How to avoid bacteria
If you’ve ever suffered food poisoning, you’ll know it’s vital to ensure your food is cooked, cooled and handled correctly!
Food that has been poorly handled, cooked or stored is susceptible to bacteria that can cause food poisoning. These bacteria can grow and multiply particularly fast at temperatures ranging from 5°C and 60°C. Most food starts to fall into this temperature range fairly quickly after cooking, so it is good idea to cover and cool food in the fridge as soon as possible.
- Once cooked, divide the food into clean containers.
- Allow the steam to stop rising then, seal the container and pop it in the fridge to cool completely.
- Once the containers have cooled completely, they can be transferred into your freezer.
It's best not to freeze meals while still warm as the rise in freezer temperature may affect the quality of other items.