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.
- 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.
