Safety and Sanitation in Cooking, Baking, and Storing Food

Food safety is a huge concern in your kitchen as well as in industrial workplaces such as restaurants and food-processing factories.

Ensure Food Safety

  1. Observe necessary precautions when storing, handling, preparing, cooking, and serving food. Observe special precautions when you handle raw meat, seafood, and poultry.
  2. Keep food out of the Danger Zone! Keep hot foods hot and cold foods cold.
    • Refrigeration at or below 4°C (40°F) slows most bacterial growth.
    • Freezing at or below -18°C (0°F) can stop bacterial action completely.

  3. Refrigeration and freezing do not kill bacteria. Only proper cooking will do that!
  4. Store foods at the proper temperatures:
    • Cold foods should be kept in the refrigerator.
    • Foods with protein and mayonnaise should never be left out more than 2 to 3 hours because bacteria can multiply in the food.
    • Eggs and tuna with mayonnaise are especially susceptible to bacterial growth when left at room temperature too long.

  5. Foods that are cooked should be kept hot until serving. Then, they should be refrigerated immediately after the meal.
  6. Be conscious of the date of purchase as well as the best before date on packaged meat and eggs.

View this video:

Egg Storage

  1. Keep eggs cold by storing them in their original carton in the coldest section of the fridge, usually near the back.
  2. Check the "best before" date and use the oldest packages of eggs first.
  3. Buy clean and uncracked eggs.

Shelf Storage

  1. Store foods in the coolest cabinets or pantry and away from appliances.
  2. Check expiry dates on cans and packages, and do not buy damaged or dented cans or packages.