Food Storage Information
Fresh food
When storing fresh food that is not prepackaged, be sure to wrap or store it 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 messes.
Eggs should be stored in an upright position in their original carton or in the
supplied egg tray 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 dried, then stored in plastic bags or
containers.
Hot food should be allowed to cool before storing in the refrigerator. 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. Follow the suggestions below 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
All others
1 - 2 days
If longer periods of storage are required, store immediately in the freezer section.
Frozen Food
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 allow the transfer of odors and taste 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.
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