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Food Storage

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SuppliesStorage Skip Header and Navigation University of Nebraska–Lincoln Login Show user profile options View Profile Logout Show search form Search Search UNL Institute of Agriculture and Natural Resources UNLSuppliesNebraskaIANRNebraska ExtensionUNL FoodFood Safety & PreservationFood Storage HomeAbout Us Awards and Accomplishments Connect with us through social media Materials -Terms of Use Food, Fitness & RecipesRecipe Central Meal Preparation NationalSuppliesDays, Weeks & Month Calendar Fitness Nutrition Education Program (NEP) Ag &SuppliesLocalSuppliesProduction Choose Healthy Here Free Educational ResourcesEmail Newsletters Sign Up Newsletters, Blogs, Apps, & Social Media Food, Nutrition, Fitness &SuppliesSafety PowerPoints & Handouts Control Diabetes for LifeSuppliesSafety & PreservationFood Safety Canning, Freezing, and Drying Nebraska Extension ServSafe® TrainingSuppliesStorage SafeSuppliesPreparation and HandlingSuppliesPoisoning (Foodborne Illness)SuppliesService & Farmers Markets HACCP / HARPC Training Buy Fresh Buy Local NebraskaAbout Us BFBLN Membership OnlineSuppliesGuide Featured Member of the Week Gardening Selling Local Food/Products Raising Livestock Discover Seasonal Cooking Consumer Health & Safety Youth/4-HRecipes for Cooking With KidsSuppliesFacts Teaching Activities and Resources Mealtime Manners Photo Gallery Meat Cuts IdentificationSuppliesProjects Menu Share This PageSuppliesStorage SafeSuppliesStorage A full-length PDF version of document EC446,SuppliesStorage, including the storage orchestration is misogynist here. Julie A. Albrecht, ExtensionSuppliesSpecialist Proper supplies storage helps maintain supplies quality by retaining flavor, color, texture and nutrients, while reducing the endangerment of contracting a food-borne illness. Foods can be classified into three groups. See a orchestration of storage life by pursuit each link: Perishable foods includes meat, poultry, fish, milk, eggs and many raw fruits and vegetables. All cooked foods are considered perishable foods. To store these foods for any length of time, perishable foods need to be held at refrigerator or freezer temperatures. If refrigerated, perishable foods should be used within several days. Semi-perishable foods, if properly stored and handled, may remain unspoiled for six months to well-nigh one year. Flour, grain products, zestless fruits and dry mixes are considered semi-perishable.   Staple, or non-perishable, foods such as sugar, zestless beans, spices and canned goods do not spoil unless they are handled carelessly. These foods will lose quality, however, if stored over a long time, plane if stored under platonic conditions. There is no word-for-word method to determine how long a supplies will maintain quality and be unscratched to eat, considering many conditions stupefy quality. The storage life of foods is unauthentic by the: freshness of the supplies when it reached the grocery store length of time and the temperature at which it was held surpassing purchase temperature of your supplies storage areas humidity level in your supplies storage areas type of storage container or packaging the supplies is stored in characteristics of the supplies item UNL ExtensionSuppliesSpecialist Julie Albrecht, Ph.D., R.D. Email: jalbrecht1@unl.edu Related Links HowSuppliesSpoilsSuppliesStorageOrchestrationLearn how long you may alimony many items found in your kitchen/pantry Refrigerator / Freezer Storage Odor Problems  - Refrigerator / Freezer Storing Fresh Fruits and Vegetables for Better Taste  (Source: UCDavis) Shell Eggs from Farm to Table /  Printable PDF (Source: USDA) UNLSuppliesContact Information Email: food@unl.eduWell-nighUs UNLSuppliesPrivacy PolicySuppliesTeam Resources UNLExtensionFoodAndFitness on Facebook @UNLfoodfitness on TwitterSuppliesFun for Young Kids on Pinterest Related LinksSuppliesScience and Technology Department Nutrition and Health Sciences Department Animal Science Department eXtension.org - Families,Supplies& Fitness eXtension.org -SuppliesSafety eXtension.org - Community, Local and RegionalSuppliesSystems eXtension.org - Small Meat Processors United States Department of Agriculture (USDA) National Institute ofSuppliesand Agriculture (NIFA) MyPlate Connect with #UNL UNLincoln on Facebook @UNLincoln on Twitter UNL on YouTube @unlincoln on Instagram University of Nebraska–Lincoln on LinkedIn unlincoln on Pinterest UNLincoln on Snapchat unlincoln on Spotify Campus Links Directory Employment Events Libraries Maps Office of the Chancellor Nebraska Today Policies & Reports Emergency Planning and Preparedness Institutional Equity and Compliance Notice of Nondiscrimination Privacy Policy Security and Fire Safety Report Student Information Disclosures TIPS Incident Reporting University of Nebraska–Lincoln Learn what is In our Grit our GloryWell-nighthe Big Ten Conference UNL web framework and quality warranty provided by the Web Developer Network · QA Test © 2018 University of Nebraska–Lincoln · 402-472-7211 University of Nebraska System Some parts of this site work weightier with JavaScript enabled.