Safe Food Storage
Storing food correctly is important to ensure optimal taste and nutritional quality and avoid contamination or spoilage. When storing food, keep in mind the "use-by," "sell-by" and "best-by" dates (discussed previously in this section). Use this table as a guide for the length of time breads, dairy products, meats, fruits and vegetables can be stored in the refrigerator or freezer. Stay organized by labeling food items with the date they go into storage, whether on the pantry shelf, in the refrigerator or the freezer. By sticking to these guidelines, you can be sure that the food you serve is both safe and delicious.
| Product |
Refrigerator
(35 - 40° F) |
Freezer
(0° F) |
Comments |
| BREADS, FLOURS |
| Breads, baked |
2 - 3 weeks |
2 - 3 months |
Store in refrigerator to prevent mold growth |
| Flour, white or whole wheat |
6 - 8 months |
12 months |
Keep in airtight container |
| DAIRY PRODUCTS |
| Cheese: |
| cottage, ricotta |
5 - 7 days |
1 month |
Freezing changes texture of soft cheeses. |
| cream cheese |
2 weeks |
1 month |
Becomes crumbly when frozen. |
| Natural aged cheese (cheddar, Swiss, mozzarella, etc.) |
2 - 3 months |
6 - 8 months |
Natural cheeses can be frozen. Defrost in refigerator, cheese will be less likely to crumble. Use soon after thawing. |
| Margarine |
3 months |
12 months |
Overwrap in plastic freezer bag for frozen storage. |
| Milk, opened |
3 - 5 days |
1 -3 months |
Freezing effects milk's flavor and appearance. Best used for cooking after frozen. |
| Yogurt |
1 month |
NR |
Yogurt will separate if frozen. |
| EGGS |
| Eggs, fresh yolks or whites |
4 days |
12 months |
To freeze, break eggs out of shell; stir until yould is well blended with white or other yolks. |
| Eggs in shell, fresh |
3 weeks |
NR |
|
| FRUITS |
| Apples |
1 - 3 weeks |
8 - 12 months* |
|
| Apricots, cranberries |
1 week |
8 - 12 months* |
| Avacados |
3 - 5 days |
4 -6 months* |
| Bananas |
1 -2 days, unpeeled |
4 - 6 months* |
Peel, dip in lemon juice, and freeze; store in freezer bag. |
| Berries, cherries |
1 - 2 days |
8 - 12 months* |
|
| Grapes, peaches, pears, plums |
3 - 5 days |
8 - 12 months* |
| Canned fruits, opened |
3 - 5 days |
1 - 2 months |
Texture will be softer after freezing. Refrigerate in glass or plastic to avoid metallic taste. |
| Citrus fruits |
3 weeks |
4 -6 months* |
Wrap cut surfaces to prevent loss of vitamin C. |
| Dried fruit |
3 - 5 days |
4 -6 months* |
|
| Juices: canned, bottled, frozen |
1 week |
12 months |
Transfer canned juice to glass or plastic container after opening. |
| Melons |
1 week |
8 - 12 months* |
Wrap cut surfaces to prevent vitamin C loss, control odors. |
| MEATS & POULTRY |
| Ground beef, pork, turkey, lamb |
1 - 2 days |
3 - 4 months |
Keep packaged meats in original package. For best quality, use within one week of "sell-by" date. |
| Sausage: pork, beef, turkey |
1 - 2 days |
1 - 2 months |
| Chicken and turkey, whole |
1 - 2 days |
12 months |
| Chicken, pieces |
1 - 2 days |
9 months |
| Turkey, pieces |
1 - 2 days |
6 months |
| Bacon |
5 -7 days |
1 month |
| Deli meats |
3 - 5 days |
1 - 2 months |
Storage time after vacuum-sealed package is opened. Unopened package may be kept two weeks or according to date on package. |
| VEGETABLES |
| Asparagus |
2 - 3 days |
8 - 12 months† |
|
| Beans, celery, broccoli, cauliflower, peppers |
1 week |
8 - 12 months† |
| Corn, in husk |
1 - 2 days |
8 - 12 months† |
| Corn, without husk |
1 - 2 days |
NR |
| Lettuce, salad greens |
1 week |
NR |
Store in bag or lettuce keeper. |
| Mushrooms |
1 -2 days |
8 - 12 months† |
Do not wash before storage. |
| Onions |
3 - 5 days |
NR |
|
| Tomatoes: |
| Open, canned |
1 - 4 days |
8 - 12 months† |
|
| fresh, ripe |
5 - 6 days |
8 - 12 months† |
|
| NR = Not recommended |
| *Freeze all fruits in moisture and vapor proof containers. |
| †Blanch fresh vegetables and freeze in moisture and vapor proof materials. |
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