Top 5 Rules for Storing Cooked Food

Many people since childhood are used to determining the suitability of cooked food for consumption, guided solely by taste, flavor, appearance. This good old method is quite logical. Fermentation is accompanied by a stench, the appearance of whitish foam and characteristic air bubbles. Microbiological spoilage is accompanied by mold, milky, gray, or green in color.

Storage in the refrigerator often changes the structure of the dishes. Soups become thicker. Nutritionists and technologists recommend pouring out the meat broth after two days. The shelf life of vegetable chowder is 62 hours.

Different Temperatures

Most perishable foods are acceptable to store from 24 to 42 hours. Be sure to keep it in the refrigerator. Carefully monitor the temperature control, keep it at +2°C.

It’s desirable to study the characteristics of kitchen appliances. Manufacturers often give recommendations on operation and indicate what to do is strictly forbidden. You should determine which shelf is the coldest. After all, the coolest area is reserved for meat dishes, sausages. The middle shelf is suitable for cheese, dairy products, and salads. Whole fruits and vegetables that have not been heat treated are stored in specially designated compartments.

Proper Packaging

A simple bowl of tempered glass with an airtight silicone lid is considered suitable for salads and baked or stewed meat.

Cheese, vegetable slices are placed in plastic containers. They are placed on ceramic plates and covered with cling film.

Fish and meat cuts are wrapped in Kraft paper. It best preserves the freshness of the delicatessen.

Open canned food is transferred from the tin to the glass jar. Stored for up to three days.

Proper Refrigeration

Few people know, but the habit of refrigerating first and second courses before sending them to the refrigerator is long outdated. Kitchen appliances used to have completely different technical features. Violation of temperature conditions was capable of causing malfunctions. As a result of heat exposure, ice build-up was formed. Modern fridges are both cost-efficient, letting you buy them with no win enormous online betting jackpots and made with the introduction of new cooling technology. 

Remember that the reproduction of pathogens begins at 35°C. Do not cool soups, meat and fish dishes to room temperature. The refrigerator will hold if you put a warm pot in it.

Respecting the Good Neighborhood

Prepared foods should not be stored with raw foods. Otherwise, they will absorb foreign odors. Rotting process will be activated. Sausages, cheeses, milkshakes in close contact with chilled minced meat are infected with pathogenic bacteria, E. coli. In people with a weakened immune system, their use can provoke the appearance of food poisoning. 


According to research by scientists of the New Orleans Institute of Food Technology, up to 50% of the world’s population washes the fridge no more than once a month. This creates a breeding ground for pathogens. You should wash your appliances once a week. Use bactericidal, disinfectants.

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