FOOD STORAGE INFORMATION
ENGLISH
FRESH FOOD:
• When storing fresh food that is not prepackaged,
be sure to wrap or store food in airtight and
moisture proof material unless otherwise noted.
This will ensure proper shelf life and prevent the
transfer of odors and tastes.
• Wipe containers before storing to avoid needless
spills.
• Eggs should be stored in an upright position in
their original carton to maximize shelf life.
• Fruit should be washed and dried, then stored
in sealed plastic bags before storing in the
refrigerator.
• Vegetables with skins should be stored in plastic
bags or containers.
• Leafy vegetables should be washed and drained
and then stored in plastic bags or containers.
• Hot food should be allowed to cool before storing
in the refrigeration. This will prevent unnecessary
energy use.
• Fresh seafood should be used the same day as
purchased.
• When storing meats in the fresh food section,
keep in the original packaging or rewrap as
necessary.
These are some suggestions for safe storage:
• Chicken 1-2 Days
• Ground Beef 1-2 Days
• Cold Cuts 3-5 Days
• Steaks/Roasts 3-5 Days
• Smoked/Cured Meats 7-10 Days
For detailed storage chart visit FDA website:
www.cfsan.fda.gov/~dms/fttstore.html
FROZEN FOOD
• Wipe containers before storing to avoid needless
spills.
• Hot food should be allowed to cool before storing
in the freezer. This will prevent unnecessary
energy use.
• When storing meats, keep in the original
packaging or rewrap as necessary.
• Proper freezer storage requires correct
packaging. All foods must be in packages, that
do not allow the flow of air or moisture in, or out.
Improper storage will result in odor and taste
transfer and will result in the drying out of the
improperly packaged food.
• Follow package or container instructions for
proper storage.
• Packaging Recommendations:
Plastic containers with air tight lids
Heavy duty aluminum foil
Plastic wrap made from saran film
Self-sealing plastic bags
• Do not refreeze defrosted/thawed foods.
• It is recommended that the freezing date be
marked on the packaging.
These are some suggestions for safe storage:
• TV Dinners 3 - 4 Months
• Fresh Shrimp, scallops, crawfish 3 - 6 Months
• Hamburger & stew meats 3 - 4 Months
• Ground Turkey, veal, pork 3 - 4 Months
• Chops 4 - 6 Months
• Steaks 6 - 12 Months
• Chicken or Turkey 6 - 8 Months
For detailed storage chart visit FDA website:
www.cfsan.fda.gov/~dms/fttstore.html
PAGE 16 • SET UP & USE
Summary of Contents for HT SERIES
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