Mother, Infant and Young Child Nutrition & Malnutrition Mother, Infant and Young Child Nutrition & Malnutrition - Feeding practices including micronutrient deficiencies prevention, control of wasting, stunting and underweight
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Home  »  Healthy Nutrition  »  About Healthy Nutrition  »  Preparing balanced Meals  »  Storing

About Healthy Nutrition

Preparing Balanced Meals

Storing

Good storage methods protect products from insects and diseases caused by damp conditions. Storage areas should be cool, moist and dark, well-ventilated and protected from insects and mice.

You should only store products that are in a good condition. Do not store any produce that has skin damage. Do not store soft fruit or vegetables.

Fresh products should be washed in clean water and thoroughly dried before storing.

Storing green beans and carrots can be improved by wrapping them in clean banana leaves. Singe the leaves slightly on a fire first to prevent them from cracking when they dry.

Sort according to size, quality, and maturity. Don't put ripe fruits together with unripe fruits. Fruits that are left out to ripen in the sun should be eaten within a few days. Bananas give off a gas that encourages other fruits and vegetables to ripen more quickly. Potatoes should be kept in a paper bag in a dark place.

Do not store raw and cooked foods together; use containers to avoid contact between them.

For more info, check these charts: Harvesting and storing tips for different crops Chart 1 | Chart 2

Refrigerator
Germs multiply more quickly in warm food. Storing food in a refrigerator or cool place slows down this growth.

The temperature of your refrigerator is one of the most important and often under-rated safety points. The right temperature should be between 0° and 5°C. If the fridge is too cool, the food will partly freeze causing damage. If it is too warm, the food may not be properly chilled, allowing bacteria to flourish. The fridge should be defrosted regularly to ensure proper functioning.

Food should only be refrigerated for a short time. Meat should not be kept for more than two days, milk lasts two to three days, poultry will last for one day and fish for 12 hours only.

Keep all fruits and vegetables in the refrigerator apart from potatoes and bananas. Fruits and vegetables should be removed from plastic or paper bags to prevent moisture.

Keep meat and fish separate from other foods. Also keep raw and cooked meats completely separate.

Making a clay-pot fridge

Leftovers
Avoid storing leftovers unless they can be kept in a refrigerator or a cool place. Do not store them for more than one day and always reheat them at a high temperature. Anything leftover after the second heating should be discarded.

Never store uneaten food in tins or anything metallic. Transfer to a plastic container.

Don't keep leftovers of custard, gravy or anything made from a powder containing eggs, rice or dairy products. These ingredients are more likely to contain bacteria which multiply when you add water and heat.



6 March, 2016
 


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