Food safety is in your hands critical control points are your friends (7 food safety tips)

What is the "first-in-first-out" principle? How can we apply it in the storage of food in our kitchens at home? Let's try the following quiz to see whether you are storing food in a proper way.

	There are three cans of sweet corn in the food cabinet. Which one will you choose first?
	The one in the front. The one which was purchased the earliest and with the shortest remaining shelf life. Pick at random.
	How do you handle the leftovers of canned food?
	Put the leftovers in a clean container with cover, mark the date on the container (reminding you and your family to consume them within one or two days) and then place in the refrigerator. Leave the leftovers in the can and put it in the refrigerator at once. Reheat the leftovers thoroughly and store them at room temperature.
	What do you do if you cannot finish off the leftovers?
	Pack and store them in the refrigerator again. Discard any food left. Reheat the leftovers thoroughly and store them at room temperature.
	Which is the best method of storing non-prepackaged dry food?
	Keep it in a food cabinet. Put it in a container which contains the same kind of foodstuff and mingle them well. Put it in a clean container with the name of the food, mark the date of purchase on it and store at a cool dry place.
	Under a careful handling, food products and chemical, such as detergent, can be stored together.
	Correct Incorrect

Is your way of storing food correct? Do you still remember the above main points? Let's have a quick review!

1. To ensure that all foods are consumed within their expiry dates, we should base our choice on the "first-in-first-out" principle and consume foods which were purchased the earliest and whose remaining shelf life is the shortest.
2. The leftover canned food should be put in a clean container with cover (or properly wrapped) and kept in the refrigerator. Leftovers should be consumed within one or two days and reheated thoroughly before consumption.
3. Anything left from the leftovers should be discarded after the second time of consumption.
4. Non-prepackaged dry food should be kept in a clean container with the name of the food and the date of purchase and stored at a cool dry place.
5. Food and chemicals such as detergent should not be stored together.