Store And Label Food Supplies Properly To Last Long

We all know how important it is to store and label food properly. You don’t need extensive labeling for your food at home not unless you run a food business, then you would need Label Applicators. Let’s take a look at the simplest way to sort and store your food.

At the moment, many people buy large quantities of food in advance, even though supplies are secured in the grocery stores. Partially empty pasta shelves are only due to the logistics that triggered the sudden demand. So there can be no question of food shortages. But if you have bought a lot, you should also consume the food, because nobody wants to throw it away in the end.

The Federal Center for Nutrition provides information on how food is properly packaged and stored:

Put fresh groceries away immediately after shopping. If possible, always take a cooler bag with you when you go shopping!

Pack food well. The packaging protects against drying out and changes in taste.

Every food should be in the right place:

  • fish and meat in the lower area of ​​the refrigerator
  • dairy products above the refrigerator
  • cheese and leftover food on the top shelf
  • fruit, and vegetables in the vegetable compartment
  • Long-term foodstuffs can be stored in pantries or pantries at an average of 15 to 20 ° C in a dry and dark place.
  • Store in storage cupboards: flour, salt, sugar, whole tinned foods, dry products such as rice, pasta, or cereals.

Mindful storage and frequent checks decrease spoilage and storage losses.

Put new items storage shelf. Older goods go out first.
Opened packages should be transferred to containers with tight-fitting covers.

When preserving food, proper food labeling (name and date) should be followed.

Freezing food for preservation

Freezing food presents a very good opportunity to store food for a long time with minimal quality loss.

Notes on freezing:

  • Before freezing fruit and vegetables, clean, wash, possibly peel and/or core, chop, and, depending on the type of vegetable, blanch them in order to preserve the vitamins and color as well as possible.
  • Freeze portions – not too large – according to consumption. Pack food as airtight as possible. Label the packaging with the contents and the date.
  • Frozen food does not last forever either: fruit and vegetables 11 to 15 months, beef and poultry 9 to 12 months, fish and high-fat meat 6 to 9 months.
  • Check the best before date and consume the food in good time.

In summary, correct storage must be ensured so that the food you buy remains fresh and edible over a longer period of time and does not spoil prematurely. Every food has different requirements for its optimal storage location. Of course, this does not only apply in these special times but always.

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