1. What are the recommended temperature and humidity levels for proper food storage in Kentucky?
In Kentucky, the recommended temperature for proper food storage is below 40°F (4°C). This temperature range is important in slowing down the growth of bacteria and other pathogens that can cause foodborne illnesses. Maintaining a consistent temperature in refrigerators and freezers is crucial for preserving the freshness and quality of perishable items.
In terms of humidity levels, it is generally recommended to keep humidity levels in food storage areas between 85-95%. This range helps to prevent food items from drying out or becoming too moist, which can lead to spoilage. Proper humidity levels also help to preserve the texture and flavor of foods over time.
1. Use a refrigerator thermometer to monitor the temperature inside your fridge and ensure it stays consistently below 40°F.
2. Utilize a humidity monitor or hygrometer in your food storage areas to track and adjust humidity levels as needed.
3. Store foods in airtight containers or packaging to help maintain proper humidity levels and prevent moisture loss.
2. How can I prevent food spoilage and foodborne illnesses when storing food in Kentucky?
To prevent food spoilage and foodborne illnesses when storing food in Kentucky, follow these essential tips:
1. Proper temperature control: Ensure your refrigerator is set at 40°F or below and your freezer at 0°F or below. Perishable items should not be left out at room temperature for more than two hours (or one hour if the temperature is above 90°F).
2. Use airtight containers: Store food items in airtight containers or resealable bags to prevent moisture loss and air exposure, which can lead to spoilage.
3. Organize your fridge and pantry: Properly organizing your fridge and pantry will help you rotate food items effectively, ensuring that older items are used first before they spoil.
4. Regularly check for spoilage: Inspect your food regularly for signs of spoilage such as foul odors, mold growth, discoloration, or unusual textures. Discard any items that show these signs immediately.
5. Store raw meat separately: Prevent cross-contamination by storing raw meat, poultry, and seafood in containers or on trays on the bottom shelf of the refrigerator to prevent their juices from dripping onto other foods.
By following these guidelines, you can significantly reduce the risk of food spoilage and foodborne illnesses when storing food in Kentucky.
3. Are there any specific challenges or considerations for food storage in Kentucky’s climate?
In Kentucky’s climate, there are several specific challenges and considerations to keep in mind when it comes to food storage:
1. Humidity: Kentucky experiences relatively high humidity levels throughout the year, especially during the summer months. This can cause food items to spoil more quickly, as the moisture in the air can promote the growth of mold and bacteria. To combat this, it is essential to store food items in airtight containers or packaging to prevent exposure to excess moisture.
2. Temperature fluctuations: Kentucky experiences fluctuating temperatures throughout the year, with hot summers and cold winters. These temperature variations can impact the quality and shelf life of various food items, especially perishable goods. It is important to store food in a cool, dry place away from direct sunlight and heat sources to maintain optimal freshness.
3. Seasonal considerations: Kentucky’s distinct four seasons can also affect food storage practices. During the winter months, it is essential to protect food items from freezing temperatures by storing them in insulated areas or using heating devices if necessary. In contrast, the hot and humid summer weather may require additional precautions such as storing perishable items in the refrigerator or using cooling packs to maintain freshness.
By being mindful of these challenges and considerations, individuals can ensure that their food storage practices are optimized for Kentucky’s unique climate, helping to preserve the quality and safety of their food items for longer periods.
4. What are the best practices for storing fruits and vegetables in Kentucky to maximize freshness and shelf life?
In Kentucky, following proper food storage techniques is crucial for maximizing the freshness and shelf life of fruits and vegetables. Here are some best practices for storing these items in the state:
1. Temperature and Humidity Control: Most fruits and vegetables prefer cool temperatures and high humidity for storage. You can achieve this by storing them in the crisper drawer of your refrigerator. Make sure to adjust the humidity levels in the drawer based on the type of produce you are storing.
2. Proper Ventilation: Some fruits and vegetables, like apples and potatoes, emit ethylene gas which can speed up the ripening process of other produce items. To prevent premature ripening, store these ethylene-producing items separately from other fruits and vegetables or in perforated plastic bags to allow for some airflow.
3. Separation: Fruits and vegetables should be stored separately as they have different storage requirements. For example, some fruits release ethylene gas as they ripen, which can cause vegetables to spoil faster. Keep fruits in one drawer and vegetables in another to prevent cross-contamination.
4. Check for Ripeness: When storing fruits and vegetables, be sure to check for ripeness before storing them. This will help you plan which items need to be consumed sooner and which ones can last longer in storage.
By following these best practices for storing fruits and vegetables in Kentucky, you can help extend their shelf life and keep them fresh for longer periods.
5. How can I properly store poultry and meat in Kentucky to prevent contamination and spoilage?
Properly storing poultry and meat in Kentucky to prevent contamination and spoilage is crucial to ensure food safety. Here are some key steps to follow:
1. Refrigeration: Store poultry and meat in the refrigerator at a temperature below 40°F (4°C) to slow down bacterial growth and prevent spoilage. Use a refrigerator thermometer to monitor the temperature regularly.
2. Storage: Place raw poultry and meat in airtight containers or resealable bags to prevent cross-contamination with other foods. Store them on the bottom shelf of the refrigerator to prevent any juices from dripping onto other items.
3. Separate: Keep raw poultry and meat separate from ready-to-eat foods such as fruits and vegetables to avoid any potential contamination. Use different cutting boards and utensils for raw meats to prevent the spread of bacteria.
4. Freezing: If you’re not planning to use the poultry or meat within a few days, store them in the freezer at 0°F (-18°C) or below. Use freezer-safe packaging to maintain quality and prevent freezer burn.
5. Labeling: Properly label all packages with the date of purchase to ensure you use them within a safe timeframe. Follow the FIFO (First In, First Out) method to use older products before newer ones.
By following these storage techniques, you can ensure that your poultry and meat stay fresh, safe to consume, and free from contamination in Kentucky.
6. What are the guidelines for safely storing leftovers in Kentucky?
In Kentucky, as with anywhere else, safely storing leftovers is crucial to prevent foodborne illnesses and maintain the quality of the food. Here are some guidelines for safely storing leftovers in Kentucky:
1. Prompt cooling: After cooking, leftovers should be promptly cooled to room temperature within 2 hours, then refrigerated or frozen to prevent bacterial growth.
2. Proper containers: Store leftovers in shallow airtight containers to allow for quick and even cooling. Divide large batches into smaller portions for faster cooling.
3. Label and date: Clearly label containers with the contents and date of storage to track how long they have been stored. Use older leftovers first to avoid food waste.
4. Refrigeration: Leftovers should be refrigerated at 40°F or below to slow bacterial growth. Use a refrigerator thermometer to ensure the temperature is maintained.
5. Cold storage: Store leftovers in the refrigerator for 3-4 days. If you can’t consume them within that time, freeze them for longer storage, up to 3-4 months in the freezer.
6. Reheating: When reheating leftovers, ensure they reach an internal temperature of 165°F to kill any bacteria present. Use a food thermometer to check the temperature.
Following these guidelines will help ensure that your leftovers are safe to eat and maintain their quality for longer periods in Kentucky or any state.
7. Are there any specific regulations or guidelines for storing food in Kentucky, especially in commercial or restaurant settings?
In Kentucky, there are specific regulations and guidelines that must be followed when storing food, especially in commercial or restaurant settings, to ensure food safety and prevent foodborne illnesses. Some key points to consider include:
1. Temperature control: Food should be stored at safe temperatures to prevent the growth of bacteria. Refrigerators should be set at 40°F or below, and freezers at 0°F or below. Hot foods should be kept hot at 140°F or above.
2. Proper labeling: Food items should be clearly labeled with the date of preparation or expiration to track freshness and prevent serving expired or spoiled food.
3. Storage containers: Food should be stored in proper containers that are clean, durable, and easily cleanable to prevent cross-contamination.
4. FIFO method: Follow the First In, First Out method to ensure that older food items are used before newer ones to maintain freshness and prevent waste.
5. Separate raw and cooked foods: Raw meats, poultry, and seafood should be stored separately from cooked foods to prevent cross-contamination and the spread of bacteria.
6. Clean and organized storage areas: Storage areas should be clean, well-organized, and free from pests to prevent contamination and maintain food safety standards.
7. Compliance with local health department regulations: Food establishments in Kentucky must comply with regulations set by the state and local health departments regarding food storage, handling, and sanitation practices.
It is essential for food service establishments to be aware of and adhere to these regulations to ensure the safety and quality of the food they serve to their customers.
8. How can I effectively organize my pantry and kitchen to optimize food storage in Kentucky?
To effectively organize your pantry and kitchen to optimize food storage in Kentucky, follow these tips:
1. Utilize shelving units or pantry organizers to create designated spots for different categories of food items. This will make it easier to locate specific ingredients and prevent items from getting lost or hidden in the back of cabinets.
2. Store food items in airtight containers to maintain freshness and prevent pests from getting into your pantry. Mason jars or plastic containers with tight-fitting lids are ideal for storing dry goods like grains, pasta, and cereals.
3. Group similar items together, such as baking ingredients, canned goods, spices, and condiments. This will make it easier to see what you have on hand and avoid purchasing duplicate items.
4. Label containers with the expiration date or purchase date to help you track the freshness of your food items and ensure that you use them before they spoil.
5. Consider investing in a rotating food storage system for items with a shorter shelf life, such as canned goods or pantry staples. This will help you keep track of what needs to be used up first to prevent food waste.
6. Keep frequently used items within easy reach and place heavier items on lower shelves to prevent accidents.
7. Periodically declutter your pantry by checking for expired or unused items and donating them to a local food bank or charity.
8. Lastly, maintain a regular cleaning schedule to keep your pantry and kitchen organized and free of clutter, which will make it easier to access and use your stored food items efficiently.
9. What are the best containers or packaging materials to use for storing food in Kentucky?
The best containers or packaging materials to use for storing food in Kentucky depend on the type of food being stored and the storage conditions. Here are some recommendations:
1. Plastic containers: For dry goods such as grains, pasta, and snacks, airtight plastic containers are ideal. Make sure the containers are BPA-free and food-grade to prevent any harmful chemicals from leaching into the food.
2. Glass containers: Glass containers are excellent for storing leftovers, sauces, and other liquid-based foods. They are non-reactive and can be easily reheated in the microwave or oven.
3. Vacuum seal bags: Vacuum seal bags are great for extending the shelf life of foods such as meats, cheeses, and vegetables. They help remove air from the packaging, reducing the risk of spoilage and freezer burn.
4. Mason jars: Mason jars are versatile storage containers that can be used for canning, pickling, storing dry goods, and even as drinking glasses. They are durable and stackable, making them a popular choice for many types of food storage.
5. Plastic wrap and aluminum foil: These materials are essential for wrapping foods such as fruits, vegetables, and cheese to help maintain freshness and prevent drying out.
Regardless of the type of container or packaging material you choose, it is essential to label the containers with the date of storage and contents to ensure proper rotation and prevent food waste. Store food in a cool, dry place away from direct sunlight and heat sources to maintain quality and safety. Remember to regularly inspect and clean containers to prevent mold growth or food spoilage.
10. Are there any local resources or organizations in Kentucky that provide information or support for proper food storage?
Yes, there are several local resources and organizations in Kentucky that provide information and support for proper food storage techniques. Here are a few key ones:
1. University of Kentucky Cooperative Extension: The UK Cooperative Extension offers a range of resources and workshops on food preservation, including safe food storage practices. They provide information on canning, freezing, drying, and other preservation methods to help individuals properly store food for safe consumption.
2. Local county health departments: Many local health departments in Kentucky offer classes and resources on safe food handling and storage. They can provide information on proper refrigeration temperatures, storage containers, and shelf-life guidelines for various food items.
3. Kentucky Department of Agriculture: The Kentucky Department of Agriculture also provides resources on food safety and storage practices. They offer guidance on proper storage techniques for fresh produce, meats, dairy products, and other perishable items.
By utilizing these local resources and organizations in Kentucky, individuals can access valuable information and support to ensure their food is stored safely and effectively, minimizing the risk of foodborne illness and food spoilage.
11. How can I safely store dairy products in Kentucky, considering temperature fluctuations and humidity levels?
1. When storing dairy products in Kentucky, where temperature fluctuations and humidity levels can vary, it is important to follow proper food storage techniques to ensure safety and maintain the quality of the products. Here are some tips:
2. Refrigerate promptly: Dairy products, such as milk, cheese, and yogurt, should be refrigerated promptly after purchase to slow down bacterial growth and maintain freshness. Store dairy items in the coldest part of the refrigerator, typically the back of the shelves.
3. Check temperature: Make sure your refrigerator is set to the recommended temperature of 40°F or below to keep dairy products at a safe temperature. Use a refrigerator thermometer to monitor the temperature regularly.
4. Store in original packaging: It is best to store dairy products in their original packaging to protect them from air exposure and potential contaminants. If the original packaging is not resealable, transfer the items to airtight containers or resealable bags.
5. Keep away from odorous foods: Dairy products can easily absorb odors from other foods in the refrigerator, so it is advisable to store them away from strong-smelling items like onions and garlic.
6. Be mindful of expiration dates: Check the expiration dates on dairy products and consume them before they expire to ensure safety and quality. If a product has passed its expiration date, it is best to discard it to avoid the risk of foodborne illness.
7. Monitor humidity levels: While refrigerators are designed to control humidity levels, it is still important to be mindful of excess moisture that can promote mold growth on dairy products. Wipe any excess moisture in the refrigerator to prevent condensation on dairy containers.
8. Properly seal containers: Ensure that dairy product containers are tightly sealed to prevent moisture loss and maintain freshness. This is especially important for items like cheese to prevent them from drying out.
9. Rotate stock: Practice the “first in, first out” method to rotate dairy products and use older items before newer ones. This helps prevent wastage and ensures that you are always consuming the freshest products.
10. Consider alternative storage methods: If you experience frequent power outages or temperature fluctuations, you may want to consider investing in a backup power source like a generator or using insulated coolers with ice packs to keep dairy products cold during emergencies.
11. By following these tips and being mindful of temperature fluctuations and humidity levels, you can safely store dairy products in Kentucky and enjoy them at their best quality while minimizing the risk of foodborne illness.
12. What are the risks of improper food storage in Kentucky, and how can they be mitigated?
Improper food storage in Kentucky can pose several risks, including food spoilage, bacterial contamination, and foodborne illness outbreaks. Here are some key considerations to mitigate these risks:
1. Temperature Control: Failure to properly store food at the correct temperatures can lead to bacterial growth. Refrigerate perishable items promptly at or below 40°F (4°C) and ensure frozen items are kept at 0°F (-18°C) or lower to prevent spoilage.
2. Cross-Contamination: Incorrectly storing raw meats or poultry with ready-to-eat foods can result in cross-contamination and the spread of harmful bacteria. Always store raw meats separately from other items and use proper storage containers to prevent leaks.
3. Packaging: Inadequate packaging can expose food to air, moisture, and pests, leading to spoilage. Store food in airtight containers or sealable bags to maintain freshness and prevent contamination.
4. Organization: Poorly organized storage areas can result in expired or forgotten items, increasing the likelihood of consuming spoiled food. Implement a clear labeling and rotation system to ensure older items are used first.
5. Cleanliness: Dirty storage areas can harbor bacteria and pests, contaminating food products. Regularly clean and sanitize storage spaces, including shelves, containers, and refrigerators, to maintain a safe environment for food storage.
By following these storage practices, the risks of improper food storage in Kentucky can be significantly reduced, helping to ensure food safety and prevent foodborne illnesses.
13. How can I determine if a food item is still safe to eat based on storage conditions and expiration dates in Kentucky?
1. When determining if a food item is still safe to eat in Kentucky, it is important to consider both the storage conditions and the expiration date. Start by checking the expiration date on the packaging of the food item. If the expiration date has passed, it is generally recommended to discard the item, especially for perishable foods like dairy products or meats.
2. Next, consider the storage conditions that the food item has been subjected to. This includes factors like temperature, humidity, and exposure to light. In Kentucky, where the climate can be humid and variable, it is crucial to store food items properly to prevent spoilage and bacterial growth. Ensure that perishable items are stored in the refrigerator at the appropriate temperature (below 40°F) and that dry goods are kept in a cool, dry place away from direct sunlight.
3. Inspect the food item for any signs of spoilage, such as mold, off colors or odors, or unusual textures. If there are any visible signs of spoilage, it is best to err on the side of caution and discard the item. When in doubt, the motto “when in doubt, throw it out” is a good rule to follow to avoid the risk of foodborne illness.
By considering the expiration date, storage conditions, and signs of spoilage, you can make an informed decision about whether a food item is still safe to eat in Kentucky. Remember that proper food storage techniques are key to maintaining the quality and safety of your food items.
14. What are the best methods for freezing and thawing foods in Kentucky to maintain quality and safety?
In Kentucky, just like in any other state, proper freezing and thawing techniques are essential to maintain the quality and safety of foods. When it comes to freezing foods, here are some best methods to follow:
1. Use airtight containers or freezer bags to prevent freezer burn and maintain the quality of the food.
2. Label containers with the date and contents to keep track of how long they have been in the freezer.
3. Freeze foods as quickly as possible to preserve their texture and flavor. Spread items in a single layer on a baking sheet before placing them in the freezer for faster freezing.
4. Avoid refreezing foods that have been thawed to maintain quality and safety.
When it comes to thawing frozen foods in Kentucky, here are some best practices to ensure safety:
1. Thaw foods in the refrigerator to control the temperature and prevent bacterial growth. This method allows for a gradual thaw and maintains the quality of the food.
2. Use the microwave for quick thawing of smaller items, following the manufacturer’s instructions to avoid uneven heating.
3. Thaw foods in cold water for a faster thaw but make sure to change the water every 30 minutes to keep it cold and prevent bacterial growth.
4. Cook foods immediately after thawing to ensure they are safe to consume.
By following these freezing and thawing methods, you can ensure that the quality and safety of your foods are maintained in Kentucky.
15. How can I prevent pests and rodents from contaminating food during storage in Kentucky?
Preventing pests and rodents from contaminating food during storage in Kentucky is crucial to maintain food safety and hygiene. Here are some effective methods to keep them at bay:
1. Seal any gaps and cracks: Inspect the storage area for any gaps or openings that pests could use to gain entry. Seal them with caulk or weather stripping to prevent infestations.
2. Store food in airtight containers: Transfer food items into tightly sealed containers made of glass, metal, or heavy-duty plastic to prevent pests from accessing them.
3. Keep the storage area clean: Regularly clean the storage area, removing any spilled food, crumbs, or debris that could attract pests.
4. Use pest deterrents: Consider using natural deterrents such as peppermint oil, bay leaves, or cedar chips, as pests are repelled by these scents.
5. Dispose of garbage properly: Ensure that all garbage is stored in tightly sealed bins and dispose of it regularly to avoid attracting pests.
6. Regularly inspect food items: Check stored food regularly for signs of pest activity, such as droppings or gnaw marks, and promptly discard any contaminated items.
By implementing these measures, you can effectively prevent pests and rodents from contaminating food during storage in Kentucky.
16. Are there any specific recommendations for storing canned or packaged goods in Kentucky?
When storing canned or packaged goods in Kentucky, it is important to follow general guidelines for proper food storage to ensure the safety and quality of the products. Here are some specific recommendations for storing such goods in Kentucky:
1. Store canned goods in a cool, dry place: It is best to store canned goods in a location that is away from direct sunlight, heat sources, and moisture. This will help prevent the cans from rusting or corroding, which can compromise the safety of the food inside.
2. Rotate your stock: When storing canned or packaged goods, make sure to practice first-in, first-out rotation. Use older items first to prevent them from expiring or losing quality before newer items.
3. Check for damage: Before storing canned goods, inspect the cans for any signs of damage, such as dents, bulges, or leaks. Damaged cans can harbor bacteria and should not be consumed.
4. Label and organize: Keep your canned and packaged goods organized and labeled properly to easily identify the contents and expiration dates.
5. Consider the humidity levels: Kentucky can have varying humidity levels, so make sure to store goods in a location with moderate humidity to prevent moisture from affecting the packaging.
By following these recommendations, you can ensure that your canned and packaged goods remain safe to consume and maintain their quality for an extended period in Kentucky.
17. How can I reduce food waste through proper storage practices in Kentucky?
Reducing food waste through proper storage practices in Kentucky involves several key strategies:
1. Properly organizing your refrigerator and pantry: Keep newer items at the back and older items at the front to ensure everything gets used before it expires.
2. Utilize airtight containers or resealable bags for storing leftovers and open packages to maintain freshness and prevent spoilage.
3. Invest in a good quality refrigerator and freezer to ensure optimal storage conditions for perishable items.
4. Use date labels to track the freshness of your foods and prioritize using those that are closest to expiration.
5. Take advantage of your freezer by freezing leftovers, extra produce, and meats before they spoil.
6. Consider preserving excess fruits and vegetables through techniques like canning, pickling, or dehydrating.
7. Repurpose food scraps into soups, stocks, or compost to minimize waste.
By implementing these practices and being mindful of how you store your food, you can significantly reduce food waste in your household in Kentucky.
18. What are the guidelines for storing grains, flours, and baking ingredients in Kentucky’s climate?
1. Store grains, flours, and baking ingredients in airtight containers to protect them from humidity and pests prevalent in Kentucky’s climate. Moisture can cause these items to spoil or attract insects, so airtight containers are essential for keeping them fresh.
2. Keep these items in a cool, dry place away from direct sunlight and heat sources. Avoid storing them near the stove, dishwasher, or any other appliance that generates heat, as they can cause the ingredients to deteriorate quicker.
3. Rotate your stock regularly to ensure that older items are used first before they expire. Label containers with the purchase or expiration date to help track their freshness.
4. Consider using desiccants such as silica gel packets or moisture absorbers to help control humidity levels and prevent clumping of ingredients like flour or sugar.
5. For long-term storage of grains, consider freezing them in airtight containers or freezer bags to extend their shelf life and prevent insect infestations.
6. Check stored items periodically for signs of spoilage, such as off odors, discoloration, or insect activity, and discard any items that show these signs.
By following these guidelines, you can ensure that your grains, flours, and baking ingredients remain fresh and usable in Kentucky’s climate.
19. How can I safely store herbs, spices, and condiments in Kentucky to preserve flavor and quality?
To safely store herbs, spices, and condiments in Kentucky and preserve their flavor and quality, follow these key steps:
1. Keep them away from heat and light: Store herbs, spices, and condiments in a cool, dark place to prevent them from losing their flavor and aroma. Heat and light can degrade the quality of these ingredients over time.
2. Use airtight containers: Transfer herbs, spices, and condiments from their original packaging to airtight containers to prevent exposure to air, which can lead to flavor deterioration. Mason jars or glass containers with tight-sealing lids are ideal for storage.
3. Label and date containers: Properly labeling and dating containers helps you keep track of when the herbs, spices, and condiments were stored. This can help you rotate your stock and ensure you are using the freshest ingredients in your cooking.
4. Store away from moisture: Moisture can cause herbs, spices, and condiments to clump together or develop mold. Keep them in dry conditions to maintain their quality.
5. Avoid storing near strong-smelling foods: Herbs, spices, and condiments can easily absorb strong odors from other foods. Store them away from pungent items, such as onions and garlic, to preserve their original flavors.
By following these storage guidelines, you can prolong the shelf life of your herbs, spices, and condiments in Kentucky and ensure that they maintain their optimal flavor and quality for longer periods.
20. Are there any seasonal considerations for food storage techniques in Kentucky, such as during hot summers or cold winters?
Yes, there are indeed specific seasonal considerations for food storage techniques in Kentucky, especially during the hot summers and cold winters. Here are some tips to keep in mind:
1. Hot summers: In Kentucky’s hot and humid summers, it’s crucial to store perishable foods properly to prevent spoilage and foodborne illnesses. Consider the following:
a. Refrigeration: Ensure that your refrigerator is set to the correct temperature (below 40°F) to keep perishable items like dairy, meat, and leftovers fresh.
b. Food rotation: Rotate your food items regularly, placing newer items at the back and older items at the front to ensure nothing gets forgotten and spoils.
c. Use airtight containers: Store dry goods like grains, cereals, and snacks in airtight containers to prevent them from becoming stale or attracting pests in the humid weather.
2. Cold winters: During Kentucky’s cold winters, certain food storage techniques become even more critical:
a. Prevent freezing: Be mindful of where you store fruits and vegetables, as some produce items can perish quickly if exposed to freezing temperatures.
b. Insulate storage areas: If you have a pantry or cold storage area, insulate it properly to maintain a consistent temperature and prevent food from freezing or spoiling.
c. Consider root cellaring: Root cellaring is a traditional method of storing root vegetables like potatoes, carrots, and onions in a cool, dark, and well-ventilated space to extend their shelf life during the winter months.
By following these seasonal considerations and adapting your food storage techniques accordingly, you can ensure that your food remains safe, fresh, and enjoyable throughout the varying climate conditions in Kentucky.
English 
Spanish