Why is safe storage of food so important?
Failing to safely store food in your fridge can be detrimental to your family and friends but is easily preventable.
A study from the Journal of Food Protection in 2017 found the following shocking statistics:
- Fecal contamination was observed in 44% of homes (often in kitchen sinks and dish cloths)
- E.coli was found in 15% of home kitchen sinks
- 45% of samples (mostly from home kitchen sinks) tested positive for a foodborne pathogen
- 12% of home kitchens had more than one type of foodborne pathogen present
For further information on this study, you can read it here.
By following a few basic food safety guidelines, you can be sure the food you store in your home is safe to eat for those around you. Many foodborne illnesses often come from food prepped, cooked, and stored in home kitchens, and not necessarily restaurants. Safe storage in your home fridge does not need to be complicated. Refer to the checklist provided in this post to quickly ensure you are safely storing your food.
Maintain the Correct Temperature
Each fridge is different, but most have a dial with a recommended coldness number. Usually, it is safe to keep on this recommended temperature. If you know you will be in and out of the fridge throughout the day I would recommend increasing the coldness setting.
I recommend getting a standalone ambient thermometer and placing in the warmest section of your fridge. This is usually on a shelf towards the front. The recommended temperature for food safety in the U.S. is to be at or below 41 degrees Fahrenheit. 41 degrees F is the maximum allowable temperature for food safety. If your fridge is holding right at 41 degrees F and is being consistently opened, I’d recommended increasing the coldness of your fridge.
Keep in Mind: Overcrowding the fridge can lead to inadequate airflow, which may not allow the cold air to circulate to all foods.
Digital ambient thermometer link
Basic ambient thermometer link
Safe Organization
The way we store foods (from top to bottom shelves) in the fridge is very important in cases of contamination risk. For example, we would not want to store raw chicken on the top shelf where fresh salad greens and fruit are stored down below. In the unfortunate event raw chicken juice dripped onto these items, we would likely never know. This is why doing a quick check of your fridge to make sure items are safely stored is vital for preventing food borne illnesses. Refer to the following FREE printable guide to do a quick audit of your own fridge.
Timing is Key
The two-hour rule should be used for both hot and cold foods. What does this mean?
For hot foods: once the item is done cooking, or is no longer kept on heat, it should be returned to the fridge within 2 hours to start cooling if not eaten immediately.
For cold foods: for items that require refrigeration, after they have been sitting at room temperature for 2 hours, they either need to be discarded or returned to the fridge. If food is being left in an environment that is 90 degrees or more, such as a picnic or outdoor potluck, this reduces time left out to a max of 1 hour.
What is the Temperature Danger Zone?
The Temperature Danger Zone (TDZ) in the U.S. is said to be 41-135 degrees Fahrenheit. Foods measuring anywhere between 41-135 degrees F are at risk of spoiling and growing food borne pathogens. This is why keeping cold foods cold and hot foods hot are vital in preventing food borne illness outbreaks. Foods that fall within this TDZ, often found at potlucks or when food is left out as a spread for guests, should be removed after 2 hours and placed in the fridge to be cooled back down.
Conclusion
Understanding how you can easily alter the storage and temperature of your fridge is vital in preventing foodborne illness and contamination. This post was meant to provide you with the basics of food safety. If you’re interested in learning more about food safety in your home, continue to check back for new blog posts on this topic!
