Storing Food at Safe Temperatures

How Long Can We Keep our Food?

Some guidelines on how long we can keep our food in the refrigerator or freezer.

Wash and keep clean

Micro-organisms are everywhere in our environment - in the air, water, soil, in humans and
animals. Harmful micro-organisms may be found on our hands, wiping cloths or food.

Washing and cleaning are simple measures that anyone can take to ensure food safety.

Tips:
 Wash your hands with soap and water before handling any food items or utensils.
 Wash your hands before and after preparing each type of food, especially raw meat and
seafood.
 Wash your hands after using the toilet to get rid of gut bacteria.
 Wash and soak fruits and vegetables before eating.
 Clean all kitchen surfaces like countertops and cutting boards with soap and hot water.
 Wash knives, cutting boards and kitchen utensils between uses, and especially after
using them to cut raw food.
 Wash dishcloths and tea towels frequently or use paper towels instead. Damp dishcloths
and tea towels harbour bacteria.
 Disinfect kitchen sponges in chlorine solution or heat for 2 minutes in the microwave
oven. Kitchen sponges can harbour millions of bacteria.
 Clean up as soon as possible. Do not let food residue dry on kitchen surfaces and
utensils. It becomes more difficult to remove.

After shopping
 Return home directly after your shopping. You may want to bring insulated
containers/cooler bags complete with ice or ice packs for the storage of chilled, frozen and other
perishable food when you go shopping.
 Do not store chilled and frozen food directly in the boot of the car as the heat may cause
the food to go bad.

Food safety when storing food

Keep cold food cold
Keep food outside of the temperature danger zone (between 5 oC to 60oC), where bacteria
multiply quickly.
 Keep cold food cold in the refrigerator, or on a bed of ice until it is time to serve.

Store dried food in a cool, dry place

Dried and preserved food should be stored in a cool and dry place, or kept in the refrigerator to
prolong the shelf life. Warm and humid conditions can cause dried food to turn mouldy and
rancid at a faster rate.

 Nuts can keep better and longer in airtight containers when stored in a cool, dry place
away from light. It is best to keep them in an enclosed cupboard or in the fridge.
 Mouldy food should be discarded as it may contain harmful mycotoxins.
 Transfer dried foods that are bought loose or unused contents of opened packages of
dried and preserved foods to airtight containers.
 Dried and preserved foods that will be kept for extended periods should be stored in
packaging that does not allow entry of air or water vapor into the package to prevent rancidity or
mouldy growth of food.

Handling Cooked Food

 Always try to cook just enough for the current meal.
 If you are cooking for more than one meal, apportion and keep the extra food in clean
covered containers.
 Cooked food should be stored in the refrigerator or freezer once it is cooled.
 Do not eat cooked food directly out of the container. Always spoon out the portion you
want to consume onto a separate dish to prevent contamination of the remainder.

Storing
 Store frozen meat in the freezer at -18oC.
 For storage of frozen meat in larger packaging, thaw the meat just enough (to about  -
10oC) to separate into smaller portions, then deep freeze in individual packs.
 Ensure there are sufficient space in-between items placed in the freezer or refrigerator
so that cold air can circulate freely around them.
 Do not open refrigerator or freezer doors more often than necessary to minimise
temperature fluctuation.
 Do not overstock your meat supply. Follow the rule of first in–first out, i.e. use older stock
first.
More

Food Safety by Food Groups

Food Safety Tips By Food Groups 
Here are some simple food safety tips on how to buy, handle and store the different types of
food properly. More information can be found below:

 Meat
 Seafood
 Dairy Products
 Fruits and Vegetables
 Dried and Preserved Food
 Cooked Food

Meat

Keep Meat And Meat Products Safe!

Meat is a perishable food. When buying and handling meat, make sure that you keep the meat
in a clean and cold condition until you are ready to cook it. Bacteria multiply quickly if the meat
is placed in temperatures above 4°C. Refrigeration alone cannot guarantee the long shelf life of
meat. Hygiene and packaging are very important as well.

The following tips will help you ensure that the meat you buy retains its quality and safety for
consumption.

Buying meat
 Buy meat that looks fresh and has no sourish, stale or off odours.
 Only buy meat that is stored under proper refrigerated conditions.
 Choose meat that has no excessive moisture on the surface of the meat. Excessive
moisture is an indication that the meat has not been handled or stored properly.
 Meat packages should not be damaged.
 Buy in quantities that meet your family's needs.
 Go home directly after buying meat so that it will not be left unrefrigerated for too long.

Handling meat
 Separate raw meat from cooked or ready-to-eat food to prevent cross-contamination.
 When handling meat, use separate cutting boards and utensils for raw meat and cooked
food.
 After cutting raw meat, wash the cutting boards and utensils thoroughly with dish
washing detergent and hot water.
 For frozen meat, thaw only the amount you need.Thaw frozen meat safely in the
refrigerator or use the microwave oven.
 Chilled and thawed meat should be placed in the refrigerator if not cooked immediately.
 Do not re-freeze meat that has been completely thawed out in the refrigerator or meat
that has been thawed in the microwave oven or in cold water.
 Do not leave chilled or thawed meat at room temperature for more than 2 hours as
bacteria will rapidly multiply.
 Do not refreeze meat that has been completely thawed.

Storing meat
 Follow the recommended safe handling and storage information on the packages, if any.
 Ensure that there is sufficient space in between items placed in the refrigerator or
freezer so that cold air can circulate freely around them.
 Do not open refrigerator or freezer doors more often than necessary to avoid
temperature fluctuation.
 If you need to freeze the meat, divide into portions based on your normal serving size.
 Thaw frozen meat safely in the refrigerator or use the microwave oven.
 To avoid excessive evaporation, wrap the meat tightly in clean plastic bags before frozen
storage.
 When storing or thawing meat in the refrigerator, place the meat in containers or trays to
prevent the meat juices from contaminating other food.
 Prepared meat such as minced meat or meat cubes have shorter storage time.
 Do not overstock your meat supply. Follow the rule of first in / first out, i.e. use older stock
first.

Your Storage Guide for Chilled Meat

TYPE OF MEAT REFRIGERATOR (4oC) FREEZER (-18oC)

Bacon 5 - 7 days 1 - 2 months

Cooked Ham 3 - 4 days 1 - 2 months

Sausages 1 - 2 days 1 - 2 months

 Your Storage Guide for Chilled Meat

TYPE OF MEAT REFRIGERATOR (4oC) FREEZER (-18oC)

Beef / Veal 3 - 5 days 6 - 9 months

Lamb / Mutton 3 - 5 days 3 - 6 months

Pork 3 - 5 days 1 - 2 months

Poultry 1 - 2 days 1 - 3 months

Cooked Meatballs 3 - 4 days 1 - 2 months

Your Storage Guide for Frozen Meat

TYPE OF MEAT REFRIGERATOR (4oC) FREEZER (-18oC)

Sausages 1 - 2 days 1 - 2 months

Beef / Veal 3 - 5 days 4 - 12 months

Lamb / Mutton 3 - 5 days 6 - 9 months

Pork 3 - 5 days 4 - 6 months

Poultry 1 - 2 days 6 - 12 months

Meatballs

- raw 1 - 2 days 1 - 2 months

- cooked 3 - 4 days 2 - 3 months

Seafood

Keep Seafood Safe For Your Family To Eat!

Singaporeans consume an average of 100,000 tonnes of seafood each year. While seafood is
generally safe to eat, we can still take measures to minimise food safety risks through careful
selection and handling.

Eating raw seafood instead of cooked seafood can makes us more prone to food poisoning. As
such, those with poor immune systems should avoid taking raw or partially cooked seafood.

Big fishes, especially those higher in the food chain, may have higher mercury content. Such
fishes can accumulate methylmercury in their flesh. This can affect an unborn child's nervous
system. Expectant mothers and young children, who are more susceptible to the harmful effects
of methylmercury, are advised to eat such seafood in moderate quantities and to maintain a
balanced diet.
 The following tips will enable you to enjoy safe seafood all year round.

Buying seafood
 Buy seafood that is properly iced or refrigerated.
 Select packaged seafood before its expiry date and check that packages are not torn.
 Fresh seafood should not have excess liquid when packaged.
 Avoid seafood that has a strong ammonia smell. Dead shellfish is not edible and should
be avoided.
 When buying fish, choose those that are shiny, bright, and with scales intact. Fresh fish
should have bright, clear and full eyes and firm flesh. Fish gills should be red to liver-red and
free from slime.
 Head home immediately after buying seafood so that they will not be left unrefrigerated
for too long.

Handling seafood
 Handle seafood with care. Bruises and punctures in seafood make them spoil more
rapidly.
 Thaw seafood safely in the refrigerator or use the microwave oven.
 Separate raw seafood from cooked or ready-to-eat food to avoid cross-
contamination.Thoroughly wash knives, containers and cutting boards before and after handling
raw seafood.
 Scrub and clean the shells of scallops, mussels, clams or oysters under cold water
before opening or cooking them in the shell.
 Always cook seafood thoroughly until it is opaque and flaky.
 Cook seafood well to kill viruses and bacteria.

Storing seafood
 Follow the recommended safe handling and storage information on the packages, if any.
 Wash and dry fresh seafood before placing them in clean plastic bags or containers for
storage.
 If you need to freeze the seafood, divide into portions based on your normal serving
size.Ensure that there is sufficient space in between items placed in the refrigerator or freezer
so that cold air can circulate freely.
 Do not open refrigerator or freezer doors more often than necessary to avoid
temperature fluctuation.
 When storing or thawing seafood in the refrigerator, place the seafood in containers or
trays to prevent the juices from contaminating other food.
 Do not re-freeze seafood that has been completely thawed.
 Do not overstock your seafood supply. Follow the rule of first in / first out, i.e. use older
stock first.
 Store live oysters, clams and mussels in the refrigerator. Keep them damp. Do not place
them on ice, or let them come into contact with fresh water. Do not place them in airtight
containers.
 Wash and refrigerate freshly shucked oysters, scallops and clams in separate
containers. For best quality, they should be eaten immediately.
 Your Storage Guide for Chilled Seafood

TYPE OF SEAFOOD REFRIGERATOR (4oC) FREEZER (-18oC)

Fish 1 - 2 days 2 - 4 months

Clams, Mussels, Oysters and Squids 1 - 2 days 3 - 4 months

Crabs, Crayfish, Prawns, Lobsters 2 - 3 days 2 - 3 months

Cooked Prawns and Mussels 3 - 4 days 2 - 3 months

Fishballs and Yong Tau Foo

- pre-packed Use by date Do not freeze

- loose 1 - 2 days Do not freeze

Your Storage Guide for Frozen Seafood

TYPE OF SEAFOOD REFRIGERATOR (4oC) FREEZER (-18oC)

Fish 1 - 2 days 3 - 6 months

Prawns 1 - 2 days 9 - 12 months

Oyster

- shucked 1 - 2 days 3 - 4 months

- shelled 1 - 2 days 2 -3 months

Fishballs (cooked) 3 - 5 days Use by date

Dairy Products

Keep Dairy Products Safe!

Dairy products are rich in nutrients which are nourishing. However, these nutrients also
encourage the growth of bacteria. AVA takes stringent measures to ensure that dairy products
sold are safe for consumption.

As a consumer, you can play a part to help ensure food safety by buying dairy products from
credible sources and observing good food safety practices.

Be a considerate shopper. Do not take chilled or frozen dairy products from chillers or freezers
and leave them lying on shelves elsewhere in the supermarket as this compromises the safety
and quality of the food. If you wish to return a chilled or frozen item, ensure that it is placed
properly below the 'load line' in the chiller or freezer.
 The following tips will enable you to enjoy safe dairy products all year round.

Buying dairy products

 Choose packages that are intact. Do not buy dairy products that are not properly sealed.
 Avoid canned dairy products that are dented, rusty, leaking or swollen.
 Check the expiry date on dairy products and do not buy items that are past their expiry
date.
 For chilled dairy products, purchase only those that are properly displayed in the chillers.
Chillers should be maintained at 4°C or below.
 Do not buy dairy products that have been stored or displayed beyond the 'load line'. The
'load line', usually applicable only in horizontal type chiller or freezer, indicates the level up to
which food may be stored and kept at the correct temperature.
 Do not buy ice-cream that has excessive ice on the packaging as this indicates that it
may have been partially defrosted and refrozen.
 Buy chilled and frozen dairy products last and head home immediately
 Do not place dairy products together with hot food in the same shopping bag.

Handling dairy products

 Take out only what you need to consume and return the unused portion to the
refrigerator or freezer immediately.
 Do not leave dairy products at room temperature.

Storing dairy products

 Read the storage instructions on the label and keep the dairy products at the correct
storage condition.
 Dairy products that can be kept at room temperature should be stored in a cool, dry
place. Avoid storage under extreme heat or direct sunlight.
 Although Ultra Heat Treated (UHT) milk can be stored at room temperature until its
expiry date, it should be kept chilled once it is opened and consumed within a week.
 Ensure that there is sufficient space in between items placed in the refrigerator or
freezer so that cold air can circulate freely.
 Pasteurized milk should be kept refrigerated.
 Once a can of condensed or evaporated milk is opened, transfer its contents into a non-
metallic container, cover tightly and refrigerate.
 Store butter and cheese in their original packaging in a covered non-metallic container
and keep them refrigerated.

Fruits and Vegetables

Keep Fruits And Vegetables Safe!

Fruits and vegetables are a rich source of vitamins and minerals that offer many health and
nutritional benefits. The following tips on buying, handling and storing will help you and your
family enjoy maximum benefits from eating fruits and vegetables.
 Buying fruits and vegetables
 Buy from reliable sources where you can be assured of quality.
 Choose fresh and clean produce. Select fruits with aromatic smell and vegetables with
crispy, fresh leaves, as well as tender and fleshy stems.
 Avoid fruits and vegetables that are bruised, shriveled, blemished, spongy, or mouldy.
 The package used to store packed produce will help to retain freshness as well as
minimise contamination and damage from poor handling.
 Place fruits and vegetables at the top of the grocery bags to prevent bruising.
 Head home immediately after buying fruits and vegetables. Keep them away from direct
sunlight, heat or a hot environment (e.g. inside the car) to prevent wilting.
 Buy only what you can eat within a few days.

Handling fruits and vegetables

 Remove the soiled portions of vegetables, cut off the base and wash away any residual
soil in a basin of tap water.
 Soak the vegetables in fresh tap water for 15 minutes. Special detergents or washes are
not needed.
 Before cutting and cooking, rinse the vegetables once more under a tap or in a basin of
fresh tap water.
 For harder items like potatoes, scrub the skin gently with a brush to get rid of any dirt.
 To preserve the nutritional value, avoid cutting and shredding fruits and vegetables too
early during preparation they may lose some of their nutrients when exposed to air.

Storing fruits and vegetables

 Store fruits (except banana) and vegetables in the refrigerator as soon as possible.
 Do not mix fruits with vegetables in the same storage compartment as fruits produce
ethylene gas during their ripening process.
 Remove any soil off vegetables (especially root vegetables) before storage.
 Pack vegetables in plastic bags or containers before storing them in the vegetable
compartment of the refrigerator.
 Store hardy root vegetables and raw fruits that need ripening at room temperature.

A Buying and Storage Guide for Common Vegetables

LEAFY QUALITIES TO LOOK OUT FOR STORAGE

VEGETABLES LIFE

Baicai Dark green, thick broad leaves Up to 7 days

Bayam (Chinese Tender stems and leaves Up to 5 days

spinach)

Caixin Big glossy leaves. Flowering caixin should have buds that have not Up to 7 days
bloomed

Ceylon spinach Tender and fleshy stems with broad leaves Up to 7 days
A Buying and Storage Guide for Common Vegetables

LEAFY QUALITIES TO LOOK OUT FOR STORAGE

VEGETABLES LIFE

Chinese white Compact and firm head with flat midribs. Free from black specks Up to 3 days
cabbage

Gailan (Kai Lan) Powdery waxy thick leaves Up to 7 days

Kangkong (Water Tender stem without side shoots Up to 7 days

spinach)

Lettuce Crisp and firm. Free from tip burn Up to 7 days

Peking cabbage Crisp and light green / yellow leaves Up to 5 to 7

days

Spinach Dark green, wrinkly but crisp leaves Up to 7 days

Xiaobaicai Big leaf with green and thickened leaf stalks Up to 7 days

A Buying and Storage Guide for Common Vegetables

NON-LEAFY QUALITIES TO LOOK OUT FOR STORAGE

VEGETABLES LIFE

Bean Green and firm 2 - 5 days

Broccoli Compact green head with no discolouration of bud clusters 2 - 3 days

Capsicum Ripe, uniform colour, firm Up to 7 days

Cauliflower Compact head with no black spots Up to 7 days

Chilli Ripe, uniform colour, firm. Free from black spots Up to 3 weeks

Cucumber Light green, firm and smooth 2 - 5 days

Egg plant (Brinjal) Uniform colour, firm, well shaped 2 - 3 days

Head Lettuce Compact green head. Free from reddish brown spots and tip burn Up to 7 days

Okra (Lady's finger) Well shaped, tender with tip readily broken when snapped 2 -3 days

Tomato Ripe, firm, regular shape, uniform colour Up to 7 days

Dried and Preserved Food

 Keep Dried And Preserved Food Safe!
Dried and preserved foods such as barbequed meat, sausages, meat floss, nuts and lotus
seeds, and preserved fruits like dates and mangoes are common in Singapore. While we enjoy
these food, they can be unsafe to eat if they become mouldy or contaminated by harmful
bacteria.

As a consumer, you can do your part to minimise your health risks by choosing dried and
preserved food that is properly packaged. Always check that the food is in good condition before
consumption.

The following tips will enable you to enjoy safe dried and preserved food all year round.

Buying dried and preserved food

 Choose dried and preserved food that are properly packaged. Do not buy any packets
that have been damaged or opened.
 Do not buy mouldy food as they may contain mycotoxins.
 Do not buy food with insect infestations.
 For unpacked dried and preserved food, take note of the personal hygiene of the seller,
the environmental hygiene of the retail establishment and the cleanliness of the container.
 Buy only from credible sources.

Handling dried and preserved food

 Do not taste food that show signs of spoilage.
 Inspect dried and preserved food regularly for insect infestations, mouldiness and other
signs of spoilage. Discard when necessary.

Storing dried and preserved food

 Store unopened dried and preserved food in a cool and dry place, away from heat or
direct sunlight.
 Dried and preserved food that are to be kept for extended periods of time should be
stored in packaging that does not allow air or water vapor into the package to prevent rancidity
or growth of moulds.
 Once a pre-packed dried and preserved food is opened, transfer the unused portion to
air-tight containers and keep them in the refrigerator to maintain their quality.
 Do not overstock your food supplies. Rotate your supplies of dried and preserved food
by using the oldest first - follow the rule of first in / first out.

Cooked Food

Keep Cooked Food Safe!

 Food poisoning can occur as a result of using improper food handling practices when storing and
reheating cooked food. Follow these food safety tips to reduce the risk of food poisoning from
contaminated cooked food.

Handling cooked food

 Cook only sufficient amounts for immediate serving.
 Portion out excess cooked food after cooking and refrigerate quickly.
 Cooked food intended for consumption later should be separated from food to be served
as soon as it is cooked.
 Do not try to chill or cool down hot food in large quantities. This is because large
quantities of food would take a longer time to chill properly.
 Buy only from credible sources.

Storing cooked food

 All cooked food should be refrigerated or frozen within 2 hours after cooking.
 Store cooked food in a clean, shallow container.
 Use shallow containers and leave sufficient air space around the food to promote rapid
and even cooling. Cooked food stored in large, deep containers remain warm for a longer time.
Dangerous bacteria may grow in this warm spot which can lead to food poisoning if consumed.
 When freezing cooked food, make sure they are wrapped tightly.
 Keep your refrigerator uncluttered so that air can circulate and cool food properly.
 Do not refreeze frozen food that have been thawed.
 As a general rule, do not keep cooked food for more than 4 days.

Throwing out cooked food

 Label and date food before storing them. This eliminates questions as to the age of the
food.
 If there is any doubt about the safety of the food, throw it out.

More

Safe Use of Plastic Food Packaging

What are plastics?
Plastics are used in the manufacture of a wide range of food packaging and containers. Food
packaging keeps food safe from contamination and from damage during distribution while
providing fresh food for consumers. Plastic containers such as cups, plates, bowls and bottles
offer a range of lightweight and unbreakable kitchenware for our daily household use. The
diversity of properties of plastics allows them to perform many of the necessary tasks.

Plastics are made from long chain polymers and each polymer is composed of small building
units called monomers that are chemically linked together. Different combinations of monomers
yield polymers with different properties and characteristics. In addition, plastic additives are
incorporated into polymers during the manufacturing process to confer specific properties to the
polymer for certain packaging applications. For example, the introduction of nucleating agents
improves the clarity and stiffness of a plastic polymer which allows it to be used for making rigid
and clear containers that show-off the contents and appeal to consumers.

Plastic identification codes

There are seven groups of plastic polymers, each with specific properties that are used
worldwide for many packaging applications (see table below). Each group of plastic polymer can
be identified by its Plastic Identification code (PIC) - usually a number or a letter abbreviation.
For instance, Low-Density Polyethylene can be identified by the number "4" and/or the letters
"LDPE". The PIC appears inside a three-chasing arrow recycling symbol (see table). The
symbol is used to indicate whether the plastic can be recycled into new products.

The PIC was introduced by the Society of Plastics Industry, Inc. which provides a uniform
system for the identification of different polymer types and helps recycling companies to
separate different plastics for reprocessing. Manufacturers of plastic food packaging and
containers can voluntarily mark their products with the PIC. Consumers can identify the plastic
types based on the codes usually found at the base or at the side of the plastic food packaging
and containers. The PIC is usually not present on packaging films, as it is not practical to collect
and recycle most of this type of waste.

Plastic Type of plastic Properties Common Packaging Applications

Identification polymer
Code

Polyethylene Clarity, strength, Soft drink, water and salad dressing

Terephthalate toughness, barrier to gas bottles; peanut butter and jam jars
(PET, PETE) and moisture.

High Density Stiffness, strength, Milk, juice and water bottles; yogurt and
Polyethylene toughness, resistance to margarine tubs; trash and retail bags.
(HDPE) moisture, permeability to
gas.

Polyvinyl Chloride Versatility, clarity, ease of Juice bottles; cling films

(V) blending, strength,
toughness.
 Plastic Type of plastic Properties Common Packaging Applications
Identification polymer
Code

Low Density Ease of processing, Frozen food bags; squeezable bottles,

Polyethylene strength, toughness, e.g. honey, mustard; cling films; flexible
(LDPE) flexibility, ease of sealing, container lids.
barrier to moisture.

Polypropylene Strength, toughness, Reusable microwaveable ware;

(PP) resistance to heat, kitchenware; yogurt containers;
chemicals, grease and oil, margarine tubs; microwaveable
versatile, barrier to disposable take-away containers;
moisture. disposable cups and plates.

Polystyrene (PS) Versatility, clarity, easily Egg cartons; disposable cups, plates,
formed trays and cutlery; disposable take-away
containers; yoghurt and margarine
containers

Other Dependent on polymers or Beverage bottles; baby milk bottles.

combination or polymers.

Migration of chemicals from plastics

Chemicals that are used in the manufacture of plastic packaging or containers can migrate into
foods during use. The quantities of migrating chemicals will depend largely on the nature of
food, the contact temperature and the contact time. However, proper usage of the plastics will
 have insignificant or very low levels of chemical migration, which does not pose any health risk
to consumers even after long-term use.

Legislation
Both the US and the European Union (EU) have very complex regulations covering the
authorized chemicals including monomers that can be used in the manufacture of plastic
packaging and containers. When necessary, these regulations also establish restrictions such
as migration limits, on the use of these chemicals. The principles behind the regulatory rules of
other countries are similar to those of the EU and US in that the plastic packaging material shall
be in compliance with their national safety regulations or guidelines. To safeguard our
consumers' health, the Singapore Food Regulations also stipulate that all food packaging
imported for use in Singapore do not migrate any harmful substances to the food coming in
contact with the packaging.

The responsibility to ensure safety compliance is with the producers of the plastic packaging
material who have to conduct prior use tests on their products to ensure that they comply with
the relevant legislation. National regulatory authorities may conduct tests and surveys on plastic
food packaging to verify that their safety is being maintained. The Agri-Food and Veterinary
Authority (AVA) of Singapore also conducts safety assessments to ensure that the plastic food
packaging and containers available on the market are safe for their intended use.

Safety tips for consumers when using plastic food packaging &
containers
When manufacturers design a plastic packaging, they will take into consideration the type of
food and its contact time with the packaging, and the amount of heat to which the plastic will be
subjected. It is therefore crucial that consumers do not misuse packaging materials in an
unintended or unanticipated manner as this may result in greater amounts of chemical migration
than would otherwise be expected. The following are some guidelines for safe use of plastic
food packaging and containers.

Plastics and conventional oven

 Unless indicated otherwise, plastic packaging used for commercial packing of food is not
suitable for use in conventional ovens. They may catch fire or melt and resulting in chemical
migration into foods.
 Reheat pre-cooked foods in a conventional oven only if they are sold in specially made
"ovenable" packaging and oven reheating instructions are given by the manufacturer.

Plastics and microwave oven

 Only use plastic containers that are labeled as microwave-safe for microwave cooking or
reheating. Do not use the container in a microwave oven if you are in doubt or unable to find the
manufacturer's instructions for microwave use.
 Cold or freezer storage containers such as yoghurt, margarine and ice-cream tubs are
not manufactured for reheating or cooking food in a microwave or conventional oven. They are
not heat stable and chemicals from the plastic may migrate into the food during heating.

Plastic cling films

 Do not use cling films in conventional ovens or with pots and pans on cooker hobs
where the films may melt into the food.
 Always follow the manufacturer's instructions on the proper usage of the cling films.
 Only use cling films designated as suitable for use in microwave oven.
 When re-heating or cooking food in a microwave oven, ensure that the microwave-safe
cling film does not touch the food. If the film touches the food, the film could get overly hot and
possibly melt or may migrate chemicals into the food.

Freezing, defrosting and cooking fresh produce in commercial plastic packaging

 It is safe to freeze meat directly in its original commercial plastic wrapping. For long
storage, rewrap or over-wrap the meat tightly with moisture proof freezer bags to maintain the
quality and texture of the meat.
 Do not defrost or cook the meat in its original commercial packaging in a microwave
oven, as the plastic packaging may not be microwave-safe.

Reusing plastic packaging and containers

 Commercial plastic packaging that has been used for storing non-food items (e.g.
detergents) should never be reused as food containers. They have not been tested safe for food
storage and they may contain non-food residues that contaminate food.
 Plastic packaging that are used for commercial packing of food and takeaway plastic
food containers used in eating outlets are disposable items designed for single use and are not
intended for repeated storage of food. They are safe for their immediate intended purpose but
not beyond what they are designed for.
 Only use those takeaway food containers that are labeled microwave-safe for reheating
food in the microwave oven. They should not be reused for microwave heating.
 Plastic packaging for microwaveable convenience meals are designed for one time
usage with the type of food packed in it and should not be reused for storing or microwave
heating of food.
 Only use reusable plastic food containers (e.g., cups, plates, bowls, bottles and boxes
used in household kitchens) for repeated storage of food. These containers have the sturdiness,
thermal stability and other attributes needed for a reusable food container.
 Reusable plastic food containers can be subjected to wear and tear after a period of use.
They should be replaced when they have turned cloudy or discoloured or if cracks or heavy
abrasions start to appear.

Safe use of polycarbonate baby bottles to reduce your baby's exposure

to bisphenol-A :
(a)Do not put boiling water in baby bottles, as hot water causes bisphenol-A to migrate out of
the bottle at a higher rate.

(b)Boiled water should be allowed to cool to lukewarm in a non-polycarbonate container before

transferring to baby bottles.

(c)Baby bottles can be sterilized according to instructions on infant formula labels and should be
allowed to cool before placing infant formula into them.

(d)Parents who are concerned about using polycarbonate baby bottles can turn to other
alternatives such as glass bottles.