Fisher & Paykel RB905, RB365 manual Clean, Cook

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Food storage tips – food safety

The bacteria that cause foodborne illness like Campylobacter and Salmonella multiply rapidly in warm, moist conditions. Fortunately the illnesses these bacteria cause are avoidable. By simply following the easy food handling tips below you could be helping to keep your family and friends safe from illnesses caused by foodborne bacteria.

Clean

Thoroughly wash and dry hands and work surfaces before preparing food.

Keep cooked and raw food separate during preparation and storage, and use separate chopping boards and utensils to avoid cross contamination.

After preparing food, clean all surfaces that have come into contact with food.

Cook

Defrost frozen foods in the refrigerator thoroughly before cooking.

Minced meat and sausages should be cooked right through, and pork and poultry juices should run clear – use a meat thermometer to check temperatures.

Pre-cook ground/minced meat, sausages and poultry before barbecuing. Put leftovers into the refrigerator as soon as they’re cool.

Reheat leftovers until steaming hot throughout and do not reheat more than once. Do not put cooked meat back on the same plate that held raw meat.

Cover

Always cover stored food – even in the fridge or cupboard.

Keep raw meat and poultry covered in the bottom of the fridge and away from ready-to-eat food, fruit and vegetables to avoid dripping juices.

When cooking or eating out doors, ensure that all food remains covered and cool until ready to cook or eat.

Remember - the only time your food should be uncovered is when you’re eating it!

Chill

Bacteria that cause foodborne illness thrive at room temperature - keep food very cold or very hot. Use shallow containers to chill food quickly.

Keep all perishable foods in the fridge until you are ready to use them.

A chiller bag is a good way of keeping chilled and frozen products cold when taking them home from the supermarket.

While picnicking, keep food cool by using a frozen chilly pad or drink bottle.

Defrost frozen foods in the fridge or microwave, and marinate food in the fridge, not on the bench.