8.4.2: Food Storage
It is important to properly store food. Food that is improperly stored can lead to illness and is also a waste of money as it will have to be thrown out. You can read more about refrigeration and food safety at the United States Department of Agriculture website: http :// www . fsis . usda . gov / wps / portal / fsis / topics / food – safety – education / get – answers / food – safety – fact – sheets / safe – food – handling / refrigeration – and – food – safety / ct _ index
Here are some things for Home Health Aides / Personal Care Aides to keep in mind , based on recommendations from the United States Department of Agriculture ( 2015 b ):
- Buy cold foods and get them home quickly to avoid spoilage.
- Keep eggs in their original packaging on a shelf, not the door in the refrigerator. Since the door is opened often, it risks the eggs becoming spoiled or cracked.
- Immediately refrigerate all meats, fish, poultry, eggs, milk, and milk products.
- Store dry food in covered containers. For example, dried beans, lentils, pasta, and rice should be stored in clean, closed containers such as plastic storage containers. Ensure pests cannot get to packaged food.
- Rotate stock. Use older items first. Make it a point to rotate cans and boxes before putting away newly purchased items.
- NEVER store food with cleaning supplies.
- NEVER store food beneath plumbing, such as beneath a sink.
- Eggs, milk, milk products (cheese, yogurt), salad dressings, and mayonnaise should be refrigerated.
- Always read the label to see if the product should be refrigerated once it is open. Items such as ketchup can be kept stored in a cupboard BEFORE it is opened. Once it has been opened, it must be stored in the refrigerator.
- Refrigerate fresh fruit only after it is ripe.
- Refrigerated food should always be covered or placed into a closed container and dated.
- Label items to be stored in the freezer with the name of the item and date if you repackaged it. Once food is frozen, it can be difficult to tell what it is.
- Use frozen foods within six months.
- NEVER thaw frozen food on a counter at room temperature. This allows bacteria a chance to multiply. Thaw food in a refrigerator overnight.
- Ensure refrigerators and freezers are in good working order. Keep a thermometer in each to ensure the temperature is correct. Refrigerators should be kept at or below 40 degrees F. Freezers should be kept at 0 degrees F.
- Cooked foods and leftovers should be used within 4 days.
- Raw meat, poultry, and fish should be used within 1-2 days.
- Keep refrigerator shelves clean and wipe up spills using hot soapy water immediately.
- Clean the refrigerator once per week and discard perishable items. Ensure there is enough space between items in the refrigerator so that air can circulate and keep foods properly chilled. Avoid overcrowding the refrigerator or freezer.
| Appliance | Safe Temperature Range |
|---|---|
| Refrigerator | 40 degrees F or below |
| Freezer | 0 degrees F |
Source: United States Department of Agriculture (2015b)
| Type of Food | Days to Use Within |
|---|---|
| Cooked food & leftovers | Use within 4 days |
| Raw meat , poultry & fish | Use within 1-2 days |
Source: United States Department of Agriculture (2015b)
True or False
1. It is okay to store food under the kitchen sink as long as it is in its original package.
True or False? _________
Multiple Choice :
2. At what temperature should refrigerated foods be kept at?
a). 55 degrees or above
b). 0 degrees
c). 40 degrees or below
d). 45 degrees
3. At what temperature should frozen foods be kept at?
a). 55 degrees or above
b). 0 degrees
c). 40 degrees or below
d). 45 degrees
- Answer
-
1. False
2. C
3. B
FEEDBACK :
1. Food should never be stored under a sink as it risks getting contaminated. Never store food with chemicals or other cleaners. Food should be properly stored in the refrigerator or freezer, depending on the item and when it will be used. Other foods such as dried items should be stored in their original packaging or in air tight containers in a pantry.
2. Refrigerated foods should be kept at 40 degrees or below. Thermometers should be placed in the refrigerator and freezer to ensure they are in proper working order.
3. Frozen foods should always be kept at 0 degrees. Thermometers should be placed in the refrigerator and freezer to ensure they are in proper working order.