Healthy Food Storage Conditions
Healthy food storage conditions can greatly reduce the risk of foodborne illness. Proper use, storage and cooking of foods ensure maximum lifetime. In addition, the ideal environment for healthy consumption is met.
Shelf life
Shelf life of all foods is limited in terms of healthy food storage conditions. This varies depending on the type of food, how the packaging is, and how carefully it is stored. If you store your food properly, you keep it in the best condition by preventing the growth of food poisoning bacteria; you will also be able to avoid unnecessary expenses by reducing waste.
Foods should always be stored in accordance with the manufacturer's instructions. It is the manufacturer's responsibility to determine the shelf life of foods. “Expiration date” is the date when food should not be consumed even if the package is not opened for health and safety reasons. “Recommended Consumption Time işaret refers to the end of the period during which food is most intense and applies to foods that are not at high risk for food poisoning. Some food packages are labeled with special instructions such as ında In the refrigerator after opening ’or etin Eat within 3 days after opening’. These instructions must be followed to minimize the risk of food poisoning.
Food storage
Tips for storing intact foods in cold environments:
Healthy Food Storage Conditions
You can use a refrigerator thermometer to check if your refrigerator is below 5 ° C. Avoid overloading food in your refrigerator; the space between the foods allows cold air to move more comfortably over the food. When buying food, you can be careful not to puff up the packaging. In a product that must be stored in a cold environment, packaging swelling is indicative of bacterial growth.
Ready-to-eat foods for healthy food storage conditions; should be stored on shelves above uncooked food such as raw meat. Raw meats, fish and poultry meats should be well packaged to prevent leaks into other foods or inside the refrigerator. Storing opened food in tin cans is a wrong option. Metal taste can penetrate food and cause deterioration. You can transfer your surplus food to a glass or plastic container before positioning it in the refrigerator.
Safe and unsafe temperatures
It is extremely important to use the correct storage temperatures for food. It is called arasına temperature hazard zone “between 5 ° C and 60 ° C. This is the temperature range at which potentially harmful bacteria can multiply. Correct cooking temperatures are particularly important for some meats, sausages and white meats. The temperature of all pieces of minced, rolled or stuffed meat should reach at least 75 ° C during cooking. If the food is kept warm for a while after cooking and before serving, it must be kept at 60 ° C or higher. Or, if the meal is to be served at a later meal or other situation, it must be cooled immediately.
Similarly, when cooking with all types of white meat, it must reach at least 75 ° C. Alternatively, when the thickest point of the meat is pierced, it should be cooked until it reaches a consistency that will not be irrigated. Again, when reheating the cooled food, the temperature should reach 75 ° C.
Frozen Foods
Freezing of food at -18 ° C stops bacteria growth and slows down chemical changes that may affect food quality. When you return home from shopping, frozen food should be placed deep into the freezer quickly. Some foods, such as vegetables, chops and steaks, can be cooked directly from the frozen state. Minced meat, chopped meat or stuffed meat must be completely thawed before cooking. The ideal thawing process is not carried out by exposing the food to heat, but on normal refrigerated shelves. If necessary, packaged frozen foods can also be dissolved under cold running water or in the microwave.
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