Storing Food in the Home Home economics Food and Nutrition

Organise fruits and vegetables We often toss produce into crispers together, but apples and some other fruits give off gas called ethylene that speeds ripening in vegetables. So store them separate, so vegetables don’t ripen too fast

Use your own packaging: That flimsy package from the butcher won’t protect your meat from freezer burn. Put it in a vacuum sealed or sip lock bag with the air squeezed out Protect your dry goods: Dry kitchen products like flour, cornmeal and other grains can attract bugs that make them unusable. Instead, stash them in the refrigerator or the freezer where they will be safe from pests

Never let food thaw at room temperature. Put it in the refrigerator or in cold water instead. Allow about one day for every five pounds of frozen fish, meat or poultry you need to thaw.

Store food in convenient portion sizes. This helps the waistline and is also a great way to ensure foods safely cool down for storage and reheat for eating in the shortest amount of time.

The refrigerator's temperature should be no higher than 40 F and the freezer should always be below 0 F. 0˚C and 3˚C As a rule of thumb when reheating leftovers or make-ahead meals, heat them to 175 F throughout for 15 seconds. Promptly refrigerate leftovers. Perishable cooked foods should not stay at room temperature longer than two hours.