Safe Food warehouse Temperatures

Whether you have kids going off to college, exciting into an apartment, or if you have younger kids - you want to be sure they know about safe food storehouse temperatures. A communicate of safe storehouse for refrigerated or freezing foods can prevent serious illness. Bacteria multiplies in foods that are left at room climatic characteristic for many hours, especially meat and dairy products. Bacterial poising can ordinarily be prevented if food is properly refrigerated or freezing and cooked to sufficient temperatures. Here is a simple checklist to communicate with the family to prevent food illness from improperly stored foods.

Storing Refrigerated Food

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There is a limit as to how long food can be kept in the fridge. Once the food begins to look or smell bad, it should be thrown out. Ensue these tips to help keep refrigerated food safe:

Always keep the climatic characteristic in the fridge at 4ºC or 40º F or less to deter bacterial growth. Store eggs in their carton on a shelf, not the door. Keep meat and poultry products in the customary packaging. Containers contains foremost information, like best before dates, whether it was previously frozen, and where the goods is from (traceability). Keep your fridge clean to avoid cross-contamination from spilled or spoiled foods Don't let meat or juices of raw meat and poultry drip causing contamination of other foods. Check labels to see if refrigeration after chance is required, once a vacuum seal is broken. Refrigerating food reduces growth of organisms which can cause food poisoning. Food is ordinarily safe up to 2 weeks after opening, unless otherwise stated on the label. Do not store food in open metal cans in the refrigerator. Exchange food to glass or plastic reusable containers.
Storing freezing Food

Keeping food at -18ºC (0º F) stops bacterial growth, but it doesn't kill bacteria already there. Food can be defrosted in the fridge, under cold running water or in the microwave. If you defrost food in the microwave, cook it immediately. Food that is freezer burnt - dry in some spots - is safe to eat but may not taste very good. Do not refreeze food that was freezing then thawed.  If you cook the food when it is thawed, then you may refreeze it.
Fridge and Freezer Checklist

After you shop, immediately put away food that needs to be refrigerated or frozen.  You'll know where they need to be by remembering which section of the grocery store you bought them in. Is the climatic characteristic of your fridge and freezer cold enough? Fridge should be 4º C (40ºF) or below. Freezer should be -18ºC (0ºF). Don't put too much in whether your fridge or freezer. Cool air must circulate freely to keep food properly chilled. Clean them both regularly
Durable Life data on Food Products

Durable life is the whole of time that an unopened goods will keep its wholesomeness, taste and nutritional value when stored under standard conditions. Manufacturers and retailer are responsible for determining the durable life of their food products.  Durable life data is not a certify of the safety of the product.  Old pancake mix, for instance, can establish dangerous mold spores and should be discarded.

It is foremost to teach kids food safety. The one rule I teach every person in my family: When in Doubt  - Throw it Out!  It is not worth risking your health on bad food.

Safe Food warehouse Temperatures

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