Food safety is a simple practice that keeps our food safe, thus keeping us safe from food poisoning like eColi or salmonella. While there are certain food storage rules that are widely known, many folks don’t realize the ideal temperature for a refrigerator should be maintained at 40 °Fahrenheit or that raw meats and poultry should be stored always sealed to prevent meat juices from contaminating other fridge contents.
Here are several fridge safety tips to live (and eat) by:
1. Food storage
We come in contact with E.coli through animal or human feces and water. However, food spoilage can also be preventable in the household. How we are storing our food, specifically a roll of hamburger meat or a carton of eggs, should keep these foods securely stored away from other foodstuffs. For instance, sealed containers stored in the door or a drawer of the refrigerator is best to keep bacteria and water and juices foods from contaminated other fridge contents.
2. Temperatures
All food has the potential to be exposed to salmonella or E Coli. But temperature goes a long way to keep these foods safe. In addition to packaging (i.e., air tight containers or plastic wrap) the temperature needs to be set to keep cold foods cold and cooked foods from wasting. The FDA indicates a recommended temperature of 40 °Farenhiet.
3. Sanitization
The interior and exterior of the refrigerator also needs to be clean and sterile for storing food. For instance, vegetables, fruit, dairy, and poultry juices should never be left on the inner surface of doors or shelves. Each compartment of your refrigerator is made by the manufacturer to ensure that your fridge is easy to clean, with specific compartments for your meat, salad dressing, deserts, dairy, etc.
4. Cleaning hands and counters
It’s also important to mention our own hygiene (as chefs) is also important. For instance, not washing your hands before and after opening the fridge and preparing foods is a no-no. Don’t forget to clean all food prep surfaces and utensils as well.
