Food Storage Mastery: 5 Guidelines For Fresh Storage

Proper food storage is important for maintaining food safety, freshness, and preventing waste. Whether you’re storing food in your pantry, refrigerator, or freezer, following the right guidelines ensures that your food remains safe. Here are 5 ways to master your kitchen storage!

#1 – First In, First Out (FIFO)

The FIFO principle is a fundamental rule of food storage. It means using older items before newer ones to minimize food waste. To implement this guideline:

When stocking your pantry or fridge, place newly purchased items behind existing ones.
Label and date homemade or repackaged items.
Regularly check and rotate your food supply to ensure older items are used first.

FIFO prevents food from spoiling and becoming forgotten at the back of your storage space.

#2 – Store at the Right Temperature

Temperature control is vital for food safety. Follow these temperature guidelines:

Refrigerator: Keep your refrigerator at or below 40°F (4°C) to slow down bacterial growth. Use a thermometer to monitor the temperature.
Freezer: Maintain your freezer at 0°F (-18°C) or lower to preserve food quality. Frozen foods can last indefinitely at these temperatures, although quality may diminish over time.
Pantry: Store most non-perishable items in a cool, dry place away from direct sunlight. Keep canned goods between 10-21°C for optimal quality.

Always check food labels for specific storage temperature recommendations.

#3 – Proper Packaging

Using the right containers and packaging materials is necessary for preserving food quality and preventing contamination. Follow these packaging guidelines:

Airtight Containers: Store grains, cereals, and dried goods in airtight containers to keep out moisture, pests, and air.
Reusable Food Storage Bags: Use these eco-friendly bags for snacks, sandwiches, and leftovers instead of disposable plastic bags.
Vacuum Sealing: Consider vacuum-sealing foods for longer freezer storage, which prevents freezer burn and extends freshness.

#4 – Keep Foods Separate

To avoid cross-contamination, store foods separately based on their type and safety guidelines:

Raw Meats: Keep raw meats, poultry, and seafood in airtight containers or plastic bags on the lowest shelf in the refrigerator to prevent juices from dripping onto other foods.
Ready-to-Eat Foods: Store cooked or ready-to-eat foods above raw items to prevent potential contamination.
Fruits and Vegetables: Some fruits release ethylene gas, which can cause nearby vegetables to ripen and spoil faster. Store them separately or use ethylene-absorbing produce storage bags.

#5 – Regularly Check Expiration Dates

Monitoring expiration dates is essential to ensure food safety and quality. Pay attention to the following:

“Sell By”/ “Use By” Dates: This indicates when the store should sell the product by/ the peak quality of the product. You can often use the item safely beyond this date.
“Best Before” or “Best By” Date: This suggests when the product is at its best quality but is not an indicator of safety. Use your judgment when consuming items after this date.
“Expiration date”. This suggests when a food can spoil, and is recommended you not consume.

More info on this topic in my other article – “Understanding Shelf Life, Best Before, and Expiry Dates in Canada”

Let’s walk through a real-time example of how these food storage guidelines can work effectively:

Scenario:

You’ve recently gone grocery shopping and have purchased various items, including fruits, vegetables, herbs, meats, dairy products, and canned goods.

1. First In, First Out (FIFO):

As you unpack your groceries, you place the older items at the front of your refrigerator and pantry shelves.
You label and date leftover cooked chicken from last night’s dinner and place it in an airtight container in the fridge.

2. Store at the Right Temperature:

You check the temperature settings of your refrigerator and ensure it’s at 40°F (4°C) or below.
The freezer is set at 0°F (-18°C).

3. Proper Packaging:

You transfer your flour and sugar into airtight containers to prevent moisture and pests from getting in.
Leftover spaghetti sauce goes into a reusable food storage bag (dated and labelled) before placing it in the freezer to use next week.
Fresh herbs are wrapped in damp paper towels and stored in airtight containers in the fridge.

4. Keep Foods Separate:

You place raw chicken in a plastic bag before placing it on the lowest shelf of the fridge for tomorrow’s supper.
Ready-to-eat salad and fruits are on the upper shelves to avoid cross-contamination.
Fruits and vegetables are stored separately in the produce drawer, FIFO style system putting the older stuff at the top

5. Regularly Check Expiration Dates:

You take a moment to check the dates on dairy products and plan to consume them before they expire.
You find a can of soup with a “Best By” date that is still several months away and decide to use it for lunch.

This real-time example demonstrates how you can apply the food storage guidelines in your daily life. By doing so, you ensure that your food remains fresh, safe to eat, organized, and enjoyable while reducing food waste.

And just like that you are a Kitchen Master! You are well on your way to maintaining and mastering your food and food storage. Happy storing. Share with me some of your kitchen wins at BridenAcademy@bridensolutations.ca