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
Food placed in the refrigerator should be wrapped or stored in air 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 store container in a crisper, or store in a loosely closed paper bag on a refrigerator shelf.
Eslgs
Store without washing in the original carton on interior shelf.
Milk
Wipe milk cartons. For best storage, place milk on interior shelf.
Cheese
Store in the original wrapping until you are ready to use it. Once opened, rewrap tightly in plastic wrap or aluminum foil.
Leftovers
Cover leftovers with plastic wrap or alumi- num foil. Plastic containers with tight lids can also be used.
Meat
Most meat can be stored in original wrap- ping as long as it is air and moisture proof. Rewrap if necessary. See the following chart for storage times.
APPROXIMATE TIME
TYPE(DAYS)
Chicken | 1 to2 | |
Ground | beef | 1 to2 |
Steaks | and roasts | 3 to 5 |
Cured | meats | 7to 10 |
Bacon |
| 5 to 7 |
Cold cuts | 3 to 5 | |
Variety | meats | 1 to2 |
*If meat is to be stored longer than the times given, follow the directions for freezing.
NOTE: Fresh fish and shellfish should be used the same day as purchased.
Butter or margarine
Keep opened butter in covered dish or closed compartment. When storing an extra supply, wrap in freezer packaging and freeze.
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