Here are some more safe food handling practices:
. Allowing cooked foods to cool to room temperature (about 21 °C) before storing in the refrigerator. This should not take more than 2 hours - cooling will be quicker if you put hot food into smaller containers rather than leaving it in one large one. This prevents the refrigerator temperature from rising and reduces the risk of bacterial growth in all food stored in the fridge.
· Avoiding storage of food in opened tin can
. Keeping high-risk food (raw and cooked meat/ meat products and seafood/seafood products, milk, cream, mayonnaise, cooked rice and pasta) at 5°C or below or above 60 °C to avoid the temperature danger zone and food poisoning
. Storing food in suitable, covered containers
• Avoiding refreezing thawed foods
. Checking and observing the use-by dates on food products

Related Health and Physical Education topic/Concept: Safe Food Handling Practices