More progressive variant of food storage is to create vacuum in ware by means of the special pump (usually it is applied on the container). The electric pump working from a network or the accumulator is much more effective: in containers with manual vacuum not always it is possible to provide sufficient air. The price for such containers begins from 30 dollars of the product from heat resisting glass in which it is possible not only to freeze products, but also to warm up in a microwave, cost more expensive. But that the ware has not burst before to place from a refrigerator in a microwave, it is better for heating up to a room temperature.

The special lattice is often applied on containers also. It is put on a bottom of ware and serves to separate a product, for example fresh meat, from a liquid which of it is allocated. That the owner has not forgotten, how many days at it is stored meat or sausage cutting, on covers of expensive containers there is a special indicator of date and month.

But even in such vacuum containers the meal cannot remain eternally. According to the expert of laboratory of food toxicology of scientific research institute of a food that a foodstuff has not done much harm to health to store them even in the most technological container it is necessary not longer the term specified on packing. Products which should be processed – to cook, fry, soar, – it is not necessary to put in a refrigerator nearby or on a shelf above products which do not require thermal processing, for example sausage or cottage cheese.

On the sanitary rules confirmed for public catering establishments by which it is necessary to be guided and in a life, meat half-finished products are stored in conditions of a refrigerator no more than for few days, sausage boiled: the higher and first grade there are more 72 hours, and the second grade – 48 hours. (soups, snacks) it is not necessary to hold multicomponent products in a refrigerator of more than 24 hours. Term of a life of salads and that is less: without refueling – 18 hours, with refueling (mayonnaise, sauces) – six hours.

And products are desirable for storing on a trellised shelf that air arrived freely. If sausage promptly becomes covered by slippery whitish touch, means, in a refrigerator is too damp. To reduce humidity it is necessary to cover “wet” products with covers, and greens to pack into tight plastic containers.

It is the most popular kind of “refrigerating” packing of food. Containers of the every possible sizes and forms from the plastic calculated on different kinds of products – cold, hot, loose now are issued. Such ware is multipurpose: it is possible and to store in it simply products on a refrigerator regiment, and to freeze them in a freezer, and even to prepare in a microwave. But this variety can play with the buyer a malicious joke. Therefore to choose containers it is necessary very carefully.

Are you aware that food storage can save you from lots of troubles during all sorts of emergency situations. Read more about food storage on this food storage site.