Achieving safe food storage and knowing that your food supply is safe to eat is not difficult. You don't want your food to make you sick. So, you take a few basic precautions and you can eat in peace.
The first place you want to secure your food supply is in the refrigerator. A clean, well maintained refrigerator will last for 10 to 20 years without problems. Your refrigerator should always keep foods cold at a steady temperature between 34 degrees Fahrenheit to 40 degrees Fahrenheit. If you are a person that's Celcius about 1.1 degree Celsius to about 4.5 degrees Celsius. You should use a refrigerator thermometer and check the temperature in the bottom and the top of your refrigerator. There will be slight variation between the vegetable crisper area (the bottom), the doorstorage area, and the top.
Your freezer should keep foods frozen at approximately 0 degrees Fahrenheit ( -18 degrees Celsius) to 5 degrees Fahrenheit ( -15 degrees Celsius). Be sure to only keep foods frozen for as long as recommended and use them before that. While frozen foods rarely spoil they do degrade and get "freezer burn". foods dry out, Parrot and will sometimes get an odd taste if kept in the freezer too long. This can also be a sign that the foods are improperly wrapped before being frozen.
Don't keep foods right up until the maximum time before expiration if you want the best safe food storage. Try to use them before that date. Be sure to check foods for discoloration, mold and excessive moisture before eating them.
When you cook foods be sure to cook meat tothe recommended temperatures. Undercooked meat is a common source of food borne illness. Burger should always be cooked medium to well done. If you use a meat thermometer that's 155 degrees Fahrenheit or about 68 degrees Celsius. Chicken or poultry should always be cooked to 165 degrees Fahrenheit or 75 degrees Celsius. Pork should be cooked at 160 degrees Fahrenheit or 60 degrees Celsius. A good meat cooking chart can be found at http://www.cooksrecipes.com/tips/meat-cooking-temperature-chart.html.
Store dry goods and other canned foods in airtight containers in a dark, dry, secure area free of rodent and insect access. Be sure to check canned goods for dents, rust, leakage and other signs that the contents may be contaminated or spoiled. If in doubt, throw it out. Keep an eyeon expiration dates and be sure to use canned goods and other foods before they expire.
When eating home canned goods be sure that they are clearly labeled and dated for when they were canned. Check with your local agriculture extension for how long home canned goods are generally safe. The national center for home food preservation recommends that you consume home canned goods within a year.
Be sure to prepare your foods in a clean kitchen and wash your hands before and after handling food. For more tips on safe food storage you can surf the Internet and find lots of good advice from the USDA and the local agriculture extension offices of the USDA.
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