Food Poisoning Prevention:Safe Food Storage

Safe storage of foods is crucial in preventing food poisoning. The following are useful tips on proper storing of foods:

  • Check regularly if the temperature of your refrigerator is 40 degrees Fahrenheit  or equivalent to 5 degrees centigrade and your freezer’s temperature is zero degree Fahrenheit or negative 18 degrees centigrade with the use of a refrigerator and/or freezer thermometer.
  • Refrigerate or freeze perishables right away.
  • Foods in the freezer must be wrapped or packed tightly while leftovers should be stored in tight containers.
  • Sea foods must always be stored in the freezer or refrigerator until preparation time.
  • Avoid overcrowding your freezer or refrigerator very tightly to prevent the air from coming in and circulate; check the leftover every day for spoilage and anything that appears or smells suspicious should go.
  • When you are storing meat and poultry, make sure that their juices cannot escape or leak and contaminate other foods; they must be stored as how your purchased them in a plastic wrap for one day or two; if there is only a part of the meat or poultry is going to be used immediately, wrap it loosely for refrigerator storage.
  • Mold is a sign of spoilage, and although it is not a major threat on health, mold can make food unpalatable. Most of the moldy foods must be thrown out. You will be able to save molding hard cheese, salami, and firm fruits and vegetables if you cut the mold and a big part around it to make sure that the removal of any mold below the surface of the food.
  • Store the eggs in the boxes/containers in the refrigerator instead of placing them on the door where the temperature is warmer.
  • Although some foods stay safe at room temperature, they should still be kept or stored properly. For instance, potatoes and onions must not be kept under the sink because of the leaks from the pipes can destroy food. Potatoes must be kept in a cool and dry place. Avoid storing foods near the household cleaning products and chemicals.
  • Check the labels on the cans or jars for storage directions; it best to throw items or foods that you have forgotten to refrigerate immediately.
  • Check the canned goods to see whether they are sticky outside; this may denote a leak; newly bought cans that look to be leaking must be returned to tore where you bought them and inform the FDA.

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