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Safe storage

Ensuring food is stored correctly is important. Fridges slow down the growth of most common bacteria and freezers stop them growing altogether, but neither kills them. Correct storage of food can also prevent bacteria spreading from one food to another, particularly raw foods.

For safe food storage:  

  • Follow storage instructions and 'use by' or 'best before' dates. If the food isn't eaten or frozen (if suitable) by the 'use by' date, throw it away.
  • Keep the fridge and freezer clean and at the correct temperature. Use a fridge thermometer to check - the coldest part of the fridge should be below 5oC and the freezer should be kept at minus 18oC.
  • Keep the most perishable foods in the coldest part of the fridge.
  • Wrap or cover all raw or uncooked foods and keep separate from cooked foods. Raw meat should be stored below cooked food so that meat juices cannot drip from raw onto cooked foods or onto vegetables and salads.
  • Keep eggs in the fridge and eat before 'best before' dates. Throw away any broken or cracked eggs.
  • Don't overload the fridge or leave the door open longer than necessary.
  • Don't leave food standing around in the kitchen - put it in the fridge, but do allow hot food to cool first.
  • Eat leftovers within two days and don't reheat foods more than once. Never leave food in opened tins, otherwise the tin may contaminate the food. Use a cool box when taking food out of the home, such as on a picnic.
  • Store dried foods in sealed containers. Open packets and spilt food can attract flies, ants and mice, which spread bacteria
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