fridge

• the fridge is for storing chilled foods such as ham, cheese and milk
• bacteria continue to reproduce slowly on foods stored in a fridge at a temperature of 5 degrees or below
• the bacteria are not killed at fridge temperature
• because the bacteria continues to reproduce on all food stored in a fridge, the food can still become unsafe to eat
• all food stored in a fridge should always be dated once opened so you know how old the food is
• before using the stored chilled food, always check for an unpleasant smell, flavour, discolouration or slimy texture
• never eat chilled foods that do not look, smell or taste as they should, however some foods like ready made soups, desserts, mains and gravies can look and smell okay but have millions of bacteria on. in this case be guided by the use by date
• door handles should be cleaned and disinfected regularly
• ready to eat food and other cooked high risk foods should be kept above raw food to minimise the risk of cross contamination
• all food must be kept covered ideally in sealed airtight containers and be labelled
• never put warm foods in the fridge as this will increase the fridge's temperature