Proper storage to preserve foods

Time and temperature are key factors in bacterial growth. Careful monitoring of these two variables greatly reduces the risk of food poisoning. The “danger zone” refers to the temperature range in which bacteria multiply the fastest, usually between 4°C (40°F) and 60°C (140°F). To minimize the risk, it is essential to keep perishable foods (meat, poultry, seafood, dairy products, ready-made meals, etc.) outside of this zone for as long as possible:

• Avoid leaving food at room temperature: Perishable foods should not be left at room temperature for more than two hours, or an hour in summer.
• Cool food safely: After cooking, it is recommended to cool hot food quickly by placing it in small containers, and then promptly placing it in the refrigerator or freezer.
• Defrost food safely: It is dangerous to defrost food at room temperature. The ideal way to defrost food is to place it in the refrigerator the day before or submerge it in a bowl of cold water (if it is packaged in a sealed bag or airtight container). Food thawed in the microwave should be cooked immediately after thawing. Remember, never refreeze food that has been thawed.
• Check the storage temperature: It’s a good idea to regularly check the temperature of your refrigerator, which should be between 0°C and 4°C (32°F  and 40°F), as well as your freezer, which should be -18°C (0°F). A digital thermometer can be inserted directly into food to take the core temperature.

Shelf life may vary according to the type of food and storage conditions. The expiry dates printed on food containers indicate how long a food can be kept. But be careful: once opened, this date no longer applies! After opening, food should be resealed or transferred to an airtight container, stored in the refrigerator, and consumed within the manufacturer’s recommended time frame (this information is not always indicated on the packaging).

For more information on the shelf life of different types of food, we invite you to consult the Thermoguide (in French), published by the Ministère de l’Agriculture, des Pêcheries et de l’Alimentation du Québec. The shelf life for foods marked with an asterisk* also applies to opened containers. The Thermoguide also provides information on foods that should be discarded after a power outage lasting more than six hours.

How do you know if a food item is still good? Don’t rely only on your sense of vision to know if food is still safe to eat. Always check the expiry date. If it hasn’t passed but the food shows signs of spoilage (suspicious appearance, odour or texture), it’s best not to take any chances and to discard it. Food cans shouldn’t be deformed, punctured, swollen, or make an unusual noise when opened.

Proper food storage is essential to preserve freshness. Generally, it is important to do the following:

• Store food in an airtight container to avoid cross-contamination. Food in metal containers should be transferred to tightly sealed containers after opening.
• Do not store perishable foods (dairy, eggs, meat, fish, etc.) in the refrigerator door. They’re best stored at the bottom of the fridge or in drawers specially designed to keep the temperature lower and more consistent.
• Avoid overfilling the refrigerator in order to allow fresh air to circulate effectively.
• Use only bags or containers specifically designed for freezing food.
• Identify products and indicate the date they were opened, refrigerated or frozen for ready-made meals or leftovers.

Thermoguide, Ministère de l’Agriculture, des Pêcheries et de l’Alimentation du Québec

Food safety for people with a weakened Immune system, Health Canada