Friday, May 1, 2009

Food Storage

Best Blogger Tips


Store raw ingredients and cooked food properly to prevent contamination.
  • Cupboards orcabinets under sinks or with pipes passing through them are not good storage places; rodents and insects have easy access to these places. Seal doors of cupboards to keep out insects.
  • Store dry goods in airtight containers and refrigerate or seal ( with cling-wrap or foil) any perishable food.
  • Transfer partially used canned foods to a plastic or ceramic container; rust formation may contaminate the food.
  • Separate frozen foods into single-use packages, in this way, you avoid taking out or thawing large just to use a small amount.
Leftover foods are very common source of food-borne illnesses because they often require storage and reheating.
  • Avoid serving leftovers to children to minimize the risk of illness.
  • Keep all leftovers in sealed containers.
  • Don't leave leftovers in the fridge for more than 2 to 3 days; they are likely to have higher bacterial content than fresh food.
  • Cool cooked food quickly and refrigerate immediately.
  • Never leave cooked food at room temperature overnight.
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