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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 he
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 cob
water and drain. Place in plastic hag or
plastic container and store in crisper.
Vegetables with skins
(carrots, peppers)
Store in crisper, plastic hags or plastic
container.
Fruit
Wash, let dry and store in refrigerator in
plastic hags 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
hag on a refrigerator shelf.
Eggs
Store without washing in the original carton
on interior shelf.
Milk
Wipe milk cartons. For best storage, place
milk on interiir 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 aluminum foil.
Leftovers
Cover leftovers with plastic wrap or alumi-
num foil. Plastic containers with tight lids can
also he used.
Meat
Most meat can he 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 7to10
Bacon 5 to 7
Cold cuts 3 to 5
Variety meats
1 to2
‘If meat is to he stored longer than the times
given, follow the directions for freezing.
NOTE: Fresh fish and shelffish shoufd be
used the same day as purchased.
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