly frozen.
Safely Freezing Food
Buy frozen and refrigerated items last on your shopping trip, and keep them cold during transportation.
Upon arriving home, immediately place chilled or frozen foods into the fridge or freezer. Ensure that frozen items are fully solidified.
Storing Cooked Food Properly
When you cook food and want to store it, follow these steps:
Cool food quickly: Place hot food in shallow containers or divide it into smaller portions to help it cool faster.
Do not refrigerate hot food immediately: Wait until steam stops rising from the food before placing it in the fridge.
Avoid refreezing thawed food: Bacteria can grow in food as it thaws, so avoid thawing food in the danger zone (between 5°C to 60°C). If you use a microwave to thaw food, cook it immediately afterward.
General rule: Avoid refreezing thawed foods, as they are more likely to have higher levels of bacteria that could lead to foodborne illness.
How to Store Raw Foods
Separate raw and cooked foods: Store raw food separately from cooked foods, as bacteria from raw foods can contaminate cooked foods.
Store raw foods in tightly sealed containers or cover them, and place them at the bottom of the fridge. This prevents any juices from raw meat from dripping onto cooked foods.
Choosing Strong, Non-Toxic Storage Containers
Ensure your food storage containers are clean and in good condition. Use them only for storing food. Close containers tightly with lids, aluminum foil, or plastic wraps to minimize contamination. For opened jars or packages, transfer contents into appropriate containers.
What to Do When Unsure About the Food’s Safety
Dispose of high-risk foods that have been left in the danger zone (between 5°C and 60°C) for more than 4 hours. Do not refrigerate them or save them for later use.
Check expiry dates: Always check the expiration dates on food products and discard anything past its expiration.
If you're unsure about the food's safety or its expiry date, it's better to throw it away than risk foodborne illness.
By following these food safety practices, you can minimize the risk of foodborne illnesses and keep your cooked meals safe for longer periods. Proper storage and handling are key to enjoying safe, healthy meals at home.
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