K E E P I N G F O O D AT I T S B E S T
F R E S H F O O D S T O R A G E
Shelf life of fresh foods varies depending on how fresh it is when you buy it. To keep your food fresher longer, follow the recommended storage tips.
Vegetables: Wash vegetables in cool water and drain. Store in airtight containers or plastic wrap. Vegetables stay fresh longer in high humidity storage.
Fruits: Wash and dry fresh fruits. Store more aromatic fruits in plastic bags. Most fruits stay fresh longer in low humidity storage.
Prepackaged Meats: Store in original packag- ing. After opening, rewrap tightly in plastic wrap or aluminum foil.
Fresh Meats, Fish and Poultry: Remove store wrappings, then rewrap in plastic wrap, foil or waxed paper and refrigerate immediately.
Eggs: Store eggs unwashed in their carton or a portable egg tray. Use within 2 weeks.
Milk, Cream and Cottage Cheese: Keep carton closed. Store on refrigerator shelf and use within 5 days.
Cheese: Store in original packaging until ready to use. After opening, rewrap tightly in plastic wrap or aluminum foil.
Leftovers: Let cool and cover tightly with plastic wrap or foil. Airtight plastic containers work well to prevent drying out and odor transfer.
F RO Z E N F O O D S T O R A G E
Freezer Storage: Wrap foods in material designed for frozen food storage. The wrap must seal out air and moisture. Do not
refreeze thawed meats.
Ice Cream: The firmness of the ice cream will depend on its cream content. Higher quality ice creams usually have a higher cream content, requiring colder freezer temperatures to maintain their firmness. Soft ice cream is not always an indication of a temperature problem.
Make sure your refrigerator and freezer doors close freely and completely. Overloading will affect temperatures inside the unit. Do not fill your freezer with large quantities of unfrozen foods expecting them to fast freeze. Give the freezer ample time to circulate cold air around unfrozen items before adding additional items.
S U G G E S T E D F O O D S TO R AG E
The food storage charts on the following pages give you specific information to help you keep food safe and keep it at its best quality. The recommended storage temperatures will help you determine optimal storage conditions for your food. As a general rule, food that is handled properly and kept at temperatures below 40˚F (4˚C) will be safe to eat.
Storing food at temperatures below 40˚F (4˚C) keeps it out of the Danger Zone. The storage times for refrigeration will help keep food from spoiling or becoming dangerous to eat. The time limits for frozen foods are to maintain flavor and texture. Food kept frozen longer than the recommended time will still be safe to eat, but its quality may diminish.
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