Buying and Storing Food

This section explains buying and storing food within food safety. Food safety is essential in every aspect of food preparation, from buying ingredients to storing food properly at home. The correct handling of food during the buying and storing stages can significantly reduce the risk of foodborne illnesses and ensure food remains safe and fresh for consumption. Below are the key principles of food safety to follow when buying and storing food.

Principles of Food Safety When Buying Food

    Buy Food from Reputable Sources:

• Always buy food from trusted and reputable suppliers, whether in a supermarket, market, or specialist food store. This ensures that the food has been handled correctly, stored properly, and is less likely to be contaminated.
• Check that the store maintains high hygiene standards and that the food is kept in the correct conditions.

    Check Food Packaging:

• Check Expiry Dates: Always check the "use by" and "best before" dates on packaged foods. These dates indicate how long the product will be safe and of good quality.
• "Use by" refers to the safety of the food, and after this date, the product should not be consumed.
• "Best before" is more about quality, and food can still be safe to eat after this date, although it may lose flavour, texture, or nutritional value.
• Inspect Packaging for Damage: Do not purchase food with damaged, bulging, or torn packaging. Packaging protects food from contamination and spoilage. If the seal is broken or compromised, bacteria may have entered, making the food unsafe to eat.
• Check for Refrigeration Requirements: If food needs to be kept refrigerated or frozen, ensure that the store is maintaining the correct temperature for perishable goods. If frozen food is defrosting, or if chilled food is being stored at room temperature, it should not be purchased.

    Examine Fresh Produce:

• Fresh Fruits and Vegetables: Check that fruits and vegetables are free from mould, bruising, or signs of rot. Buy fresh produce with firm textures and no wilting or discoloration.
• Meat, Fish, and Poultry: When buying fresh meat, fish, or poultry, check that it is stored at the correct temperature (below 5°C) and is free from any signs of spoilage, such as unpleasant odours or a slimy texture. Meat should be bright in colour, and fish should have clear, bright eyes and firm, moist flesh.

    Check for Allergen Information:

• Many packaged foods, especially processed ones, contain allergens such as nuts, dairy, gluten, etc. Ensure that you check labels for allergen warnings and ingredient lists to avoid accidental consumption of foods that may cause an allergic reaction.

    Avoid Cross-Contamination During Shopping:

• Keep raw meats and seafood separate from ready-to-eat foods like salads, fruits, and bread in your shopping basket or trolley to prevent cross-contamination. This is particularly important for preventing the spread of harmful bacteria like Salmonella and E. coli.
• Use plastic bags or separate compartments when handling raw meats, especially poultry, to avoid contact with other foods.

Principles of Food Safety When Storing Food

    Storing Food at the Right Temperature:

• Refrigeration: Perishable foods, such as dairy products, meats, and some fruits and vegetables, should be stored in the fridge at or below 5°C. This temperature slows down the growth of bacteria, helping to keep food safe.
• Top shelf: Ready-to-eat foods (e.g., cooked leftovers, deli meats) to prevent contamination from raw foods.
• Bottom shelf: Raw meat and poultry to prevent drips from contaminating other foods.
• Freezing: Foods that are not going to be used within a short period should be frozen. Freezing halts bacterial growth and extends the shelf life of foods. Make sure your freezer is at or below -18°C.
• Never refreeze food once it has been defrosted unless it has been cooked first.

    Correct Storage of Dry Foods:

• Store Dry Foods in a Cool, Dry Place: Items like pasta, rice, flour, and canned goods should be kept in a cool, dry place, away from direct sunlight. Store them in airtight containers to prevent pests, moisture, and contamination.
• Check for Pest Infestations: When buying dry goods, check for signs of pest infestations, such as holes in packaging or droppings. Once brought home, keep these foods in sealed containers to protect against pests like insects and rodents.

    Use Appropriate Storage Containers:

• Airtight Containers: Use airtight containers to store both opened and unopened food to prevent moisture, air, and bacteria from getting in. This also helps to maintain the food's freshness for longer.
• Clear Labelling: Always label and date food items that you store in containers, particularly leftovers, so you know when they were made and how long they can safely be kept.
• "First In, First Out" (FIFO): Practice FIFO by using the older items before the newer ones to reduce the risk of food spoilage.

    Storing Leftovers:

• Cool Quickly: After cooking, do not leave food out at room temperature for more than 2 hours. Cool it quickly and store it in the fridge or freezer to prevent bacterial growth. Ideally, food should be stored in smaller, shallow containers to allow it to cool evenly and quickly.
• Reheat Properly: When reheating leftovers, make sure the food reaches a temperature of 75°C to kill any bacteria that may have grown during storage. Avoid reheating food more than once.

    Defrosting Food Safely:

• In the Fridge: Always defrost frozen food in the fridge or in the microwave if it is going to be cooked immediately. Defrosting food at room temperature encourages the growth of harmful bacteria.
• Do Not Refreeze: Do not refreeze raw food that has been thawed unless it has been cooked first.

    Avoid Overcrowding the Fridge:

• When storing food in the fridge, ensure that air can circulate around the items. Overcrowding can reduce the fridge’s efficiency and cause some foods to stay at unsafe temperatures for too long, promoting bacterial growth.

    Organising the Fridge:

• Organise the fridge so that foods are stored in the proper sections. Keep raw meats at the bottom to prevent any drips from contaminating other foods, and store ready-to-eat foods on higher shelves to avoid cross-contamination.
• Keep different types of food (e.g., vegetables, dairy, meats) separated to reduce the risk of cross-contamination.

The Key Food Safety Principles When Buying and Storing Food

• Buy from reputable sources: Ensure food is bought from trusted retailers or suppliers.
• Check packaging and labels: Look for intact packaging, appropriate use-by or best-before dates, and allergen information.
• Separate raw and cooked foods: In both shopping and storage, keep raw and ready-to-eat foods separate to avoid cross-contamination.
• Store at the correct temperature: Refrigerate perishable foods promptly (below 5°C), freeze food at -18°C or lower, and store dry goods in a cool, dry place.
• Cool and store leftovers promptly: Don't leave leftovers out at room temperature for long periods, and store them safely in airtight containers with proper labels.
• Use correct storage containers: Ensure airtight containers for dry and refrigerated foods to prevent contamination, pests, and spoilage.
• Follow FIFO: Use older food items first to reduce the risk of spoilage and food waste.

By following these food safety principles when buying and storing food, the risk of foodborne illnesses and contamination can be greatly reduced, ensuring that the food remains safe and fresh for consumption. Proper food storage and careful food handling are crucial steps in maintaining food safety in any kitchen.