Food Safety Guidelines:
[SIZE="3"]Part of being a Fit Girl includes making our meals ahead of time to ensure we always have healthy, consistent meals. I have always been somewhat concerned about how safe this “mass food prep” method really is. So after some researching I thought I would share with you what I have found. [/SIZE]
The first thing everyone should be aware of is food selection. When shopping, I always make a habit of finding the “one” with the farthest expiration date. Why buy food that has been sitting there the longest when you have the option of buying fresh! Refrigerated foods should be cold to touch and frozen foods should be stiff. When buying foods that need to be refrigerated or frozen you should get them home and put away ASAP. Once a product is unthawed, they should never be frozen again (not to mention the fact that it will refreeze into a giant ice ball anyways!)
[SIZE="4"]Meat Safety:[/SIZE]
- Keep all meat/poultry/fish separate from other groceries.
- When storing raw meats in the refrigerator, store them in a sealed bag so that juices cannot drip on the other fridge contents.
- Sanitize any areas that come in contact with meat/poultry/fish thoroughly to kill any bacteria.
- Wash hands well before and after handling.
- Fresh meat/poultry/fish should be prepared within 24 hours of purchase or stored in the freezer.
[SIZE="4"]How long is it safe to eat?[/SIZE]
- [[COLOR="Navy"]*]Cook beef, veal, and lamb to at least 145° F (63° C).
- Cook ground beef, veal, lamb, and pork to at least 160° F (71° C).
- Cook pork to at least 160° F (71° C).
- Cook chicken breasts to 170° F (77° C).
- Cook ground poultry to 165° F (74° C).
- Cook whole poultry to 180° F (82° C)[/COLOR]
[SIZE="4"]
Now the answer to the question I REALLY wanted to know: How long is food good for?[/SIZE]
I am only going to tell you about the foods I think us
Fit Girls are most interested in:
[COLOR="Navy"][FONT="Century Gothic"]Apples: 1 month (in refrigerator)
Asparagus: 2-3 days
Beets: 2 weeks
Broccoli: 3-5 days
Brown Rice (cooked): 6-7 days in refrigerator, 6 months in freezer.
Brown Rice (dry): 6 months
Brussels sprouts: 3-5 days
Cabbage: 1 week
Carrots: 2 weeks
Cauliflower: 1 week
Celery: 1 week
Citrus Fruit: 2 weeks (in refrigerator)
Cooked Fish: 3-4 days in refrigerator, 3-4 months in freezer.
Cooked Meat: 1 week in refrigerator, 3-4 months in freezer.
Cooked Poultry: 3-4 days in refrigerator, 4 months in freezer (ground should be used in 2-3 days).
Cottage Cheese: 1 week in refrigerator, 2 weeks in freezer
Cucumbers: 1 week
Eggs (hard boiled): 5-7 days
Fresh Eggs: 2-5 weeks
Fruits: 5-7 days (in refrigerator) (excluding apples and citrus fruit).
Green beans: 1-2 days.
Lettuce: 1 week.
Milk: 6- 20 days.
Nuts: 4 months room temperature, 6 months refrigerator.
Oatmeal: 6 months.
Onions: 1 week.
Pasteurized Egg Whites: 12 days in fridge, 1 year frozen.
Peanut Butter: 2-3 months, open in the refrigerator.
Peppers: 1 week.
Spinach: 5-7 days.
Sweet potatoes: 2-3 weeks.
Sweet potatoes (cooked):4-5 days in refrigerator.
Tomatoes: 1 week.
White potatoes: 2-3 months.
Yogurt: 2 weeks.
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Food Safety!
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