Food hygeine question

[Gigondas]

2 really : am I right to think if you use some food in a can then you should put rest into a bowl/ container and cover before putting in fridge (ie not in it's original tin)?

Second one is Cooked rice- I know that there is a food poisoning risk so my preference is to cook fresh then throw it ? I don't prepare it for later or make rice salads. However is there a safe way to cook/store rice in fridge (eg if make it in morning for kids tea) ? How long can you keep it if stored properly.

Tia

1st question, yes you're correct

2nd Rice is a higher risk food than a lot of people realise. The bacteria responsible for food poisoning in rice is called bacillus cereus, which like most, grows massively at ambient temperature. Cooking in the morning till teatime would be ok IF you cool the rice right down straight after cooking-I do it in a sieve and run lots of cold water through it, and refrigerate it right away. You can get a "safe" 24 hours by doing it this way

(was an environmental health enforcement officer in a previous life so the advice is based on fact! ;))

Thanks shesparkles- that just confirms what I thought (it's nanny and dh who don't cool rice as you say hence my concern).