Winter is a great time of year to cook ‘winter warmers’ such as soups, casseroles and stews, or even large amounts of rice and pasta. But if we don’t handle them properly then they can be a food safety risk. Read below for tips to prepare, store and reheat properly to minimise food safety risks.
Cooking in bulk is cost effective, saves time and reduces food waste. However, we need to be extra careful handling these large amounts of food because, if they are left to cool slowly, bacteria can grow and produce dangerous toxins that won’t be destroyed by further cooking.
Click here to read the full article published by the Food Safety Information Council.
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