Timely tips for storing ready-to-eat foods
- col-kate-shumaker
- March 22, 2025
- 136
Fresh fruit, granola bars, yogurt, pasta salad, deli meat, leftovers, crackers … these are all ready-to-eat foods. They can be eaten as is, with no additional preparation. Something like cheese or a carrot can be both ready to eat or cooked before eating. There will always be times when we need food in a hurry or just don’t want to cook. Ready-to-eat foods can make mealtime easy, but improper storage can have a bad ending. Read on for some simple tips for storing and serving ready-to-eat foods.
The big chill
—Perishable foods need to be stored in the refrigerator or freezer. Do not leave perishables at room temperature for more than two hours or one hour if it is above 90 F.
—If you don’t have one already, get a thermometer just for your refrigerator (and one for your freezer). Refrigerator temperatures should be set to 40 F or below and freezer at 0 F or below. Don’t rely on the dial/number in the fridge. I still have no idea what temperature “3” is supposed to be on my fridge, but my thermometer tells me all is OK.
—You’re in my space … Avoid overcrowding your fridge or freezer. Each of these appliances works best when air can flow freely around foods to pull heat away and help them chill out. Also, remember to keep ready-to-eat foods on the upper shelves of the fridge and raw foods on the lower shelves.
On the shelf
—Many ready-to-eat foods are shelf-stable, but they still need some TLC. Avoid storing any food item in areas where there are frequent temperature changes (above/beside the stove/oven/dishwasher) or possible water contamination (under the sink).
—Always check cans and jars for signs of spoilage or significant damage. Rust, major dents, broken seams, leaking, loose/bent lids, bulging lids or any foul odor are signs to toss that container.
—It is not a bad idea to clean food containers before opening them. Honestly, how far has that package traveled and how many people have touched it?
Ready-to-eat foods make our lives much easier. It only takes a little bit of effort on our end to treat them properly. For more information check the “Play It Safe with Ready to Eat Foods”fact sheet from the USDA at www.fda.gov/media/115466/download.
Kate Shumaker is an OSU Extension family and consumer sciences educator and may be reached at 330-674-3015 or Shumaker.68@osu.edu.