Fisher & Paykel RB90S Installation Instructions And User Manual page 44

Food storage tips – food safety
42
The bacteria that cause foodborne illness like Campylobacter and Salmonella multiply rapidly in
warm, moist conditions. Fortunately the illnesses these bacteria cause are avoidable. By simply
following the easy food handling tips below you could be helping to keep your family and
friends safe from illnesses caused by foodborne bacteria.
Clean
Thoroughly wash and dry hands and work surfaces before preparing food.
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Keep cooked and raw food separate during preparation and storage, and use separate chopping
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boards and utensils to avoid cross contamination.
After preparing food, clean all surfaces that have come into contact with food.
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Cook
Defrost frozen foods in the refrigerator thoroughly before cooking.
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Minced meat and sausages should be cooked right through, and pork and poultry juices should
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run clear – use a meat thermometer to check temperatures.
Pre-cook ground/minced meat, sausages and poultry before barbecuing.
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Chill leftovers as soon as they're cool.
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Reheat leftovers until steaming hot throughout and do not reheat more than once.
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Do not put cooked meat back on the same plate that held raw meat.
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Cover
Always cover stored food – even in the CoolDrawer or cupboard.
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Keep raw meat and poultry covered in the bottom of the drawer and away from ready-to-eat
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food, fruit and vegetables to avoid dripping juices.
When cooking or eating out doors, ensure that all food remains covered and cool until ready to
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cook or eat.
Remember – the only time your food should be uncovered is when you're eating it!
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Chill
Bacteria that cause foodborne illness thrive at room temperature – keep food very cold or very hot.
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Use shallow containers to chill food quickly.
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Chill all perishable foods until you are ready to use them.
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A chiller bag is a good way of keeping chilled and frozen products cold when taking them home
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from the supermarket.
While picnicking, keep food cool by using a frozen chilly pad or drink bottle.
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Defrost frozen foods in your
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fridge, not on the bench.
CoolDrawer, refrigerator or microwave, and marinate food in the