When it comes to figuring out if the food in your home is safe to eat or if it has gone bad, it’s important to trust your instincts. But the best way to avoid becoming sickened from contaminated food is to take care in how you store and handle it.
Check out these food safety rules you should never ignore:
- Food will last longest in a refrigerator kept below 40 degrees F. Invest in a thermometer because some fridge’s aren’t as cold as they need to be.
- Pack your food in the fridge appropriately:
- Place meats in the bottom compartments – you do not want any of the drippings to drip onto cooked foods or fresh fruits and veggies.
- Store fish on ice if it is in the fridge – fish goes bad faster than any other meat.
- Eggs can be stored in the meat compartments rather than on shelves in in the door.
- Store fruits and veggies in plastic bags – it’s OK to use the ones from the store.
- To keep fruits and veggies fresh – pack them in a paper towel in a bag before putting them into the fridge. The towel will absorb any moisture from produce respiration.
- Thaw meats in the fridge – never thaw them in a sink full of hot water or on a countertop.
- If you must thaw the meat quickly, you can put the wrapped meat in a sink of cold water, but keep in mind that if left for over 2 hours, bacteria will begin to grow.
- Always wipe down food preparation surfaces with soap and water – never use the same cutting board, knives, serving platters or utensils for cooked and uncooked meats.
If you or a loved one has been sickened as a result of a consuming a contaminated or recalled product, contact Jacoby & Meyers for a free case evaluation today.
For more food safety tips, visit www.today.com