Making sure we cook, and store food safely is important for ensuring the safety and quality of the food we eat. Handling, cooking, and storing foods at the recommended temperatures helps avoid the growth of bacteria which can make you sick.
When handling food, it is important to avoid cross-contamination. This is what happens when bacteria from one food is placed on another, such as if you touched raw chicken then a salad you just made. This bacteria can spread from utensils used in the kitchen (knives, cutting boards, tongs etc.) or from your hands. To avoid this, it is important to use separate utensils and chopping boards for raw and cooked foods as well as making sure you continue to wash your hands before preparing food, after touching raw food, after preparing food and if you have gone to the bathroom.
To cook food safely, it is important to make sure the right temperature is met to reduce the risk of food poisoning. When cooking chicken sausages and hamburgers, cook them until juices run clear. If you are wanting to cook meat such as steak medium rare, getting a food thermomotor may be helpful to ensure the temperature has gotten hot enough to kill any bacteria before serving. Another important tip is to cook food as close to serving as possible, as if cooked food is left at temperatures between 5oC and 60oC for too long bacteria can start growing again.
Proper food storage is important for ensuring the safety and quality of the food you eat. Here are some guidelines for safe food storage, including how long different foods can be stored in the fridge and freezer:
- Store perishable foods in the fridge or freezer within two hours of buying or cooking them. This includes foods such as meat, poultry, fish, dairy products, and cooked leftovers.
- Make sure your fridge is set to below 5°C and your freezer to below -18°C to prevent the growth of harmful bacteria.
- Keep raw meat, poultry, and fish in sealed containers on the bottom shelf of the fridge to prevent cross-contamination with other foods.
- Use or freeze fresh meat, poultry, fish, and eggs within a few days of purchase.
- Use or freeze cooked leftovers within 3-4 days.
- Use or freeze fresh fruits and vegetables within a few days of purchase. Some fruits and vegetables can be stored for longer if they are properly sealed, such as berries in airtight containers or lettuce in plastic bags with air removed.
- Some foods, such as bread and cheese, can be stored at room temperature in a cool, dry place.
Here are some general guidelines for how long different foods can be stored in the fridge and freezer:
Fridge:
- Fresh meat, poultry, and fish: 2-3 days
- Cooked leftovers: 3-4 days
- Fresh eggs (in shell): 3-4 weeks
- Milk: 5-7 days
- Hard cheese: 3-4 weeks
- Soft cheese: 1-2 weeks
- Fresh fruits and vegetables: 3-5 days
Freezer:
- Fresh meat, poultry, and fish: 6-12 months
- Cooked leftovers: 2-3 months
- Fresh fruits and vegetables: 8-12 months (if blanched first)
- Baked goods: 2-3 months
- Ice cream: 2-3 months
Note that these are general guidelines, and the exact storage time can vary depending on the type of food, how it was stored, and the conditions of your fridge and freezer. When in doubt, it’s always best to err on the side of caution and throw out any food that you suspect may be spoiled or unsafe to eat.
TRY THIS WEEK’S RECIPE: Minty Asian Chicken Salad
Written by Andrea York (Accredited Practising Dietitian, Accredited Nutritionist from Healthy Lifestyles Australia)
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