Safe Handling And Preparation Of Rice

  • Always keep dry rice in cool, dry conditions off of the floor.
  • Do not expose dry rice to moisture as this can encourage mold growth.
  • If cooked rice is to be kept hot, for instance on a serving counter, ensure it is always above 63°C
  • Avoid keeping rice hot for more than 2 hours and throw away any leftovers.
  • If cooked rice had been chilled or frozen ensure that it is thoroughly reheated and is piping hot throughout.
  • Cold rice salads should be kept chilled. If part of a buffet, they should not be kept at room temperature for longer than 1 hour.

 

  • Never re-chill once it has been kept at room temperature – throw it away.
  • Never keep rice chilled for longer than 3 days or frozen for longer than 1 month.
  • Once cooked rice has been re-heated, throw away any leftovers. Never re-heat rice more than once.
  • Never leave cooked rice to cool on its own. Always chill it quickly either under running cold water or spread thinly on trays in a blast chiller.