Storing food properly

Storing food properly is important to prevent foodborne illnesses and spoilage. There are different ways to store food depending on the type, quantity, and duration of storage. Here are some general tips for storing food safely and effectively.

• Cleaning and sanitizing all storage containers before use. Using airtight containers to keep food fresh and free from pests. Label all containers with the contents and date of storage.
• Store food in a cool, dark, and dry place. Avoid direct sunlight, heat, and moisture, as they can speed up the deterioration of food. Inspect stored food regularly and rotate as needed.
• 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.
• 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.
• 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).
• Follow 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.
• 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".
• Choose foods that are shelf-stable, nutritious, easy to prepare, and familiar to your family for long-term storage. Some examples of food categories to include in your food storage are grains, canned or dried meats, fats and oils, beans, milk and dairy, sugars, fruits, vegetables, water, and other cooking essentials. You can also add some freeze-dried or dehydrated foods, as they have a long shelf life and retain most of their nutritional value.
  
  " When in doubt throw it out". It's better to be safe than sorry.
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