Factors to Consider in Food Storage

Hierarchy

• When storing items, it's important to know which items go on which shelves, as you don't want cross-contamination to take place. This is especially true with cold storage. For example, a general rule of thumb is to keep meats on the bottom shelves, dairy products in the middle and condiments and vegetables near the top. If something like raw chicken is placed above broccoli, you run the risk of the meat's juices falling onto the ready-to-eat produce.

Humidity and Temperature

• Cool, dry places work best when storing nonperishable items that don't need refrigeration. The more humid the area, the more likely spoilage will occur. For all other perishable items that need cooling, keep food out of the "temperature danger zone," which is between 41 and 135 degrees Fahrenheit. For instance, cold foods should be kept between 33 and 40 degrees, while frozen goods should ideally be kept at 0 or below.

First In, First Out

• Proper rotation is essential to preventing spoilage as well. Even if the placement and temperature are correct, food can still go bad if you don't use the oldest first and rotate the newest to the back. Stock your food accordingly whenever you purchase new products and resist the temptation to place them on the first shelf space available. Labeling items according to the date purchased helps with this as well.

Containers

• Use containers that were meant to store food and food only. Even if you thoroughly clean a 5-gallon bucket that once contained something other than food, it's crucial that you line it with a food-safe bag. Also, try not to leave food in bags if the food was not meant to be stored in them long-term, as bugs and other pests can get in and contaminate it.