>Environmental Health >Food Hygiene >Food Storage
Improper food storage is a health hazard. It can encourage bacteria, moulds and parasites, to grow and multiply and can lead to a variety of food borne illnesses.
To avoid food borne illness:
- Never buy damaged or bulging cans, or opened packages.
- Store foods in the coolest cabinets or pantry and away from appliances which produce heat.
- Remember, warm and humid climates shorten the shelf-life of foods.
- Keep your refrigerator temperature at 40°F.
- Keep your freezer temperature at 0°F.
- Use food stored in the refrigerator quickly.
- Clean the refrigerator regularly. Quickly clean up any spills to avoid cross contamination.
- Package frozen foods in moisture-vapor-proof (MVP) packages or freezer containers. Holes in freezer packages cause freezer burn.
- Pick up cold and frozen foods just before checkout.
- Put away cold and frozen items first.
- Thaw and cook according to label instructions.