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FOOD STORAGE GUIDE
Wrap or store food in the refrigerator in airtight and
moisture-proof material unless otherwise noted. This
prevents food odor and taste transfer throughout the
refrigerator. For dated products, check date code to
ensure freshness.
items How to
Butter or
margarine
Keep opened butter in a covered
dish or closed compartment.
When storing an extra supply,
wrap in freezer packaging and
freeze.
Cheese
Milk
Store in the original wrapping
until you are ready to use it. Once
opened, rewrap tightly in plastic
wrap or aluminum foil.
I_ Wipe milk cartons. For best
storage, place milk on interior
shelf, not on door shelf.
Eggs ll_ Store in original carton on interior
shelf, not on door shelf.
Fruit _ Do not wash or hull the fruit
until it is ready to be used. Sort
and keep fruit in its original
container, in a crisper, or store in a
completely closed paper bag on a
refrigerator shelf.
Leafy
vegeta bies
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
(carrats,
peppers)
Place in plastic bags or plastic
container and store in crisper.
Fish Store fresh fish and shellfish in
the freezer section if they are not
being consumed the same day of
purchase. It is recommended to
consume fresh fish and shellfish the
same day purchased.
Leftovers
I_ Cover leftovers with plastic wrap,
aluminum foil, or plastic containers
with tight lids.
STORING FROZEN FOOD
NOTE: Check a freezer guide or a reliable cookbook
for further information about preparing food for
freezing or food storage times.
Freezing
Your freezer will not quick-freeze a large quantity of
food. Do not put more unfrozen food into the freezer
than will freeze within 24 hours (no more than 2 to 3
lbs. of food per cubic foot of freezer space). Leave
enough space in the freezer for air to circulate around
packages. Be careful to leave enough room at the
front so the door can close tightly.
Storage times will vary according to the quality and
type of food, the type of packaging or wrap used
(how airtight and moisture-proof) and the storage
temperature. Ice crystals inside a sealed package are
normal. This simply means that moisture in the food
and air inside the package have condensed, creating
ice crystals.
NOTE: Allow hot foods to cool at room temperature
for 30 minutes, then package and freeze. Cooling hot
foods before freezing saves energy.
Packaging
Successful freezing depends on correct packaging.
When you close and seat the package, it must not
allow air or moisture in or out. If it does, you could
have food odor and taste transfer throughout the
refrigerator and could also dry out frozen food.
Packaging recommendations:
• Rigid plastic containers with tight-fitting lids
• Straight-sided canning/freezing jars
• Heavy-duty aluminum foil
• Plastic-coated paper
• Non-permeable plastic wraps
• Specified freezer-grade self-sealing plastic bags
Follow package or container instructions for proper
freezing methods.
Do nat use
• Bread wrappers
• Non-polyethylene plastic containers
• Containers without tight lids
• Wax paper or wax-coated freezer wrap
• Thin, semi-permeable wrap
CAUTION: Do not keep beverage cans or plastic
food containers in the freezer compartment. They may
break or burst if they freeze.
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