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Food Safety Checklist

Your guide to food safety, plus food poisoning prevention tips for you and your family.

Storage

  • Regularly check that your refrigerator temperature doesn't go above 4 degrees Celsius (40 degrees Fahrenheit) and that the freezer doesn't rise above -18 degrees Celsius (0 degrees Fahrenheit).

  • Refrigerate all meat, fish and poultry within an hour of leaving the supermarket. Cook or freeze within two days; if frozen, they're safe for up to three months.

  • Store raw meat, poultry and seafood in your refrigerator or freezer in sealed containers or plastic bags away from other foods.

  • Thaw frozen fish, meat and poultry in the refrigerator. If you're in a hurry, put food in a watertight container then place in cold water in the sink, changing the water every 30 minutes, or defrost in the microwave. Cook immediately.

  • Don't overstuff your refrigerator – air needs to circulate to keep food cold.

  • Refrigerate leftovers (in airtight containers) within two hours of preparation, and consume in the next couple of days.

  • Allow hot leftovers to cool at room temperature first before refrigeration. (Using small, shallow containers will shorten cooling time.)

  • Throw out any food that has been contaminated by leaking packages and spills.

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