Fridge/Freezer Storage Tips

Posted by on Feb 10, 2016 in Healthy Living | 0 comments

 

Following recommended storage practices for the refrigerator and freezer will help your food stay fresher longer and reduce the risk of food-borne illness. Below are some tips and a helpful chart!

 

  • fridge chartConfirm you have the correct temperature. Use a food appliance thermometer to determine if the temperatures in your fridge and freezer are within recommended guidelines. Food safety experts at the U.S. Food and Drug Administration recommend keeping refrigerators at or below 40 degrees Fahrenheit (5 degrees Celsius) and freezers at or below zero degrees Fahrenheit (minus 18 degrees Celsius).  If the temperature is too warm can decrease foods’ shelf life and increase the growth of unhealthy bacteria.
  • Produce Practices — Store first, Wash later. Generally, it is better to wash produce just before eating. If washed prior to storing in the refrigerator, the moisture can accelerate spoilage.
  • Two-hour from cooked to cool. Foods should be stored in a refrigerator or freezer within two hours after cooking.
  • Wrap it Tight.  Be sure stored foods are tightly wrapped.  To conserve space and prevent freezer burn, if you use a sealable bag, try to squeeze out as much air as possible.
  • OK to Refreeze. While it is generally safe to refreeze partially thawed foods, keep in mind that refreezing can cause foods to become watery or soft.  Also remember that freezing does not eliminate bacteria or parasites. Although it does prevent the growth of microbes, freezing won’t eliminate those that already exist in your food.
  • Keep cool during a power outage.  If the refrigerator power goes out, foods should keep for 1-2 days depending on the contents.
  • Plan ahead.  Make a point of using stored foods before opening or purchasing more and get to know how long various foods last in the fridge or freezer.
  • When in doubt, throw it out. If you’re not sure whether a food item has gone bad, remember that smelling or tasting the food is not a good indicator of safety. That’s because most harmful bacteria can’t be seen, smelled or tasted. The best policy is to simply throw it away.

 

A-Z Guide Storage Chart

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