Meat Storage
- Keep fresh meats refrigerated in the bottom area of the refrigerator, where it is the coldest. Leave the meat in its original wrapping if it is to be used in 1 to 2 days. It is best to select fresh meat items last when shopping.
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For longer storage, rewrap the meat in plastic wrap and and aluminum foil and freeze.
- It is important to allow free circulation of cold air around meat products. An airy, uncluttered refrigerator will keep all foods fresh longer. In addition, meat should never be washed prior to storage as the added moisture enhances the chance for bacterial growth.
- Cool cooked meats as rapidly as possible to minimize the time spent in the "warm" temperature range which is optimum for bacterial growth. This can be done by providing plenty of air circulation around the meat. To avoid potential food poisoning hazards, do not hold meat at a "warm" temperature for longer than one hour.
- Refrigerating cooked meats before they are properly cooled results in condensation, providing the extra moisture needed for bacterial growth. Once the meat has cooled, wrap in plastic wrap and refrigerate it. All cooked meats should be used within a week of the initial preparation, or properly wrapped and frozen for later use.
- To thaw meat, fish and poultry safely, take it out of the freezer and place in the refrigerator. Place in a plastic bag or on a dish to prevent juices from dripping onto other foods. A one-inch steak will thaw in 12 to 14 hours. Allow 4 to 7 hours per pound to thaw a large roast and 3 to 5 hours per pound for a small roast.
- For quick thawing, use a microwave oven according to the manufacturer's directions and then cook immediately.
- Never defrost meat, poultry or fish on the kitchen counter or in warm water. Bacteria multiply rapidly at temperatures between 40 and 140 degrees F.
Egg Storage
- Always purchase eggs before the "Sell-By" date on the carton. After the eggs reach home, refrigerate the eggs in their original carton and place them in the coldest part of the refrigerator, not in the door. For best quality, use eggs within 3 to 5 weeks of the date you purchase them.
- When fresh eggs are hard boiled, they should be refrigerated within two hours of cooking and used within a week.
Cheese Storage
- Wrapping cheese in waxed paper and then aluminum foil gives the longest storage period. Plastic wrap also works well if you are going to use the cheese within the next week. Cheese is best stored in the refrigerator as close to the bottom as possible. This is the coldest area in a refrigerator. The harder the cheese, the longer it will stay fresh (up to a month). Semisoft cheeses will usually be fine for several weeks. Cut pieces of soft cheese will last less than two weeks.
- Store shredded cheese in an airtight container or a resealable plastic bag. Because shredded cheese has more exposed surface area, it is more likely to mold and should be used within a couple of days.
- Whether you use waxed paper, plastic wrap or aluminum foil, be aware that once you have unwrapped a cheese stored in the refrigerator, the wrapping should be discarded and the cheese should be put in a new wrapping.
