Food storage is the key to protecting your food from spoilage. The freshness of your food will depend on how thoroughly you preserve it. The method and apparatus used to store food must also be considered. There are many ways to prepare, prep, and store food, but a few methods can lead to contamination of your food supply.
There are multiple automated food prep solutions, all aimed at enhancing food safety. Meanwhile, let’s look at the most common methods used to store food safely;
Freezing
Food can be frozen using various methods, including in-depth freezing and in-depth storage, which effectively prevent spoilage. However, if a food item must be frozen quickly, it should be placed into an airtight container and frozen as soon as possible. If a food product must be kept frozen for an extended period before being consumed, it should be placed into an airtight container or container with a lid and packed with dry ice or other packing material that prevents condensation from forming inside the container.
Food Labeling
Food is stored safely in the freezer by labeling it appropriately. Food labels are used to identify the contents of a package and its potential hazards. The label can be placed on a product, container, or the packaging itself. The information on the label should also be legible and easy to understand for consumers. It should contain the following information;
- Product identification: A visible symbol or mark, such as a letter, number, or name, helps prevent errors when identifying products during purchase and storage. For example, if you have a can of beans that says “beans,” you know it’s an ingredient for soup rather than an individual product. This safety precaution protects against mix-ups that could lead to illness or injury.
- Product nutrition facts: When food is packaged in sealed packages with no visible damage, it is considered safe for consumption without further refrigeration until opened and consumed. However, some foods may contain ingredients that require refrigeration after opening, for example, milk. Nutrition facts provide consumers with information about nutritional content to make informed decisions about whether their purchases suit their diets.
Refrigeration
Refrigeration is the most common method used to store food safely. Most food can be kept fresh for weeks or even months when refrigerated. However, some foods will begin to lose their quality if they are kept in the refrigerator for too long. The length of time that a particular food should be stored in the refrigerator depends on the type of food and how well it was packaged. Some foods, such as eggs and milk, must be kept below 40° F (4° C) for several days or weeks before they are safe to eat.
Canning
Canning is the process of preserving food by heating it and processing it so that it maintains its nutrition and texture. It is a quick method of preserving food because it uses low temperatures to destroy microorganisms, enzymes, and other harmful substances while leaving the food’s flavor, aroma, and texture intact. Canning has been used since the early 1800s. Today, it is one of the most common ways to preserve meat, fruits, vegetables, and other foods in your home or business kitchen.
Drying
Drying is another method used to store food safely. Removing excess moisture from fresh ingredients can prolong their shelf life without affecting their quality or taste. Drying removes excess water from food while maintaining its nutrient value and flavor. Using specialized drying equipment, you can dry fruits like apples and pears or vegetables like carrots or potatoes.
Pickling
Pickling is a method of preserving food by applying heat, acidity, or both. The process of lacto fermentation usually preserves the pickled products, although other fermentation processes, such as brining and salting, may be used. It is a traditional method of food preservation and can be used for many types of foods. As the food is exposed to air after pickling, any pathogens that may be on the surface are killed by oxidation. Pickling keeps foods such as cucumbers crisp and fresh for at least two years if kept in cool conditions and no longer than five years if kept in hot conditions.
Fermenting
This process is the oldest and most common way of preserving food. Fermentation involves the growth of microorganisms that convert sugars, starches, and other plant materials into alcohol and carbon dioxide gas. The gases are released from the fermented product through a small hole in the top of the container.
Some foods, such as beer and wine, are fermented by yeast. Other products, such as bread or cheese, may be fermented by bacteria such as Lactobacillus, which produces lactic acid, or acetic acid bacteria, which produce acetic acid.
Store raw foods below cooked foods
When storing raw foods, keeping them below cooked foods in the same container or rack is important. This helps to prevent cross-contamination between different types of foods, which can cause disease if eaten uncooked by humans or animals. If a container does not have an airtight seal or sufficient space for both types of food, then this method should be avoided; instead, use separate containers for each type of food.
Check and observe used-by dates
Store-bought fresh foods should be checked for freshness as soon as you receive them and for use-by dates. If any of them have expired, throw them away immediately or freeze them until you can use them again. While this may seem like an obvious step, many people do not do this because they think all products must be kept in their original packaging for an extended period before they need to be thrown out. However, this is only sometimes true; many products come with multiple dates on the label that indicate how long they should be used before they become unsafe to consume.
Conclusion
As you can see, food safety is a basic but highly crucial matter to keep in mind when it comes to storing and handling food. You could easily save yourself from a horrible bout of food poisoning by simply following the steps above.
