You Can!
Clean Your Kitchen to Make It Safer
Many of us take the safety of our food for granted until a nationwide outbreak of food borne illness occurs, or there is a major food recall. While you do not have control over food safety recalls, YOU CAN control how you handle and store the food in your own kitchen. Here are some tips from the newsletter "Environmental Nutrition" to keep you organized and your food safe:
- Clear it out. Remove everything from shelves and toss cans showing any sign of leaking or bulging as well as any packages you opened but have not used in the last six months.
- Check for dates. Most packaged foods display expiration dates - Here is what these dates actually mean:
- "Sell By" date tells the store how long to display the product for sale. Be sure the date on the food you buy allows enough time to eat it before then.
- "Best if Used By or Use By" date tells you by when you should eat (or freeze) the product for best quality.
Neither of these dates has anything to do with food safety. It may be safe to eat after these dates have passed but the quality is what may suffer. If these dates are far past, it is best to call the toll free number on the label to check how long it is safe. If a package is opened, bacteria can enter and spoil in a matter of days. Perishables in the refrigerator should be used within 3 to 7 days of opening, though foods like hard cheeses and condiments last a lot longer.
- Test temperatures. Keep an appliance thermometer in the refrigerator - it should be 40ºF or below. Check your freezer occasionally - it should measure 0ºF or below although most home freezers do not.
- Read labels and date your food. Always check the fine print on food labels for storage suggestions - refrigeration is often necessary once a food has been opened. With an indelible marker, jot the date right on the lid or front label when you open items so later you will not have to guess how long they have been hanging around. Putting a date on leftovers is essential, whether refrigerated or frozen.
Other Tips Include:
- Keep spices away from heat, light, and moisture
- Store dry goods in containers with tight lids
- Toss out months - old frozen foods
- Do not use the refrigerator door for perishables like milk or eggs
- Keep olive oil and nut oils away from heat and light
- Avoid overcrowding
For more information, please contact Peg Mikkola, Healthy Aging Coordinator
Minuteman Senior Services, 24 Third Avenue, Burlington, MA 01803
Toll-Free (888) 222-6171
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