Archive for May 20th, 2010

1.) Sloppy Wrappings – Air and moisture are our foods worst enemies.  They are the number one cause of all food spoilage that occurs.  To prevent this be sure that all lids and caps are secured on tightly, remove all air possible from resealable bags and avoid using plastic wraps and aluminum foil which can hold air due to leakage.

2.) Store in Proper Container Sizes – Containers should be nearly as large as the products you wish to store them in.  Containers larger than needed to store items leave space, and this space traps air and moisture which leads to spoilage and freezer burn.  Always use the smallest container possible to avoid this and transfer down in size as needed after amounts of food in container decrease.

3.) Incorrect temperatures of Freezer/Refrigerator – Refrigerators should maintain a temperature of 40 degrees (F) or 4 degrees (C) or lower and freezers 0 degrees (F) or -18 degrees (C) or lower to prevent food loss.

4.) Remove Store Wrappers – Remove the original plastic wrap from all produce, meat, poultry and cold cuts upon bringing home and repackage in plastic Ziploc bags or containers of proper size.  These containers could contain holes and lose flaps unseen which can expose food to the air.

5.) Be Cool – Never refrigerate or freeze hot leftovers, always allow the food to cool before placing in refrigerator or freezer to avoid heating the dishes and items around it.  For larger pots like chili and soups, fill sink with ice and set the pot atop to cool then transfer to smaller containers.

6.) Fridge Door Don’t – The door states it’s for milk, juices and such items.  We all see it on television where the food is stored there, but don’t.  The door compartments are 3-5 degrees warmer then inside shelves of refrigerator.  Use these compartments to store mustard, relish, pickles, ketchup and other sauces.  Keep your milk, juices, eggs and dairy on shelves inside your refrigerator.

7) Repackage Bulk – For family and club sized packaged meats, poultry and other items.  Remove from original wrappings and repackage into serving size amounts in containers and baggies.  You want only as much as you can use in 4-5 days, freezing, canning or drying the rest for longer term storage.  Also cook raw packaged foods before freezing and repackaging.

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