Food Storage Tips, Fresh Food Storage, Dairy Food

Food Storage Tips

Fresh Food Storage

•The fresh food compartment of a refrigerator should be kept between 34°F and 40°F with an optimum temperature of 37°R To check the temperature, place an appliance thermometer in a glass of water and place in the center of the refrigerator. Check after 24

hours. If the temperature is above 40°F adjust the controls as explained on page 3.

•Avoid overcrowding the refrigerator shelves. This reduces the circulation of air around the food and results in uneven cooling.

Fruits and Vegetables

•Storage in the crisper drawers traps moisture to help preserve the fruit and vegetable quality for longer time periods. (Refer to page 5).

•Sort fruits and vegetables before storage and use bruised or soft items first. Discard those showing

signs of decay.

•Always wrap odorous foods such as onions and cab- bage so the odor does not transfer to other foods.

•While vegetables need a certain amount of moisture to remain fresh, too much moisture can shorten stor- age times (especially lettuce). Drain vegetables well before storing,

Meat and Cheese

•Raw meat and poultry should be wrapped securely so leakage and contamination of other foods or sur- faces does not occur.

•Occasionally mold will develop on the surface of

hard cheeses (Swiss, Cheddar, Parmesan). Cut off at least an inch around and below the moldy area. Keep your knife or instrument out of the mold itself. The remaining cheese will be safe and flavorful to eat. Do NOT try to save individual cheese slices, soft cheese, cottage cheese, cream, sour cream or yogurt when mold appears.

Dairy Food

•Most dairy foods such as milk, yogurt, sour cream and cottage cheese have freshness dates on their car-

tons for appropriate length of storage. Store these foods in the original carton and refrigerate immedi- ately after purchasing and after each use.

Frozen Food Storage

•Tire freezer compartment of a refrigerator should kept at 0°F or lower. To check the temperature, pl_ an appliance thermometer between the frozen pa. ages and check after 24 hours. If the temperature above 0°F, adjust the control as described on page

•A freezer operates more efficiently when it is at le two-thirds full.

PackagingFoods for Freezing

•To minimize dehydration and quality deteriorat use aluminum foil, freezer wrap, freezer bags or i tight containers. Force as much air out of the pa ages as possible and be sure they are tightly seal Trapped air can cause the food to dry out, chal color and develop an off-flavor (freezer burn).

•Overwrap fresh meats and poultry with suit_ freezer wrap prior to freezing.

•Do not refreeze meat that has completely thawe,

Loading the Freezer

•Avoid adding too much warm food to the freeze one time. This overloads the freezer, slows the rat

freezing and can raise the temperature of fro foods.

•Leave a space between the packages so cold air circulate freely, allowing food to freeze as quickl I possible.

•Avoid storing hard-to-freeze foods such as ice crq and orange juice on the freezer door shelves. T1 foods are best stored in the freezer interior where

temperature varies less with door openings.