Watch out for the temperature danger zone
It is between 5 °C and 60 °C, which is the temperature danger zone, where bacteria that make food poison rapidly grow and spread. Food that could go bad should not be in this temperature range.
Be extra careful with things that pose a risk.
Bacteria that cause food poisoning can grow and spread more quickly on some kinds of food than on others. Some high-risk foods are:
raw and cooked meat, like chicken and ground meat, and foods that contain them, like pasta, casseroles, and stews. Dairy products, like custard and sweets made with dairy, like cheesecake and custard pies. Eggs and egg products, like mousse.
small items, like ham and salami seafood, like seafood salad, burgers, fish balls, and stews with seafood and fish stock
cooked pasta and rice; made salads like coleslaw, pasta salads, and rice salads; made fruit salads.
ready-to-eat foods that have any of the above in them, like pizzas, burgers, and rolls.
When opened, food in packages, cans, and jars can become high-risk foods, so it's important to handle and keep them the right way.
Putting food away in the fridge
It shouldn't be warmer than 5 °C in your fridge. It should be less than -15 °C in the freezer. Check how cold or hot your fridge is with a thermometer.
How to safely freeze food
Don't buy cold or frozen foods until the end of your shopping trip. Then, take them home right away to store. Frozen foods should stay cold for longer trips or days when it's hot outside. Try to bring a covered cooler bag or an ice pack. When you get home, keep hot and cold things separate.
When you get home, put cold and frozen foods right away in the fridge or freezer. Make sure that the food you put in the freezer is completely frozen.
Safe ways to store cooked food
When food is done cooking and you want it to cool down:
To help the food cool down as quickly as possible, put hot food in lower plates or cut it up into smaller pieces.
Do not put food that is still very hot in the fridge. Before putting the food in the fridge, wait until the steam stops coming from it.
Do not refreeze food that has already been thawed.
As frozen food thaws, germs that can make you sick can grow in it, so don't thaw frozen food in a temperature range that puts it at risk. Frozen food should be kept in the fridge until it's time to cook. When you use a microwave to thaw food, you should cook it right away.
As a general rule, you shouldn't put warmed food back in the freezer. Food that has been frozen twice is more likely to have germs that can make you sick. The risk depends on how the food was frozen and how it is handled when it is thawed and then put back in the freezer. Once raw food has thawed, it should never be put back in the freezer.
Keep raw food and cooked food in different places.
In the fridge, you should keep raw food and cooked food separate. Bacteria from raw food can get into cold food, and if the food isn't cooked all the way through again, the bacteria can grow to dangerous levels.
Always put raw food at the bottom of the fridge in containers that are sealed or have lids on them. Keep raw foods below cooked foods so that liquids like meat juices don't drip down and get on the cooked food.
Pick food storage cases that are strong and safe.
Make sure your bins for keeping food are clean and in good shape, and only use them to store food. Cover them with lids that fit tightly, foil, or plastic film to keep them from getting dirty. Move the contents of opened cans to containers that are right for them.
If you're not sure, throw it away!
If you leave dangerous food out in the open for more than 4 hours, you should throw it away. Don't put it in the fridge or save it for later. Check the dates on food and throw away anything that is past its expiration date. If you're not sure when the "use-by" date is, throw it away.
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