Pasta & Rice

• Once pasta and rice is cooked and begins to cool, toxins form heat resistant spores, if cooked pasta and rice is allowed to cool slowly the spores can germinate and reheating or lightly cooking the food will not destroy this toxin.

• The bacteria can grow and produce toxin at refrigeration temperatures, but it does so much more slowly than at room temperature - precooked pasta and rice should not be stored in the refrigerator for more than two to three days.

• Keep fresh asian style noodles in the fridge until you are ready to use them - DO NOT leave noodles on the kitchen bench to soften as this could allow growth of food poisoning bacteria.

• Soften noodles by placing them in a bowl and covering them with boiling water - use a fork to gently loosen the noodles and separate them.

• Some types of fresh noodles have been specially treated and vacuum packaged so they can be stored on the shelf and out of the fridge - these types should be labelled ‘shelf fresh’.

• Remember to check and follow the storage instructions and note any ‘best before’ dates.

• Fresh noodle products that are spoiled may not look spoiled, so they must be refrigerated at all times to minimise the risk of causing food poisoning.