F
OOD
S
TORAGE
G
UIDE
S
TORING FRESH FOOD
Wrap or store food in the refrigerator in airtight and
moisture-proof material unless otherwise noted. This
prevents food odor and taste transfer throughout the
refrigerator. For dated products, check code date to
ensure freshness.
Butter or margarine
Keep opened butter in covered dish or closed com-
partment. When storing an extra supply, wrap in
freezer packaging and freeze.
Cheese
Store in the original wrapping until you are ready to
use it. Once opened, rewrap tightly in plastic wrap or
aluminum foil.
Milk
Wipe milk cartons. For best storage, place milk on
interior shelf.
Eggs
Store in original carton on interior shelf.
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 original con-
tainer in a crisper, or store in a loosely closed paper
bag on a refrigerator shelf.
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.
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Vegetables with skins
(carrots, peppers)
Place in plastic bags, or plastic container and store in
crisper
Fish
Use fresh fish and shellfish the same day as
purchased.
Meat
Store most meat in original wrapping as long
as it is airtight and moisture-proof. Rewrap if
necessary. See the following for storage times. When
storing meat longer than the times given, freeze the
meat.
Chicken ........................................................1-2 days
Ground beef ..................................................1-2 days
Cold cuts ......................................................3-5 days
Steaks/roasts ................................................3-5 days
Variety meats .............................................. ..1-2 days
Cured meats................................................7-10 days
Leftovers
Cover leftovers with plastic wrap or aluminum foil.
Plastic containers with tight lids can also be used.
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