We do our best to always produce or buy healthy foods or foodstuff for consumption. Notwithstanding, if we are not careful in the handling of these foods or foodstuff, we are likely to render them poisonous or less nutritious.
These are very simple things you must do or avoid whiles we try to keep our food safe and healthy for consumption over a period.
- Cool hot foods down by immersing the pot in an ice bath or cold water.
- Divide food into smaller containers to cool it faster. Divide them into smaller portions enough for a serving.
- Use zip-top freezer bags to store cooled chilli, stew and soup. Squeeze the air out before sealing them.
- Thaw foods safely by transferring to the fridge for 24 hours, by soaking a well-sealed freezer bag in a sink of cool water.
- Have a plan to add your frozen meals to your meal so they actually make it to your table.
- Do well to consume your homemade frozen dinners within two months.
Read also: Building a Food Secure World
- Do not leave prepared foods at room temperature longer than two hours.
- Never place hot foods directly in the fridge. This can raise the temperature of the foods around it, increasing the risk of microbial growth.
- Don’t forget to label and date each bag or container. This will help you remember what you have in your freezer.
Read also: Why you should grow food: Watch this!
Share with us what your dos and don’ts are when it comes to food storage and preservation.
13 food storage safety dos and don’ts -(todaysparent.com)