food storage guidelines
Food Storage Guidelines
Proper storage of food is absolutely vital if you want the food to remain uncontaminated and fresh. In this article we tell you the guidelines for storing food to keep it fresh.
- Always store meats, poultry, eggs, seafood, and dairy products in the coldest section of the refrigerator. Avoid overloading the refrigerator by stuffing it with too much food, as it decreases the ability of the refrigerator to cool foods adequately. This might lead to spoilage of food.
- Cooked food should be stored in air tight containers, or zip lock pouches so that food does not dry out. Never refrigerate food in an open container as the odor of food will transfer from one dish to another.
- Clean your refrigerator every 15 days to remove any spills and spoiled food. Spoiled food are a breeding ground for bacteria to grow and multiply, and will contaminate other foodstuff as well.
- Maintain freezer temperatures below 0º F, as there is a high possibility that food stored above this temperature will spoil.
- Do not refreeze partially frozen food like frozen peas and chicken. Strictly avoid reheating and refreezing of soups, stews, and casseroles.
- When you are using leftovers, it is a good idea to label them with the date on which it was stored and use them as soon as possible.
- Clean the pantry regularly so that food kept in the pantry can be stored for a longer period of time.
- Food that is purchased for use in restaurants should be brought from a source approved by the health department.
- Areas where food is stored should be dry, well ventilated, and adequately lighted.
- Food must be stored in storage rooms, and there should be regular inspection of the storage room to check for spillage, infestation, and spoilage.
- All dry foodstuff must be stored on shelves or platforms that are at least 6 inches above the floor.
- Food must be used in the way they are delivered. Do not use new foodstuff if you already have inventory from the last delivery. Label the dates on which food has arrived along with 'best before' date.
- Be very careful when you are handling poultry and meat products. Have separate chopping boards for meat, seafood, and vegetables to avoid cross contamination.