In the United States, we have access to one of the most plentiful and high quality food supplies in the world. Shopping for food is as easy as going to the market and choosing our favorite items, however it is important not to overlook the key task of proper food storage. Adhering to food storage guidelines prolongs freshness, maintains a sanitary environment to ensure food safety and maximizes food dollars spent.

Storing Refrigerated Foods

Refrigerated foods are often the most perishable items stored in homes today, so it is imperative that food storage guidelines are followed diligently. To guarantee the freshness of refrigerated food, make certain that the refrigerator is in proper working condition and that the internal thermometer is set between 33 and 38 degrees Fahrenheit. Crisper and vegetable drawers control temperature and humidity for ideal produce conditions. Maintain these drawer settings at no more than 40 degrees Fahrenheit.

Storing foods at the proper temperature can prevent food born illnesses such as:

*Campylobacter

*Salmonella

*E. coli O157:H7

Storing Frozen Foods

Frozen foods should be stored at or below 0 degrees Fahrenheit. Meats and other frozen items should be transferred to the freezer as soon as possible after purchase to avoid any bacterial growth. Avoid freezer burn by properly sealing items in freezer bags or wrapping them first in plastic wrap, then in aluminum foil.

Remember that bacteria thrive between 41 and 140 degrees Fahrenheit (otherwise known as the Food Temperature Danger Zone), so get refrigerated and frozen foods home and into temperature controlled conditions as soon as possible. For those with long commutes to the grocery store, storing foods in a cooler is an option that will keep foods out of the Food Temperature Danger Zone.

How to increase the shelf life of food

It is possible to significantly increase the shelf life of items that aren't traditionally considered "refrigerated items" by storing them in refrigerator.

The shelf life of bread can be increased from 4 to 5 days, to 1 to 2 weeks
The shelf life of corn meal can be increased from 1 year to 18 months.

However, some items should not be refrigerated. Tomatoes, onions and bananas are examples of perishable items that actually spoil faster in a dark, chilled environment. Store these items in a pantry or cupboard.

Storing Dry Goods

Pantry or cupboard items should be stored in a cool, ventilated area, preferably at or below 70 degrees Fahrenheit to ensure maximum freshness and shelf-life. It is important to be mindful of "best if used by" dates on canned that are used sparingly. Ensure that the older canned items are used first by employing the First-In-First-Out (FIFO) method when using and replenishing supplies.

Reducing Food Waste

Some estimates claim that up to 40% of the food purchased on the weekly American shopping trip is wasted. Food waste in households is costly and can negatively impact food budgets if not properly controlled through the use of food storage guidelines. Waste can be prevented by both properly planning weekly meals in conjunction with the food storage guidelines and food safety guidelines that have been presented in this article.

If you need more information about the storage of specific foods, visit, http://www.foodsafety.gov/ which provides federal food safety guidelines. Additionally they provide food safety alerts and recalls.