Buying and storing food GapFill

When buying foods, it is important to check its quality and fitness for consumption.  SmellSniffAuralVisual checks are the quickest way to tell if food is safe to eat, for example checking for any discolouration, bruising or visible mould, or for shiny scales and clear eyes on fish. Smell checks are also an easy way to check fitness for consumption; any off or unpleasant smells are clear indicators of spoilage - though some foods, such as blue cheeses and durians, may have a strong odour but still be safe to eat. Fruit and vegetables can be picked up and gently squeezed to check their ripeness - under-ripe fruit will be hard, will overripe fruit may be very soft. 

Correct  consumptionstoragedatesproducers of food can help to prevent spoilage, bacterial contamination and  happysadcrossangry-contamination between non-allergens and allergens. Spoilage refers to decay and decomposition of food items. Food that has decayed or is in the process of decaying may lose some or all of its  nutritionalprofitnet worthcost value and not be fit to consume.

Always remember that food storage areas must be  dustydirtycleanmouldy. Food must be covered and stored at the correct  seasontableclimatetemperature to prevent it from being in the  dangersafebacterialcorrect zone. Food should be well covered and stored off of the  floorcupboardfreezerfridge, areas should be free from  shadowsmouldyeastfungi and drainage should run away from food. For instance, using fridges and  chopping boardsplasticbinsfreezers is the correct way to store many foods. Food that is stored should be labelled using appropriate dates, such as best before and  eatusecookstore by dates, as well as with any allergens present in the food. Finally, food storage should be well-lit so that damage, signs of  allergenspestspetsdrainage and spoilage can be clearly identified.