I prepare a lunch box for my son every day. I noticed your website says to refrigerate food within two hours, but Michael carries his lunch around for hours before eating! How can I make sure his lunch is safe?
First of all, it is important to make sure food is safe well BEFORE it is placed in the lunch box. Please visit Be Food Safe to review four easy lessons on keeping food safe: clean, separate, cook, and chill.
Next, start off with the right equipment - that new lunch box. Look for a lunch box that is insulated to help keep foods cold. A simple plastic or metal box just won’t do the trick. Manufacturer tags and labels will often indicate whether the lunchbox is insulated. If you are not sure, ask at the store. Then, you will need a small frozen ice pack to help keep foods cold. Once you have an insulated lunch box and an icepack to go with it, you’re off to a good start!
Freeze the icepack overnight. If you prefer packing the lunch box in the evening, leave the lunch box in the fridge and the icepack in the freezer until the next morning. Close the lunch box tightly. Don’t forget to clean both the lunch box and the ice pack regularly.
If you don’t have an ice pack, you can freeze a bottle of water or juice and use it to help keep foods cool.
During school months, I am busier than ever. To save some time, I like to cook some of our meals ahead. I try to prepare several meals on the weekend and refrigerate them so we have a meal that’s ready to be warmed up the following day or two. Do you have some tips to help make sure I do this safely??
Absolutely!
Some people make the mistake of leaving food to cool on the stove overnight. Cooked foods (and all perishables) should be refrigerated promptly, within two hours after being removed from the heat. Otherwise, harmful bacteria can grow to dangerously high levels. To speed up cooling, place food in shallow containers and place in the fridge. Also, avoid stacking the containers until food is thoroughly cold. It is ok to refrigerate foods even while they are still warm. Cover tightly after cooling
When reheating the meal, use a digital instant read thermometer. The temperature in the centre of the dish should reach 74°C (165°F).
Label the containers with the preparation date. Cooked meat should be consumed or frozen within 3 to 4 days, gravy and broth within 1 to 2 days.
I want to clean out our fridge before school starts next week. However, it is still rather warm outside and I am afraid my food will spoil while I’m doing the clean-out. What’s the best way of doing this?
Cleaning the fridge regularly is important. For one, it is an opportunity to throw out any expired food items. But more importantly, cleaning all surfaces in the fridge ensures harmful bacteria don't get a foothold!
Timing is the key when it comes to fridge cleaning. Wait until just before going to the grocery store - the chances are your fridge will be half-empty and you will need to handle fewer items. Plan to do the job when you know there will be minimal interruptions.
Turn off and empty the fridge quickly – placing perishables into a cooler or insulated bag with cooler packs or ice if possible and ensure raw meat, poultry and eggs don’t come in contact with other foods. Clean the inside of the fridge according to manufacturer’s instructions (most recommend hot, soapy water, or a solution of hot water and baking soda, along with a soft cloth). As soon as you are done, restock the fridge and turn it back on.
Additional fridge tips include:
- Use an appliance or fridge thermometer to monitor the temperature in your fridge. It should be 4°C (40°F) – use a fridge thermometer to know. Some newer fridges have these built in.
- Never place raw meat or poultry packages directly above ready to eat foods (deli meats, cheese, butter, fruits, veggies etc.) because they may drip. Placing the package on a clean plate to catch any drippings is a great idea and also helps keep the fridge clean.
- Place deli meats in the coldest part of the fridge (usually the top shelf).
- Clean the door handle frequently – this is what you and your kids will touch first before touching any food.
- Clean up spills immediately.
- Label purchase dates on meat as you unpack your groceries, stocking the fridge – refrigerate ground beef up to 1 day from purchase date, steaks and roasts up to 3. If a best before date is provided, use the product on or before the best before date.