What is the rule of storing food?

Storage. Always refrigerate perishable food within 2 hours (1 hour when the temperature is above 90 °F) . Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator should be at 40 °F or below and the freezer at 0 °F or below.

What are the CDC recommendations for food storage?

The refrigerator should be at 40°F or below. The freezer should be at 0°F or below . Freeze containers of water and gel packs to help keep your food at 40°F or below.

What are the 5 C's of food safety?

Food safety practices were classified by the researcher into five themes, which included: cook, clean, cross-contaminate, chill and check . the correct core temperature (above 75°C), for the correct duration of time.

What are the 7 principles of food safety?

Seven basic principles are employed in the development of HACCP plans that meet the stated goal. These principles include hazard analysis, CCP identification, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping and documentation .

What is the 2 hour rule for food storage?

Stick to the "two-hour rule" for leaving items needing refrigeration out at room temperature. Never allow meat, poultry, seafood, eggs, or produce or other foods that require refrigeration to sit at room temperature for more than two hours —one hour if the air temperature is above 90° F.

What is prohibited for storing food?

Final answer: Food shouldn't be stored in passageways, garbage areas, locker rooms, restrooms, and other unauthorized utility rooms as they present risks of contamination. Food should be stored in clean areas to prevent foodborne diseases.

What are the 5 golden rules of food safety?

The core messages of the Five Keys to Safer Food are: (1) keep clean; (2) separate raw and cooked; (3) cook thoroughly; (4) keep food at safe temperatures; and (5) use safe water and raw materials .

How to store food safely?

Avoid cross-contamination by storing individual foods in, clean, sealed containers . This stops objects, bacteria and chemicals getting in the food. Follow packet instructions on how to store a food, such as in a fridge or freezer. Ensure your fridges and freezers are set to the recommended temperatures.

Do and don'ts of food safety?

Don't use soap or detergent on foods . Don't allow raw meat, poultry, seafood, eggs, or flour to touch any food that will be eaten raw. Don't reuse plates or cutting boards that have touched uncooked meat, poultry, seafood, eggs, or flour unless you wash them first with hot, soapy water.

What is the rule of 5 for food?

In households, restaurant kitchens, and almost anywhere people prepare or consume food, you'll occasionally hear someone call out "five-second rule." Whether it's uttered as a way for the speaker to let others know he's civilized, as an excuse to salvage expensive food, or as an incantation to ward off sickness, the ...

Food safety and storage (2024)

Food poisoning is frequently caused by bacteria from foods that have been incorrectly stored, prepared, handled or cooked. Food contaminated with food poisoning bacteria may look, smell and taste normal. If food is not stored properly, the bacteria in it can multiply to dangerous levels.

Watch this video about storing food safely.

Beware of the temperature danger zone

Food poisoning bacteria grow and multiply fastest in the temperature danger zone between 5 °C and 60 °C. It is important to keep high-risk food out of this temperature zone.

Take special care with high-risk foods

Food poisoning bacteria can grow and multiply on some types of food more easily than others. High-risk foods include:

raw and cooked meat - such as chicken and minced meat, and foods containing them, such as casseroles, curries and lasagne
dairy products - such as custard and dairy-based desserts like custard tarts and cheesecake
eggs and egg products - such as mousse
smallgoods - such as ham and salami
seafood - such as seafood salad, patties, fish balls, stews containing seafood and fish stock
cooked rice and pasta
prepared salads - such as coleslaws, pasta salads and rice salads
prepared fruit salads
ready-to-eat foods - such as sandwiches, rolls, and pizzas that contain any of the food above.

Food that comes in packages, cans and jars can become high-risk foods once opened, and should be handled and stored correctly.

Storing food in the fridge

Your fridge temperature should be at 5 °C or below. The freezer temperature should be below -15 °C. Use a thermometer to check the temperature in your fridge.

Freezing food safely

When shopping, buy chilled and frozen foods at the end of your trip and take them home to store as quickly as possible. On hot days or for trips longer than 30 minutes, try to take an insulated cooler bag or ice pack to keep frozen foods cold. Keep hot and cold foods separate while you take them home.

When you arrive home, put chilled and frozen foods into the fridge or freezer immediately. Make sure foods stored in the freezer are frozen hard.

Storing cooked food safely

When you have cooked food and want to cool it:

Put hot food into shallow dishes or separate into smaller portions to help cool the food as quickly as possible.
Don't put very hot food into the refrigerator. Wait until steam has stopped rising from the food before putting it in the fridge.

Avoid refreezing thawed food

Food poisoning bacteria can grow in frozen food while it is thawing, so avoid thawing frozen food in the temperature danger zone. Keep defrosted food in the fridge until it is ready to be cooked. If using a microwave oven to defrost food, cook it immediately after defrosting.

As a general rule, avoid refreezing thawed food. Food that is frozen a second time is likely to have higher levels of food poisoning bacteria. The risk depends on the condition of the food when frozen, and how the food is handled between thawing and refreezing. Raw food should never be refrozen once thawed.

Store raw food separately from cooked food

Raw food and cooked food should be stored separately in the fridge. Bacteria from raw food can contaminate cold cooked food, and the bacteria can multiply to dangerous levels if the food is not cooked thoroughly again.

Always store raw food in sealed or covered containers at the bottom of the fridge. Keep raw foods below cooked foods, to avoid liquid such as meat juices dripping down and contaminating the cooked food.

Choose strong, non-toxic food storage containers

Make sure your food storage containers are clean and in good condition, and only use them for storing food. Cover them with tight-fitting lids, foil or plastic film to minimise potential contamination. Transfer the contents of opened cans into suitable containers.

If in doubt, throw it out!

Throw out high-risk food left in the temperature danger zone for more than 4 hours - don't put it in the fridge and don't keep it for later. Check the use-by dates on food products and discard out-of-date food. If you are uncertain of the use-by date, throw it out.

Where to get help

Food Safety Hotline Tel. 1300 364 352
Your local council environmental health officer - find your council's contact details at 'Find a Council'