by Jennifer Swanson
It’s always a good idea to review the guidelines for safe food preparation and storage—especially during the holidays, when food is one of the highlights. The U.S. Food and Drug Administration (FDA) offers helpful tips that can also give you insight into how to organize your kitchen. Here’s a fresh look at those rules, along with their organizing possibilities.
The number one rule of safe food preparation is “Keep everything clean.” An uncluttered kitchen makes this easier to do. In fact, cleaning experts estimate that by eliminating clutter, the average household could reduce housecleaning time by 40%.
Start by removing everything from your countertops. Wipe all the counters, and put back only those items you use at least 2-3 times a week.
Next, clean your refrigerator and freezer. Overcrowding keeps air from circulating properly, and this could affect the quality and safety of your food. Take everything out and give these appliances a complete wipe down, inside and out. Throw out anything questionable. A good refrigerator purge will spare you from eating risky food and, as a bonus, you’ll have extra space for holiday groceries and the inevitable leftovers.
In general, assign one shelf for leftovers as a first step in keeping your refrigerator organized. Determine other categories (fruits, vegetables, sandwich fixings, dairy, condiments, etc.) and assign shelves and drawers accordingly. If you have children, reserve an accessible spot for them to store their drinks and snacks. Make a weekly habit of cleaning out perishable foods that should not be eaten; grocery-shopping day is a good time to do this.
The second rule is “Keep the temperature right.” According to the FDA, 23% of us don’t keep our refrigerators cold enough. To discourage the growth of food-borne bacteria, set your refrigerator to 40° F. Your freezer should be 0° F or less. Use an appliance thermometer to verify that you’re maintaining a safe temperature.
Allow enough time to fully cook all foods to their proper temperatures. Then refrigerate all hot foods within two hours after cooking. If anything sits out longer, toss it. To speed up cooling and slow down bacteria, store all leftovers in small, shallow, tightly closed containers. Cut leftover meats into slices of three inches or less.
If you have an abundance of plastic storage containers, now is a good time to free up some space. Realistically, how many could you possibly need all at once? As you sort, keep this in mind: Rectangular containers are best. They provide greater volume than round ones within the same amount of shelf space, giving you 20% more space. If you choose to keep your round containers and lids, at least separate them from your rectangular ones. Assign two separate cupboard shelves, and you’ll be able to find what you need more quickly.
Keep a roll of masking tape and a pen handy so you can date your leftovers. Most should be used within three days or thrown out. Better yet, consider freezing your leftovers right away. Freezing doesn’t kill bacteria already present, but it does stop it from multiplying. (Refrigeration only slows down bacteria growth.) Check with the FDA website (www.cfsan.fda.gov) for specific guidelines on refrigerating, freezing, thawing and reheating.
The third rule is “Separate, don’t cross-contaminate.” Improper food handling can spread bacteria throughout the kitchen, so thoroughly wash everything that comes into contact with raw meat, poultry, eggs, seafood, and unwashed fresh produce—before you handle ther foods. By the way, make sure to store all cleaning chemicals away from food.
|
This rule applies to everything else in your kitchen as well: Group similar items together. True efficiency is when you can stand in one place and reach everything you need for a given task. For example, think about your baking supplies. Keep your flour, sugar, baking powder, and whatever other ingredients you normally use for baking, near your mixing bowls, measuring cups, and baking pans. Pull your baking spices out of your spice cabinet and keep them with the rest of your baking items.
When the holidays are over, free up valuable kitchen storage space by storing those once-a-year serving platters, pots, and other holiday cooking items with your holiday decorations.
There’s nothing like holiday cooking to amplify the trouble spots in your kitchen. Focus now on getting your kitchen clean and organized, and enjoy safe, healthy celebrations.
|
|
