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Below 45 degrees and above freezing.
1 to 5 degrees
Frozen foods should be stored at 0 degrees. That is the temperature that your freezer should be kept at.
You should keep hot foods hot and cold foods cold. The temperature to keep bacteria out of hot foods is 160 degrees and above. Cold foods should be kept at 40 degrees or below….
When freezing food, we mainly think about keeping the food very cold so that bacteria and fungus does not eat away on the food. Most bacteria almost stop multiplying already …at -5 degrees Celsius. What most people does not think about is the air around us. It brings another aspect to food keeping. Oxidation. The components of the frozen food actually react with the air (mainly oxygen). The colder the food is kept, the slower this reaction works. Most today's freezers keep food at -18 Degrees Celsius (approx 0 F). When using airtight containers or wrappings around the food, then this is very good for even long term keeping of food. (1 year should be no problem in most cases). Most food does not keep noticeably better at lower temperatures. The most important is to use airtight containers and bags so that your food does not react with oxygen present. A trick worth gold on fish is to freeze it solid, then spray it gently with water all over so that it get "glazed" with a layer of ice all over. Put back into freezer in a plastic bag or whatever useful. It will keep a lot better that way.
Ideally, frozen food should be stored at 0°F or below.
65 degrees or over.
Sous vide products are stored refrigerated - under 40°F. you also need to package the product in a suitable container to prevent the contamination of other foods, contaminati…on will meen that bacteria will spread to other foods.
Depending on the type of food. Storing dry non-parishable food in containers in the cabinets should be suffice. As for meats and anything that could spoil it should be stored …in the fridge or freezer. Thawing meats on the counter is not a good idea, it could grow microorganisms that could get you sick.
Raw meat should be stored at the bottom of the fridge so that it does not drip onto any other food and cause sickness. Cooked foods should be stored away from raw meat also. V…egetables are generally kept in a separate tray at the very very bottom
Most chilled food is maintained under 40 degree Fahrenheit.
Change in temp allows bacteria to grow faster
if food is not stored properly then it may rot in a very few days
-30*C. Or -22*F.
Around zero degrees Fahrenheit, or -20 centigrade.
as a basic guide - Date coded when seal until its date Although some will extend 1 to 2 days furtehr unsealed 2 days or unless guided by manufacturer general… rules are UNCOOKED In a fridge Joints of beef , pork and lamb 3 days Steaks 2 days Chops 2 days Chicken whole or portions 2 days Bacon rashers 7 days Cubed meat 1 day Minced meat 1 day Liver, heart and kidneys 1 day Sausages 3 days COOKED In a fridge Joints 2 days Chicken 2 days Chicken, stuffed 2 days Casseroles 2 days Ham 2 days Meat pies 1 day Sliced meat 2 days Paté 2 days Sausages 3 days