Food Safety TIPical Mary Ellen : Episode TIP-207 -- More Projects » Organizational Louise Kurzeka discusses various perishable foods, explains their shelf life and demonstrates how to store them.
- The refrigerator temperature should be 41degrees F or less to deter the growth of bacteria.
- Hamburger and other ground meats can be kept in the refrigerator for one to two days after purchase. It can be kept in the freezer for three to four months and still be safe to use. However, the taste will deteriorate after two to three months.
- Any vacuum-packed meat can stay in the refrigerator for up to two weeks as long as the seal is not broken. Once it has been opened, eat within two to three days. They can be kept in the freezer for up to two months before being used.
- Hot dogs and cold meats can also be kept in the refrigerator for two weeks, as long as the vacuum seal is not broken. Once opened, eat within four days. These meats can be kept in the freezer for up to three or four months before being eaten.
- Any fresh meat should not stay in the freezer longer than four to six months. Fresh poultry, on the other hand, only stays good in the refrigerator for one to two days, but can be kept in the freezer for up to nine months.
- Rinse raw poultry, fish, fruit or vegetables under cold running water. Pat dry with paper towels to rid excess moisture, and immediately throw away paper towels.
- Frozen meats that have thawed should not be refrozen unless they are thoroughly cooked.
- The time it takes to cook food changes with temperature. As the temperature goes up, the less cooking time you need to kill any bacteria that may be on your food. Temperatures between 165 and 212 degrees will begin to kill bacteria.
- Marinated meat, fish or poultry should be covered while in the refrigerator. After cooking, throw out the marinade. If you like the marinade for sauce, be sure to bring it to a full boil before eating.
- Keep raw meat, poultry and seafood separate from other foods. After they are fully cooked, never put them back in a marinade or back on the plate where they sat raw.
- Fresh fish and shellfish (in the shell) have a shelf life of two days in the refrigerator and two to three months in the freezer. Shellfish out of the shell (shrimp, scallops, clams) need to be used within one day. A good idea for keeping air and warm temperatures away from your fish so that they don't spoil the flavor or harm you is to put the fish immediately in a plastic zippered bag. Push out as much air as possible, seal the bag, then wrap the remaining plastic around the fish. Next, place the fish in an air-sealed plastic container, cover with ice, and place in the coolest area of the refrigerator.
- To determine the freshness of fish, simply smell it. If it smells "fishy" it is not fresh.
- To thaw food properly, the safest method is to allow sufficient time to defrost in the refrigerator. If time does not allow, defrost in the microwave, according to the manufacturer's instructions or under cold running water. Only thaw raw meat out on the counter unless you have placed it in a waterproof container and immersed it in cold water.
- In order to know how long things have been in the refrigerator, take a permanent marker and write your own expiration date on the package. Figure out each item's date of expiration, place a piece of tape on the package, and write the date on the tape. Make sure that you can easily read it. This way there is no guesswork.
- Store canned-food leftovers in plastic or glass, not the original aluminum can. The food reacts with the metal and corrodes it.
- Items that do not need to be refrigerated are butter, canned Parmesan cheese, peanut butter, Worcestershire sauce and ketchup (although refrigeration will prolong the life of these items).
- Remember, the very first step in food safety is to WASH YOUR HANDS BEFORE WORKING WITH FOOD.
Guests Louise Kurzeka
Organization Expert, Everything's Together Organizing Services
Minnetonka, MN
Phone: 952-939-8080
Website: www.everythingstogether.com Also in this Episode
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