Storing Food Safely

The following food storage tips can help you preventing from foodborne illnesses.

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. This also applies to items such as leftovers, "doggie bags," and take-out foods. Also, when putting food away, don't crowd the refrigerator or freezer so tightly that air can't circulate.

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.

Check storage directions on labels. For instance, mayonnaise and ketchup should go in the refrigerator after opening.

Use ready-to-eat foods 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).

Food that is properly frozen and cooked is safe. Food that is properly handled and stored in the freezer at 0° F (-18° C) will remain safe. While freezing does not kill most bacteria, it does stop bacteria from growing.

Freezing does not reduce nutrients. There is little change in a food's protein value during freezing.

Freezer burn does not mean food is unsafe. Freezer burn is a food-quality issue, not a food safety issue.

If You Lose Electricity, keep refrigerator and freezer doors closed as much as possible. Your refrigerator will keep food cold for about four hours if it's unopened. A full freezer will keep an adequate temperature for about 48 hours if the door remains closed.

Non-Refrigerated Items

Check canned goods for damage. Can damage is shown by swelling, leakage, punctures, holes, fractures, extensive deep rusting, or crushing or denting severe enough to prevent normal stacking or opening with a manual, wheel-type can opener. Stickiness on the outside of cans may indicate a leak. Newly purchased cans that appear to be leaking should be returned to the store for a refund or exchange.

Don't store food, such as potatoes and onions, under the sink. Leakage from the pipes can damage the food.

Keep food away from poisons. Don't store non-perishable foods near household cleaning products and chemicals.

source: FDA(2008). Are you storing food safely? Retrieved from http://www.fda.gov/consumer/updates/foodstorage072108.html.