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Food poisoning can occur as a result of using improper food handling practices when storing and reheating cooked food. Follow these food safety tips to reduce the risk of food poisoning from contaminated cooked food.
- Cook only sufficient amounts for immediate serving.
- Portion out excess cooked food after cooking and refrigerate quickly.
- Cooked food intended for consumption later should be separated from food to be served as soon as it is cooked.
- Do not try to chill or cool down hot food in large quantities. This is because large quantities of food would take a longer time to chill properly.
- Buy only from credible sources.
- All cooked food should be refrigerated or frozen within 2 hours after cooking.
- Store cooked food in a clean, shallow container.
- Use shallow containers and leave sufficient air space around the food to promote rapid and even cooling. Cooked food stored in large, deep containers remain warm for a longer time. Dangerous bacteria may grow in this warm spot which can lead to food poisoning if consumed.
- When freezing cooked food, make sure they are wrapped tightly.
- Keep your refrigerator uncluttered so that air can circulate and cool food properly.
- Do not refreeze frozen food that have been thawed.
- As a general rule, do not keep cooked food for more than 4 days.
- Label and date food before storing them. This eliminates questions as to the age of the food.
- If there is any doubt about the safety of the food, throw it out.
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