Food safety tips.
We’re all about reducing foodwaste, but we’re also keen on provide insight into food safety. Food safety is important for everyone, and we can take some very simple steps to ensure we are educated and protected.
Handling foods improperly can lead to food-poisoning. Always make sure you wash your hands after handling certain foods such as:
- Raw meats & poultry
- Raw eggs
- Raw fish
- Spoiled foods
It is important to store your foods properly. Bacteria grows slower at colder temperatures, so you want to make sure your refrigerator is set to 4 degrees (or lower), and your freezer at -18 degrees (or lower). Always make sure to:
- Keep raw meat, poultry and seafood separate from other foods
- Store cooked food in the refrigerator if you plan to eat them in the next 2-3 days. Store them in the freezer if your won’t be eating them for a longer period.
- Keep dry foods in sealed containers
Never defrost food on the counter. This ca allow bacteria to grow on the outside while the inside of the food remains frozen. You can properly thaw food in:
- the refrigerator
- the microwave
- cold water within a sealed package
Certain foods require different cooking temperatures in order to be deemed safe. For a complete guide, take a look at the Ontario Ministry of Health Food Safety Guide. As a general rule, your cooked food should be kept out of the danger zone (between 4°C (40°F) and 60°C (140°F)), where bacteria grow rapidly.
Leftovers are a great way to reduce foodwaste, but some safety precautions should be taken:
- Refrigerate all leftovers promptly in uncovered, shallow containers so they cool quickly.
- Very hot items can first be cooled at room temperature. Refrigerate once steaming stops.
- Leave the lid off or wrap loosely until the food is cooled to refrigeration temperature.
- Avoid overstocking the refrigerator to allow cool air to circulate freely.
- Eat refrigerated leftovers within 2 to 3 days, or freeze them for later use.