FOOD STORAGE SAFETY - LONG BUT WORTH THE READ #1
Safe Food Storage Times and Temperatures
Good rules to follow:
Use a thermometer to measure food temperatures. Cook hamburger to 155 degrees F. for 15 seconds. Cook poultry to 180 degrees F. Don't eat raw or undercooked eggs. Thoroughly cook all foods of animal origin. Thoroughly wash produce before eating.
Shelf Storage
Store foods in the coolest cabinets or pantry and away from appliances which produce heat. Many staples and canned foods have a relatively long shelf life, but buy only what you expect to use within the time recommended for each product. Put dates on the food packages that are not date coded and use the oldest first. Geographic area affects storage time. Warm and humid climates shorten the shelf-life of foods. Buy packaged food in fresh-looking packages. Dusty cans or torn labels may indicate old stock. Also check for pull dates. Carefully check dented cans for leakage and rust before buying. Do not purchase badly dented and bulging cans.
Refrigerator Storage
Store food in the home refrigerator from 34 to 40°F (1 to 3°C). Foods spoil rapidly above 40°F (3°C). The temperature in frostless and self-defrosting refrigerators is fairly uniform throughout the cabinet, including the storage area in the door. In refrigerators that must be defrosted manually, the coldest area outside the freezing unit is the chill tray just below it. The area at the bottom of the cabinet is the warmest. The door and hydrator storage area are usually several degrees higher than the rest of the refrigerator. When air circulates in the refrigerator, the cooler air moves downward and forces the warmer air near the bottom to rise. The air motion dries out any uncovered or unwrapped food. In most refrigerators, with the control set for normal operation, the temperature in the general storage area is below 40°F (3°C). You can check the temperature in a refrigerator by placing a refrigerator thermometer at different locations in the cabinet. If the temperature is above 40°F (3°C), regulate the control to lower the temperatures. Frequent opening of the refrigerator door, especially on warm humid days, or an accumulation of thick frost on the freezing unit, raises the temperature of the refrigerator. Use food stored in the refrigerator quickly. Don't depend on maximum storage time. Clean the refrigerator regularly to cut down on food odors. Remove spoiled foods immediately to prevent decay from spreading to other foods.
Freezer Storage
The best temperature for frozen food storage is at 0°F (-17°C). The temperature should not reach higher than 5°F (-15°C). Check the temperature with a thermometer, or use this rule of thumb: If the freezer can't keep ice cream brick-solid, the temperature is above the recommended level. The freezing compartments of some home refrigerators are not designed to give a temperature of 0°F, the temperature needed for prolonged storage of frozen foods. Hold frozen foods in these compartments only a few days. In refrigerator freezers where temperature can be maintained at 0°F (-17°C) in the freezer cabinet, food may be kept for the same storage periods as in a freezer. Date food packages with an "expiration date" according to maximum storage time recommended if they are not date coded. Longer storage is not dangerous, but flavors and textures deteriorate. Package frozen foods in moisture-vapor-proof (MVP) packages or freezer containers. Holes in freezer packages cause freezer burn. When shopping, pick up frozen foods just before going to the checkouts. Purchase only the foods that are frozen solid. Place them in the home freezer as soon as possible. Cook or thaw according to label instructions. Place foods to be frozen in the coldest part of the freezer. Freeze no more than three pounds per cubic foot of freezer space within 24 hours. Keep the freezer full for best results. Also keep a written inventory of freezer contents.
Meat Storage Guidelines
* MVP - MOISTURE AND VAPOR-PROOF PAPER.** ALUMINUM FOIL MAY BE USED BUT IT IS TOO EASILY PUNCTURED. *** FOR BEST QUALITY, DO NOT FREEZE SMOKED PRODUCTS.
MEATS RAW ROASTS, STEAKS, CHOPS, SMOKED, HOW TO STORE REFRIGERATE IMMEDIATELY IN RETAIL PACKAGES OR WRAP LOOSELY IN FRESH WAXED PAPER OR ALUMINUM FOIL TO ALLOW FOR AIR CIRCULATION. STORE IN COLDEST PART OF REFRIGERATOR. FOR FREEZING, WRAP IN ALUMINUM FOIL OR FREEZER PAPER.**, YOU CAN KEEP IT APPROXIMATELY THIS LONG ON REFRIGERATOR SHELVES 35 - 40°F (2 - 4°C) ROASTS: 2-5 DAYS STEAKS: 2-5 DAYS CHOPS: 3-4 DAYS STEW MEAT: 1-2 DAYS SMOKED HAM: 1 WEEK** FRESH PORK: 3 DAYS, YOU CAN KEEP IT APPROXIMATELY THIS LONG IN FREEZER 0°F (-18°C) STORED IN MVP*MATERIALS BEEF & LAMB: 6-9 MONTHS. FRESH PORK: 2 MOS. VEAL: 3-4 MONTHS. SMOKED HAMS: 1-2 MONTHS.**
MEATS RAW LIVERS, RAW HEART, RAW KIDNEYS AND OTHER VARIETY MEATS, HOW TO STORE STORE LIKE ROASTS, STEAKS, ETC., YOU CAN KEEP IT APPROXIMATELY THIS LONG ON REFRIGERATOR SHELVES 35 - 40°F (2 - 4°C) 1-2 DAYS, YOU CAN KEEP IT APPROXIMATELY THIS LONG IN FREEZER 0°F (-18°C) STORED IN MVP*MATERIALS 3-4 MONTHS
MEATS RAW GROUND MEAT, HOW TO STORE STORE LIKE ROASTS, STEAKS, ETC., YOU CAN KEEP IT APPROXIMATELY THIS LONG ON REFRIGERATOR SHELVES 35 - 40°F (2 - 4°C) 1-2 DAYS, YOU CAN KEEP IT APPROXIMATELY THIS LONG IN FREEZER 0°F (-18°C) STORED IN MVP*MATERIALS 3-4 MONTHS
MEATS SLICE BACON, HOW TO STORE KEEP TIGHTLY WRAPPED IN ORIGINAL PACKAGE OR ALUMINUM FOIL. STORE IN COLDEST PART OF REFRIGERATOR OR IN MEAT KEEPER., YOU CAN KEEP IT APPROXIMATELY THIS LONG ON REFRIGERATOR SHELVES 35 - 40°F (2 - 4°C) 5-7 DAYS, OPENED 2 WEEKS, UNOPENED, YOU CAN KEEP IT APPROXIMATELY THIS LONG IN FREEZER 0°F (-18°C) STORED IN MVP*MATERIALS DO NOT FREEZE - FATS DEVELOP OXIDATIVE RANCIDITY.
MEATS COLD CUTS, HOW TO STORE KEEP WRAPPED. STORE IN COLDEST PART OF REFRIGERATOR., YOU CAN KEEP IT APPROXIMATELY THIS LONG ON REFRIGERATOR SHELVES 35 - 40°F (2 - 4°C) 3-5 DAYS, OPENED 4-7 DAYS, UNOPENED, YOU CAN KEEP IT APPROXIMATELY THIS LONG IN FREEZER 0°F (-18°C) STORED IN MVP*MATERIALS DO NOT FREEZE.
MEATS BROILED, FRIED OR ROASTED MEAT AND GRAVIES MADE WITH MEAT STOCK, HOW TO STORE COOL AND REFRIGERATE IMMEDIATELY. WRAP TIGHTLY IN WAXED PAPER OR ALUMINUM FOIL; OR STORE IN TIGHTLY COVERED CONTAINER., YOU CAN KEEP IT APPROXIMATELY THIS LONG ON REFRIGERATOR SHELVES 35 - 40°F (2 - 4°C) 2-3 DAYS, YOU CAN KEEP IT APPROXIMATELY THIS LONG IN FREEZER 0°F (-18°C) STORED IN MVP*MATERIALS 2-3 MONTHS
MEATS MEAT PIES, COOKED STEWS, CASSEROLES CONTAINING MEAT, MEAT SALADS, HOW TO STORE COOL AND REFRIGERATE IMMEDIATELY IN A COVERED CONTAINER. USE AS SOON AS POSSIBLE .COVER AND REFRIGERATE IMMEDIATELY., YOU CAN KEEP IT APPROXIMATELY THIS LONG ON REFRIGERATOR SHELVES 35 - 40°F (2 - 4°C) 2-3 DAYS 1 DAY, YOU CAN KEEP IT APPROXIMATELY THIS LONG IN FREEZER 0°F (-18°C) STORED IN MVP*MATERIALS 2-3 MONTHS 2-3 WEEKS
MEATS FROZEN PACKAGED MEATS, HOW TO STORE STORE IN ORIGINAL CONTAINER. AFTER THAWING, COOK PROMPTLY., YOU CAN KEEP IT APPROXIMATELY THIS LONG ON REFRIGERATOR SHELVES 35 - 40°F (2 - 4°C) 2-3 DAYS, YOU CAN KEEP IT APPROXIMATELY THIS LONG IN FREEZER 0°F (-18°C) STORED IN MVP*MATERIALS 3-4 MONTHS
Poultry Products Storage Guidelines
* MVP - moisture and vapor-proof paper
Poultry Fresh, Whole Poultry, How to Store Rinse cavity thoroughly with cold water. Wipe dry. Refrigerate loosely wrapped in wax paper, aluminum foil, or in covered container. Remove wrappings from ready-to-cook poultry. If bloody, wipe dry and store in fresh wrapping material or covered dish., YOU CAN KEEP IT APPROXIMATELY THIS LONG On Refrigerator shelves 35-40°F (2-4°C) 1-2 days. For best quality, do not store; use on day of purchase., In Freezer 0°F (-18°C) stored in MVP* materials 4 months
Poultry Poultry stuffing, How to Store Cool and refrigerate immediately. Stuff bird just before roasting., YOU CAN KEEP IT APPROXIMATELY THIS LONG On Refrigerator shelves 35-40°F (2-4°C) 1 day, In Freezer 0°F (-18°C) stored in MVP* materials Do not freeze.
Poultry Fresh Poultry Cut in pieces, How to Store Refrigerate. Wipe dry, if necessary, and wrap loosely or store in covered container., YOU CAN KEEP IT APPROXIMATELY THIS LONG On Refrigerator shelves 35-40°F (2-4°C) 1-2 days (See above whole poultry), In Freezer 0°F (-18°C) stored in MVP* materials 6 months
Poultry Cooked Poultry, How to Store Cool and refrigerate within 2 hours after cooking. Remove stuffing from roast poultry. Store separately both poultry and stuffing and refrigerate. Wrap closely or tightly covered., YOU CAN KEEP IT APPROXIMATELY THIS LONG On Refrigerator shelves 35-40°F (2-4°C) 2-3 days, In Freezer 0°F (-18°C) stored in MVP* materials 4 months
Poultry Poultry, Pies, Stews, Creamed Dishes, and gravies made with poultry stock, How to Store Cool and refrigerate within 30 minutes after cooking. Cover when cold. Reheat to boiling point when ready to use., YOU CAN KEEP IT APPROXIMATELY THIS LONG On Refrigerator shelves 35-40°F (2-4°C) 1 day, In Freezer 0°F (-18°C) stored in MVP* materials 4 months
Poultry Poultry Salads, How to Store Refrigerate immediately after preparation., YOU CAN KEEP IT APPROXIMATELY THIS LONG On Refrigerator shelves 35-40°F (2-4°C) 1 day, In Freezer 0°F (-18°C) stored in MVP* materials Do not freeze.
Poultry Duck, How to Store , YOU CAN KEEP IT APPROXIMATELY THIS LONG On Refrigerator shelves 35-40°F (2-4°C) 2 days, In Freezer 0°F (-18°C) stored in MVP* materials 6 months
Poultry Poultry, frozen, How to Store Refrigerate in original container, or well covered., YOU CAN KEEP IT APPROXIMATELY THIS LONG On Refrigerator shelves 35-40°F (2-4°C) 2 days, after defrosting, In Freezer 0°F (-18°C) stored in MVP* materials 4 months
Egg Products Storage Guidelines
* MVP - Moisture and vapor-proof paper.** DO NOT use cracked eggs. Due to exposure to contamination, bacteria and mold can penetrate through the cracked shell and causes spoilage and possible foodborne illness.
Egg and Egg Dishes** Fresh in shell, How to Store Refrigerate. Store carton as purchased or small end down in dry, covered container., YOU CAN KEEP IT APPROXIMATELY THIS LONG On Refrigerator shelves 35-40°F (2-4°C) 1 week, In Freezer 0°F (-18°C) stored in MVP* materials Do not freeze.
Egg and Egg Dishes** Yolks, separated, How to Store Refrigerate. Cover with film of water if unbroken. Keep in tightly covered container., YOU CAN KEEP IT APPROXIMATELY THIS LONG On Refrigerator shelves 35-40°F (2-4°C) 1-2 days, In Freezer 0°F (-18°C) stored in MVP* materials 6-12 mos. (Gently mix yolks & mix with 1 T. sugar or 1 t salt each yolk.)
Egg and Egg Dishes** Whites, separated, How to Store Refrigerate. Keep in tightly covered container., YOU CAN KEEP IT APPROXIMATELY THIS LONG On Refrigerator shelves 35-40°F (2-4°C) Several weeks; good for baking., In Freezer 0°F (-18°C) stored in MVP* materials 6-12 months
Egg and Egg Dishes** Liquid egg substitutes, How to Store Keep in tightly covered container., YOU CAN KEEP IT APPROXIMATELY THIS LONG On Refrigerator shelves 35-40°F (2-4°C) 1 week, In Freezer 0°F (-18°C) stored in MVP* materials 1 year
Egg and Egg Dishes** Hard-Cooked in shell, How to Store Refrigerate uncovered., YOU CAN KEEP IT APPROXIMATELY THIS LONG On Refrigerator shelves 35-40°F (2-4°C) 7 days, In Freezer 0°F (-18°C) stored in MVP* materials Do not freeze.
Egg and Egg Dishes** Hard-Cooked, shelled, How to Store Refrigerate in covered container., YOU CAN KEEP IT APPROXIMATELY THIS LONG On Refrigerator shelves 35-40°F (2-4°C) 5 days, In Freezer 0°F (-18°C) stored in MVP* materials Do not freeze. The white changes in flavor and becomes tough.
Egg and Egg Dishes** Egg Salads, stuffed, How to Store Refrigerate immediately after preparation, keep in refrigerator until ready to use., YOU CAN KEEP IT APPROXIMATELY THIS LONG On Refrigerator shelves 35-40°F (2-4°C) 1 day, In Freezer 0°F (-18°C) stored in MVP* materials Do not freeze.
Fish Storage Guidelines
* MVP - moisture and vapor-proof paper.** For best results, use on day of purchase.
Fresh Fish, How to Store Refrigerate. Wrap loosely in waxed paper or aluminum foil; store in covered container., YOU CAN KEEP IT APPROXIMATELY THIS LONG On Refrigerator shelves 35-40°F (2-4°C) 1-2 days. Keep shellfish to be eaten raw only a few hours.**, YOU CAN KEEP IT APPROXIMATELY THIS LONG In Freezer 0°F (-18°C) stored in MVP* materials 2-3 months
Cooked Fish, How to Store Refrigerate tightly wrapped in a covered container., YOU CAN KEEP IT APPROXIMATELY THIS LONG On Refrigerator shelves 35-40°F (2-4°C) 3-4 days, YOU CAN KEEP IT APPROXIMATELY THIS LONG In Freezer 0°F (-18°C) stored in MVP* materials 1 month
Fish Salads and Sandwich Fillings, How to Store Refrigerate immediately after preparation, until ready to use., YOU CAN KEEP IT APPROXIMATELY THIS LONG On Refrigerator shelves 35-40°F (2-4°C) 1 day, YOU CAN KEEP IT APPROXIMATELY THIS LONG In Freezer 0°F (-18°C) stored in MVP* materials Do not freeze except if very small amount of salad dressing is used; 1-3 months.
Bisques, Broth, Chowders, Stews, How to Store Refrigerate immediately after cooking. Cover before refrigerating., YOU CAN KEEP IT APPROXIMATELY THIS LONG On Refrigerator shelves 35-40°F (2-4°C) 1-2 days, YOU CAN KEEP IT APPROXIMATELY THIS LONG In Freezer 0°F (-18°C) stored in MVP* materials 3-6 months
Frozen Fish, How to Store Refrigerate in original container., YOU CAN KEEP IT APPROXIMATELY THIS LONG On Refrigerator shelves 35-40°F (2-4°C) Use immediately., YOU CAN KEEP IT APPROXIMATELY THIS LONG In Freezer 0°F (-18°C) stored in MVP* materials 3-6 months
Smoked, Light such as Smoked Salmon, How to Store Refrigerate tightly wrapped in covered container., YOU CAN KEEP IT APPROXIMATELY THIS LONG On Refrigerator shelves 35-40°F (2-4°C) 1-2 days. Lox will keep for 3 days., YOU CAN KEEP IT APPROXIMATELY THIS LONG In Freezer 0°F (-18°C) stored in MVP* materials Freezing not recommended. After 6 months loses quality.
Smoked, Heavy (Kippered Cod, Smoked Whiting), How to Store Refrigerate tightly wrapped in covered container., YOU CAN KEEP IT APPROXIMATELY THIS LONG On Refrigerator shelves 35-40°F (2-4°C) 6-7 days, YOU CAN KEEP IT APPROXIMATELY THIS LONG In Freezer 0°F (-18°C) stored in MVP* materials (See above) 6 mos.
Dried or Pickled, How to Store Refrigerate tightly wrapped or in covered container., YOU CAN KEEP IT APPROXIMATELY THIS LONG On Refrigerator shelves 35-40°F (2-4°C) 1 week, YOU CAN KEEP IT APPROXIMATELY THIS LONG In Freezer 0°F (-18°C) stored in MVP* materials (See above) 6 mos.
Crab, King, How to Store Keep in original wrap., YOU CAN KEEP IT APPROXIMATELY THIS LONG On Refrigerator shelves 35-40°F (2-4°C) , YOU CAN KEEP IT APPROXIMATELY THIS LONG In Freezer 0°F (-18°C) stored in MVP* materials 18 months
Clams, How to Store , YOU CAN KEEP IT APPROXIMATELY THIS LONG On Refrigerator shelves 35-40°F (2-4°C) 1 day, shucked; 2 days, in shell, YOU CAN KEEP IT APPROXIMATELY THIS LONG In Freezer 0°F (-18°C) stored in MVP* materials 3 months
Crab, in shell, How to Store , YOU CAN KEEP IT APPROXIMATELY THIS LONG On Refrigerator shelves 35-40°F (2-4°C) 2 days, YOU CAN KEEP IT APPROXIMATELY THIS LONG In Freezer 0°F (-18°C) stored in MVP* materials
Lobster tails, How to Store , YOU CAN KEEP IT APPROXIMATELY THIS LONG On Refrigerator shelves 35-40°F (2-4°C) 2 days, in shell, YOU CAN KEEP IT APPROXIMATELY THIS LONG In Freezer 0°F (-18°C) stored in MVP* materials 3 months
Scallops, How to Store , YOU CAN KEEP IT APPROXIMATELY THIS LONG On Refrigerator shelves 35-40°F (2-4°C) 1 day, YOU CAN KEEP IT APPROXIMATELY THIS LONG In Freezer 0°F (-18°C) stored in MVP* materials 3 months
Oysters, How to Store , YOU CAN KEEP IT APPROXIMATELY THIS LONG On Refrigerator shelves 35-40°F (2-4°C) 1 day, YOU CAN KEEP IT APPROXIMATELY THIS LONG In Freezer 0°F (-18°C) stored in MVP* materials 4 months
Shrimp, How to Store , YOU CAN KEEP IT APPROXIMATELY THIS LONG On Refrigerator shelves 35-40°F (2-4°C) 1 day, fresh (uncooked), YOU CAN KEEP IT APPROXIMATELY THIS LONG In Freezer 0°F (-18°C) stored in MVP* materials 3 moths, TV dinners; 12 months, frozen
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