High temperatures, fridges full to the brim, and foods that don’t normally get cooked, all make ideal conditions for food poisoning. So, how can you avoid this? The trick is to get organised and keep your focus on minimising the risks.
To ensure there is adequate room for air to circulate in your fridge, clean it out regularly make sure that it is set at 5 degs or below.
Plan ahead. Make sure you have somewhere to store your high risk foods and try to plan for minimal leftovers. Also have an esky handy stocked with ice, this will free up room in your fridge. Most importantly try to keep food out of the danger zone of between 5 and 60 degrees.
Foods should be prepared as close to serving time as possible and try not to leave your ‘nibble’ food out for too long. You can put smaller servings of dips out and replace them every 2 hours.
Want more tips? Visit the Food Safety Information Council Website here.