Food Storage Basics
Learning the food storage basics will help you keep your food fresh longer. There are four basic rules for cold food storage: keep it clean, keep it cold, keep it dry, and keep it away from food with strong odors.
The danger zone
The United States Department of Agriculture (USDA) defines the “danger zone” as food temperatures between 40°F and 140°F. Bacteria multiply rapidly in these temperatures, so it is important to keep food out of this range.
There are two ways to keep food out of the danger zone: by refrigeration or by freezing. Refrigeration slows the growth of bacteria, while freezing stops it completely. It is important to note that bacteria can still grow in frozen food if it is not stored properly — at 0°F or below.
To prevent food borne illness, it is important to follow these basic rules:
-Keep hot food hot and cold food cold.
-Never let food sit out of a refrigerator or freezer for more than two hours.
-If the temperature is above 90°F, food should not be left out for more than one hour.
The two-hour rule
In general, food should not be out of the fridge or freezer for more than two hours. This is especially important in hot weather, when bacteria can multiply quickly. If you are having a picnic or barbecue, make sure food is kept cool in a fridge or cooler and only taken out shortly before it is eaten.
cooked food that has been sitting out for more than two hours should be thrown away. If the food has been sitting out in a hot kitchen (over 90°F), then it should be thrown away after one hour.
The four-hour rule
The four-hour rule is a food safety guideline that suggests that cooked food should not be kept at room temperature for more than four hours. The guideline is based on the fact that bacteria can grow rapidly in food that is stored at temperatures between 40°F and 140°F (4.4°C to 60°C).
There are two main ways to keep food safe after cooking: refrigeration and freezing. Refrigeration slows the growth of bacteria, while freezing stops it altogether.
If you plan to eat cooked food within four hours of cooking, it is best to store it in the fridge. Otherwise, you can store it in the freezer for longer periods of time.
When storing cooked food in the fridge, make sure to place it in an airtight container or wrap it tightly with plastic wrap. This will help to keep the food from drying out and prevent bacteria from growing.
If you plan to freeze cooked food, make sure to do so within two hours of cooking. For best results, wrap the food tightly in plastic wrap or place it in a freezer-safe container.
Storing Food in the Refrigerator
Cold storage is one of the most effective ways of preserving food. The refrigerator is the coolest place in most households, and it’s where you should store perishable food. This section will cover all the rules for storing food cold.
Raw meat
You should store raw meat in the refrigerator in a resealable plastic bag or covered container. Be sure to keep it towards the bottom of the fridge so that it doesn’t touch or drip onto other food. You should use it within two days.
If you won’t be able to use it within that time frame, you can freeze it. Wrap the meat tightly in freezer paper or plastic wrap, then place it in a freezer bag. Label it with the cut of meat and the date, and use it within four to six months for best quality.
Cooked meat
Cooked meat, poultry and fish
These are only safe to keep in the fridge for two days. After this, they need to be frozen. You can freeze cooked meat, poultry and fish if they have been cooled rapidly and kept covered in the fridge for no more than two days.
Seafood
You should always store seafood in the coldest part of the refrigerator, which is usually the bottom shelf. If possible, place seafood on a bed of ice. Seafood should be wrapped tightly in plastic wrap, aluminium foil or Glad Wrap to prevent it from drying out.
When buying seafood, make sure it has been refrigerated properly and is not past its use-by date. If you are not going to use it straight away, you can freeze it for up to three months.
Dairy
Dairy products are perishable and should be stored in the refrigerator to maintain freshness. Most dairy products have a “sell by” date stamped on the package, which is the date the store must sell the product by. You can usually purchase and use dairy products a few days after this date, as long as they have been properly stored.
Here are some tips for storing dairy products:
-Milk should be stored in the main body of the refrigerator, where it will stay coldest. Do not store milk in the door, as this can cause it to spoil more quickly.
-Milk should be covered or sealed to keep out other strong-smelling foods and to prevent it from picking up odors from other foods.
-Butter and margarine can be stored in their original packaging or in a covered butter dish. Butter stored in its original packaging will last longer than butter that is transferred to another container.
-Cheese should be wrapped tightly in plastic wrap or wax paper to prevent it from drying out or picking up odors from other foods. Hard cheeses can also be grated and stored in a moisture-proof container in the freezer for longer storage.
Fruits and vegetables
Just because something is labeled “refrigerator fresh” doesn’t mean it belongs in the fridge. In fact, some items are better off stored at room temperature, while others actually deteriorate faster when chilled. Use this guide to help you make the most of your fridge space and keep your produce fresher, longer.
Fruits and vegetables
With the exception of tropical fruits (which should be stored at room temperature), most fruits and vegetables will last longer if kept in the fridge. Tip: for leafy greens, store them in a moisture-proof bag with a paper towel to absorb moisture and prevent spoilage.
-Apples
-Lemons
-Limes
-Oranges
-Berries
-Cherries
-Grapes
-Peaches
-Pears
-Plums
-(Watermelon, cantaloupe, honeydew) should be stored at room temperature until they’re cut into; then move them to the fridge.
–Vegetables: asparagus, beans (green, yellow, wax), beets, carrots, celery, corn (on the cob), cucumbers, eggplant, leeksn mushrooms parsnips, peas (sugar snap or snow), peppers (bell), potatoes (sweet and regular), squash (summer), tomatoes
Storing Food in the Freezer
In order to keep your food fresh and prevent freezer burn, there are a few key rules you should follow when storing food in the freezer. First, make sure that the food is properly sealed in an airtight container. Second, do not overpack the freezer – leave some space between the food so that air can circulate. Finally, label all of your food so you know when it was frozen and can keep track of how long it can be stored.
Raw meat
You can store most raw meats in the freezer for up to six months. The key is to wrap them tightly so that they are protected from freezer burn. Freezer burn happens when meat is exposed to air, and it will make the meat dry and tough.
When freezerburn happens, it doesn’t make the meat unsafe to eat, but it does affect the quality. To prevent freezer burn, you want to make sure that your meat is wrapped as tightly as possible. This will protect it from air and keep it from drying out.
There are a few different ways that you can wrap meat for the freezer. You can use butcher paper, heavy duty foil, or even zip-top bags. If you are using zip-top bags, make sure to press all of the air out before you seal them.
When you are ready to thaw the meat, you can do so in the refrigerator or in cold water. Never thaw meat at room temperature, as this can allow bacteria to grow.
Cooked meat
Cooked meat can be stored in the freezer for up to three months. When storing cooked meat in the freezer, it is important to wrap it tightly in freezer-safe wrap or plastic bag. This will help to prevent freezer burn. It is also a good idea to label the meat with the date it was cooked, so you know how long it has been in the freezer.
Seafood
Seafood should always be stored in the coldest part of the freezer, which is usually at the back. Wrap seafood tightly in moisture-proof paper or plastic, or place it in a covered airtight container. Label all packages with the type of seafood, the date it was frozen, and the expiration date. Use seafood within 2-6 months for best quality.
Dairy
Dairy products can be stored in the freezer, but they will usually have a different texture after being frozen. Cheese will become crumbly, and milk will become thick and grainy. These changes in texture can be minimized by shredding or grating cheese before freezing, and by scalding milk (heating it until it just begins to boil) before freezing.
Fruits and vegetables
There are three keys to successful freezing: proper packaging, quick cooling and controlled temperature. Wrap fruits and vegetables loosely in plastic wrap, wax paper or aluminum foil, or place them in plastic freezer bags. Place packages of fruits and vegetables on a cookie sheet in the freezer until they are frozen solid, then transfer to the freezer. This prevents clumping and allows you to remove only the amount you need.
Fruits and vegetables that are suitable for freezing include:
-most berries
-cherries
-grapes
-figs
-peaches
-nectarines
-plums
-apples