Food Storage - How to Store Foods Properly
Organizing your food is a fantastic way to tackle your household food waste. It can save you money and time, and organized spaces often reduce stress and anxiety about cooking and eating. Here are some tips for getting your food spaces organized. According to Environmental Protection Agency, in 2018 upwards of 70 percent of the wasted food Americans generated—or about 42.8 million tons-- ended up in landfills or combustion facilities. Whether that be from foods too low quality for sale, or food thrown out by consumers such as uneaten leftovers, spoiled produce, or just because there was confusion with the product’s labeling; a lot of food goes to waste.
However, we can all play an integral part of changing this narrative by managing food more sustainably. For the ordinary consumer, it starts with grocery shopping and how those items are arranged in the refrigerator once we get home. It seems simple, but all too often food is thrown out because it just “went bad.” Maybe it spoiled sooner than expected because of the area which it was placed in the fridge, maybe it was hidden in a back corner or in a drawer behind something and you forgot it was there, or maybe you just miscalculated how much food you could actually eat before it was no longer edible. It happens.
So, although it may seem like a small part of food preparation, refrigeration plays a large role in how long food will ultimately last and be safe to eat. The temperature of the refrigerator, the order of the food on shelves, and the amount of time left in the refrigerator are major factors in the growth of bacteria or other harmful pathogens on the food.
When it comes to fruits and vegetables try to store them appropriately for maximum freshness; they’ll taste better and last longer, helping you to eat more of them.
Every piece of produce is different, so it’s best to research each item to find out proper storage whether inside or outside your refrigerator.
Freeze, preserve, or can surplus fruits and vegetables - especially abundant seasonal produce.
Many fruits give off natural gases as they ripen, making other nearby produce spoil faster. Store bananas, apples, and tomatoes by themselves, and store fruits and vegetables in different bins.
Wait to wash berries until you want to eat them to prevent mold.
If you like to eat fruit at room temperature, but it should be stored in the refrigerator for maximum freshness, take what you’ll eat for the day out of the refrigerator in the morning.
When it comes to overall refrigeration, you can follow these three food storage rules to keep you safe and keep food fresh longer.
1. Know the recommended refrigerator temperature
To avoid your food reaching a temperature where pathogens can grow on your food, it’s important to measure the temperature of your refrigerator often. Keeping your refrigerator at 41°F (5°C) or below ensures an environment that will minimize the growth of pathogens.
2. Arrange by proper food storage order
Although it may not seem like it would matter, the wrong order of food on shelves can increase spoilage, and could potentially promote the growth of pathogens, increasing the risk of foodborne illness. Shelves should be ordered from lowest cooking temperature to highest, going down. This is done to prevent juices or other liquids from higher temperature cooking foods from contaminating foods that won’t reach that temperature. For a quick guide to standard and proper food storage techniques you can refer to the accompanying graphic. For more complex storage techniques refer to the suggestions below.
Keep food from the landfill with proper storage techniques.
Top Shelf: Ready-to-Eat
The top shelf should be reserved for ready-to-eat foods. These are foods that will be served without being cooked first.
Second Shelf: 135°F (57°C)
This category includes foods that will be hot-held that are not included in other categories.
Third Shelf: 145°F (63°C)
Foods that should be cooked to 145°F include whole seafood; whole cuts of beef, pork, veal, lamb; roasts; and eggs that will be served immediately.
Fourth Shelf: 155°F (68°C)
It is important that meat that has been ground, injected, or tenderized be kept on a lower shelf. This category also includes eggs that will be hot held.
Bottom Shelf: 165°F (74°C)
The bottom shelf should hold foods with the highest cooking temperatures. This includes all poultry (turkey, duck, chicken, or fowl); stuffing that contains foods that require temperature control; dishes with previously cooked foods, such as casseroles.
Bottom Drawers: Fruits and Vegetables can also be stored in the fridge’s bottom drawers. Some refrigerators even have the option to adjust humidity levels. Just be sure to keep fruits and vegetables separated.
3. Eat leftovers as soon as possible, so they don’t end up as waste
According to the FDA Food Code, all perishable foods that are opened or prepared should be thrown out after 7 days, maximum. No leftovers should survive in your fridge for longer than that. Some foods should be even be thrown away before the 7-day mark. So, it’s best when buying and prepping your food, to buy and prepare only what you can eat. If you do have leftovers, label them with the date as a reminder they need to be consumed.
Following the First-In-First-Out method is crucial.
At Oh SNAP and Food For People it is essential to our operations that we use what the food industry calls “first in first out.” It helps make sure that things don’t go bad before we can get them to folks who need them.
You can also use this method in your own home. If you have items that you have multiple of in your pantry or refrigerator, make sure to put the items that are newer behind to old ones. Remind yourself and encourage your household to use older items first.
Here’s a few more tips to help keep your food fresher longer. Refrigerate or freeze perishables right away. Foods that require refrigeration should be put in the refrigerator as soon as you get them home. Stick to the "two-hour rule" for leaving items needing refrigeration out at room temperature. Also, when putting food away, don't crowd the refrigerator or freezer so tightly that air can't circulate.
Another option is freezing foods you think you may not be able to consume in time. According to the FDA food that is properly handled and stored in the freezer at 0° F (-18° C) will remain safe. While freezing does not kill most bacteria, it does stop bacteria from growing. Freezing does not reduce nutrients, and there is little change in a food's protein value during freezing.
Here are some additional resources on food waste tips for the home:
https://www.epa.gov/recycle/reducing-wasted-food-home
https://www.statefoodsafety.com/Resources/Resources/fridge-storage-for-food-safety
https://www.fda.gov/consumers/consumer-updates/are-you-storing-food-safely