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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
Wrap or store food in the refrigerator in
airtight 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 cold
water and drain. Place in plastic bag or
plastic container and store in crisper.
Vegetables with skins
(carrots, peppers)
Store in crisper, plastic bags, or plastic
container.
Fruit
Wash, let dry, and store in refrigerator in
plastic bags or crisper. Do not wash or hull
berries until they are ready to use. Sort and
keep berries in their original container in a
crisper, or store in a loosely closed paper
bag on a refrigerator shelf.
hlgs
Store without washing in the original carton
on interior shelf.
Milk
Wipe milk cartons. For best storage, place
milk on interior 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 be used.
Meat
Store most meat in original wrapping as long
as it is airtight and moisture-proof. Rewrap if
necessary. See the following chart for
storage times. When storing meat longer
than the times given, follow the directions
for freezing.
Chicken
,........................................
l-2 days
Ground beef
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
l-2 days
Steaks and
roasts . . . . . . . . . . . . . . . . . . . . . . . . .
3-5 days
Cured meats
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
7-l 0 days
Bacon
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
5-7 days
Cold cuts
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
3-5 days
Variety meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
l-2 days
NOTE: Use fresh fish and shellfish the same
day as purchased.
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