How to Store Food Safely_ Best Practices for Singapore’s Climate

Here’s a guide on How to Store Food Safely: Best Practices for Singapore’s Climate, tailored to the warm and humid conditions of the region:

1. Store Food at Safe Temperatures
Refrigerate Perishables: Keep perishable foods such as dairy, meats, and seafood at or below 4°C.
Freeze for Long-Term Storage: Freeze items at -18°C to prevent bacterial growth.
Monitor Temperatures: Use a thermometer to ensure refrigerators and freezers are functioning correctly.
2. Use Airtight Containers
Prevent Moisture: Use airtight containers to keep humidity out, especially for dry goods like rice, flour, and spices.
Avoid Contamination: Separate raw and cooked foods in labeled containers to prevent cross-contamination.
3. Follow the FIFO Principle (First In, First Out)
Rotate Stock: Store newer items behind older ones to ensure older stock is used first.
Label Items: Clearly label the preparation and expiry dates for easy identification.
4. Store Dry Goods in Cool, Dry Places
Avoid Heat and Humidity: Keep dry goods like grains, cereals, and canned goods in a well-ventilated pantry.
Use Desiccants: Add silica gel packets or dehumidifiers in storage areas to minimize moisture.
5. Protect Against Pests
Seal Properly: Use pest-proof containers for grains and flours.
Regular Inspections: Check for signs of infestation such as droppings or holes in packaging.
6. Handle Fresh Produce Carefully
Refrigerate Perishables: Store leafy greens, fruits, and vegetables in the refrigerator, preferably in crisper drawers.
Wash Before Use, Not Before Storing: Washing produce before storing can introduce moisture, accelerating spoilage.