Refrigeration and Freezing
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Guidelines for Storing Food in the Refrigerator
Importance of Refrigeration
Refrigeration helps prevent harmful bacteria from growing on perishable foods:
- Foods that need chilling include milk, meat, ready meals, desserts, items with a 'use by' date, and those labeled 'keep refrigerated'.
Temperature Control and Bacterial Growth
Proper temperature control is crucial to prevent bacterial multiplication:
- Keep fridge temperature below 5°C (ideally 1 to 4°C) using a fridge thermometer.
- Regularly clean both the inside and outside of the fridge.
- Ensure all foods are wrapped or in covered containers before storing.
- Store leftovers in covered containers and consume within 2-3 days.
- Allow hot food to cool before placing it in the fridge.
- Avoid overloading the fridge to maintain proper air circulation.
- Leave space in the fridge for perishable foods to prevent overcrowding.
Safe Storage Practices
Follow these practices to prevent cross-contamination and ensure food safety:
- Store raw meat, poultry, and fish in sealed containers on the bottom shelf to prevent dripping onto other foods.
- Keep ready-to-eat foods like dairy products and cooked meats covered on shelves above raw meats.
- When defrosting, place raw meat/poultry in a covered container on the bottom shelf or use a microwave on the 'defrost' setting to avoid spreading germs.
Freezing and Batch Cooking
Efficient freezing and defrosting practices for batch-cooked foods:
- Cool cooked food quickly (within 1-2 hours) and freeze in serving-sized portions at -18°C or below.
- Date code portions to track storage times; generally, freezer star ratings indicate safe storage durations (* 1 week, ** 1 month, *** 3 months, **** 3 months or longer).
- Thoroughly defrost frozen foods before cooking; defrost in the fridge or using the microwave 'defrost' setting.
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