Ever wonder about those leftovers in your fridge? You’re not alone Here are some tips from the USFDA. That’s why the menu items seem a bit weirdly American.
One key tool for safe food storage is an refrigerator thermometer. These can be purchased at hardware or home stores.
Keep the refrigerator at 5 °C or below and the freezer at 15 °C or below.
Before putting food into the fridge, make sure it is clean.
Wash shelves and drawers, discard expired items.
If you aren’t sure about something, don’t sniff it, just throw it out. “When in doubt, throw it out”
Make cleaning out the fridge part of your kitchen cleaning routine.
Always wipe up spills right away.
Make sure you are not putting spoiled food into the fridge.
This would include perishable food left out longer than two hours.
At room temperature, bacteria that cause foodborne illness can double every 20 minutes.
When storing food, make sure it is in a covered or sealed container. And don’t jam-pack your fridge. Cold air has to be able to circulate around refrigerated foods to keep them properly chilled.
Even if you follow good food safety rules, like those outlined above, there is a limit on how long foods can keep. I have attached the FDA’s chart on the recommended shelf life of refrigerated and frozen foods.