HOME
> NOURISHING NEWS
Food
Storage: Tips & Precautions
August 2006
Restaurants are not the only places where foodborne illness outbreaks
are likely to occur. Actually, home outbreaks are much more common, but
can be easily avoided by taking simple precautions with food storage.
Test your knowledge of kitchen food safety by taking the quiz, then check your answers below and read the reasoning behind them.
|
|
| 1.
True or False: Before refrigerating cooked foods,
they should cool to room temperature. 2. True or False: Partially thawed foods can be refrozen. 3. As a general rule, leftovers should be thrown out after: a) 2 days c) 1 week b) 4 days d) 10 days 4. Wash fresh produce: a) when you bring it home b) after cutting c) just before preparing |
|
Answers |
|||
| 1. False.
Food should never be left out at room temperature for long periods
of time. Portion the leftovers into smaller, shallow containers and
place in the refrigerator promptly after cooking. The heat it emits
in the refrigerator will quickly dissipate while the food cools rapidly,
reducing the time that food stays in the “temperature danger
zone” (41-140°F).
2. True. As long as food has been partially thawed in the refrigerator, you can refreeze it. Refreezing may cause a decrease in the quality of the food. Do not refreeze food that has been defrosted at room temperature or in the microwave. 3. 4 days. Since leftovers have spent some time in the temperature danger zone, it is best not to keep them too long. Label leftovers with the date they were prepared to ensure being tossed at the right time. 4. Just before preparing.
Produce grows with a natural moisture lock. Washing removes this
protective coating and spoilage sets in faster. Always store produce
without washing. |
|||
|
|
Tips for the ‘Fridge
• Keep your refrigerator
temperature below 41°F. Bacteria multiply rapidly at temperatures
above 41°F.
• Keep the freezer temperature below 0°F. This ensures frozen
foods stay frozen!
• Don’t “pack” your refrigerator full to the point
that air cannot circulate. Cold air needs to surround food to keep it
cool.
NOURISHING NEWS ARCHIVES
©CNS/RQA/CA, INC
|
|
