SubscribeI’ve worked at a few part-time food service jobs in my days, but when it comes to making sure the food in my own refrigerator is safe, I tend to be pretty clueless and absent-minded. I came across an article earlier today that gave some helpful tips for keeping your food free from the bacteria that leads to food poisoning. These tips come from the Mayo Clinic, and they serve as a great reminder that even foods that look and smell just fine can be dangerous if they’re not stored properly. As you read through these tips, consider what actions you can take to improve in your own home. You may even want to jot down some notes or print out this blog as a reference for the kitchen.
• The “two-hour” rule: Foods requiring refrigeration (poultry, eggs, produce, etc.) shouldn’t be at room temperature for any longer than two hours. When the air temperature is above 90 F, the limit is one hour.
• Store leftovers: Hot foods can go straight into the refrigerator or freezer; there’s no need to cool them on the counter for a long time. Leftovers from a large pot will cool more quickly when divided into smaller, shallower containers. In general, leftovers should be used or frozen within three to five days.
• Don’t crowd: A refrigerator that is too full blocks air circulation, hampering the cooling process. At the same time, having too little food in your refrigerator can increase energy costs, so do what you can to find a happy medium. Using your leftovers within three to five days, as mentioned above, will help you in this process.
• Know when to toss: An opened package of lunch meat can be safely stored in the refrigerator three to five days; unopened, it will keep for two weeks. Three to five days is a safe storage time for chicken, ham, tuna, pasta, or egg salads. Cooked or uncooked fish should be tossed after one to two days. The same goes for fresh sausage and uncooked ground beef.
• Mind the temperature: A refrigerator temperature should be at or below 40 F. The freezer should be kept at 0 F.
• If in doubt, throw it out: Any foods that look or smell suspicious should be tossed.
Do you have any special tricks or tips for keeping food fresh and safe? Share them in a comment below!
August 13th, 2009 at 2:17 PM
Didn’t know the 2 hr rule/1 hr. rule, that is helpful. Also I always forget how long lunch meat lasts in the fridge. Thanks!
August 13th, 2009 at 3:23 PM
I have a label maker that I put the date on leftover containers when I put them in the fridge, as I often cannot remember what day we had that.
August 13th, 2009 at 5:39 PM
I had not idea about the time frame in which opened lunch meat should be used. Another thing that I will stop doing is letting the food cool down a lot before putting it in the fridge.
I use Lock and Lock containers for my leftovers. They are super airtight and keep the smells of the different foods from permeating throughout the fridge. I also put my opened dehydrated pineapple (and other fruits) in them. Keeps it perfect and easily accessible.
August 13th, 2009 at 8:34 PM
Growing up, we ALWAYS had to leave the leftovers out on the counter to cool down before we were allowed to put them away, so that’s what I still do. Thanks for clearing that one up for me!
I also sometimes have to save things like halved onions, but I don’t like how they make some of the items in my fridge smell. I keep those super heavy-duty ziplock bags for those onions, and I only store them near glass bottles or anything else that won’t take on that Onion-y smell. Not a safety tip, just a sanity tip.
August 14th, 2009 at 7:58 AM
Okay, after reading this I realized that I’ve been overcrowding my food. Come to think of it, my mom does this too…must be where I get it from. I’ve been thinking about buying an extra refrigerator for the garage. Probably a good idea in light of this blog.