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Food Storage Guide
There is a correct way to package and store refrigeriated or frozen food. To keep food fresher,
longer, take the time to study these recommended steps,
Storing
fresh food
Wrap up or store food placed in the refrig-
erator in airtight and moisture-proof material.
This prevents food odor and taste transfer
throughout the refrigerator. For dated
products, check code date to ensure fresh-
ness.
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 store container in a
crisper, or store in a loosely closed paper
bag 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 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
Stc:#re in the original wrapping until you are
resdy to use it. Once opened, rewrap tightly
in l4astic wrap or aluminum foil.
hftovers
Colrer leftovers with plastic wrap or alumi-
nul n foil. Plastic containers with tight lids can
aIs13 be used.
Mlsat
Store most meat in original wrapping as long
as it is airtight and moisture-proof. Rewrap if
nec:essary. See the following chart for
sta rage times.
Ed
APPROXIMATE TIME
'IYPE
(DAYS)
(Zhicken
1 to2
l3ound beef
1 to2
! steaks and roasts
3to 5
C,>urecl meats
7to10
I 3acon
5to 7
c,:old cuts
3to 5
Variety meats
1 to 2
V/hen storing meat longer than the times
given, follow the directions for freezing.
NOTE: Use fresh fish and shellfish the same
dqr as purchased.
16
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