How to store shelf-stable foods in the pantry
Shelf-stable foods are those that do not need to be stored in the refrigerator or freezer, but can be stored in the pantry, such as bread, pasta, cereals, water, oil, coffee, canned goods, citrus fruits and other types of fruit, such as pineapple.
Make sure the shelves are cool, dry and not exposed to direct light.
The ideal temperature is 20 degrees.
Don’t put them away in the pantry once opened: in that case, they should be stored in the refrigerator in an airtight container and consumed as soon as possible.
Always keep the shelves clean, preventing dust from contaminating the food, otherwise it would have to be thrown away.
How to store perishable foods in the refrigerator
Perishable foods are those that must be kept in the refrigerator and consumed within a few days.
The refrigerator should be cleaned regularly to prevent the growth of bacteria and eliminate unpleasant odors. It should be cleaned at least once a month with water and vinegar or water and baking soda.
The thermostat should be set to 5°.
Food must be arranged correctly on the shelves, keeping in mind that, depending on air circulation and the refrigerator’s specifications, each will have a different temperature:
– The spaces near the door should be used for foods that need to be kept fresh but do not require excessively high temperatures;
– The drawer, which maintains a temperature of approximately 7°C, should be used for fruit and vegetables intended for quick consumption.
– The lower shelves, which maintain a temperature between 0°C and 2°C, should be used for meat and fish, foods that should be consumed within two days of purchase and which require low temperatures to remain intact;
– The upper and middle shelves, closest to the thermostat, maintain its temperature and are intended for foods that need to be preserved after opening and which are already cooked.
Leave enough space between foods so that air can circulate freely and nothing spoils.
If you have to put away leftovers from lunch and dinner, make sure they are not still hot first.
To avoid any type of contamination, avoid placing raw and cooked foods close to each other.
Containers must always be clean and hermetically sealed.
Don’t place food near the walls of the refrigerator, as it may stick and, in that case, it would have to be thrown away.
How to store frozen and deep-frozen foods in the freezer
Foods to be frozen and frozen foods, i.e. pre-cooked foods that only need to be heated before being served, should be placed in the freezer.
Once thawed, previously frozen foods must be consumed within 24 hours and cannot be placed back in the freezer.
The ideal freezer temperature is around -20°.
Clean your freezer at least once a month to avoid excessive frost buildup.
Remember not to leave foods in the freezer for more than 3-4 months, especially if they are particularly fatty.
Don’t freeze too many quantities of food at once; use disposable containers instead.
To defrost food without losing its properties, do not leave it at room temperature, but place it in the refrigerator, so that the process occurs slowly.
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