|
 The
refrigerator is the most-used appliance in the kitchen, and
keeping the fridge and its contents in top shape is easy with
a little help.
Here are some fridge basics. To keep your refrigerator operating
at peak performance, keep it clean by vacuuming under and
behind it a few times a year. There are special attachments
you can buy for your vacuum that will help you clean under
the fridge.
The refrigerator section of your fridge should be kept at
41 degrees Fahrenheit or cooler, according to NSF.org, the
website of NSF, Inc., a not for-profit, non-governmental organization
committed to public health and safety. Keep foods in sealed,
marked containers to minimize spills, and discard items that
are spoiled or past their prime.
But how do you know whether an item should be tossed? Don’t
rely on the ‘sniff test’ – which is great
for detecting spoiled food – because harmful bacteria
in food doesn’t have a noticeable smell!
The “use by” date on many prepared foods is a
great place to start. But what about your Firehouse Chili
or Gramma’s special meatloaf?
According to NSF.org, ground beef, fresh poultry and fish
can be refrigerated for 1 – 2 days. Opened packages
of lunch meat, cooked fish and shellfish, pizza, cooked meat
and poultry should be consumed within 3 days. Milk will hold
for about a week, as will hard cooked eggs, bacon and opened
packages of hot dogs.
Fresh eggs in the shell hold for 3 to 5 weeks, and butter
is usually fine for up to 3 months. Mayonnaise is good for
2 months, as long as it is refrigerated after opening.
Fresh fruits and vegetables should be discarded when they
develop soft spots, turn brown, shrivel or start to smell
“off.”
And as for the unidentified ed fuzzy green stuff wrapped in
aluminum foil – don’t risk a trip to the emergency
room – just toss it! |
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© 2005 Service Brands. Each franchise independently owned
and operated. |
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