Keep food wrapped tightly in the freezer.
The freezer allows families to stock up on sale items at the supermarket and eliminate waste by storing foods that will not be eaten immediately. The invention is certainly useful, but food storage in the freezer must be monitored to be sure the food remains safe and consumable. Does this Spark an idea?
Packaging
Package food well in bags, plastic wrap or container or aluminum foil to maintain its optimum taste and consistency before storing items in the freezer. Airtight containers keep meats, vegetables and baked goods tasting fresh after thawing. Press out all excess air when using a zip-top bag to store frozen foods. You can keep fish, chicken, beef and pork in its original packaging before placing the items in the freezer, but Styrofoam trays and flimsy plastic wrap are not meant to withstand subzero temperatures and may allow air to come in contact with the food. Reinforce the original packaging with another layer of plastic wrap or place the entire package in an airtight bag.
Temperature
The temperature of the freezer must remain at 0 degrees Fahrenheit on a consistent basis to prevent bacteria and mold growth. A freezer that registers colder than 0 degrees is acceptable as well,. Foods kept in a freezer that is inconsistent in temperature or warms to higher than 0 degrees may increase the risk of food spoilage or food-borne illness if the food is consumed.
Storage Time
The storage time for foods in the freezer depends on the type of food. The consistency of some dairy products, for example, may change the longer they are frozen. The more "fragile" or perishable the food, the more quickly you should thaw and eat it. Most dairy products should be consumed within a few months of being frozen, ice cream and heavy cream should be used within two months, while cheese and butter can be frozen for six to nine months and in some cases almost a year. Ground meats and game birds can be stored in the freezer for up to four months; steaks, chicken, pork and veal have a longer lifespan in the freezer, from six to 12 months. Smaller pieces of meat should be kept to the low end of the scale, while larger roasts and whole birds may be stored for the longer end of the time range. Lunch meat and sausages that are pre-cooked can stay in the freezer for up to two months. Fish generally should be used within four to six months; baked goods, fruits and vegetables can be stored in the freezer for eight to 12 months in most cases.
Issues or Problems
The food you store in a freezer for any period of time may not look the same when you thaw it, but in most cases this is a cosmetic or quality issue and does not compromise your health. Raw meats that were red or pink before freezing might turn brown because of freezing. The product may lose some of its tenderness, but is perfectly safe to eat. Freezer burn is another problem that can arise from storing food in the freezer. Meats and vegetables can become dried out in random spots if air has come in contact with the food during the freezing process. Again, this is not dangerous, but at times may create a subpar meal in terms of taste.
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