All Wrapped Up: Do’s and Don’ts of Food Storage

Storing food properly prevents food contamination and helps to preserve the food quality and taste. The experts at MOLLY MAID recommend these Do’s and Don’ts:

Do:

• Do put the food in an air-tight container. The rule of thumb is to eat leftovers within two days.
• Do let warm leftovers cool down for at least 90 minutes before you package them up and put them into the fridge. If food is still hot when it is placed in the fridge, it can heat the temperature of the fridge and that can increase bacteria.
• Do store meat in a container at the bottom of your fridge so that it can’t leak onto other food.
• Do freeze meat and fish before the use-by date.
• When defrosting meat, do keep it in a plastic bag placed in a bowl – in order to prevent leakage.
• Do clean the fridge regularly in order to keep it hygienic and prevent bacteria growth and to maintain its condition.

Don’t:

• Don’t store food in an opened can because metal from the can may transfer into the actual food. Instead, empty the contents of the can into an air tight container or a bowl (and cover it) and place in the fridge.
• Don’t refreeze meat or seafood once it has been thawed and defrosted.
• Don’t keep food in the freezer indefinitely. Date packages if possible so you always know what’s in the freezer (and fridge) and needs to be eaten… and try to plan meals accordingly.
• Don’t reheat food more than once. Once defrosted and heated, eat food immediately and only defrost as much as you can eat. The more times you reheat food, the higher the risk of food poisoning.

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