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F F o o o o d d S S t t o o r r a a g g e e G G u u i i d d e e
There is a correct way to package and store refrigerated or frozen food.
To keep food fresher longer follow these recommendations:
S S t t o o r r i i n n g g F F r r e e s s h h F F o o o o d d
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 date to ensure freshness.
L L e e a a f f y y V V e e g g e e t t a a b b l l e e s s
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 produce drawer.
V V e e g g e e t t a a b b l l e e s s w w i i t t h h S S k k i i n n s s ( ( c c a a r r r r o o t t s s , , p p e e p p p p e e r r s s , , e e t t c c . . ) )
Store in plastic bags or plastic containers.
F F r r u u i i t t
Wash, let dry and store in plastic bags. Do not wash or hull berries
until they are ready to use. Sort and keep berries in original container
in produce drawer, or store in loosely closed paper bag on a
refrigerator shelf.
E E g g g g s s
Store without washing in original carton or in provided egg bin.
M M i i l l k k
Wipe milk cartons. For best storage, place milk on interior shelf.
B B u u t t t t e e r r o o r r M M a a r r g g a a r r i i n n e e
Keep opened butter in covered dish or closed compartment. When
storing in freezer, wrap in freezer packaging.
L L e e f f t t o o v v e e r r s s
Cover leftovers with plastic wrap, aluminum foil, or store in plastic
containers with tight lids.
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M M e e a a t t
Store meat in original wrapping as long as it is airtight and moisture-
proof. Rewrap if necessary. See below for recommended storage
times. When storing meat longer than the recommended times, freeze
the meat.
Chicken
1-2 days
Ground Beef
1-2 days
Steaks/Roasts
3-5 days
Cured Meats
7-10 days
N N O O T T E E : : Use fresh fish and shellfish the same day as purchased.
S S t t o o r r i i n n g g F F r r o o z z e e n n F F o o o o d d
P P a a c c k k a a g g i i n n g g f f o o o o d d f f o o r r f f r r e e e e z z i i n n g g
The secret of successful freezing is in the packaging. The way you
close and seal the package must not allow air or moisture in or out.
Packaging done in any other way could compromise the quality of the
frozen foods.
D D o o n n o o t t u u s s e e : :
•Bread wrappers
•Non-polyethylene plastic containers
•Containers without lids
•Wax paper or wax-coated freezer wrap
•Thin, semi-permeable wrap
Recommended packaging:
•Rigid plastic containers with tight-fitting lids
•Straight-sided canning/freezing jars
•Heavy-duty aluminum foil
•Plastic-coated paper
•Non-permeable plastic wraps (made from saran film)
•Zip-top freezer bags
Follow package or container instructions for proper freezing methods.
Bacon
5-7 days
Cold Cuts
3-5 days
Variety Meats
1-2 days
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