Frozen goods can be stored in the freezer to prolong freshness. If you want to maximize the freshness of these products, there are a couple of useful tips you can implement to increase their shelf life.
Restaurants and other food service businesses need clearly defined storage procedures for safely storing items. This allows them to ensure that they have enough stock to make the delicious meals that their clientele are looking for.
Effective food supply and storage requires you to be organized so stock is not left in a freezer for too long. It also requires you to have enough space to efficiently handle the supplies you wish to store. As a rule of thumb, follow a FIFO (first in first out) system for all your refrigerated food.
When sealing goods away, air can get trapped in plastic bags which causes the contents to deteriorate faster than they normally would. Separate your goods into different categories, keeping items that are the same or similar on the same shelves or in the same drawers. If stored incorrectly, meat juices can drip and leak onto other produce, contaminating otherwise fresh food.
In conjunction with this, monitor the temperature of your refrigerator daily. Using a thermometer will help you to log daily readings. Stored goods should be kept at the correct temperature of minus 18 degrees Celsius. Also remember to clean your fridge often. Try following a schedule to make sure it is regularly and consistently cleaned.
Storerooms often have separate areas to stash dry food. These rooms are usually cool, dry areas to prevent food spoilage, with temperatures kept in the low 10’s. Ensuring your fridge is maintaining a consistent temperature is an indicator of whether or not it is in good working order. As a helpful tip, keep these areas well organized so that it is easy to clean them. This means the room should also be securely sealed along each of the panels, the skirting board, and so forth.
Professional grade storerooms are well lit with industrial shelving, so no items are kept on the floor. Aisles are also wide enough so carts can be pushed through and loaded with items. You may also wish to keep storage areas securely locked to prevent theft.
Confused Woman Searching For Food In An Open Refrigerator
Storing chicken
Adding chicken to your diet in combination with well-balanced recipes and food experiences is a great way to boost your overall health and energy levels. Not only is chicken relatively inexpensive, but it is also a quick and easy meat to prepare.
One of the healthiest ways to consume chicken is to bake it in the oven and then stir-fry it with some vegetables, and making a healthy chicken Caesar salad. Just make sure it is properly cooked all the way through before serving.
When storing chicken in the freezer, be careful to make sure the meat is well-wrapped, so the juices do not leak. This can easily be done using plastic bags. Whole chickens should be used within a year of freezing it, and chicken portions within nine months.
When the chicken thaws, you should cook it rather than freezing it again. A common error is to use hot water or to leave the chicken out on the counter to defrost. A good practice is to take the chicken out of the freezer well before you decide to cook it, leaving it in the fridge to thaw for 24 hours. Should you ever need to quickly cook your chicken, defrost it by submerging it in cold water. Using a microwave is also another alternative, however the chicken should be cooked soon after it has been defrosted.
It is also important to be able to determine if you are continuing to store fresh produce or not. Usually chicken will have a raw pink fleshy colour – if it has any other shades, especially if the colour dulls and it shows signs that it is starting to grey, this indicates that the meat is going bad. If you are ever confused, just try smelling it; rotting chicken will have a strong and sour smell.
In other cases, people may incorrectly believe chicken to be old because it has a slimy texture. This normally disappears after it has been rinsed. If it remains slimy, then it means your chicken has likely turned bad.
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