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FOOD STORAGE TIPS
Foods Refrigerator Freezer Storage Tips
DAIRY PRODUCTS
Butter 2-3 Weeks 6-9 Months Wrap or cover tightly.
Milk 1-2 Weeks Not recommended
Check date code. Most milk and similar prod-
ucts are sold in date-coded cartons that indicate
a products’s peak freshness. Re-seal with cap
or wrap tightly. Do not return unused portions to
original container.
Cream Cheese, cheese
food, and cheese spread
2-4 Weeks Not recommended
Check date code. Keep all cheese tightly packed
in moisture proof wrap
Hard Cheese (unopened) 3-4 Months 6 Months
Hard Cheese (opened) 2 Months Not recommended
Cottage Cheese 10-15 Days Not recommended
Cream 7-10 Days 2 Months Check date code. Most yogurt, creams, and
similar products are sold in date-coded cartons
that indicate a product’s peak freshness. Re-seal
or cover tightly. Do not return unused portions to
original container.
Sour Cream 2 Weeks Not recommended
Cream Dips (opened) 1 Week Not recommended
Yogurt 10-14 Days Not recommended
Check date code. Keep covered.
Frozen Yogurt na 2 Months
EGGS
Eggs (uncooked) 3-4 Weeks Not recommended
Check date code. Store eggs in coldest part of
refrigerator and in their original container.
Eggs (cooked) 1 Week Not recommended Store in covered container
Leftover egg dishes 3-4 Days Not recommended Store in covered container
FRESH FRUITS
Apples 1 Month Not recommended
If storing in refrigerator, do not wash fruit before
storing. Store in moisture resistant bags or
containers. Wrap cut fruits. Some fruits darken
when refrigerated.
Bananas 2-4 Days Not recommended
Peaches, Melons, Pears,
Avocados
3-5 Days Not recommended
Berries and Cherries 2-3 Days 12 Months
Apricots 3-5 Days Not recommended
Grapes 2-5 Days na
Pineapple (un-cut) 2-3 Days Not recommended
Pineapple (cut) 5-7 Days 6-12 Months
Citrus 1-2 Weeks Not recommended Store uncovered.
Juice 6 Days Not recommended
Check date code and re-seal in original con-
tainer. Do not return unused portions to original
container.
Frozen Juice Thawing only 12 Months Check date code. Do not re-freeze.
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