How hard can this be? If you’re like most people, you simply just place anything in the refrigerator. But if you’re more particular about not getting sick from food poisoning, you might want to take just a bit more precaution when storing leftovers. Here’s how.
Consider storage within three hours after the food was prepared. Three hours can be enough time for bacteria to find its way on the food and start the spoilage process.
Wash your hands with soap and warm water. This would give you good, clean mitts to handle the food. Mind you that, at times, it’s because of your mishandling with dirty hands that can actually spoil the food.
Avoid storing piping hot foods inside the fridge. Divide the food into small batches and place them in shallow containers. Allow them to cool a bit on the counter before sealing and storing.
For a tighter seal, consider placing a layer of plastic wrap or aluminum foil on top of the food before placing the lid on the container.
Allow some space in between the containers to allow cool air to circulate properly. This will ensure that the food is cooled evenly and would avoid hot spots of packets of heat to get trap which can, again, start spoilage.
Label the containers. Write what they are and when you stored them. Meat products should be consumed within three days even if properly stored.
June 7, 2011 Tuesday at 4:46 pm