Food Storage Tips
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.
• Do not overfill or pack items too tightly into door
bins. Doing so may cause damage to the bin or
personal injury if items are removed with
• Do not store glass containers in the freezer.
Contents may expand when frozen, break the
container and cause injury.
Keep opened butter in covered dish
or closed compartment. When
storing an extra supply, wrap in
freezer packaging and freeze.
Store in original wrapping until used.
Once opened, rewrap tightly in
plastic wrap or aluminum foil.
Wipe milk cartons. For coldest milk,
place containers on an interior shelf.
Store in original carton on interior
shelf, not on door shelf.
Do not wash or hull fruit until it is
ready to be used. Sort and keep fruit
in original container in a crisper, or
store in completely closed paper bag
on refrigerator shelf.
Remove store wrapping, 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.
Place in plastic bags or plastic
container and store in crisper.
How to Store
Freeze fresh fish and shellfish if they
are not being eaten the same day
purchased. Eating fresh fish and
shellfish the same day purchased is
Cover leftovers with plastic wrap or
aluminum foil, or store in plastic
containers with tight lids.
Storing Frozen Food
Check a freezer guide or a reliable cookbook for
further information about preparing food for
freezing or food storage times.
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 pounds 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
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.
• Allow hot foods to cool at room temperature for
30 minutes, and then package and freeze.
Cooling hot foods before freezing saves energy.
Successful freezing depends on correct packaging.
When you close and seal 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.
• 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
How to Store