Prevent contamination of foods by handling foods properly. That means strict cleanliness for anyone handling or preparing foods, as well as making sure that all utensils, equipment and work surfaces are clean. (A solution of 3 T. bleach in 1 quart of warm water will help destroy bacteria on counter tops and other surfaces.)
Store pantry foods away from excessive heat; maintain a temperature of 35-40 degrees in your refrigerator, 0 degrees in your freezer or refrigerator freezer compartment.
Prepare foods for storage carefully. Containers for pantry storage should be clean and tightly closed. Note whether refrigeration is required after opening.
Fresh meat, for refrigerator storage, should be wrapped loosely, just enough to allow air to circulate but not enough to let meat dry out. Raw poultry should be unwrapped, placed on a dish, and covered. Giblets should be wrapped and stored separately.
The rules are reversed for leftovers: they should be tightly covered. (Be particularly careful with uncooked or cooked foods containing eggs.)
For freezing, items should be wrapped tightly in moisture resistant such as freezer wrap or foil.
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