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Heath and Hygiene for Refrigerated Foods

Although a cold fridge or freezer slows down or kills bacteria, the food needs to be carefully placed in a refrigerator for hygienic purposes and preserve food longer, and minimise waste. Although a cold fridge or freezer slows down or kills bacteria, the food needs to be carefully placed in a refrigerator for hygienic purposes and to preserve food longer, and minimise waste.

The concept of refrigeration is to keep food fresher for longer and to reduce the risk of Listeria; Salmonella, E. coli O157: H7, and C. botulinum.

By using correct practices, you can reduce the risk of serious food contamination. Following these methods can also save you from costly wastage.

Ensure correct temperatures

Just feeling a fridge is not a good way to determine if a fridge is cold enough.

The best option is to buy a low-cost thermometer to give you an accurate reading on temperature.

Average temperatures for each type of refrigerator:

Refrigerators: 2°C to 7°C

Freezers: -10°C to -18°C

Beverage fridges: 4°C to 7°C

If your fridge or freezer is not keeping these temperatures, you may need a service.

Seal and close all produce

Uncooked meat that is not sealed or covered can dissipate bacteria through the fridge especially if the fridge uses an evaporator fan.

Storing uncooked meat

Cooked meat should be placed on top of uncooked meat. If swapped around, uncooked juices could spill on cooked food and promote bacterial growth.

Storing fresh produce

Fresh produce and vegetables should be stored at the bottom of a fridge. The reason for this is that the heat radiation emitted from other products does not affect the freshness.

In the case of a cold room, the produce is kept under the evaporator and away from the breeze caused by the fans, which can spoil fresh produce.

Marinade can be dangerous!

Any marinade used with raw food must be boiled first or cooked with the food. The most common cause of food poisoning is when marinade is used as a sauce because it has been contaminated!

Do not use door shelves for dairy

Eggs and milk should not be stored on the door shelf at all as this is usually warmer than the rest of the fridge. You can leave butter on a door so it does not become too solid. This is why olden day fridges had a “butter drawer” on the door because the temperature is warmer on the door.

Follow the 2-Hour Rule

Food should not be kept out of refrigeration for longer than 2 hours. To minimise contamination, food that has thawed must be cooked within 2 hours and not re-frozen.

Allow food to cool before placing it in the fridge

Warm food needs to be cooled first before storing it in a fridge. The reason for this is that as the food cools it causes condensation on the lid of a container which will promote bacterial growth.

Remember to not have a lid covering the food while waiting for it to cool, or the moisture will accumulate underneath the lid which can alter food quality or promote bacterial growth, thus defeating the process.

Remove cardboard packaging

Packaging that is received in cardboard should be re-packaged immediately. Cardboard will retain moisture and can reduce the freshness of the product over a period of time. Liquid spilt on cardboard containers can cause bacteria growth to form on the surface, thus increasing the chance of cross-contamination.

Fresh vegetables and produce should be in a crisper

A vegetable crisper reduces the risk of “freezer burn”. Direct cold air blowing on produce damages the vegetables.

If you do not have a crisper, place vegetables at the bottom of your fridge. If there is a fan, place the vegetables furthest from the fan. Cold rooms should have vegetables placed beneath the evaporator to prevent “burning”.

A crisper can be made by using a large enough container with a few large holes drilled into it for circulation.

Use “Date-Dots” on all produce

“Date-Dots” are colour coded stickers according to the days of the week. When date-dotting, add the day and date when the item is due to expire. This is easier to read and minimises the risk of food poisoning or keeping expired food. This can also help when cycling products. Use products that are closest to expiry first.Meat, poultry, seafood and dairy

Never place raw and cooked meat in the same fridge without being sealed

This can cause cross-contamination of bacteria which will cause food poisoning. Always seal food in solid containers. Raw poultry, meat and seafood must be completely sealed to prevent juices leaking and bacteria from entering or exiting.

Place raw food beneath cooked food

Raw food tends to collect moisture or have juices. Placing raw food beneath cooked food to prevent spillage onto the cooked food. Place liquid items below solid items
This reduced the chance of cross-contamination caused by spillage.

Freezing facts

Freezing does not destroy nutrients or proteins. It only changes odour, taste and consistency.
Freezing does not kill all bacteria, it only reduces the risk of spread and growth.
Freezer-Burn is a quality issue and not a health issue. This only compromises the colour and taste but does not have any harmful effects.

Heath and Hygiene for Refrigerated Foods

Frost Chill Cooling

Heath and Hygiene for Refrigerated Foods

Ensure correct temperatures

Seal and close all produce

Storing uncooked meat

Storing fresh produce

Marinade can be dangerous!

Do not use door shelves for dairy

Follow the 2-Hour Rule

Allow food to cool before placing it in the fridge

Remove cardboard packaging

Fresh vegetables and produce should be in a crisper

Use “Date-Dots” on all produce

Never place raw and cooked meat in the same fridge without being sealed

Place raw food beneath cooked food

Freezing facts

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