Storage And Cooling In A Safe Manner
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Store perishable food in the refrigerator at a temperature of 4 °C. Then you reduce the chance of getting sick. Set your refrigerator to 4 °C. Food and drink then remain good for longer and bacteria hardly get a chance.
Keep perishable food in the fridge
At 4 °C in the refrigerator, bacteria and fungi hardly grow. It is therefore important to keep perishable food in the refrigerator. Set the temperature of the refrigerator to 4 °C. At this temperature, products spoil less quickly and pathogens hardly grow either.
Watch out in the event of a power failure
If the freezer goes down due to a power outage, products will remain frozen for up to 24 hours. As long as they are frozen, you can refreeze them. If the refrigerator fails due to a power outage, you should pay attention to the temperature of perishable products. When these products have become warmer than 7 °C, it is wise to use them immediately. Above a temperature of about 15 °C, it is better to throw away all perishable foodstuffs from the refrigerator.
Quickly put food and drinks back in the fridge
Pour milk into cups and put the pack back in the fridge. Place a few slices of meat in a bowl and put the rest back in the fridge. After an hour outside the fridge, the shelf life has already become a day shorter. Close the refrigerator quickly after taking something out. Lots of groceries to store? Then temporarily set the refrigerator to a higher setting so that everything cools down quickly. Perishable food that has been out of the fridge for more than 2 hours can no longer be trusted, even if you heat it well afterward. Pathogens die if you heat the food well, but there are pathogens that create toxins, especially at room temperature. Heating food kills the pathogens, but the toxins can still make you sick.
Organize your fridge smartly
Pay attention to the best before the date when you clean up the groceries. Put food with the shortest shelf life first. This is especially important for refrigerated products because they spoil faster. Place meat and fish in the bottom of the refrigerator. This is the coldest place, and it also prevents juices from leaking from the meat or fish onto other products. Store vegetables in the vegetable drawer. The temperature is slightly higher there than in the rest of the refrigerator, so the vegetables are not damaged by the cold. Store eggs in the refrigerator. This reduces the chance of spoilage.
Freeze food the right way
Set the freezer temperature to at least -18°C. Do not put too many products in the freezer at once. Freeze food in small portions. Then it freezes faster and there is no or less condensation or ice in the freezer.
Throw away food with an expired use-by date
Products that can only be stored for a short period of time, such as meat, chicken, fish, pre-cut vegetables, and chilled meals, have a ‘use-by date. That date is the last day on which it is still safe to eat the product. At least: if you have kept it according to the information on the packaging. By immediately freezing products with a use-by date at home, the shelf life can be extended beyond the use-by date.
Let products cool down quickly
Let leftovers cool before putting them in the fridge or freezer. If you put them in the fridge too quickly, the temperature in the fridge will be too high and your groceries will spoil faster. If you put them in the freezer too quickly, you will suffer from ice forming around the product.
Defrost food in the refrigerator or microwave
Do not allow food such as meat to thaw on the counter, on the heating, or in hot water, but put the meat covered on a plate or in a bowl in the refrigerator. This prevents the growth of pathogenic bacteria. You can also defrost smaller pieces of meat in the microwave using the defrost setting.
Store leftovers properly
Store leftovers covered in the refrigerator for up to 2 days. This way you don’t give bacteria a chance. Use a container with a lid or cling film. Do you keep leftovers in the freezer? As a reminder, but the date on the leftover tray before putting it in the freezer.
Clean your fridge and freezer
Clean the refrigerator at least once a month with soapy water. Dry the refrigerator with a clean cloth, otherwise, bacteria can grow again. Defrost the freezer at least once every 3 months. Choose a time when your fridge or freezer is almost empty. Keep the food in a cool bag or cool box with a cooling element for as long as possible.