Identify proper storage procedures

Refrigerated storage

Set the refrigerator temperature between 34°F and 38°F to keep food safe. Use a refrigerator thermometer (or even a metal-stem thermometer) to check the refrigerator's temperature. Place the thermometer in the warmest location of the refrigerator, which is usually toward the front of the unit.

If raw meat, chicken, or seafood juices spill in the refrigerator, clean them up with soapy water, rinse, then sanitize with a solution of one capful of unscented bleach per gallon of warm (not hot) water. The sanitizing solution does not need to be wiped off.

Freezer storage

Keep the freezer at 0°F or colder. Defrost the freezer when ice builds up. Provide sufficient freezer space for food, which includes room for cool air to circulate.

Foods frozen at peak quality will taste better than foods frozen near the end of their useful life, so quickly freeze items you don't plan to use in the next day or two. It is safe to freeze foods in their supermarket wrappings. Use these foods within a month or two. Many supermarket wrappings are air permeable. So, for longer storage, overwrap packages with airtight heavy-duty foil, plastic wrap, or freezer paper, or place packages inside a plastic bag.

Proper packaging helps maintain quality and prevent "freezer burn." Foods do not last indefinitely in a freezer, so they should be used up quickly after they are frozen. As foods go into the freezer, date the packages, and use the oldest items first when taking them out of the freezer.

If frozen food does get "freezer burn," it is still safe to eat, but it will be dry in spots. Remove freezer-burned portions either before or after cooking the food.

Perishable foods

Perishable foods are foods that can spoil quickly if not properly stored. Examples include meat, dairy, fish, poultry, produce, and some baked items. Do not store perishable foods in the refrigerator door. Put them on the shelves in the main part of the refrigerator. Opening the refrigerator door can increase the temperature of foods stored in the door.

Bakery foods. Bakery foods containing custards, meat, or vegetables, and frostings made of cream cheese, whipped cream, or eggs must be refrigerated. Bread products not containing these ingredients are safe at room temperature, but within several days to a week they will mold and become unsafe to eat.

Fresh produce. Raw fruits are safe at room temperature, but after ripening, they will mold and rot quickly. For best quality, store ripe fruit in the refrigerator, or prepare and freeze it.

Some dense raw vegetables such as potatoes and onions can be stored at cool room temperatures. Refrigerate other raw vegetables for optimum quality and to prevent rotting. After cooking, all vegetables must be refrigerated or frozen within two hours.

Shelf-stable foods

Shelf-stable foods include foods such as canned goods, cereal, baking mixes, pasta, dry beans, condiments, sugar, and flour. Unopened shelf-stable foods should be safe unless the can or packaging has been damaged. After opening, store these products in tightly closed containers. Some foods, such as tuna or chili, must be refrigerated after opening.

Unless the package states "Keep refrigerated after opening," shelf-stable foods can be kept safely at room temperature. To keep these foods at their best quality, store in clean, dry, cool (below 70°F) cabinets away from the stove or the refrigerator's exhaust. Extremely hot (over 100°F) and cold temperatures (32°F or colder) are harmful to canned goods.

Low-acid canned goods can be kept for 2 to 5 years (canned meat and poultry, stews, non-tomato soups, pasta products, potatoes, corn, carrots, spinach, beans, beets, peas, and pumpkin).

High-acid canned goods can be stored for 12 to 18 months (tomato products, fruits, sauerkraut, and foods in vinegar-based sauces or dressings).

Some canned hams are shelf stable. However, no food labeled "Keep refrigerated" should be stored in the pantry. Such foods must be stored in the refrigerator.

Source:

Food Marketing Institute. 2001. The Food Keeper. Available online at: http://www.fmi.org/consumer/foodkeeper/