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Learn the basics of food storage safety, including checking expiration dates, storing dairy products in airtight containers, discarding cooked meat after 2 hours at room temperature, and keeping raw meat in the refrigerator for only 2-3 days. Store fruits and vegetables in drawers to extend their shelf life.
When dealing with food storage safety, the adage “Throw it out when in doubt” should always be the first thing on your mind. But before you get to that point, take some time to learn the basics of food storage safety. First, look for expiration dates. This is very important if you are trying to avoid getting sick. It’s also important to note that you should look at expiration dates when buying your food. While most stores do a good job of tossing the bad stuff before putting it on the counter, sometimes an item or two is missing.
Milk and dairy products should be discarded by their expiration dates as a hard and fast rule of thumb for food storage safety. The softer the cheese, the shorter the shelf life, even in the refrigerator. Store cheese, sour cream, butter, milk, or other dairy products in an airtight container or zip-lock bag to prevent refrigerator odors from leaching into your dairy and affecting its taste. If your mom bothered you about drinking straight from the milk container, she had good reason. First, bacteria in the mouth find milk to be a great breeding ground, especially if the fridge isn’t cold enough or the milk is often in and out of the fridge. So while drinking out of the milk container may cause the milk to spoil more quickly, it’s also unhygienic. Keep the refrigerator set at about 38 degrees Fahrenheit (3 degrees C) and the milk should be good for 5 to 7 days after opening.
When it comes to cooked meat, remember that after 2 hours, at room temperature, cooked meat should be discarded. You can store cooked meat for 3-5 days in the refrigerator. This applies to beef, poultry and pork. Processed meats, such as luncheon meats, have a very low tolerance for hotter temperatures. It will only be good for about 2-3 days in the refrigerator and should be tossed a week after opening.
Raw meat can be especially dangerous as bacteria will continue to grow even in the refrigerator, so be very careful noting expiration dates. The safety of meat and food storage is especially important when it comes to raw meat. First, when it comes to beef, color alone isn’t the indicator you’re looking for, it’s the smell. Slime, stickiness, and odor are more important indicators, in any meat, that you’re dealing with bad meat. In airtight vacuum bags, meat can be stored for up to six months in the freezer and up to 2-3 days in the refrigerator.
Depending on the storage times of fruit and vegetables may vary. Apples are the general exception and will last up to a month in the refrigerator. Guavas and papayas will only last about a day or two. Most other fruits will last between 3-5 days. In general, most vegetables should last 3-5 days and some will last up to a week.
Food storage safety should come first when putting food away. Keep meats in the bottom of the refrigerator, just in case they leak. Store fruits and vegetables in drawers to avoid excessive moisture and extend their shelf life. Foods that can tolerate warmer temperatures, like ketchup, are fine on the door or front of the refrigerator. Foods that need cold should be in the back, including eggs. Keeping food in its own cooling zone helps keep you healthy and is a major contributor to safe food storage.
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