Storage of Food - Home Economics

Welcome to another blogpost, In Home Economics class we are working around Personal Hygiene and Food Hygiene. This task I had to generate a table for the three areas of storage in a kitchen; fridge, Cupboard and Freezer, then I had to list different food items that should be stored long term in these areas. 

Fridge	Cupboard	Freezer
-Eggs -Fresh Veggies -Berries -Dairy Products -Butter -Leftover or precooked meals -Lunch meals like turkey and lean roast beef.	-Onions -Peanuts -Apples -Tea -Powdered Milk -Canned Fruits and vegetables -Dried Pasta -Honey	-Bread -Cheese -Ginger -Nuts -Cookie Dough -Fresh Herbs -Cooked Grains -Raw meat, poultry and fish.

Fridge:

Refrigerating your food correctly is important to ensure that your food remains safe to
eat and stop harmful bacteria spreading for raw to ready-to-eat foods. Eating too much
leftover foods can be harmful for your health. Leftover food can be kept for three to
four days in the refrigerator. But make sure that you can eat them within that time. 

Freezer:

Keep raw meat, poultry and fish away from other foods so they don't contaminate them.
A freezer that makes cooking quicker and easier. A freezer should be cold enough to
freeze your food. But if it's too cold then you can risk an increase of frost and
ice-build up. 

Cupboard:

Store foods in the right container, at the right temperature and for the right length of
time. Proper food storage will reduce your risk of food poisoning and also stretch your
wallet since your food won't spoil as quickly. The cupboard is a great place to store all
your shelf-stable foods.

Temperatures:

Keep your appliances at the proper temperatures. Keep the refrigerator temperature
at or below 40 F (or 4 C). The freezer temperature should be 0 F (-18 C).Therefore the
best temperature for food storage in the cupboard is 50 F to 70 F.