Kitchens typically get a workout during the holidays and on Super Bowl Sunday. Since those are past, now is a great time to choose an inside day or two to clean.
I suggest removing all items from one or two cupboards at a time before washing the cupboard, inside and outside. Allow time for the cupboards to air dry, and then check the cupboards for cracks or holes that will need to be caulked to protect foods from insect or rodent damage. Wash re-usable shelf-liners and dry completely before replacing foods.
Discard food products with any signs of insect or other damage, such as a dented can or a cracked glass jar. Sort products by type and date, and look for a “Use-By” date to indicate when to expect a product to lose its food quality, flavor and texture.
Look for dates on canned fruits, vegetables or soups, dried food products such as fruit or packaged pastas, and soft packs, such as tuna or sauce mix, as well. When returning food to the clean cupboard — or restocking — place the newest foods behind older foods that should be used first.
Evaluate spices and flavorings that typically lose food quality after opening. Like most foods, spices should be stored in a cool, dry place, used within six months for best quality and replaced after a year. Since dates are not always as obvious on small packages it’s wise to buy smaller quantities of seldom-used spices and to label and date them after purchase.
Don’t confuse “Use-By” dates with “Sell-By” dates, which serve as a guide for grocers stocking fresh food products and removing out-of-date products from shelves:
— A “Sell-By” date tells the store how long to display the product for sale; consumers should buy the product before the date expires.
— A “Best if Used By (or Before)” date is recommended for best flavor or quality. It is not a purchase or safety date.
— A “Use-By” date is the last date recommended for the use of the product while at peak quality. The date has been determined by the manufacturer of the product.
— “Closed or coded dates” are packing numbers for use by the manufacturer.
During kitchen cleaning, I also recommend:
* Store pots, pans, or dishes, rather than food, near warm locations like heating vents.
* Store seldom-used items, such as holiday cookie cutters, in out-of-the way or seldom-used cupboards, such as the small cupboard over the refrigerator.
* Group packages such as yeast and seasoning mixes in a small basket or box for easy access.
* Store frequently-used items within easy reach in areas between the shoulders and knees.
