Tips On Food Storage To Ensure That Your Food Is Delicious And Nutritious.

Safe food storage is extremely important to your health so after you have bought fresh food within it's "sell by" date you need make sure that you preserve the nutrients. As you know I am all for fresh organic food, but for foods that you are still buying from the supermarket please take note of these guidelines.These labels do not guarantee the safety of food and should be used only as a guide

Shelf life is the length of time that perishable items are allowed to stay on the shelves before they are considered to be unsuitable for sale or consumption. Shelf life relates to food quality and whereas expiration date which is sometimes used as a food label relates to food safety so if you have not used the food by that date, toss it out!

Best before is a date sometimes (depending on which part of the world you are in) shown on food and drink, and is intended to indicate the date before which you should find the food to be of the best quality. After that date the food may not taste so good but could still be o.k. for consumption. I use the term o.k. and not suitable as, in my view, it is best left alone! These foods are likely to have deteriorated either in flavour, texture, appearance or nutrition.

Foods that have a use by date must not be eaten after that date. This is because these foods deteriorate quickly and are no longer acceptable to eat. Follow food storage instructions carefully for these foods (for example, product must be refrigerated). Freezing food preserves it past the labelled date.

Sell by date is the last day the foods are on offer for sale although the food is, supposedly, still safe for consumption.

Most stores will rotate stock by moving the products with the earliest dates to the front of the shelves allowing them to be sold first, so if you move those aside you can usually get hold of the fresher items.

When you're shopping, buy perishable foods, like meat and milk last. When you get home, refrigerate or freeze them first. For safe food storage always store meat, poultry or fish in the coldest part of the refridgerator and use as soon as possible.

Put purchase dates on packaging and rotate your food supplies on a regular basis. Be sure to always use the "first in first out" rule. For more information on safe food storage have a look at this publication which provides handling tips and recommendations for storing food in your cupboards, refrigerator or freezer.

Beyond the guidelines, though, you still have to rely on some old-fashioned common sense. And remember the most basic rule: When in doubt, throw it out.

Keep eggs in their original carton on a shelf in the fridge, These packages are designed to store them safely.

Refrigerate jams, pickles and sauces after opening

Only defrost food in the refrigerator, not at room temperature

Marinate food in the refrigerator. To make a sauce from a marinade keep some aside and use that.

Store foods in cool dark cabinets away from appliances which produce heat.

Buy fresh-looking packages. Dusty cans or torn labels can indicate old stock. Do not purchase dented or bulging cans.

Cook just enough for one meal. Do not eat left overs.

While healthy people can withstand the vast majority of food borne ilnesses, even a day or two of cramping and runny tummy are very inconvenient, and can cause serious imbalances in your body, causing aging and disease. Healthy food storage is therefore extremely important.

For more advice on healthy food go to cooking methods, and healthy cooking