All food must be stored properly to prevent contamination and keep food safe for eating. Foods maintain their quality, safety, and nutrients when they're stored properly and used within a certain time. Most foods store best at refrigeration temperatures when the relative humidity of air is between about 80% and 95%. Each part of a refrigerator has a different temperature and humidity factor. Refrigerate meat in the coldest part of the refrigerator as soon as possible after purchase. Refrigerated fruits and vegetables should be kept in bags or containers, to minimize the chance of cross contamination between other foods and surfaces.
If cooked food is not intended to be eaten straight away, it must be cooled quickly and refrigerated or frozen to reduce the chances of recontamination or germination of spores. It is important to store cooked food in a separate cabinet or storage facility to raw food. Refreezing of food is generally not to be recommended as it will invariably cause a reduction in the quality of the product while the risk of contamination increases with the length of time stored unfrozen.
If cooked food is not intended to be eaten straight away, it must be cooled quickly and refrigerated or frozen to reduce the chances of recontamination or germination of spores. It is important to store cooked food in a separate cabinet or storage facility to raw food. Refreezing of food is generally not to be recommended as it will invariably cause a reduction in the quality of the product while the risk of contamination increases with the length of time stored unfrozen.
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