3 Safety Guidelines to Store Fresh Food Safely in Supermarket

Buying food carefully is the first step in providing your family with safe and healthy food. It is important to carefully select, and deliver food from the store to keep it safe. Knowing how to choose a product, milk, meat, and seafood can reduce the risk of foodborne illness. Food poisoning is often caused by germs from food improperly stored, prepared, handled, or cooked.

Food contaminated with food poisoning bacteria can smell, taste, and look normal. If food is not stored properly, the bacteria in it can multiply to dangerous levels. Depending on the type of food, you should store it in the fridge, freezer, or containers for storage in cupboards or shelves. When storing food, it is important to keep food safe so it is still safe to eat or cook. In supermarkets, there is plenty of food to store, so they need to take care of it. 

They can have a commercial storage fridgeor chest freezers for better storage. Make sure the fridge is cold enough or else the food poisoning bacteria will still be able to grow. Largely there are many things you need to keep in mind before storing food, especially by freezing. Below are some basic guidelines to follow that will help store the food at marts easily and manageable.

Refrigerated storage can be defined as foods that require storage at a cool temperature but not a freezing temperature. There are some foods that need to be kept cool at all times, like butter, meat, eggs, and cheese. According to the U.S. Food and Drug Administration, refrigerated food should be kept at four degrees Celsius for refrigeration. 

Food that is stored above this temperature puts at risk of contamination, which can lead to bacterial infections and food poisoning. Seafood, raw meat, and poultry in the refrigerator should not be placed directly on the face inside the refrigerator. The meat should be wrapped in paper or place inside a container to prevent contamination from raw meat juices.

Frozen food storage refers to foods that need to be frozen. While some items need to be frozen when turned on, other items should be frozen at all times. These are things like ice cream, and frozen fruits and vegetables. Frozen foods should be stored at zero degrees Fahrenheit or below. If not frozen to the right temperature, frozen substances put food at risk of foodborne illness. 

Freezing of food below zero degrees Fahrenheit causes bacteria and fungi to malfunction and remain inactive. Moreover, if not frozen properly they will lose their nutrients and texture too. In supermarkets, large commercial freezers can be used to store each item differently or can have walk-in freezers to store large quantities of food items safely and in an organized way. 

To keep food safe in the fridge they should keep the fridge door closed as much as possible and lower the temperature to help keep it cold enough when the fridge is full. The refrigerator should be between 0ºC and 5ºC. If workers are unsure of how the refrigeration or dialling works in the refrigerator, they can use the refrigerator thermometer to check whether it is at the right temperature or not.

When the label says 'keep it refrigerated', make sure you keep the food in the fridge and when it needs to be frozen put it in the freezer as soon as possible. Have different storage systems for raw and cooked food items. Discard the food items that are left in a dangerous place outside cold storage for hours. Do not refrigerate it and do not store it in the future. Look out for the expiry dates of the food products and discard expired foods.