We all tend to store food at home for our convenience, although this is not always done properly. Storing food correctly helps maintain its qualities, lengthens its shelf life and also helps avoid many risks.
We are going to talk about food that does not need to be stored under refrigeration. There are two important questions. The first one is to check the best-before date when you shop to avoid not only food that has passed its sale date, but also food that does not have a sufficient margin for your needs. The second one is to read labels carefully to check if the manufacturer has given any particular storage instructions.
How do you store food that may be kept at room temperature? You should follow a certain order: the most needed or frequently used packages should be closer, more visible and organized by groups. Food bought in large amounts should be stored so the packages bought earlier are in front to avoid problems with the sale or expiration dates.
Some products have specific storage requirements, such as potatoes. They should be kept in nets for air circulation. Or oil, which should be kept in the dark if it is to be stored for a long time so the fat content is not oxidized and it does not turn rancid. Still other foods, such as eggs, may be stored in the pantry, but their shelf life is lengthened if they are kept chilled.
Many foods that come in closed containers may be stored in the pantry and do not need to take up space in the fridge: pickles, canned goods, bottled sauces, marmalades, sterilized milk. However, all of them should be treated as perishables once the packages are opened, and then stored in the fridge. In the case of dehydrated foods and products such as rice, pasta and nuts, once the package is open they will keep better in a sealed container.
It is very important to insist that insecticides, cleaning products, etc., should be kept separately and that they should never be stored in empty food containers.
As you can see, it is a question of combining common sense with the essential facts about the properties of specific foods. It is easy to do, and will increase food safety.
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