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Food safety - storage
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Food poisoning is frequently caused by bacteria from food that has been poorly stored, handled or cooked. Food contaminated with food poisoning bacteria may look, smell and taste normal. If food is not stored properly, the bacteria in it can multiply to dangerous levels.
Beware of the temperature danger zone
Food poisoning bacteria grow and multiply fastest in the temperature danger zone between 5°C and 60°C. It is important to keep high risk food away from this temperature zone.
Take special care with high risk foods
Food poisoning bacteria can grow and multiply on some types of food more easily than others. High risk foods include:
- Meat
- Poultry such as chicken and turkey
- Dairy products
- Eggs
- Smallgoods such as salami and ham
- Seafood
- Cooked rice
- Cooked pasta
- Prepared salads such as coleslaw, pasta salads and rice salads
- Prepared fruit salads.
Food that comes in packages, cans and jars can become high risk after you open it. Food should not be stored in open cans.
Storing food in the fridge
Your fridge temperature should be below 5°C. The freezer temperature should be below -15°C. Use a fridge thermometer to check the temperature in your fridge.
Freezing food safely
When shopping, buy chilled and frozen foods at the end of your trip and take them home to store as quickly as possible. On hot days or for trips longer than 30 minutes, try to take an insulated cooler bag or icepack to keep frozen foods cold. Keep hot and cold foods separate while you take them home.
When you arrive home, put chilled and frozen foods into the fridge or freezer immediately. Make sure foods stored in the freezer are frozen hard.
Storing cooked food safely
When you have cooked food and want to store it:
- Put hot food into shallow dishes or smaller portions to help cool the food as quickly as possible.
- Don’t put very hot food into the refrigerator. Wait until steam has stopped rising from the food before putting it in the fridge.
Avoid refreezing thawed food
Food poisoning bacteria can grow in frozen food while it is thawing, so avoid thawing frozen food in the temperature danger zone. Keep defrosted food in the fridge until it is ready to be cooked. If defrosting using a microwave oven, cook the food immediately after defrosting.
As a general rule, it is best to avoid refreezing thawed food. Bacteria in food that is frozen a second time do not die and the food is likely to have higher levels of food poisoning bacteria. The risk depends on the condition of the food when frozen and how the food is handled between thawing and refreezing, but raw food should never be refrozen once thawed.
Store raw food separately from cooked food
Raw food and cooked food should be stored separately in the fridge. Bacteria from raw food can contaminate cold cooked food, and the bacteria can multiply to dangerous levels if the food is not cooked again.
Always store raw food in sealed or covered containers at the bottom of the fridge. Keep raw foods below cooked foods, to avoid liquid such as meat juices dripping down and contaminating the cooked food.
Choose strong, non-toxic food storage containers
Make sure your food storage containers are clean and in good condition, and only use them for storing food. Cover them with tight-fitting lids, foil or plastic film to prevent the food drying out and to prevent anything from falling in. Do not store food in opened cans.
If in doubt, throw it out
Throw out high risk food left in temperature danger zone for more than four hours – don’t put it in the fridge and don’t keep it for later. Check and observe use-by dates on food products – if in doubt, throw it out.
Where to get help
Things to remember
- Keep high risk food below 5°C or above 60°C to avoid the temperature danger zone.
- Store raw foods below cooked foods.
- Avoid refreezing thawed foods.
- Check and observe use-by dates on food products.
- Take special care with high risk foods.
You might also be interested in:
Food poisoning - listeria.
Food poisoning - prevention.
Food safety - eggs.
Want to know more?
Go to More information for support groups, related links and references.
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This page has been produced in consultation with, and approved by:
Department of Health - Public Health
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Copyight © 1999/2009 State of Victoria. Reproduced from the Better Health Channel (www.betterhealth.vic.gov.au) at no cost with permission of the Victorian Minister for Health. Unauthorised reproduction and other uses comprised in the copyright are prohibited without permission.
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This Better Health Channel fact sheet has passed through a rigorous approval process. For the latest updates and more information visit www.betterhealth.vic.gov.au.
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Fact sheet currently being reviewed.
Last updated: January 2008
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Food safety - storage - Better Health Channel
Incorrect storage of food can cause spoilage and food poisoning. High risk food should be kept below 5°C or above 60°C to avoid the 'temperature danger zone', where bacteria multiply fastest. High risk food includes meat, poultry, eggs, smallgoods, dairy products, cooked rice, pasta and prepared salads. It is best not to refreeze food which has been frozen and thawed once. Store raw food separately from cooked food...
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Food safety - storage - Better Health ChannelIncorrect storage of food can cause spoilage and food poisoning. High risk food should be kept below 5°C or above 60°C to avoid the 'temperature danger zone', where bacteria multiply fastest. High risk food includes meat, poultry, eggs, smallgoods, dairy products, cooked rice, pasta and prepared salads. It is best not to refreeze food which has been frozen and thawed once. Store raw food separately from cooked food...
© State of Victoria. All rights reserved
The information published here was accurate at the time of publication and is not intended to take the place of medical advice. Please seek advice from a qualified health care professional.
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