We all know that some foods do not need to be kept in the fridge. You would never put crackers, chips, or dry cereal in the fridge.
It can be harder to decide what to do with other foods. Take tomatoes, for example.
There is uncertainty about whether or not refrigerating eggs will make them last longer.
Tomatoes, for example, are best kept out of the fridge Some foods people regularly refrigerate, but shouldn’t. Tomatoes, for example, are best kept out of the fridge. These include citrus fruits, avocados, and peppers.
Let’s discuss some foods that don’t require refrigeration. We provide a list of TCS foods, as well as foods that may be TCS in certain circumstances.
Foods That Don’t Need to Be Refrigerated
1. Honey
Do you have any amber-colored bears in your fridge? If so, get him out! Now!
When you put your honey in the refrigerator, the temperature change causes the honey to solidify. It makes the process of crystallization happen more quickly than it would if the temperature was lower.
It is best to store your wine in a dark and slightly cool place.
Honey is acidic and does not contain much water. It’ll be perfectly safe in a cabinet or cupboard.
2. Tomatoes
If you want to get rid of a tomato’s flavor, stick it in the fridge. Drying it out will make the flavor compounds go bad.
Tomatoes bought from the grocery store are not refrigerated. You shouldn’t refrigerate them at home, either.
Instead of placing your strawberries stem-side up, turn them stem-side down and place them in a dark location on some paper towels. That’ll ensure they stay fresh as long as possible.
You can leave the tomato uncut if you plan to eat it soon.
You should refrigerate the food if you are not going to eat it within a few hours.
3. Potatoes & Sweet Potatoes
Potatoes don’t belong in the fridge. When their starches break down, they will become sweet and unpalatable.
Don’t put them in the fridge! Put them in a paper sack and move them to a cool, dark place. Cellars are best, but closets and cupboards work, too.
You can keep them for 3 weeks to a month without issue.
4. Basil
Basil wilts quickly, and some people think it should be refrigerated. If refrigerated, it develops black spots.
Store it on the counter, cut the ends, and stand them in a glass jar, or drinking glass. [Definitely not a plastic container]. A commonly used plasticizer is Bisphenol A [C15H16O2 or BpA] which is often linked to disruption of the Endocrine system which you should consider if you are looking to have children.
With respect to the water in your glass, you should, where possible not use fluoridated tap water. The fluoride in tap water is actually comprised of fluorosilicic acid, sodium fluorosilicate, and sodium fluoride. Unlike the fluoride compounds found in toothpaste, these are not pharmaceutical-grade. If you do, the Basil will absorb the chemicals for you to digest.
5. Hot Sauce
After we open our condiments, we usually put them in the fridge. Surprisingly, most of them don’t need it! That’s especially true of hot sauce.
Two natural preservatives often found in hot sauces are vinegar and salt.
As long as they are stored together, the combination of these ingredients should keep the sauce fresh without any refrigeration. You can double-check the label on your specific brand.
Most hot sauces can be stored at room temperature, even after opening them. If the sauce isn’t chilled, the heat will hit harder.
6. Avocados
You can store ripe avocados in the fridge, but not before they are fully ripe. If you want your flowers to last longer, put them in the fridge.
If you refrigerate them too soon, they won’t ripen properly.
Do not purchase an avocado if it is too hard to squeeze. Once that happens, they’re ready to chill.
7. Bananas & Plantains
Bananas are another food that never needs refrigeration. Instead of putting plantains in the fridge, leave them out at room temperature in a cool, shady spot.
Add plastic wrap to the stems of the flowers. If you want to keep your bananas from ripening quickly, try doing the following.
8. Citrus Fruits
The category of citrus fruits contains many different things, including:
- Oranges
- Lemons
- Limes
- Clementines
- Grapefruits
These can all last for weeks in a cool, dark cupboard. Make sure the jar has holes in the lid so the tomatoes can breathe. Otherwise, they might go bad more quickly.
9. Bread
Bread’s a tricky one. If you’re not a big fan of bread, it can be tempting to put it in the fridge.
However, doing so will make it go stale faster! (It recrystallizes the starches.)
If you don’t eat a lot of bread, put it in the freezer instead. You can remove the amount of food you need from the freezer and allow it to thaw.
It is better to leave it in an airtight container at room temperature. That’s the storage method that yields the best results.
If you eat this within a week to nine days, it will be fresh. If you don’t eat it right away, it will get moldy or go stale.
10. Melon
After they’re cut, melons do belong in the fridge.
However, don’t put them there while they’re still whole. This will happen if you cook them for too long, as this will cause them to lose many of their healthy antioxidants.
Leave the fruit on the counter, out of direct sunlight, instead of cutting them.
11. Coffee
No matter what you’ve heard, you should never store coffee in the fridge. The cold air will cause it to ruin quicker. (You shouldn’t freeze it, either!)
Additionally, coffee grounds can absorb flavors from nearby foods.
Do not put them in a small, enclosed, and cold area with other foods that have a strong odor. Doing so is a recipe for disaster.
Not only does this cause problems, but taking coffee in and out of the fridge makes things worse. (Condensation will build up and ruin the flavor.)
Store your coffee in an airtight container at room temperature. After you open a can or package, transfer the contents into a container.
That’ll ensure it stays fresh, fragrant, and flavorful.
12. Bell Peppers or Hot Peppers
If you want your bell peppers to stop ripening, you can put them in the fridge.
If you want the fruits to fully ripen and become sweeter, store them in a dark, out-of-the-way spot.
Hot peppers, too, are better left at room temperature.
Keeping them in the fridge takes away some of their flavor. It also means their bite won’t be as noticeable.
You won’t have to refrigerate these peppers after you cut them.
If you’re not going to eat them within a day, you should put them in the fridge. The cookies will be good if you leave them out overnight.
13. Onions and Garlic
It is not recommended to refrigerate onions and garlic. First of all, they have a potent aroma.
You need to be careful or everything in your fridge will taste like onions.
Additionally, however, they tend to absorb moisture when refrigerated. That can make them moldy and soft.
A dark, cool place is the best place for these aromatic alliums, just like potatoes. Make sure the potatoes are kept away from them.
Potatoes release ethylene, and ethylene causes onions to rot. Put them in different corners and they’ll be okay.
List of TCS Foods
TCS stands for time/temperature control for safety. Foods that are labeled as TCS need to be kept at a specific temperature and eaten within a certain time frame. But what does that mean exactly? You need to keep an eye on the temperature of the food and make sure it doesn’t go above or below a certain range for a set period of time. If TCS foods are not kept at the correct temperature for the right amount of time, there is a risk of bacterial growth and food poisoning. This happens when foods are not kept at a safe temperature, either being too cold or too hot. This can lead to the growth of bacteria that can make people sick.
If you aren’t familiar with TCS foods, you could be risking your food safety. We have a list of TCS foods on our website, with information about each food and why it may be at risk of contamination.
1. Meat and Poultry
Most of us have been taught that meat and poultry products can go bad if they’re not handled correctly. The reason that meat and poultry are considered TCS foods is because they can easily support the growth of bacteria and microorganisms. Proper storage and cooking of moist, protein-rich, and acidic foods like meat and chicken is important to stop the growth of bacteria and kill any germs.
2. Milk and Dairy
The new TCS food will be milk and dairy products. Dairy products are high in protein and provide an ideal environment for bacteria to grow. You can prevent foodborne illness by storing dairy products at the correct holding temperature. The “first in, first out” rule means that you should use the oldest products in your cold storage first. any dairy products that are past the “use by” date. Thrown away any dairy products that have gone past the expiration date.
3. Fish and Shellfish
Fish and shellfish can cause foodborne illnesses when not handled properly. Before you buy seafood, make sure you only buy it from a reputable supplier. Sushi-grade fish and shellfish are held to a higher standard, so it’s important to know how and where your seafood was raised or caught. The quality of sushi-grade fish and shellfish is very important, so it is important to know where it came from. The best way to ensure that the food you’re getting is safe is to make sure that your supplier has a good food safety program in place. Traceability practices (being able to track where the food came from) are also important to look for.
Do not hesitate to turn away a seafood shipment if it appears or smells incorrect to you. It is important that your staff knows how to inspect fish and shellfish when they arrive and that they understand the meaning of live shellfish tags.
4. Eggs
The most common safety concern with TCS food is Salmonella bacteria. If not handled properly, eggs can become contaminated with Salmonella on the inside and outside, which can make people sick. As long as you follow the rules for storing, prepping, and cooking eggs, they are safe to serve and consume.
Pasteurized eggs have gone through a heat treatment that gets rid of bacteria, making them a safer choice for dishes that have raw or undercooked eggs in them. If you work in a hospital or other healthcare facility that serves high-risk populations, you should use pasteurized egg products.
What Are Shell Eggs?
Shell eggs are fresh eggs in the shell. The term “shell eggs” is used to distinguish them from other egg products.
What Are Pooled Eggs?
Pooling eggs is a common preparation method in high-volume kitchens that serve breakfast. Cooks crack several eggs into one bowl and mix them together before portioning them out onto the griddle. This makes it easy to get the right amount of eggs for each person. If the egg mixture is left out without being refrigerated, and more eggs are added, it will become a problem. If you are mixingpooled eggs, you should cook them completely. If you are not going to cook them right away, store them at 40 degrees Fahrenheit.
5. Tofu and Soy
Although tofu and soy are not typically considered hazardous foods, they can become TCS if they are not prepared properly. Many people believe that plant-based meat substitutes do not need to be handled in a special way, but this is not the case. Tofu and other soy products contain protein and are in moist environments, making them susceptible to bacteria growth if they are not stored properly.
Does Tofu Go Bad?
Tofu can go bad if it’s not handled correctly. You should always check the expiration date on the unopened package of tofu. You should not eat tofu or soy products that are past the expiration date. If you open a package of tofu, you should use it within 3 or 4 days.
6. Cooked Potatoes
If potatoes are not cooked properly, there is a risk of bacteria growth. Why would potatoes cause an issue if they are already cooked? If cooked TCS foods aren’t stored or held properly, they can easily enter the temperature danger zone. This is a common issue with overcooked potatoes.
7. Cooked Rice, Beans, Grains, and Vegetables
Dried rice, beans, pasta, and grains are not considered potentially hazardous foods until they are cooked. These foods can be stored in their dried form at room temperature, but once they are reconstituted and heated, they become susceptible to bacteria growth. This rule also applies to fresh vegetables that are being cooked. Cooked rice, beans, vegetables, or pasta must be kept out of the temperature danger zone.
8. Leafy Greens
Leafy greens that are cut become a TCS food. If a leaf is cut or torn, bacteria or microbes can enter and contaminate the lettuce. This rule applies to all types of greens, not just romaine, but also including spring mix, spinach, and kale. All leafy greens that have been cut should be stored at a temperature of 40 degrees Fahrenheit or lower in order to prevent the growth of pathogens. The heads of lettuce that have not been cut can be stored at a temperature that is comfortable for most people to live in, which is typically around 70 degrees Fahrenheit.
To clean lettuce and other greens, you should wash them to remove any dirt or grit.
