Food storage safety tips

[cristycurves]

I've always wondered about refrigeration especially. Should foods be covered/uncovered, should you refrigerate foods while they're still hot or warm, how should you refrigerate, etc. So I've done some research. Here are some of the tips I've found.I'll be adding as I go along as I can only seem to copy and paste one thing at a time. Hope these tips help you

quote-I will first site an incident of foodborne disease associated with foods stored in refrigerator. A immunocompromised person died of listeriosis ( by Listeria sp.) following consumption of hotdog. On investigation it was found that the remaining hot dogs in the package were contaminated with the same bacterial species. The hot dogs in unopened package were also contaminated as a result of contamination from the processing plant. It was also found that several prepared (cooked) dishes in the refrigerator were also contaminated with the same bacterial species. Conclusions, after further investigations, were: the the refrigerated foods were contaminated from both cross contamination and from the air circulation.
Refrigerators at home are used to store: raw and processed meat/fish, eggs, raw vegetables, food packages ( raw/processed). They have many types of bacteria, that may include some pathogens. Air circulation and cross contamination can disperse them easily.
A cooked food, stored uncovered, can easily get contaminated by these bacteria. So from SAFETY ASPECT, one should keep the cooked food and any ready-to-eat food properly covered. One can store the cooked food covered at room temperature for a short time for the temperature to drop and then refrigerate.

https://www.foodsafety.gov/keep/basics/mistakes/

https://www.huffingtonpost.ca/2015/12/21/hot-food-fridge_n_8854680.html

 

[Beached]

Foodborne pathogens multiply most rapidly at temperatures between 40 and 140 degrees celcius. This is called the food safety danger zone. When heating or cooling food the trick is to do so as rapidly as possible to reduce it's time in the danger zone. So doing things like breaking down large batches of soup or chili into smaller shallow containers to cool is necesary. Food in the danger zone for more than six hours should be discarded.

 

[Hit]

Here is what I do:

I usually keep about 6 precooked meals in the fridge/freezer. (When I get home from work ,I just have to nuke a meal in the microwave to heat them up for consumption, I'd rather cook future meals after eating dinner)

Once I have cooked the meal, I put them on plates/bowls let them air cool for about 1/2 hr, then seal them tightly with saran wrap and put them in the freezer, this will keep them fresher longer.

I then take a frozen meal out of the freezer and put it in the fridge for slow thawing, 2 days before heating up for consumption.

I have never had any issues with food poisoning.

 

[Madman]

I've always covered my food in the fridge, uncovered food grosses me out.

 

[Hoser]

What they said.

 

[DannyDeVito]

Here is what I do:

I usually keep about 6 precooked meals in the fridge/freezer. (When I get home from work ,I just have to nuke a meal in the microwave to heat them up for consumption, I'd rather cook future meals after eating dinner)

Once I have cooked the meal, I put them on plates/bowls let them air cool for about 1/2 hr, then seal them tightly with saran wrap and put them in the freezer, this will keep them fresher longer.

I then take a frozen meal out of the freezer and put it in the fridge for slow thawing, 2 days before heating up for consumption.

I have never had any issues with food poisoning.

Hen you Hit it Funky & MusicFunky & Music

Get it :sorry2:

 

[Creepy]

Never store uncooked chicken on top of any other meat.

You are welcome.

 

[papasmerf]

Always store turkey bacon in the trash can