proper food storage essay

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Are You Storing Food Safely?

Storing food properly can help prevent foodborne illnesses. Here are tips for safely storing food in your refrigerator, freezer, and cupboards.

Whether putting food in the refrigerator, the freezer, or the cupboard, you have plenty of opportunities to prevent foodborne illnesses.

The goal is to keep yourself and others from being sickened by microorganisms such as Salmonella , E. coli O157:H7 , and C. botulinum , which causes botulism. Keeping foods chilled at proper temperatures is one of the best ways to prevent or slow the growth of these bacteria.

These food storage tips can help you steer clear of foodborne illnesses.

Storage Basics

• Refrigerate or freeze perishables right away. Foods that require refrigeration should be put in the refrigerator as soon as you get them home. Stick to the "two-hour rule" for leaving items needing refrigeration out at room temperature. Never allow meat, poultry, seafood, eggs, or produce or other foods that require refrigeration to sit at room temperature for more than two hours—one hour if the air temperature is above 90° F. This also applies to items such as leftovers, "doggie bags," and take-out foods. Also, when putting food away, don't crowd the refrigerator or freezer so tightly that air can't circulate.
• Keep your appliances at the proper temperatures. Keep the refrigerator temperature at or below 40° F (4° C). The freezer temperature should be 0° F (-18° C). Check temperatures periodically. Appliance thermometers are the best way of knowing these temperatures and are generally inexpensive.
• Check storage directions on labels. Many items other than meats, vegetables, and dairy products need to be kept cold. If you've neglected to properly refrigerate something, it's usually best to throw it out.
• Use ready-to-eat foods as soon as possible. Refrigerated ready-to-eat foods such as luncheon meats should be used as soon as possible. The longer they're stored in the refrigerator, the more chance Listeria , a bacterium that causes foodborne illness, can grow, especially if the refrigerator temperature is above 40° F (4° C).
• Be alert for spoiled food. Anything that looks or smells suspicious should be thrown out. Mold is a sign of spoilage. It can grow even under refrigeration. Mold is not a major health threat, but it can make food unappetizing. The safest practice is to discard food that is moldy.
• Be aware that food can make you very sick even when it doesn't look, smell, or taste spoiled. That's because foodborne illnesses are caused by pathogenic bacteria, which are different from the spoilage bacteria that make foods "go bad." Many pathogenic organisms are present in raw or undercooked meat, poultry, seafood, milk, and eggs; unclean water; and on fruits and vegetables. Keeping these foods properly chilled will slow the growth of bacteria.
• Following the other recommended food handling practices will further reduce your risk of getting sick — clean your hands, surfaces and produce, separate raw foods from ready-to-eat foods, and cook to safe temperatures.

Refrigeration Tips

• Marinate food in the refrigerator. Bacteria can multiply rapidly in foods left to marinate at room temperature. Also, never reuse marinating liquid as a sauce unless you bring it to a rapid boil first.
• Clean the refrigerator regularly and wipe spills immediately. This helps reduce the growth of Listeria bacteria and prevents drips from thawing meat that can allow bacteria from one food to spread to another. Clean the fridge out frequently.
• Keep foods covered. Store refrigerated foods in covered containers or sealed storage bags, and check leftovers daily for spoilage. Store eggs in their carton in the refrigerator itself rather than on the door, where the temperature is warmer.
• Check expiration dates. A "use by" date means that the manufacturer recommends using the product by this date for the best flavor or quality. The date is not a food safety date. At some point after the use-by date, a product may change in taste, color, texture, or nutrient content, but, the product may be wholesome and safe long after that date. If you're not sure or if the food looks questionable, throw it out.
• The exception to this is infant formula. Infant formula and some baby foods are unique in that they must be used by the use-by date that appears on the package.

Freezer Facts

• Food that is properly frozen and cooked is safe. Food that is properly handled and stored in the freezer at 0° F (-18° C) will remain safe. While freezing does not kill most bacteria, it does stop bacteria from growing. Though food will be safe indefinitely at 0° F, quality will decrease the longer the food is in the freezer. Tenderness, flavor, aroma, juiciness, and color can all be affected. Leftovers should be stored in tight containers. With commercially frozen foods, it's important to follow the cooking instructions on the package to assure safety.
• Freezing does not reduce nutrients. There is little change in a food's protein value during freezing.
• Freezer burn does not mean food is unsafe. Freezer burn is a food-quality issue, not a food safety issue. It appears as grayish-brown leathery spots on frozen food. It can occur when food is not securely wrapped in air-tight packaging, and causes dry spots in foods.
• Refrigerator/freezer thermometers should be monitored. Refrigerator/freezer thermometers may be purchased in the housewares section of department, appliance, culinary, and grocery stores. Place one in your refrigerator and one in your freezer, in the front in an easy-to-read location. Check the temperature regularly—at least once a week.

If You Lose Electricity

If you lose electricity, keep refrigerator and freezer doors closed as much as possible. Your refrigerator will keep food cold for about four hours if it's unopened. A full freezer will keep an adequate temperature for about 48 hours if the door remains closed.

Once Power is Restored . . .

You'll need to determine the safety of your food. Here's how:

• If an appliance thermometer was kept in the freezer, check the temperature when the power comes back on. If the freezer thermometer reads 40°F or below, the food is safe and may be refrozen.
• If a thermometer has not been kept in the freezer, check each package of food to determine its safety. You can't rely on appearance or odor. If the food still contains ice crystals or is 40 °F or below, it is safe to refreeze or cook.
• Refrigerated food should be safe as long as the power was not out for more than four hours and the refrigerator door was kept shut. Discard any refrigerated perishable food (such as meat, poultry, fish, milk, eggs or leftovers) that has been at refrigerator temperatures above 40°F for four hours or more. Perishable foods with temperatures that are 45°F or below (measured with a food thermometer) should be safe, but should be cooked and consumed as soon as possible.

Tips for Non-Refrigerated Items

• Check canned goods for damage. Can damage is shown by swelling, leakage, punctures, holes, fractures, extensive deep rusting, or crushing or denting severe enough to prevent normal stacking or opening with a manual, wheel-type can opener. Stickiness on the outside of cans may indicate a leak. Newly purchased cans that appear to be leaking should be returned to the store for a refund or exchange. Otherwise, throw the cans away.
• Keep food away from poisons. Don't store non-perishable foods near household cleaning products and chemicals.

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How to Store Foods Safely in the Kitchen

Adrian Carter Food Safety

Learn how to store foods safely. Food safety and the storing foods in a fridge or in a dry store forms part of the food safety pillars. Meaning it is a fundamental area in the kitchen that can help prevent contamination from happening. The fourth pillar (Food Storage) can be categorised into two areas:

• Perishable foods (Cold storage)

How To Store Foods Safely

Foods must be separated in a manner that prevents contamination from three sources:

• Biological (eg. Bacteria)
• Chemical (eg. Concentrated chemicals)
• Physical (eg. Wood splinters)

These are the three main sources of contamination and all aspects of food storage will relate back to these main factors for both cold and dry storage. 

You will see from the below sections that storage principles are in many ways the same.

Cold Food Storage

The first requirement regarding the storage of food in fridges and freezers is that all raw foods should be separated from ready-to-eat-foods (RTE).

“Ready-to-eat food” means food that is in a form that is edible without additional preparation to achieve food safety,

This means raw foods must be stored below and RTE food stored above.

How should foods be stored in a fridge?

In all cases, it is most ideal to have separate storage units for the various food groups. However, in most kitchens it is impossible to do so.

In such cases we advocate the following:

• Any food that has been cut or prepared and will not undergo any cooking, as some items used to make salads should be stored in the upper most shelves.
• Fruits & vegetables that have not been cut or prepared (we expect raw vegetables to contain bacteria from the soil) can be stored below RTE-foods.
• Following theses, raw meats and fish should be stored below the above items, as these have the highest amount of bacteria present and are therefore most likely to cause harm should cross-contamination take place. It is also recommended that shell fish be stored separately from all else, due to the severity of allergic reactions
• All foods should also be covered, date coded and labeled, in order to ensure that a good stock rotation system is in place.
• Using the first in first out (FIFO) rule should always apply.

What is FIFO?

First In First Out is the basic rule of stock rotation and simply means any delivered/purchased foods that are the first to enter the fridge or dry store (usually also meaning having been opened) must be stored in the front most part of the shelf and used before any other items. Thus, you rotate your stock so that no foods end up expired, which adds unnecessarily to your food costs.

FIFO also assumes that first purchased products have an earlier expiry date than products that are purchased later.

Colour-coded containers make the process a lot easier to quickly identify where foods should be stored.

Ultimately, best practice recommendations should be designed to streamline compliance to Food Safety, and the above example is a perfect illustration of how to keep good practice that will work when busy or during quiet kitchen conditions.

Dry Food Storage

Much like the principles used for cold storage, all dry goods should have a date code or expiry date in order to ensure a First In First Out policy.  Dry storage areas are more likely to encounter chances of chemical and physical contamination than cold storage, yet still have the possibility of biological contamination.

The dry store is often overlooked in terms of food safety, because of the long shelf-life of the products. Yet for example a  weevil infestation  could contaminate all your dry stock in a matter of days. Therefore, all goods should be covered, in order to ensure quality is maintained, and to prevent harbourage of insects and pests. Foods should be stored separately from equipment and chemicals. Reseal opened containers or transfer to resealable containers. All decanted items should be given a date code and include the expire date.

What equipment can be used to ensure you store foods safely?

• Plastic sealable containers of various sizes
• Labels / marker pen

All foods should also be covered, date coded and labeled, to ensure that a good stock rotation system is in place.

It is also important to note that the use of  cardboard boxes  should also be eliminated once the process of delivery has occurred.

This will assist in the food safety by:

• Limiting exposure of foods to the open environment
• Prevent pest harbourage
• Prevent bacteria from surviving in dampened cardboard

Food Storage In The Fridge Could Be Your Biggest Risk In Food Safety

Food storage in the fridge is one of the most important principles in food safety. Perishable foods by its very nature does not last as long as we would like. This is why we need to keep foods in the fridge. To prolong the time it takes for food to go off.

But keeping foods in the fridge is not just about temperature and keeping to the cold chain. It is also about storing foods in a way that prevents contamination and food poisoning. One of the biggest problems in the kitchen is storage space in fridges. The fridge is probably one of the most cramped spaces you’ll find. Everything from ready to eat meals, raw meats and veg to dairy and sauces all need to be stored in a fridge to ensure that foods do not expire before the use by date.

Check out our article on  best before vs use by dates .

That leaves us with a large group of foods that need refrigeration and very little space to store them. The most ideal case would be to separate the food groups into their own fridges. That means raw meats should have its own fridge. Fruits and vegetables should be stored separately from dairy products. And ready to eat meals should be separated from each of the above.

The reality is, that most kitchens don’t have the luxury of separating their foods in this manner. One of the biggest mistakes kitchen still make today is that they store raw foods with ready to eat foods. Usually due to restricted space.  So what is the safest alternative?

Store foods safely according to the risks

The most efficient way to use your space effectively is to understand the risks of causing food poisoning. This means knowing what the risks of the various food groups are.

We know that raw meats and vegetables are risky because they have a high amount of bacteria that are naturally present in these foods. These foods are considered to have a high bacterial load. Collectively we will consider these uncooked foods. Notice that I didn’t mention fruits. Although fruits should be washed before use, they are not considered raw products because they are ready to eat. Meaning no further processing needs to happen before you can eat these foods.

The next category of foods are those that do not require any cooking or processing before food can be consumed. This includes salads, cooked foods, dairy and processed foods. These are the foods that should not have any bacteria present because they have a direct risk of causing food poisoning.

Red meats, poultry and seafood are the main culprits when it comes to high bacteria load. We expect that these foods will have dangerous bacteria in them. So it seems logical that we want to keep these away from foods that should not have bacteria in them.

Vegetables, due to the farming process could contain bacteria in them. And are in the next risk category. We should never keep raw vegetables with salad ingredients and prepared foods. Vegetables especially those farmed organically, are not always washed and cleaned, removing the soil, chemicals and manure. These could contain bacteria seriously dangerous to our health.

Ready to eat foods

All prepared foods, cooked foods and dairy should be treated as ready to eat and should always be stored separately from raw foods.

So now we understand the risks of the food categories. And we know that we need to separate raw and ready to eat. How do we do this?

Raw meats should be stored on the lowest possible shelf

Red meats and poultry should be stored separately. This is because  chicken is notorious  for having  Salmonella ,  Campylobacter  and  Listeria monocytogenes . More so than any other raw meat.  However, if your space is limited, these products will be cooked and will kill these bacteria.

Fish and seafood should be stored on the same line, but separately from raw meats.

Seafood carries less dangerous bacteria and certainly different bacteria from the common food poisoning bacteria. However many people are prone to seafood allergies, especially shellfish such as prawns. You’d do well to keep these away from any other foods.

Vegetables should be stored on the next lowest shelf, above the raw meats.

Most bacteria living on fruits and vegetables can easily be washed off with soapy water and a suitable vegetable sanitiser. These carry less bacteria and do not leak blood. Raw meats will always have some blood spillage, carry millions of bacterial cells. Usually fruits and vegetables are stored separately from meats because they require different holding temperatures. Fruits and vegetables tend to change colour or lose their quality at cooler temperatures. Especially at temperatures that are required to keep meats fresh. The ideal operating temperature for a vegetable fridge is 5 – 7 ºC (41 – 45 ºF).  

Salad ingredients and cooked foods should be stored above all else and can be stored with dairy.

In ideal circumstances, the above foods should be stored separately from each other. But there is no risk if ingredients are correctly washed. Cooked foods can be kept for up to 3 days before the natural bacteria in these start to grow to high numbers causing foods to go off. Dairy products such as milk, cream, yoghurt and cheese are very low risk and do not harbour dangerous bacteria.

This seems fairly simple. And it can be if you store foods neatly and have sufficient space.

Let’s consider leftovers, defrosting foods and foods that need cooling.

As mentioned, leftovers or cooked foods, if they were handled correctly and would be reheated, can be kept for a maximum of 3 days. Defrosting foods, carry a high risk in the fridge, this is because, during the defrosting process, juices and blood will collect and build up which can leak out and onto foods below.

Foods that are cooked and will only be needed or eat later should never be left out in the kitchen. This is because temperatures ranging from  20 – 45 ºC (68 – 113 ºF) are directly within the range at which bacteria rapidly multiply.

Check out our article on  cooling foods safely .

This means that cooling foods need to be placed in the fridge in an uncovered manner until cooled to the fridge temperature. This is a high-risk time when anything falling into these foods can cause contamination. This means that the topmost shelf should be kept for the cooling process.

So we now know where to store foods.

How do we store foods in the safest possible way?

The next step in safe food storage is to further ensure no cross-contamination can occur. We do this by using sealable containers. Storing each food group into clear, sealable containers locks in freshness and prevents any outside contamination. This practice also ensures the longevity of your foods by limiting exposure to the outside environment. This prevents odours as well. Keeping a record of when food was prepared will help minimise expired foods and will help with the FIFO policy (First In First Out). This is achieved by the use of date codes.

Raw meats can either be left in their original containers until fully defrosted or prepared.  Whole fruits and vegetables should be transferred from any boxes, washed, rinsed and placed into plastic containers. These do not have to be covered but should be fully dried before storing.

Any foods that undergo preparation. This can mean cutting, cooking, peeling etc. need to be placed in a sealable container and appropriately covered.

Sauces, milk, cream and any liquids that come with a re-usable lid should be kept in the original container. Cartons that cannot be closed should be transferred to sealable containers.

Food poisoning is caused by bacteria in foods that have been incorrectly stored, prepared, handled or cooked. Food contaminated with food-poisoning bacteria may look, smell and taste normal. If food is not stored properly, the bacteria can multiply to serious levels.

Additional tips for the Dry Store

• Keep dry storage areas clean with good ventilation to control humidity and prevent the growth of mould and bacteria.
• Store dry foods below 18 °C (46° F) for maximum shelf life. 
• Place a thermometer on the wall in the dry storage area.
• Check the temperature of the storeroom daily.
• Always cover and seal opened goods.

Eggs In The Fridge or Not?

There is a lot of debate around this issue and experts are split on the decision.

We agree that for optimum freshness and food safety, eggs should be kept at a constant temperature below 20 °C (68° F). Most modern supermarkets are kept below 20 °C so it is not necessary for retailers to store them in a fridge.

We know a lot of people like to throw away the egg carton when they get home and store their eggs in the little egg caddy that comes with your fridge or in a separate bowl. This may look pretty, but we recommend always storing your eggs in their original carton.

Why? Firstly, the carton protects the eggs and prevents them from absorbing strong odours and flavours of other foods in your fridge through the thousands of tiny pores in the eggshell. Secondly, the Best Before Date is always visible to you so you can guarantee freshness. Lastly, eggs should always be stored with the large end up, the same way they are packaged in the carton. This helps the yolk remain centred. – eggs.ca  

The FDA in the US says :

• Buy eggs only if sold from a refrigerator or refrigerated case.
• Open the carton and make sure that the eggs are clean and the shells are not cracked.
• Store promptly in a clean refrigerator at a temperature of 7° C (40° F) or below. Use a refrigerator thermometer to check.
• Store eggs in their original carton and use them within 3 weeks for best quality.

Other experts suggest the below:

• After the shell eggs are delivered or reach home, it is critical to refrigerate them at a temperature of  7°C (45 °F) or below.
• Keep the eggs in their carton and place them in the coldest part of the refrigerator, not in the door.
• Storing eggs in the refrigerator door could lead to temperature fluctuations that can lead to bacteria growth. 
• Eggs may be refrigerated 3 to 5 weeks from the day they are placed in the refrigerator.
• The sell-by date will usually expire during that length of time, but the eggs are perfectly safe to use. 
• Liquid egg products should be kept refrigerated at all times and consumed within two to six days from the date of purchase. 
• Once liquid egg products are opened, they should be used immediately.

These issues really depend on, country to country. Meaning the general food safety of the egg farming processes. We suggest using a combination of each piece of advice: 

• Refrigerate once purchased.
• Don’t store them in the door panel. 

What are the food safety pillars?

• Cleaning & Sanitising
• Personal Hygiene
• Food Storage
• Temperature Control
• Food Handling

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Safe Food Storage

Follow these tips for safely storing food in the freezer, refrigerator, and pantry to prevent foodborne germs from growing and keep it fresh for longer.

The FoodKeeper app can help you use food while it's at peak quality and reduce waste.

Use this information to learn how to remove odors from units or how to safely discard an affected unit.

Learn about freezing foods with topics like food safety, product quality, and nutrient retention.

Safe handling of leftovers is very important to reducing foodborne illness. Follow these recommendations for handling leftovers safely.

View questions and answers about the safety of shelf-stable foods, including canned foods, dried foods, and flexible packaging.

Know how long food items should be stored in the refrigerator or freezer.

Can food safely with these complete guidelines.

Trying to reduce food waste in your home? Apply these tips and strategies to decipher expiration labels and keep food fresh for longer.

View tips for reducing food waste in the kitchen, at the grocery store, and when ordering from restaurants.

Find information on how to store your food safely. Also learn how to safely preserve fruits and veggies.

Preserving food is a great way to avoid wasting food when you have more fresh produce than you need right away. Just make sure you are able to use all your canned or frozen food within the recommended time.

Find links to food storage charts, learn about how food spoils, solving odor problems in your refrigerator, and more.

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Factors that affect food shelf-life

Factors that affect microbial growth, and consequently how long they can be stored, can be separated into to groups:

• Factors in the food (intrinsic) – ones that we have very little control over, and
• Factors outside of the food (extrinsic) – ones that we can control

The main factors that control microorganism growth are: nutrients, temperature, pH, water activity and atmosphere.

Let’s look at these factors separately.

Intrinsic factors

Bacterial need nutrients to grow, just like all organisms. Since most foods contain some type of nutrients, foods support the growth of microorganisms.

This is a measurement of the acidic or basic nature of food. A low pH value (0 to less than 7) is considered acidic, whereas a high pH value (greater than 7 to 14) is basic. A pH value of 7.0 is neutral (such as that of distilled water).

Water activity

This is a scientific term that simply means the amount of free water that is in a food. Free means water that is not bound to other substances in a food – this free water is available to microorganisms to help them grow in food. Foods last longer (meaning they don’t support fast microbial growth) if there is less free water.

Let’s look at some examples of what is meant by free water.

• The water activity of distilled water = 1.
• The water activity of a something that is completely dry = 0.

However, we can also reduce the amount of free water in other ways – ways that people have used for centuries to preserve food.

• If you have a cup of pure water, then of it is free water. However, if you pour salt into the cup of water, the water molecules will bind to the salt molecules. Only water molecules that aren’t bound to sugar are available to support microbial growth –the more salt that is added, the less free water and the less spoilage. This is the principle behind salt preservation of food, like salted country ham.
• Sugar does the same thing as salt, meaning it binds tightly to water molecules.  This is the principle of sugar-curing food, like jams.

  Foods that have little acid (low acid food) and a lot of water are named Potentially Hazardous Foods (PHFs).  Because PHF easily allow microorganisms to grow, they are the foods that are most inspected by government regulatory agencies.

Extrinsic factors

These are factors that are external to a food. Temperature and atmosphere are the best examples, although humidity is a related factor.

Temperature

Temperature is the one single factor that we have the most control over. Luckily, the vast majority of microorganisms that make us sick, only grow over a temperature range of 40 ° F -140 ° F – this why this temperature range is named The Danger Zone .

One important rule of thumb – the higher the temperature – the faster bacteria, mold and yeast grow.  This means that foods don’t last as long (both safety and quality are affected) at higher temperatures, but much longer at low temperatures.

A good rule of thumb is that foods should not be stored longer than 2 hours when they are in The Danger Zone .

You may have noticed that more and more refrigerated foods in the store are in plastic packages. For example, nearly all pre-cut salads come in packages – puffed with a gas. Packaging creates an atmosphere around the food that can have a remarkable effect on preventing spoilage.

Packaging atmospheres are classified as 3 types:

• Aerobic (normal air)
• Modified atmosphere (specific mixtures of gases)
• Vacuum packaging (no oxygen)

Without any packaging, fresh foods spoil very quickly . This is because the level of oxygen in the atmosphere promotes the growth of the worst types of bacteria, especially ones called Pseudomonas . These are the bacteria that make foods feel slimy.

Modified atmosphere packaging (MAP) is where food is placed inside a plastic bag that contains a mixture of gases, normally combinations of carbon dioxide and nitrogen, but without oxygen. Carbon dioxide is very effective at stopping the worst spoilage microorganisms from growing. Nitrogen is there as a filler and has little effect.

Vacuum packaging is where there the food is placed inside a package and then all of the air is removed using a vacuum. The net effect is that oxygen is removed and spoilage is reduced.  This method is commonly used for refrigerated meats, fish and some vegetable products like guacamole.

Question: Do some microorganisms grow better on certain foods?

Answer: Yes.

Molds grow on and spoil drier foods such as bread and hard cheese. Because they also better tolerate acid, they can spoil acidic fruits such as strawberries and peaches.

B acteria and yeast require a lot of water to grow. As a result, they grow quickly in foods such as milk, meat, poultry and seafood.

RECOMMEND RESOURCES:

Basics of Handling Food Safely (US Department of Agriculture-Food Safety Inspection Service)

Food Storage (University of Nebraska)

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Safe Food Handling for Optimum Nutrition Essay

Introduction, storing food, preparing food, serving food.

This literature will serve as a guideline for readers in food handling. Step-by-step processes, ranging from food selection to storage of leftovers, are introduced to inform readers how to avoid food poisoning.

Catching a flu is one of the symptoms of food-borne illnesses, more commonly known as food poisoning. Oftentimes, most individuals are not aware that they are suffering from food-borne illnesses. They would usually assume that they merely have the common flu.

It has been predicted that about seven million Americans will suffer from food-borne illnesses this year of 2012. The reason for such forecast can be traced to the formation and reproduction of millions of bacteria, which cannot be detected by our sense of sight, smell nor taste, caused by improper food handling. The reproduction of these bacteria can span only a few hours from our initial contact with the food.

The large number of bacteria present in the food consumed by individuals can increase the risk of getting sick from food-borne illnesses. An estimate of 85% of the cases which deal with food-borne illnesses could have been avoided if food was handled properly, avoiding the consuming of large amounts of bacteria. A detailed elaboration is presented in this literature to inform readers how to prepare and handle food properly in order to avoid food-borne illness.

The safety of foods at home starts at the grocery store. It will depend on the quality the grocery store will provide, and how one handles food after acquiring them.

Planning one’s purchases is an essential step, especially when it comes to the preservation of perishable goods such as meat, poultry, seafood, and dairy products; knowing how long types of food will last will help avoid risks of getting sick from food illnesses.

Meat, poultry, seafood, and dairy products should be refrigerated within two hours of purchase (one hour maximum in hot weather) so that the bacteria present will not multiply and cause food poisoning.

It is important to have separate bags for meat and poultry products to prevent their juices from dripping onto other foods. The plastics containing these products should also be sturdy, not too thin that they may break while in transit.

It is also advisable to separate foods that will not be cooked, foods such as fruits and vegetables, from frozen goods and dairy.

It is recommended that one buys packaged pre-cooked foods only if packaging is sound. Always check the packaging of food before buying to ensure this.

Purchasing of products labeled “Keep Refrigerated” is wise if they are stored in a refrigerated case at the grocery store.

When buying food, always check expiry or best-before dates, especially for those kinds that expire quickly. If none is depicted in the item, ask the store clerk for the information you need.

The practice of proper food storage prolongs shelf-life of products. Proper food storage also preserves the nutrients of food as well as the safety of food from bacteria.

Foods, especially perishable foods, that are stored for a long period of time will gradually spoil and lose their nutritional value, so it is recommended that one check expiry or best-before dates before placing food items in one’s grocery cart.

Individuals must make certain that their refrigerators are well-maintained, and clean. Refrigerators should maintain a temperature of not higher than 40 degrees F, otherwise food will spoil. Frozen foods’ quality of flavor and nutritional values are better preserved if the freezer is kept at a temperature of 0 degree F or below.

Raw meat and poultry must be separated from other foods, especially from those foods that require no further cooking. Poultry and ground meat can only be kept in the refrigerator for one to two days without spoiling, while other meat items last for three to four days. Canned goods and other shelf-stable items should be stored in a cool and dry place above freezing temperature and below 85 degree F temperature.

Cleanliness is the first critical step in safe food preparation.

Hands should be washed thoroughly with soap and water before and after handling any food. Utensils, cutting boards and work areas should also be cleaned prior and after preparing raw meat and/or poultry products with them.

Frozen foods should never be thawed at room temperature. They should instead be defrosted safely in a refrigerator. One may thaw food in the microwave only before cooking.

It is essential that raw meat of animal origins be cooked on an internal temperature of 160 degrees F (180 degrees F for poultry). A meat thermometer should be used to check the temperature of meat and poultry. If a meat thermometer is not available, one may check meat visually by observing the juices and the meat. Juices should run clear and meat should not be pink. Food must not be partially cooked before eating because bacteria may still preside in the uncooked parts.

In handling heat, there must be a constant heat source. Oven temperature must not be set under 325 degrees in cooking meat, poultry, seafood and/ or dairy-based products. In microwaving food, it must be contained in a covered dish where it can turn freely.

Errors can be made during serving and handling cooked foods wherein the safety of individuals consuming the meals may be endangered. Hands should be washed thoroughly with hot soapy water before serving foods in order to avoid transferring bacteria. Dishes must be placed on clean plates. Similarly, utensils must also be clean. Foods should never sit open at room temperature for longer than two hours or one hour in hot weather. When serving hot foods, they should be held above 140 degrees F in temperature while cold foods should be kept cool.

When handling leftovers, cleanliness and temperature control are critical.

Hands must be washed before handling leftovers and clean utensils must be used. Leftovers must be refrigerated or frozen in small, covered, shallow containers within two hours after cooking. To ensure rapid and even cooling, containers must be left with airspace around them in the refrigerator.

When reheating leftovers, cover and reheat well, making sure heat is distributed evenly. Sauces, soups and gravies should be heated to a boil; all other products should be reheated at a temperature of 165 degrees F. Foods that are spoiled or even those that seem spoiled when smelled or tasted must be disposed immediately because food spoilage bacteria may grow inside the refrigerator.

Most food will remain safe and edible inside the refrigerator for about four days without spoiling but it is recommended that highly perishable goods, such as stuffing and gravy, be consumed within one to two days of storage. If the food’s edibility or spoilage is in doubt, it is better to throw it away than risk food poisoning.

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Bibliography

IvyPanda . "Safe Food Handling for Optimum Nutrition." April 27, 2022. https://ivypanda.com/essays/safe-food-handling-for-optimum-nutrition/.

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Proper Food Storage: A Guide for Freshness

Opening your fridge to find wilted produce or spoiled meat is frustrating. To avoid this, understanding proper food storage is key. This guide focuses on what affects food freshness and offers actionable storage tips and techniques. Let’s ensure your ingredients stay fresh and safe.

Proper food storage is essential for keeping your ingredients fresh and safe to eat. In this guide, we’ll explore the factors affecting food freshness and share tips and techniques for proper storage.

Understanding food freshness is the first step in keeping your ingredients fresh.

Food can spoil due to a variety of factors, including temperature, humidity, and exposure to air and light. The type of food also plays a role in how quickly it spoils. For example, fresh produce tends to have a shorter shelf life than canned or frozen goods.

By understanding these factors, you can take steps to prolong the freshness of your ingredients and reduce food waste .

Understanding Food Freshness

When it comes to food, freshness is key! Understanding how to properly store your food can help you keep it fresher for longer. Here are a few things to keep in mind:

Here are a few things to keep in mind:

• Expiration dates: These dates are typically found on perishable items such as dairy, meat, and eggs. It’s important to pay attention to these dates and consume the product before or on the date listed. Keep in mind that you can pay attention to the expiration date only if the products are properly stored. If you leave them under direct sunlight, or near a heat source, the products may alter in a few hours.
• Sell-by dates: These dates are used by retailers to help ensure the freshness of the product. However, it’s important to note that the product may still be good for a few days after the sell-by date.
• Use-by dates: These dates are similar to expiration dates and indicate the last day the product should be used for best quality and safety.

When it comes to storing your food, there are a few general guidelines to follow:

• Refrigeration: Most perishable items should be stored in the refrigerator to slow down the growth of bacteria. Make sure your refrigerator is set to the proper temperature (below 40°F) and avoid overpacking it, as this can prevent proper air circulation.
• Freezing: Freezing can help extend the life of many foods, but it’s important to properly package them to prevent freezer burn. Use freezer-safe containers or bags and label them with the date to keep track of how long they’ve been frozen.
• Dry storage: Some items, such as canned goods and dry goods like pasta and rice, can be stored in a cool, dry place. Make sure to keep them away from moisture and heat sources.

Factors Affecting Food Freshness

When it comes to keeping your food fresh, there are a few factors that play a big role. Understanding these factors can help you make the most of your food storage and avoid spoilage.

Temperature

Temperature is one of the most important factors affecting food freshness. Generally, the colder the temperature, the longer your food will last.

However, it’s important to note that different foods have different temperature requirements. For example, some foods, like dairy products and meats, need to be kept at or below 40°F to prevent the growth of harmful bacteria. On the other hand, fruits and vegetables may last longer at slightly higher temperatures.

Humidity is another important factor affecting food freshness. In general, high humidity can cause food to spoil more quickly, while low humidity can cause food to dry out.

For example, bread and other baked goods may become stale more quickly in high humidity, while fruits and vegetables may wilt and spoil more quickly in low humidity.

Light Exposure

Light exposure is another factor that can affect food freshness. Exposure to light, especially sunlight, can cause certain foods to spoil more quickly.

For example, milk and other dairy products may spoil more quickly if they are exposed to light. To avoid this, it’s important to store these foods in a dark, cool place.

Proper Storage Techniques

When it comes to keeping your food fresh for as long as possible, proper storage techniques are key. By following a few simple guidelines, you can extend the life of your food and reduce waste. Here are some tips for proper food storage:

Refrigeration

• Store raw meat, poultry, and seafood on the bottom shelf to prevent cross-contamination.
• Keep fruits and vegetables in separate drawers to prevent them from spoiling each other.
• Use airtight containers or wrap to keep food fresh and prevent odors from spreading.
• Check the temperature regularly to make sure it’s between 35°F and 40°F.
• Freeze food as soon as possible after purchase or preparation.
• Use freezer-safe containers or bags to prevent freezer burn.
• Label and date all frozen items so you know how long they’ve been in the freezer.
• Thaw frozen food in the fridge or microwave, not on the counter.
• Use proper canning jars and lids to ensure a tight seal.
• Follow a trusted recipe and processing time to prevent spoilage.
• Store canned goods in a cool, dry place away from direct sunlight.
• Check jars for signs of spoilage before consuming.
• Use a dehydrator or oven to dry food.
• Store dried food in airtight containers in a cool, dry place.
• Rehydrate dried food before consuming.
• Check dried food for signs of spoilage before consuming.

By following these proper storage techniques, you can keep your food fresh and reduce waste.

Storage Guidelines for Different Food Types

Fruits and vegetables.

When it comes to storing fruits and vegetables, it’s important to remember that not all produce is created equal. Some fruits and veggies are more delicate than others and require special care to ensure they stay fresh and flavorful.

For leafy greens like lettuce and spinach, it’s best to store them in a plastic bag in the fridge. This will help to keep them crisp and prevent them from wilting.

On the other hand, fruits like apples and bananas should be kept at room temperature until they ripen, and then stored in the fridge to keep them fresh for longer.

Here are some general guidelines for storing different types of produce:

• Leafy greens: store in a plastic bag in the fridge
• Root vegetables (carrots, potatoes, etc.): store in a cool, dry place
• Berries : store in the fridge, unwashed, in a single layer
• Tomatoes : store at room temperature, away from direct sunlight

Meat and Seafood

When it comes to meat and seafood, proper storage is crucial to prevent spoilage and foodborne illness.

The following guidelines should be followed:

• Raw meat and poultry should be stored in the fridge or freezer immediately after purchase
• Cooked meat should be stored in the fridge for up to four days
• Seafood should be stored in the fridge for up to two days
• Frozen meat and seafood should be thawed in the fridge, not at room temperature

Dairy Products

Dairy products like milk, cheese, and yogurt should be stored in the fridge to keep them fresh.

Here are some tips for storing dairy products:

• Milk should be stored in the back of the fridge, where it’s coldest
• Cheese should be wrapped tightly in plastic wrap or foil to prevent it from drying out
• Yogurt should be stored in the fridge, and eaten within the expiration date

Grains and Baked Goods

Grains and baked goods like bread and pasta should be stored in a cool, dry place to prevent them from going stale.

Here are some tips for storing these items:

• Bread should be stored in a bread box or in a plastic bag on the counter
• Pasta should be stored in a cool, dry place, away from moisture
• Flour should be stored in an airtight container in a cool, dry place

Common Mistakes in Food Storage

When it comes to food storage, there are some common mistakes that people make that can lead to spoiled food and wasted money. Here are a few things to avoid:

• Storing food at the wrong temperature: Many people don’t realize that different types of food require different storage temperatures. For example, raw meat should be stored at a temperature of 40°F or below, while cooked meats can be stored at 140°F or above.
• Not using airtight containers: If you’re not using airtight containers to store your food, you’re allowing air and moisture to get in, which can lead to spoilage. Invest in some good quality airtight containers to keep your food fresh for longer.
• Storing food in the wrong place: Some foods are best stored in the fridge, while others should be kept in a cool, dry place. For example, potatoes should be stored in a cool, dark place, while tomatoes should be stored at room temperature.
• Not rotating your food: When you buy new groceries, make sure you’re rotating your older items to the front of the fridge or pantry so that they get used first. This will help prevent food waste and ensure that you’re always using the freshest ingredients.

Benefits of Proper Food Storage

When it comes to keeping your food fresh, proper storage is key! Not only does it help to preserve the taste and texture of your food, but it can also help to prevent foodborne illnesses and reduce food waste. Here are some of the top benefits of proper food storage:

1. Longer Shelf Life

By storing your food properly, you can extend its shelf life and prevent it from spoiling too quickly. This means you can enjoy your favorite foods for longer and reduce the amount of food waste in your home.

2. Better Taste and Texture

Proper storage can also help to preserve the taste and texture of your food. For example, storing bread in a bread box or keeping your fruits and vegetables in the crisper drawer of your fridge can help to maintain their freshness and flavor.

3. Reduced Risk of Foodborne Illness

Improperly stored food can harbor harmful bacteria that can cause foodborne illnesses. By storing your food at the correct temperature and in the right conditions, you can reduce the risk of contamination and keep your family safe.

4. Saves Money

By reducing food waste and preventing spoilage, proper food storage can also save you money in the long run. You’ll be able to enjoy your food for longer and avoid having to throw away expired or spoiled items.

In conclusion, proper food storage is essential for maintaining the freshness, taste, and safety of your food. By following some simple storage guidelines and best practices, you can enjoy your food for longer and reduce waste in your home.

And there you have it, folks! A comprehensive guide to proper food storage to help keep your food fresh for longer. By following these simple tips, you can save money, reduce waste, and ensure that your meals are always delicious and nutritious.

Remember, the key to proper food storage is to keep your food in the right condition, whether it’s in the fridge, freezer, or pantry. Keep an eye on expiry dates, and don’t be afraid to use your senses to determine whether food is still good to eat. If in doubt, it’s always better to err on the side of caution and throw it out.

By implementing these tips into your daily routine, you can reduce your carbon footprint and do your part for the environment. Plus, you’ll be able to enjoy fresh, delicious meals every day without having to worry about food going bad.

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I'm Victoria, a passionate solo cook who believes that cooking for one should be just as delightful and inspired. Through this blog, I hope to share recipes, tips, and stories that make every single plate special for all my fellow solo foodies!

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