Issued : 15th June 2004
Storing Raws, Roots And Readies
DO you know how best to store your raws, roots and readies?
Safe food storage is at the heart of this year's Food Safety Week this week (14 - 20 June). The message is clear - by taking a few simple storage steps you can enjoy your food at its best and avoid food poisoning.
To promote the hygiene message, Angus Council's Environmental and Consumer Protection Department is running a FILL THE FRIDGE competition in the local papers and has organised a number of displays to promote food safety in the county. The displays with food safety and storage information can be found in the Co-op Abbeygate Stores in Arbroath and Forfar and the Scotmid store at Montrose Street Brechin and High Street Montrose throughout the week.
When considering food storage raws, roots and readies are the three food types that need most care because:
- Raws: raw meats, fish, shellfish, poultry and eggs can harbour the bacteria that cause food poisoning.
- Roots: Bacteria in soil can cling to root vegetables such as potatoes, leeks and carrots and other fruits and vegetables grown near the ground.
- Readies: ready-to-eat foods such as salads, fruit, cooked meats, cheeses and sandwiches can easily be contaminated by the harmful bacteria found on our hands, in the kitchen and even on some Raws and Roots.
So, to ensure you enjoy food at its best and don't put yourself at risk of contracting food poisoning, here are a few simple storage rules to follow:
In the fridge
- Raws and Readies should always be in the fridge - keep them in separate covered containers with raw meat, poultry and fish on a low shelf and make sure they can't drip onto other foods.
- Keep dairy products in the fridge too.
- Check if opened food jars and bottles need to be kept in the fridge.
- Never put open cans in the fridge - transfer the contents into a container or covered bowl.
In the store cupboard
- Store root vegetables away from other fruit and veg, in a dark place if possible, and throw away any fruit or veg that starts to rot.
- Keep pests out after opening packets of dried foods such as flour, rice, and breakfast cereals by tightly resealing the packets or by transferring the contents to storage jars.
- Make sure your storage jars have tight fitting lids and always wash them after use and dry thoroughly.
- Cover dishes and other open containers with foil or film. Don't re-use foil or film.
- Keep all food cupboards clean, cool, tidy and dry.