How to prepare and store foods

After your lung transplant, you must take care when preparing and storing food in order to maintain food hygiene.

Hygiene in food preparation

Surfaces should always be kept clean.
Use clean dishcloths and tea towels. Keep them separate from hand towels. Change dish cloths and towels each day.
Ensure open cuts and sores are covered before preparing or handling food, especially with raw meat, fish, poultry, and eggs.

Kitchen plates, utensils and chopping boards should be washed in hot, soapy water.
Do not use wooden or marble chopping boards.
Throw out chopping boards when they become scored with knife marks.
Use separate chopping boards for
- raw or uncooked foods
- cooked and ready-to-eat foods
- vegetables
- bread

Wash all fruit and vegetables thoroughly before use. For guidance on water usage, go to Food safety.
Avoid washing meat and poultry before preparation as splashes of water may contaminate surfaces with germs. Never wash raw chicken.
Never place cooked food on a plate that previously held raw meat, poultry, seafood, or eggs unless the plate has been washed in hot, soapy water.

“Always wash your hands thoroughly with hot, soapy water before cooking.”

- Fatma Omar, Clinical Specialist Dietitian

To ensure that food is cooked thoroughly, the temperature at the core of the food (the thickest part) must be 75°C or higher, which will kill any bacteria present. Invest in a good food thermometer.
Always follow cooking instructions carefully on ready to eat, convenience and pre-packed foods.
Meat and poultry must be well cooked until the temperature is 75°C or higher in the centre.

“Thoroughly cooked means that the food is heated to at least 75°C at its centre.”

- Sandra Murphy, Clinical Specialist Dietitian

If reheating food, use a microwave and ensure food is piping hot in the centre and throughout before serving.
Cool leftovers for 1 to 2 hours, then refrigerate. Do not leave food cooling at room temperature for more than 2 hours.
Eat any leftovers from the fridge within 24 hours. If leftovers are in the fridge for more than 24 hours, they must be frozen or discarded.
Leave food to stand after cooking or reheating in a microwave as the food continues cooking for about a minute after the microwave is turned off.
Ensure leftovers are served piping hot.
Never reheat food twice.
Never reheat rice.

Keep cold foods cold.
Refrigerate or freeze foods that may spoil.
Refrigerate or freeze leftovers within 2 hours.
Discard tinned foods with any bulges, rust, or damage. Do not place unopened tinned foods in the fridge.
Throw away food that has expired.

Thaw meats in the fridge, never at room temperature.
Store raw meat, poultry and fish separate from cooked foods.
Never allow direct contact between raw meat and other foods.
Place raw meat, poultry and fish in separate bags when shopping to prevent the drippings from contaminating other foods.
Store raw meat, poultry and fish on the bottom shelf of the refrigerator to prevent cross contamination.

Keep your fridge between 0-5°C.
Keep your fridge clean by washing it with warm water and bread soda once a month, and whenever there is a spill.
Do not overfill the fridge as it raises the temperature.
Throw out any out of date food.