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The proper storage of ingredients and baked goods are essential to food safety.
SARAH SAYS: With every baking911.com recipe, we have carefully researched and have indicated the proper storage guidelines.
If you have any baking or recipe questions, please post them in our Forum, where they will be answered shortly.
FOOD SAFETY SUMMARY / USDA: Everything you want to know about food safety
Stored food slowly deteriorates, making it vulnerable to microbial contamination. The two main risk factors to causing foodborne illnesses are:
- Temperature, and,
- Time or the amount of time the food stays within a certain temperature.
Foods should be stored under these conditions:
- Refrigerator: 40 degrees F (4 degrees C) or below
- Freezer: below 0 degrees F ( - 18 degrees C)
- Room Temperature (Dry storage): 60 to 70 degrees F (15 to 21 degrees C) Canned goods
- Room Temperature (Dry storage): 50 to 70 degrees F (10 to 21 degrees C) Root vegetables (potatoes, onions), whole citrus, eggplant
- Keep everything clean -- hands, utensils, counters, cutting boards and sinks.
- Always wash hands thoroughly in hot soapy water before preparing foods and after handling raw meat, poultry or seafood.
- Don't let raw juices from meat, poultry or seafood touch ready-to-eat foods either in the refrigerator or during preparation
|240 - 250||Canning||Low-acid foods (vegetables, meat, poultry in pressure canner)|
|212 - 240||Canning||High-acid foods (fruits, tomatoes, pickles in water-bath container)|
|165 - 212||Cooking||Cooking temperatures destroy most bacteria, but minimum internal temperatures (for 15 seconds) must be met in order to comply. Each food product has its own internal temperature requirement according to the FDA, USDA and individual state (health department).|
Water boils at 212 degrees F. Generally, bacteria die when exposed to at least 10 minutes of boiling. However, not all foods can be boiled.
|140 - 165||Store hot foods at 140 degrees F or above||Warm temperature prevents growth, but some survival of bacteria|
|40 - 140||Room temperature and above|
|32 - 40||Refrigerator (40 degrees F or below)|
Store cold foods at 40 degrees F or below
|Slows growth of some bacteria|
Water freezes at 32 degrees F
|0||Freezer||Stops growth, but bacteria survive|