Food Storage Tips #3

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Proper food storage helps to preserve the quality and nutritional value of the foods you purchase, and also helps make the most of your food dollar by preventing spoilage. Additionally, proper food storage can help prevent foodborne illnesses caused by harmful bacteria.

Food Selection
Buy food from reputable producers or retailers, with a known record for safe handling. Select dated products only if the “sell by” or “use by” date has not expired. While these dates are helpful, they are reliable only if the food has been kept at the proper temperature during storage and handling.

Food Storage
To retain quality and nutritive value, stock only the kinds and amounts of food you can store properly. Proper storage means maintaining a clean refrigerator and freezer. Avoid overcrowding the refrigerator. Arrange items so cold air can circulate freely. To reduce dehydration and quality loss, use freezer wrap, freezer-quality plastic bags, or aluminum foil over commercial wrap on meat and poultry that will be stored in the freezer for more than two months.

Source: http://www.ext.colostate.edu/pubs/foodnut/09310.html

Here are a few practical food storage tips for safety and quality.

Source: http://www.youtube.com/geobeats

Source: http://www.youtube.com/geobeats

Quick Tips #2

Use a thermometer to check that the refrigerator is between 35 and 40 degrees F and the freezer at 0 F degrees or below. These temperatures are important in that they prevent the growth of bacteria and keep your food from spoiling.
Source: http://www.ext.colostate.edu/pubs/foodnut/09310.html

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3 Responses to “Food Storage Tips #3”

  1. October 17, 2014 at 12:13 am #

    Right here is the right blog for anyone who would like
    to find out about this topic. You know so much its almost hard to argue with you (not that I really
    would want to…HaHa). You certainly put a brand new spin on a subject that’s been written about for decades.

    Wonderful stuff, just wonderful!

  2. July 20, 2015 at 9:11 pm #

    Very useful tips! I am making my own emergency food storage this year, so thanks a lot for sharing!

  3. December 30, 2015 at 3:51 am #

    The helty sized chunks of meat are comeospd of a mini-roast, chicken thigh fillets, and pork chops. The thigh fillets and pork chops I buy in bulk and then distribute into smaller portions in freezer bags before freezing.In relation to alcohol, there is also a bottle of 700mL Bailey’s in my pantry along with about a dozen bottles of wine. You probably can’t see, but there’s 3 bottles of Hahn Premium Light and a bottle of Smirnoff Black Ice in the fridge too.

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