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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.