Food Safety Tips: Chill

Keeping your fridge warmer than it should be can be a chilling experience. Keeping it at the recommended temperature of 2–4°C is important as it helps prevent harmful bacteria from multiplying. Most pathogenic bacteria (those that cause foodborne illness) cannot grow at low refrigeration temperatures. A suitably chilly fridge allows perishable foods to be stored and eaten safely over two or three days.

Following a few simple guidelines will help ensure food stays safe in your fridge.

Cooling hot foods slightly before refrigerating them will help avoid raising the temperature of other stored foods. If you have a large amount of food, such as rice or a casserole, spread it out in a flat tray and it will cool quicker. When it has stopped steaming, you can put it into a sealed or covered container and into the fridge.

Avoid stuffing your fridge full as overloading prevents the cold air from circulating properly and can stop it from keeping all your food nice and cold. Always let foods marinate in the coolness of your fridge, not on your kitchen bench.

Keep your fridge clean – wipe up spills immediately, wash surfaces with hot, soapy water and dry thoroughly with a clean towel or paper towels. It’s a good idea to have a general stocktake and clean your fridge every week or two. Even though bacteria and fungi don’t like the cold, some will still grow, though slowly.

Think about keeping food cool before it gets to the fridge too. Keep a chilly bin or bag in the car for taking those perishables home from the shop, especially if it’s a hot day and the traffic’s slow.

• Ensure your fridge is between 2°C and 4°C.

• Keep all perishable foods in the fridge until you are ready to use them.

• When picnicking or carrying food keep it cool in a chilly bin with frozen drink bottles or chilly pads.

• Marinate food in the fridge, not on the bench.