Thawing Storage Best Practices
November 11th, 2014 by Smart Fog
We are all concerned about food safety. We want the foods that we place before our families to be the healthiest we can purchase. We take it for granted that the food storage facilities comply with regulations, and we assume that the transportation of our goods are handled properly, but when these foods come into our homes, are we 100% sure we know exactly how to keep them safe?
Storing foods in the refrigerator helps to preserve the food and their nutritional value. Since bacteria grow very slowly in a refrigerator, this keeps foods from spoiling. Fresh meats, poultry, fish and milk, all need to be stored in a refrigerator where the temperature is kept lower than 40 degrees Fahrenheit.
You should always refrigerate leftover cooked meals, especially if they contain meat, eggs, rice, or seafood. Remember to never overfill your refrigerator, as this can prevent the cold air from flowing all around.
There are, however, some foods that should not be refrigerated. Papayas, mangos avocados, bananas, tomatoes, and sweet potatoes, should not be refrigerated, as it can diminish their flavor. Lettuce, spinach, kale, and other green leafy vegetables, are better when kept in the refrigerator because it slows the loss of any nutritional value.
Frozen foods should never be left to thaw on the kitchen counter. This can lead to the growth of bacteria and food contamination. Frozen food should be thawed in the refrigerator, wrapped in a plastic bag to prevent leakage.
Make sure your refrigerator gets cleaned frequently. Remove all buckets, trays and bins, and wash them with warm soap and water. Make sure all spills are cleaned so as not to contaminate other foods. Throw away anything that has expired.
The storage facilities and grocery stores will do their part in keeping you safe, so all you have to think about is doing all you can at home to ensure your family sits down to a healthy, fresh meal every day.