Proper Storage

• All perishable and cooked food needs to be stored in the fridge - this will not only prevent the growth of food poisoning bacteria, but it will reduce spoilage.  

• Make sure you have enough space around your refrigerated food - fridges won’t work properly if they are overloaded because the cold air cannot circulate.

• If you run out of room in your fridge, remove foods that are not potentially hazardous, such as drinks - the temperature of these types of foods is not critical.

• Store ready-to-eat food, that is, food that is eaten raw or will not receive any further cooking, above raw food.

• Whole fruit and vegetables do not have to be stored in the fridge; fruit and tomatoes ripen and taste better if left out of the fridge - however, once vegetables and fruit are cut up they should be covered and stored in the fridge where they can’t be contaminated by other food - discard after 2-3 days.

• Store potatoes in a cool dark place where they won’t start to sprout as this generates toxins.

• Store raw meats, fish and poultry where it is coldest, this is generally the bottom shelf - make sure that juices don’t drip onto other foods. 

• If you have to store raw meats or poultry on higher shelves, put them in leak-proof, covered containers. 

• Avoid raw and cooked foods touching and keep them separated in the fridge. 

• Cover any cooked or ready-to-eat foods stored in the fridge to reduce the risk of cross contamination.

• Freshly cooked food, not for immediate consumption, should have the temperature reduced as quickly as possible - divide into containers in small portions and put it into the fridge or freezer as soon as it stops steaming.

• If you have leftovers, cool the plate or container of food until the steam stops rising, cover and put it in the fridge.