HAN­DLE FOOD SAFELY TO AVOID ILL­NESS

The Guardian (Charlottetown) - - FRONT PAGE -

At this time of the year peo­ple are cook­ing more for fam­ily and friends so here are some tips to keep food fresher and safer. Freeze left­overs and freshly pre­pared casseroles, soups and sauces right away. Food left on the counter to cool are a food safety risk. There is lit­tle dif­fer­ence in the nu­tri­tional value of fresh or plain frozen food in­clud­ing veg­eta­bles and fruit. In ad­di­tion to pur­chas­ing frozen veg­etable and fruit, if your gro­cery store or mar­ket has a really good sale on fresh pro­duce, pur­chase ex­tra to freeze and enjoy at a later date. Food kept at -18ºC will be safe if stored within a rea­son­able time. The taste and tex­ture of frozen foods can suf­fer from lengthy freez­ing times. Once thawed, treat frozen food like fresh food that can spoil.

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