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FOOD STORAGE TIPS
Source
s: United States Department of Agriculture; Food Marketing Institute; Cooperative Extension Service, Iowa
State University
FOODS
VEGETABLES
Asparagus
Brussels sprouts, broccoli,
cauliflower, green peas,
lima beans, onions, peppers
Cabbage, celery
Carrot
s, parsnips, beets and
turnips
Lettuce
POULTRY and FISH
Chicken and turkey, whole
Chicken and turkey, pieces
Fish
MEATS
Bacon
Beef or lamb, ground
Beef or lamb, roast and steak
Ham, fully cooked, whole
half
slice
s
Luncheon meat
Pork, roast
P
ork, chops
Sausage, ground
Saus
age, smoked
V
eal
Frankfurters
REFRIGERATOR
1 to 2 days
3 to 5 days
1 to 2 weeks
7 to 10 days
7 to 10 days
1 to 2 days
1 to 2 days
1 to 2 days
7 days
1 to 2 days
3 to 5 days
7 days
5 days
3 days
3 to 5 days
3 to 5 days
3 to 5 days
1 to 2 days
7 days
3 to 5 days
7 days
FREEZER
8 to 10 months
8 to 10 months
Not recommended
8 to 10 months
Not recommended
12 months
9 months
2 to 6 months
1 month
3 to 4 months
6 to 9 months
1 to 2 months
1 to 2 months
1 to 2 months
1 to 2 months
4 to 6 months
4 months
1 to 2 months
1 to 2 months
4 to 6 months
1 month
STORAGE TIPS
Do not wash before refrigerating.
Store in crisper.
Wrap odorous foods.
Leave peas in pods.
Wrap odorous foods and refrigerate
in crisper
.
Remove tops. W
rap odorous foods
and refrigerate in the crisper.
Keep in original packaging for
refrigeration. Place in the meat and
cheese drawer. When freezing longer
than two weeks, overwrap with
freezer wrap.
Fresh meats can be kept in original
packaging for refrigeration.
Place in the meat and cheese drawer.
When freezing longer than two
weeks, overwrap with freezer wrap.
Unopened, vacuum-packed luncheon
meat may be kept up to two weeks
in the meat and cheese drawer.
Processed meats should be tightly
wrapped and stored in the meat and
chee
se drawer.
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