• Determine proper storage for food items.

After you study information on safe storage methods, you will identify proper storage methods for various foods and complete a review of the materials.

Two main factors in food preparation and service warrant special attention: temperature and time. Bacteria, mold, yeast, and enzymes spoil food, even making it poisonous, if allowed to develop. Between 60 and 125 °F, bacterial growth is rapid. Food maintained within this range for two to three hours or more may be unsafe to eat. Some growth still occurs between 40 and 60 °F and between 125 and 140°; therefore, it is safest to keep hot foods above 140 °F and cold foods below 40 °F. Serve food as soon as possible after cooking. If you prepare food in advance to serve later, refrigerate it.

Proper storage of food is necessary to maintain the quality of what we eat. In general, food storage requires some knowledge and a lot of common sense. The cold temperature in the refrigerator slows the growth of bacteria in many foods. Foods can be preserved even longer in the freezer because the liquid in the food freezes, preventing bacterial growth. The refrigerator also slows the ripening process of most raw fruits. Depending on the results you want, raw fruits can be stored in the refrigerator or on a countertop, but when they are cooked, you should store them in the refrigerator. However, if bananas are stored in the refrigerator, the peel turns an unsightly black color. Most vegetables are stored in the refrigerator to maintain flavor and crispness. Tomatoes, however, lose optimal flavor and texture when refrigerated, so a cool, dry place is recommended. Potatoes, onions, and garlic also store better in a cool, dry place.

Because refrigerator and freezer space is usually limited, many of us buy canned or packaged goods (for example, fruits, vegetables, baking mixes, cereals and sauces) that can be stored in a cool, dry place. When in doubt about storage of a certain food, read labels and packaging, or look up the food item in your cookbook and read the information about storage. For example, in the “Eggs and Cheese” section of Betty Crocker’s Cookbook, there is information specific to storing eggs and cheese.