Avoid Poisoning Yourself with home-cooked foods
Essential food hygiene for teenagers leaving home this autumn…
General Guidelines for Storing Cooked Foods: Food Hygiene
What all students should know before leaving home to avoid giving themselves food poisoning during their time at university and throughout life.
1. Refrigeration:
- Store cooked foods in shallow containers to cool them quickly.
- Allow to cool and refrigerate within 2 hours of cooking (1 hour if the room temperature is above 32°C).
2. Freezing (if they are lucky to have access to a freezer):
- Label and date foods before freezing.
- Store in airtight containers or freezer bags to prevent freezer burn.
Recommended Freezer Storage:
Silicone Freezer Bags: Silicone bags are reusable, durable, and free from harmful chemicals. They are also temperature-resistant, making them safe for both the freezer and the microwave.
PEVA Freezer Bags: PEVA (Polyethylene Vinyl Acetate) is a non-chlorinated vinyl that is often used as a safer alternative to PVC. PEVA bags are lightweight, reusable, and free from BPA, phthalates, and PVC.
Stasher Silicone Reusable Storage Bags – Available here on Amazon UK.
Recommended Product: Home Hero Reusable PEVA Food Storage Bags – Available here on Amazon UK.
How Long to Keep Cooked Foods
Safety Tips for Reheating Foods
- Reheat Thoroughly: Ensure all parts of the food reach at least 75°C or are steaming hot.
- Avoid Multiple Reheats: Reheat only the portion you plan to eat to maintain food quality and safety.
- Use a Microwave Safely: Stir or rotate food midway through reheating to ensure even heating.
- Check for Signs of Spoilage: Discard any food that smells off, has an unusual texture, or shows visible signs of mould.
Summary
To ensure your university-bound child eats safely and healthily, remind them to refrigerate or freeze foods promptly and to stick to these storage guidelines. Properly storing and reheating cooked foods will help them avoid foodborne illnesses and enjoy their meal-prepped dishes to the fullest.