Raw meat should always be stored on the lowest shelf of the fridge. This is crucial to prevent any drips from contaminating other foods stored below. Ideally, raw meat should be kept in a separate fridge from ready-to-eat foods, but if this isn't possible, keeping it on the bottom shelf is essential.
Make sure to store the raw meat in a container or tray that can catch any drips to prevent contamination of the fridge itself.
Common misunderstanding: It's safe to store raw meat on any shelf as long as it's wrapped tightly.
While wrapping raw meat tightly is important to prevent direct contamination, storing it on the lowest shelf remains crucial. This is because juices from raw meat can still escape from even tightly wrapped packages and contaminate other foods below if they are not positioned correctly.
Common misunderstanding: Refrigeration completely stops bacterial growth on raw meat.
Refrigeration only slows down bacterial growth but does not stop it entirely. Raw meat should be consumed or processed in a timely manner, typically within 1-2 days for ground meats and 3-5 days for larger cuts to ensure safety and freshness.
When defrosting raw meat in the fridge, you must always place it in an outer tray or container to catch any drips. This prevents contamination of both the fridge and other products. Remember that once defrosted, the meat must be used within 24 hours.
Common misunderstanding: You can refreeze meat safely after defrosting it in the fridge.
While it's technically possible to refreeze meat that was defrosted in the fridge, it is not recommended due to potential quality degradation. Additionally, repeated freezing and thawing can increase the risk of bacterial growth if not handled properly.
Common misunderstanding: Defrosting meat at room temperature is as safe as defrosting it in the fridge.
Defrosting meat at room temperature is unsafe as it allows the outer layers to warm above the safe temperature zone, encouraging bacterial growth, while the inside remains frozen. Always defrost meat in the fridge where it stays at a safe, consistent temperature.
Yes, all foods in the fridge, including raw meat, must be adequately covered to prevent physical, allergenic and microbiological contamination. Only use food-grade storage containers or food-grade wrapping materials - never use tea towels or cloths to cover food in the fridge.
Common misunderstanding: It's safe to cover raw meat with any type of cloth or towel in the fridge.
Using cloths or towels to cover raw meat is unsafe as they can harbour bacteria and are not impermeable, which can lead to cross-contamination. Always use food-grade containers or wraps designed specifically to contain raw meat safely.
Common misunderstanding: Covering raw meat is only necessary to prevent odours from spreading in the fridge.
While covering raw meat can help manage odours, its primary purpose is to prevent contamination. Proper coverings protect against physical debris, allergens, and microorganisms, thus ensuring food safety and quality.
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Fridge temperatures should be checked and recorded twice per day or once per shift. Regular checking helps identify any issues early, preventing potential food safety problems.
Food that has been above 8°C must be discarded after 4 hours. This rule is strictly applicable only once and cannot be applied multiple times for periods under 4 hours each.
If you discover that the fridge temperature is above 8°C, you should immediately take the following steps: (1) Check the actual food temperature using a clean, sanitised probe thermometer.
Yes, it is necessary to record all fridge temperatures, even when they are within the normal range.
Yes, you can use cling film to cover food in the display fridge as long as it is food-grade wrapping. Ensure that your display fridge also has proper sneeze guards or screening to protect the food.
Batch-cooked food should be consumed within three days, including the day it was prepared. For instance, if the food is cooked on Tuesday, it should be used by the end of Thursday.
Ideally, fresh fish should be stored in a separate fridge set at a temperature below 3°C to meet its specific cooling requirements.
Fridge seals should be inspected weekly to check their condition and cleanliness. This regular maintenance helps keep the fridge working efficiently.
If the duration of the fridge outage overnight is unknown and you cannot verify that the food temperature has remained below 8°C using a probe thermometer, it is safer to discard all the food and record it as waste. However, if the temperature checks confirm the food is below 8°C, you can safely transfer it to another working fridge. This approach prevents unnecessary waste while ensuring compliance with food safety standards.
When food is stored in a fridge and the temperature is between 6-8°C, it should be checked hourly to ensure it doesn't exceed 8°C.
No, you should not put hot food directly into the fridge. Doing so can raise the temperature inside the fridge, potentially affecting other stored foods and causing temperature fluctuations.
Ensure there is adequate space around all sides of items in your fridge, particularly at the back and sides of the unit, to allow cold air to flow freely.
If you don't have access to an alternative refrigeration unit during a breakdown, you must use the affected food within 4 hours if the temperature rises above 8°C.
If the fridge seal is damaged, it's important to address the issue immediately as it can lead to warm air entering the fridge and cause temperature fluctuations.