IF IT SMELLS...
The "pallet shopping" approach to buying food may not the most economical or safest approach. Here a few facts on why it's important to take good care of your food.
Air, light, moisture and heat speed the loss of a food's quality. These general guidelines will help you get the most out of your foods and keep them safe to eat. For additional tips and guidance on specific foods: www.kowalskis.com.
Cupboard Storage
• Store foods in cool temps (ideally 50-70°) and away from appliances that produce heat.
• Keep foods dry and in tightly covered containers.
• Do not purchase dented cans.
• Refrigerator/Freezer Storage
• Keep refrigerator temperature at 34°F - 40°F.
Keep freezer at 0°F or below.
If your refrigerator or freezer do not have internal thermometers, place a refrigerator thermometer inside both to track temps.
• Use foil, plastic wrap, plastic bags or airtight containers designed for food/freezer storage. Moisture- and vapor-proof materials are best.
• Clean refrigerator at least twice a year to reduce food odors. Remove spoiled foods immediately so bacteria cannot pass to other foods.
• Use foods quickly. Don't rely only on the maximum storage time stamped on packages.
Food safety tips that hold true for all foods:
• Natural and organic foods do not contain artificial preservatives to extend shelf life. Their shelf life can be significantly shorter.
• Check sell by/use by dates on food package labels; buy products with the most distant expiration dates.
• Once home, write the date of purchase on packages if there are no expiration dates.
• Rotate your food on a regular basis. Foods tend to lose quality and nutrients over time. Use the "first in/ first out" rule.
• Never taste foods to check for "freshness" or whether they worth keeping.
Remember the most basic rule of all: When in doubt, throw it out.
For more information visit www.kowalskis.com