Orlando, FL (PRWEB) July 26, 2011
N2N Global’s Angela Paymard gives tips on how to keep food safe.
Just about everyone is on a budget these days and cutting down on grocery bills is a major concern, retailers say. Buying in bulk and freezing food or preparing meals ahead of time and then freezing them can save time and money. But what can be frozen and how does one go about it safely?
“People just don’t understand how freezing protects food. You can freeze almost any food, “ says Angela Paymard. Paymard is the Chairwoman of the Orlando, Florida based, N2N Global.
Paymard’s company provides operations compliance, and food safety solutions for food companies which helps ensure the world’s food supply operates in an efficient and effective manner, resulting in a higher quality of food in the supply chain. She works with restaurants, retailers, and distributers, packers and processors around the world.
Frozen food stored at a constant zero degrees Fahrenheit will always be safe. Quality may suffer a bit when products are stored for a long period of time.
“However, when you freeze food, the process keeps it safe by slowing the movement of molecules. Freezing preserves food for extended periods of time because it prevents microorganisms that cause food spoilage and foodborne illness from growing,” says Paymard.
Freezing does not destroy nutrients.
Freshness and quality at the time of freezing can affect frozen foods. Freeze items you won’t use quickly, sooner than later.
To successfully freeze vegetables, partially cook them in boiling water or in the microwave oven. Then chill them quickly before freezing and storing.
It’s perfectly safe to store meat and poultry in their original packaging, but know that the type of wrap used is permeable to air and that can affect quality over time.
“ If you see that the packaging is torn or opens while in the freezer, you can still use it. Just rewrap it," Paymard suggests.
“No matter what you freeze, safe thawing cannot be overlooked. The USDA says you should never thaw foods in a garage, basement, car, dishwasher or plastic garbage bag, on the kitchen counter, or outside,” Paymard reminds us. She says use common sense and the tried and true methods of thawing. Always thaw in the refrigerator, cold water, or in the microwave.
USDA Recommended Freezing Times:
Casseroles, 2 to 3 months
Frozen dinners, 3 to 4 months
Raw steaks or chops, 4 to 12 months
Raw poultry parts, 9 months
Hot dogs and lunch meats, 1 to 2 months
Soups and stews, 2 to 3 months
About N2N Global
N2N Global’s product suite brings powerful solutions for all members of the food supply chain. For Supply Side companies, N2N offers agri-ERP solutions, farm management, food safety, business analytics and traceability software. For direct to consumer and buy side companies, N2N offers food safety, compliance, and asset tracking tools to help ensure the food supply is properly managed for minimized risk. N2N Global provides comprehensive solutions for companies looking for ways to improve efficiencies, enhance profitability, and ensure food safety. To contact Angela Paymard directly, visit her on N2N’s twitter page http://www.twitter.com/n2nglobal. For more information, please visit http://www.n2nglobal.com.