Food Storage Guide There is a correct way to package and store refrigerated or frozen food. To keep
food fresher, longer, take the time to study these recommended steps.
Storing fresh food
Wrap or store food in the refrigerator in
air-tight and moisture-proof material.
This prevents food odor and taste
transfer throughout the refrigerator. For
dated products, check code date to
ensure freshness.
Leafy vegetables
Remove store wrapping and trim or tear
off bruised and discolored areas. Wash
in cold water and drain. Place in plastic
bag or plastic container and store in
crisper.
Vegetables with skins
(carrots, peppers)
Store in crisper, plastic bags, or plastic
container.
Fruit
Wash, let dry, and store in refrigerator in
plastic bags or crisper. Do not wash or
hull berries until they are ready to use.
Sort and keep berries in their original
container in a crisper, or store in a
loosely closed paper bag on a refrigera-
tor shelf.
Eggs
Store without washing in the original
carton on interior shelf.
Milk
Wipe milk cartons. For best storage,
place milk on interior shelf.
Butter or margarine
Keep opened butter in covered dish or
closed compartment. When storing an
extra supply, wrap in freezer packaging
and freeze.
Cheese
Store in the original wrapping until you
are ready to use it. Once opened,
rewrap tightly in plastic wrap or alumi-
num foil.
Leftovers
Cover leftovers with plastic wrap or
aluminum foil. Plastic containers with
tight lids can also be used.
Meat
Store most meat in original wrapping as
long as it is airtight and moisture-proof.
Rewrap if necessary. See the following
chart for storage times.
APPROXIMATE TIME
TYPE (DAYS)+
Chicken 1 to 2
Ground beef 1 to 2
Steaks and roasts 3 to 5
Cured meats 7to 10
Bacon 5 to 7
Cold cuts 3 to 5
Variety meats 1 to2
+ When storing meat longer than the
times given, follow the directions for
freezing.
NOTE: Use fresh fish and shellfish the
same day as purchased.
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