Unopened shelf stable foods such as canned goods, cereal, baking mixes, pasta, dry beans, mustard and ketchup can be kept safely at room temperature. To keep these foods at their best quality, store in clean, dry, cool (below 85 degrees Fahrenheit) cabinets away from the stove or the refrigerator's exhaust.

Extremely hot (over 100 degrees Fahrenheit) and cold temperatures are harmful to canned goods.

Never use food from cans that are leaking, bulging, badly dented, or with a foul odor; cracked jars or jars with loose or bulging lids; or any container that spurts liquid when you open it. Never taste such foods. Throw out any food you suspect is spoiled.

In general, most canned foods have a long "health life," and when properly stored, are safe to eat for several years:

Freeze food at 0 F or below. Avoid overloading your freezer with too much food for freezing at one time. Shirley Corriher, author of the award-winning book "CookWise" (William Morrow) writing in "Fine Cooking Online," recommends adding only about 10 percent of the freezer's available capacity at a time. Leave space between packages so air can circulate around them. Then, when the food is frozen, stack or move the foods closer together.

It's hard to give an exact recommended storage time for specific foods. While a food will remain safe indefinitely at 0 F, the quality declines over time. The suggested times listed by the foods in this article represent the shorter range of the various times recommended in the literature.

During freezing, the water in food freezes and the resulting ice crystals can affect the texture of foods. Baked goods low in moisture freeze well with little change in their texture. This includes breads, rolls, cakes, cookies and pie crusts. These same types of foods thaw rapidly. High-fat frostings also freeze well.

Cold air slows, but does not stop changes and deterioration in food. When wrapping foods for freezing, always try to get as much air out of the package as possible and wrap it well so that moisture can't get in. The dreaded "freezer burn," which will leave your food dried out and tasting awful, occurs when the moisture on food's surface evaporates.

It's important to use freezer containers or wrappings that are moisture-vapor-resistant. Here are some general guidelines.

Wrapping Materials

Suitable freezer wrapping materials include freezer paper, plastic freezer bags, plastic wrap designed for freezer use and extra heavy or heavy duty freezer aluminum foil. Some brands of freezer bags are available in 2 and 2 1/2 gallon sizes suitable for freezing larger foods.

Check wrapping labels for specific information about whether the wrappings work for freezing. For example, not all plastic wraps are designed for freezer use. It's important to use materials intended for freezing as they're more likely to keep moisture out and are less likely to tear in the freezer.

For freezer paper, check directions for which side of the paper is placed next to the food. Unless directed otherwise, the plastic coated side goes next to food. Secure freezer paper with freezer tape.

Rigid Containers

Rigid freezer containers include plastic, glass and ceramic containers labeled suitable for freezing. Foil pans work well for freezing foods you'll re-heat in the oven. You can bake food in foil pans and then freeze it in the baking pan. Cover pan tightly with freezer-quality foil, paper, plastic wrap or a plastic bag. Plastic freezer/microwave safe containers are a good choice for foods you'll reheat in the microwave.

CAUTION: Carefully read manufacturer's directions about safe handling when using glass or ceramic dishes labeled freezer/microwave/oven safe.

Choose a container that fits the amount of food you're freezing. If there's greater than about a 1/2 inch space between the surface of a baked product and the top of the container, wrap the food with a layer of freezer wrapping before placing it in the container. This helps prevent moisture loss.

Some containers aren't suitable for freezing. For example, milk and cottage cheese cartons aren't moisture-vapor-resistant enough for freezing.

When using glass and ceramic containers, use only those designed for freezing. Other types of glass and ceramics may break in the freezer.

Packing Food for the Freezer

Thoroughly cool baked goods before freezing or they'll become soggy. Place food on a wire cooling rack to allow air to circulate around the food and promote faster cooling. For food safety reasons you may need to complete cooling perishable foods like cheesecakes in the refrigerator. The recommended time for holding perishable foods at room temperature (includes both cooling and serving) is 2 hours.

Pack food compactly and try to get as much air out of the package as possible. The quality of food declines faster when excess air is left in the package. Wrap well and seal tightly to keep moisture out.

Label each package with the type and amount of the contents and the date it was frozen. You also may wish to include a suggested "use by" date based on the information in this article. Consider dividing foods according to events -- for example: Package and label one container of cookies for your Dec. 1 party, another for the Dec. 10 party, and so on. You may wish to keep a written list of frozen holiday baked goods.

Thawing/Reheating/Heating Guidelines

Precooked foods, lower in moisture content -- such as breads, cakes and cookies -- usually can be thawed safely at room temperature. Baked goods higher in moisture content and containing eggs or dairy products -- such as cheesecakes, etc. -- should be thawed in the refrigerator. These products could cause food-borne illness if they're kept at room temperature for more than 2 hours (this includes total cooling and serving time).

Thaw most baked foods in their freezer wrapping to prevent drying out and condensation of moisture on the surface. For quickest thawing and to help prevent condensation, thaw on a wire cooling rack to allow air to circulate around all sides of the frozen food.

For refrigerator thawing, about 24 hours should be sufficient for most foods to thaw. For thawing at room temperature, allow about one to two hours for the food to thaw.

Some foods can be heated directly from the frozen state. Be sure your container is rated as freezer-to-oven or microwave safe by the manufacturer before baking in it.

Check directions on plastic freezer bags for whether they're recommended for microwave use. (Note: In general, sandwich and snack bags should NOT be used for freezing or microwaving.) Manufacturers of some popular brands advise you can "defrost" and "reheat" in their freezer bag. But, they advise against microwaving food on "high" in them. Opening the bag one inch to vent is recommended. You're also advised to be careful if reheating foods high in fat or sugar. These foods reheat quickly and may cause the bag to melt. Check manufacturer's directions for the SPECIFIC brand of plastic bag you're using.

CAUTION: Watch closely and be careful when opening plastic bags as steam can build up and cause burns. Place in the microwave on a microwave-safe plate or dish.

Check if freezer plastic wrap is microwave safe. Follow the manufacturer's directions for microwave use.

As a general rule-of-thumb, use a PRE-HEATED oven when reheating baked goods or heating unbaked frozen foods. This helps avoid overbrowning and/or drying out baked products.

"Freezer burn," when the surface of the food appears light colored and dried out, occurs when moisture on the surface evaporates. Proper cooling, air removal, moisture-vapor-resistant packaging, a tight seal and an appropriate length of storage help prevent freezer burn. While a food with freezer burn is safe to eat, the quality is lower. If frozen food gets "freezer burn," it is still safe to eat, it is merely dry in spots. Cut freezer-burned portions away either before or after cooking the food.

We keep food in the refrigerator to preserve its freshness and keep it safe. Cold temperatures keep food fresh and inhibit the growth of most bacteria. However, food spoilage microorganisms can still grow and multiply slowly over time, so there is a limit to the length of time various foods will stay fresh in the refrigerator. Eventually food will begin to look or smell bad and should be thrown out. Use the following temperature and storage tips to help keep perishable food safe.

Temperature

Set the refrigerator to maintain a temperature of 40°F or below. Keep a refrigerator thermometer in the unit or check the temperature periodically. The control may need to be adjusted seasonally. For example, a refrigerator set for 40°F in the summer may be too cold for the winter, resulting in frozen lettuce or milk. Don't overload the refrigerator. Air must circulate freely to cool all foods evenly.

Storage

Source: Mississippi State Extension Service & USDA

Your family may enjoy meals, day after day, and never get sick from foodborne illness. Then comes a big family gathering or a large party. You are handing larger amounts of food; your refrigerator is overcrowded. Food is prepared in advance and sometimes not stored properly. Also, you may serve the food buffet style and it stands and stands as your guests come and go. People pick over the food. Later on, some may complain of diarrhea, vomiting, and other problems. What has gone wrong? The answer may be food poisoning.

Bacteria cause food poisoning. All they need to grow is the right combination of time and temperature. If you follow these simple rules you can avoid trouble.

Plan Your Party for Safety: Plan ahead on ways you can keep hot food hot and cold food cold. Can you borrow or rent the necessary chafing dishes or warmers, for example?

Arrange to have enough large serving dishes so that you can bring the cold food from the refrigerator or the hot food from the oven frequently and replace dishes on the table.

Check to see if you have enough dishes and utensils for eating. The disposable kind are often better. Hasty washing often means that dishes and utensils are used when they are not properly cleaned.

Figure how much refrigerator space you'll need to store foods. Keep the temperature at 40 °F or below. Contrary to common belief, refrigerating warm food does not cause it to spoil. However, don't put so much warm food in the refrigerator that it raises the temperature. When your refrigerator is overcrowded, the temperature may rise enough to cause increased bacterial action.

Never put deep containers of hot food in the refrigerator. Put hot food in shallow containers so it will chill quickly.

Don't hold prepared foods in the refrigerator more than a day or two. If you prepare them further in advance, plan to freeze them.

Plan To Prepare & Serve -- With Safety: Make sure you have clean work surfaces and clean utensils to prepare food. After handling raw meats or poultry, wash your hands well. Also, make sure that all those who help prepare the food have clean hands washed with soap and hot water.

Never place other foods on a surface where you have had raw meat or poultry until you have thoroughly cleaned it. It is good to have two cutting boards -- one for use with raw meat and poultry only, the other for sandwiches, salads, and cooked foods. This prevents the spread of bacteria.

When you taste food, use tasting spoon only once, then wash it before you use it again.

Food that has been contaminated and allowed to remain at room temperature for 4 hours can cause a gastrointestinal upset. If it takes 2 hours to make a chicken salad and it is refrigerated overnight and the next day it is left on the buffet table for 2 hours, the total time at room temperature is 4 hours. Putting food in the refrigerator slows the contamination process; it doesn't stop it.

The most perishable foods are those containing meat, poultry, seafood, eggs, or milk.

Keep HOT Foods HOT (Above 140 °F): Bacteria grow best in lukewarm foods. Keep protein foods such as seafood, poultry, and cooked meats hot by using an electric hot tray or chafing dish. Small candle warming units may not keep hot foods hot enough. Never let these foods stand at room temperature for more than 2 hours (including preparation, storage, and serving time).

Keep COLD Foods COLD (Below 40 °F): Cream pies, puddings, seafood salads, and many other dishes made with eggs, fish, meat, and poultry need to be kept cold. This keeps dangerous bacteria from growing. Do not let these foods stand at room temperature more than 2 hours (including preparation, storage, and serving time). Don't put out large quantities of these foods at one time. Serve only what is needed and replace often so foods keep as cold as possible. Serve these foods in containers that can be stored in the refrigerator and then be brought directly to the table.

Special Safety Problems

Poultry & Meats: Are you going to serve roast turkey? Stuffing can be a breeding place for bacteria. Don't stuff the turkey; cook it separately. After mixing a large quantity of stuffing, cook it immediately. Letting large masses of lukewarm stuffing stand at room temperature encourages bacteria to grow.

Before refrigerating or freezing, remove chicken or turkey meat from the bones immediately after cooking. This is a time-consuming process, and often it is done during odd moments between other jobs. This means the food may stand at room temperature for long periods. If the food is contaminated with bacteria and held at room temperature long enough, the bacteria will produce a harmful toxin. Once this toxin is produced in the food, it is not destroyed by ordinary cooking.

If ham is sliced or ground, work with small amounts and store properly in refrigerator.

Gravy: Broth and gravy are especially subject to spoilage. Cool leftovers quickly and put them in the refrigerator. Don't hold broth and gravy more than a day or two. To serve again, reheat and boil for several minutes before serving. Always serve hot.

Sandwiches & Salads: Ham sandwiches, turkey and chicken salads, and deviled eggs need special care. If you serve sandwiches, why not plan to have the kind you can freeze ahead? Thaw them as needed. Are you going to serve chicken salad? Why not freeze the cubes of chicken and use them in preparing the salad? They will thaw as the salad stands, keeping it as cold as possible. With any salad, there is much handling in preparation and serving. Make sure all ingredients are clean and well-chilled.

Mixtures of foods that require several steps and handling such as meats, fish, and salads are most likely to be contaminated. Use clean hands, utensils, and work surfaces.

Cream Pies & Puddings: Cream, custard, and meringue pies and other foods with custard fillings are often involved in food poisoning. Since these foods get soggy if refrigerated too long, it is a temptation to leave them at room temperature. Don't! This encourages bacteria to grow. Fill pastry as close to serving time as possible.

Using Party Leftovers: Don't let huge quantities of party leftovers fill your refrigerator for days. Plan in advance for ways that you can use the foods. Then freeze the rest. If you have doubts about a leftover, don't use it. Throw it out. Food poisoning does not necessarily have a bad smell or taste. Just because the food doesn't seem spoiled doesn't necessarily mean that it is all right to eat.

USDA FOOD SAFETY PUBLICATIONS

Because irradiation is fairly new in the marketplace and you may have questions, I decided to offer some information about this process.

Q. What is Irradiation?
A. Food irradiation is a process which exposes food to a low level of radiant energy to kill harmful bacteria such as E.coli O157:H7, Campylobacter, and Salmonella. It can also control insects and parasites, reduce spoilage, and slow down ripening and sprouting (in fruits and vegetables like potatoes and onions).  

There are different methods of irradiation. One process is called "Sure-Beam". The company calls it electronic pasteurization, an environmentally-safe alternative to earlier types of irradiation. This process uses ordinary electricity in the form of an accelerated beam. The food does not become radioactive and this process does not create any dangerous by-products for the environment. To read more about this method and the company that uses it, please visit www.surebeamcorp.com

Q. Is it safe?
A. It certainly seems to be. Irradiated foods do not become radioactive. The FDA has evaluated it over the last 40 years, and we've been involved in ongoing investigation and discussion about it for at least 15 years. Scientific studies have shown that irradiation does not significantly reduce nutritional quality or change food taste, texture or appearance. American astronauts have eaten irradiated foods in space since the early 1970s. Patients with weakened immune systems are sometimes fed irradiated foods to reduce the chance of a life-threatening infection. It is allowed in nearly 40 countries and is endorsed by the World Health Organization, the American Medical Association and many other organizations.

Over the years though, some activists have questioned the safety, which may have discouraged consumer acceptance and made meat suppliers and retailers very anxious about introducing it. However, today food safety is of such great concern (especially E.coli O157:H7 in ground beef) that consumers may more readily accept, and even welcome, irradiated foods. Consumer research conducted by a variety of groups recently...the Food Marketing Institute, the International Food Information Council, and the American Meat Institute among them...has found that a large majority of consumers polled would buy irradiated foods. In our own consumer research last year, we found acceptance once participants understood what it was.

Q. Does Irradiation destroy all bacteria?
A. At levels normally used on food, irradiation destroys most, but not all, microorganisms present. It does not sterilize the food. Irradiated food can still spoil with age or mishandling.

Q. Does Irradiation effect the nutrition of food?
A. No. Irradiated foods are wholesome and nutritious. At doses used to control bacteria, the nutrition changes are less than or about the same as cooking and freezing.

Q. Does Irradiation cause chemical changes in food which are not present in non-irradiated foods?
A. Any kind of processing causes changes in food. Scientists find the changes created by irradiation in food minor compared to those created in cooking.

Q. How can irradiated food be identified in the market?
A. By law all irradiated foods must be labeled with the international symbol for irradiation. This symbol, the "radura", must be accompanied by the words, "Treated by Irradiation" or "Treated with Radiation."

Q. What are the approved uses?
A. Wheat and wheat flour, white potatoes, pork, fruit, fresh vegetables, herbs, spices, vegetable seasonings, fresh or frozen poultry, frozen packaged meat, pet food, uncooked chilled meat, and uncooked frozen meat.

Information from http://lancaster.unl.edu/food/ftnvdc99.htm , Mississippi State Extension Service & USDA