Food Safety Tips: Cover

Pathogens can float in the atmosphere, people can sneeze over food, children can play with food and flies land on it. To avoid pathogens getting into your food keep it covered until you eat it.

Ready-to-eat foods, such as salads, that are not covered or stored properly can be cross-contaminated by raw food. Before putting anything in your fridge, cover it first with cling film or foil, or put it into containers with tight-sealing lids. Never re-use foil or film to wrap other foods. Covering up your food is also essential when eating outside to keep unwanted insects and bugs out.

If you open a can of food and don’t use it all straight away, empty the food into a bowl, or other covered container, and put
it in the fridge. (Food left in an open can may develop a metallic taste but will still be safe to eat.)

It is particularly important that raw meat and poultry are kept covered and away from ready-to-eat food, fruit and vegetables (these should all be covered too whenever possible). As a general rule keep raw meat at the bottom of the fridge to ensure any leaking juices, which often contain live bacteria, do not drip on to and contaminate other foods. To avoid unnecessary cleaning up, keep meat in containers that will catch any juices. You could also put a few paper towels in the bottom to make disposing of the raw juices less messy.

Food should never be allowed to sit at room temperature for longer than two hours. The warmer the temperature, the shorter the time food will stay safe. Bacteria love the warmth, and can double in numbers in minutes. After a few hours, one bacterium could have multiplied into more than 100. Remember – if in doubt, throw it out.

• Always cover stored food – even in the fridge or cupboard.

• Keep raw meat and poultry covered in the bottom of the fridge and away from ready-to-eat food, fruit and vegetables to avoid dripping juices.

• When cooking outdoors, ensure that all food remains covered and cool until ready to cook or eat.