Food Storage

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.