Safe storage of food for home use must strictly adhere to guidelines established by trusted sources, such as the Department of Agriculture
American. These guidelines have been thoroughly researched by scientists to identify the best ways to reduce the real threat of food poisoning from unsafe food storage. It is also important to maintain proper kitchen hygiene, to reduce the risk of bacterial or virus growth and food poisoning. Common food poisoning diseases include listeriosis, mycotoxins, salmonellosis, Escherichia coli, staphylococcal food poisoning, and food poisoning. There are many other organisms that can cause food poisoning 2
There are also safety guidelines available for the correct methods of canning food at home. For example, there are specific boiling times that apply depending on whether pressure canning or water bath canning is used in this process. These safety guidelines aim to limit mold and bacterial growth and the risk of deadly food poisoning
Food storage safety
Freezers and defrosting food
The freezer temperature should be kept below 0 ° F (-18 ° C). Food should never be thawed at room temperature, as this increases the risk of bacteria and fungi growth and thus the risk of food poisoning.  Once thawed, use food and never re-freeze it. Frozen food should be thawed using the following methods:
In cold water (put food in a weatherproof plastic bag, change the water every 30 minutes)
In the refrigerator
Throw out foods that have been warmer than 40 degrees Fahrenheit (4 degrees Celsius) for more than 2 hours. If there is any doubt at all about how long the food was thawed at room temperature, it should be discarded. Freezing does not kill microbes in food. Freezing at 0 degrees Fahrenheit deactivates microbes (bacteria, yeasts, and molds). However, once the food is thawed, these microbes can become active again. Microbes in thawed food can multiply to levels that can lead to foodborne illness. Thawed foods should be managed according to the same guidelines as fresh perishable foods
Frozen food is kept at 0 degrees Fahrenheit or below indefinitely. However, the quality of the food will deteriorate if it is frozen for a long time. The United States Department of Agriculture, Food Safety and Inspection Service publishes a chart showing a suggested freezer storage time for common foods.
It is important to note that safe food storage using refrigeration requires adherence to temperature guidelines:
For safety, it is important to check the refrigerator temperature. Refrigerators should be set to maintain 40 ° F (4 ° C) or lower. Some refrigerators have built-in thermometers to measure their internal temperature. For refrigerators that do not have this feature, keep an appliance thermometer in the refrigerator to monitor the temperature. This can be critical in the event of a power outage. When the power comes back on, if the refrigerator is still 40 degrees Fahrenheit, the food is safe. Foods stored at temperatures above 40 degrees Fahrenheit should not be eaten for more than two hours. Instrument thermometers are specially designed to provide accuracy in cold temperatures. Ensure that the fridge/freezer doors are tightly closed at all times. Do not open the fridge/freezer doors more than necessary and close them as soon as possible.
Storage times for chilled foods
The United States Department of Agriculture, Food Safety and Inspection Service publishes recommended storage times for refrigerated foods.
Storage of oils and fats
Oils and fats can start to rot quickly when not stored safely. Often you don’t smell spoiled cooking oils and fats until they spoil. Oxygen, light, and heat contribute to rotting cooking oils. The higher the level of polyunsaturated fats the oil contains, the faster it will spoil. The percentage of polyunsaturated fats in some common cooking oils are: safflower (74%); Sunflower (66%); Corn (60%); Soybeans (37%); Peanuts (32%); Canola (29%); Olives (8%); Coconut (5%). (6)
To help keep oils from rancid, they should be stored in a dark place, and stored in oxygen-safe and light-reducing containers (such as dark glass or metal). Once opened, the oils should be cooled and used within a few weeks when some types begin to rot. Unopened oils can have a shelf life of up to one year, but some types have a shorter shelf life even when not opened, such as sesame and flaxseed.