Food safety: 9 things you need to know
The general rule of thumb is that the maximum amount of time you should leave food after cooking is 2-3 days in the fridge
2. Use a thermometer
You can never tell meat is safely cooked/done by looking at it, the safest way is to use a thermometer. When meat is cooked it needs to be out of the danger zone above 60°C otherwise bacteria can develop.
Poultry and seafood doesn’t need any rest time, but fresh beef, veal, lamb, pork and ham does need time to rest ideally… the recommended time is 3 minutes
Overfilling your fridge is risky, if it’s full the air can’t circulate properly
5. Rinse and repeat
Always wash fruit and vegetables. Rinse shellfish, clams and mussels in salt water. Poultry and meats typically don’t need washing… it sometimes does more harm than good.
6. Fridge positioning
Make sure you cover raw meat and store it at the bottom of the fridge so juices can’t drip and contaminate other foods
Keep your fridge below 5ºc
8. Cool it Kermit
If you’re not going to eat food that you’ve cooked straight away then cool it and refrigerate it as soon as possible, within 90 minutes is the suggested time it should cool for
9. Soapy water
Wash all worktops thoroughly before and after prepping food, hot soapy water is good enough
For cooking times and temperatures click here, or here. For cool dinner party recipes click here, and if you’d like more info on the basics of cooking, fridge hygiene and/or the low down on meats head to our cooking page.