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F
S
OOD
TORAGE
S
TORING FRESH FOOD
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 code date to ensure freshness.
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.
Milk
Wipe milk cartons. For best storage,
place milk on interior shelf.
Eggs
Store in original carton on interior shelf.
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 original
container in a crisper, or store in a loosely
closed paper bag on a refrigerator shelf.
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.
G
UIDE
Vegetables with skins
(carrots, peppers)
Place in plastic bags, or plastic container
and store in crisper
Fish
Use fresh fish and shellfish the same day
as purchased.
Meat
Store most meat in original wrapping as
long as it is airtight and moisture-proof.
Rewrap if necessary. See the following
for storage times. When storing meat
longer than the times given, freeze the
meat.
Chicken ..................................1-2 days
Ground beef ............................1-2 days
Cold cuts ................................3-5 days
Steaks/roasts ..........................3-5 days
Variety meats ..........................1-2 days
Cured meats..........................7-10 days
Leftovers
Cover leftovers with plastic wrap or
aluminum foil. Plastic containers with
tight lids can also be used.
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