Food Storage for Safety and Quality

Introduction

Proper food storage helps to preserve the quality and nutritional value of the foods you purchase and also helps make the most of your food dollar by preventing spoilage. Additionally, proper food storage can help prevent foodborne illnesses caused by harmful bacteria. 

Use fresh, perishable foods soon after they are harvested or purchased. Signs of spoilage that make food unpalatable but not a bacterial hazard are the rancid odor and flavor of fats caused by oxidation, slime on the surface of meat, and the fermentation of fruit juices due to yeast growth. Off-odors in foods and a sour taste in bland foods can indicate dangerous bacterial spoilage. However, food can be high in bacteria count even without such signals.

Food Selection

Buy food from reputable producers or retailers, with a known record for safe handling. Select dated products only if the “sell by” or “use by” date has not expired. While these dates are helpful, they are reliable only if the food has been kept at the proper temperature during storage and handling. Although many products bear “sell by” or “use by” dates, except for infant formula, product dating is not a federal requirement. 

Select products labeled “keep refrigerated” only if they are stored in a refrigerated case and are cold to the touch. Frozen products should be solidly frozen. Packages of precooked foods should not be torn or damaged. 

Avoid cross-contamination between potentially hazardous foods and fresh foods like fruits and vegetables. Place raw meat and poultry in individual plastic bags to prevent meat from contaminating foods that will be eaten without further cooking. Put packages of raw meat and poultry in your shopping cart where juices cannot drip on other foods. 

Shop for perishables last. Keep refrigerated and frozen items together so they will remain cold. Place perishables in the coolest part of your car during the trip home. If the time from store to home refrigerator is more than one hour, pack them in an insulated container with ice or an ice pack. 

Food Storage 

To retain quality and nutritive value, stock only the kinds and amounts of food you can store properly. Proper storage means maintaining a clean refrigerator and freezer. Avoid overcrowding the refrigerator. Arrange items so cold air can circulate freely. To reduce dehydration and quality loss, use freezer wrap, freezer-quality plastic bags, or aluminum foil over commercial wrap on meat and poultry that will be stored in the freezer for more than two months. 

Table 1 gives short but safe time limits that will help keep refrigerated food from spoiling or becoming dangerous to eat. The time limits for frozen foods are to maintain flavor and texture. It is still safe to eat frozen foods that have been stored longer.

Table 1. Safe food storage guidelines.

*Not necessary to refrigerate unless product cannot be used within 3-4 days or “use by” time recommended on package.

Product	Refrigerator (35-40 degrees f)	Freezer (0 degrees F)	Comments
BREADS, PASTRIES, AND CAKES
Breads, baked (no preservatives)	2-3 weeks	2-3 months	Store in refrigerator to inhibit mold growth.
baked muffins	*	2-3 months
baked quick breads	*	2-3 months
partially baked cinnamon rolls	1-2 weeks	2-3 months
unbaked rolls and bread	3-4 days	1 month	Longer storage inactivates yeast, weakens gluten.
Cakes: frosted baked	*	1 month
unfrosted, baked	*	2-4 months
Cookies, baked	2-3 weeks	6-12 months
dough	3-4 days	3 months
Flour, white or whole wheat	6-8 months	12 months	Keep in airtight container.
Pies: fruit, baked	2-3 days	2-4 months
fruit, unbaked	1-2 days	2-4 months
pumpkin or chiffon	2-3 days	1-2 months
Waffles	1-2 days	1 month

NR: Not Recommended

DAIRY PRODUCTS
Butter	2-3 months	12 months	Freeze in original carton, overwrap in plastic freezer bag.
Buttermilk	1-2 weeks	NR	Check date on carton. Will keep several days after date.
Cheese: cottage, ricotta	5-7 days	1 month	Freezing changes texture of soft cheeses.
cream cheese	2 weeks	1 month	Becomes crumbly when frozen; can be used in cooking when creaminess is not important.
Natural, aged cheeses (cheddar, Swiss, brick, gouda, mozzarella, etc.)			Natural and processed cheeses can be frozen. Defrost in refrigerator; cheese will be less likely to crumble. Use soon after thawing.
large pieces, packaged or wax coated	2-3 months	6-8 months
slices or opened packages	2-3 weeks
Parmesan, Romano (grated)	12 months
Pasteurized process cheese	3-4 weeks	6-8 months
Coffee whitener (liquid)	3 weeks	See package
Cream, light or half & half	1 week	3-4 weeks
(UHT processed-opened)	1 week
(UHT processed-unopened)	4 weeks
whipping or heavy	1 week	NR	Whipping cream will not whip after thawing. Whipped cream may be frozen and stored for 1-2 weeks.
Dip, sour cream: commercial	2 weeks	NR
homemade	3-4 days	NR
Margarine	3 months	12 months	Overwrap in plastic freezer bag for frozen storage.
Milk: evaporated, opened	3-5 days	1-3 months	Freezing affects milk’s flavor, appearance; use for cookng.
fluid whole or low-fat	1 week	1-3 months
reconstituted nonfat dry	1 week	1-3 months
sweetened, condensed, opened	3-5 days	1-3 months
Sour cream	2-3 weeks	NR	Sour cream will separate if frozen.
Whipped topping
frozen carton, thawed	2 weeks	NR
in aerosol can	3 weeks	NR
prepared from mix	3 days	NR
Yogurt	1 month	NR	Yogurt will separate if frozen.

*Freeze all fruits in moisture- and vaporproof containers. Follow recommended procedures in the fact sheet Freezing Fruits.

EGGS AND EGG PRODUCTS
Eggs: fresh yolks or whites	4 days	12 months	To freeze, break eggs out of shell; stir until yolk is well blended with white or other yolks. Add small amount of salt, sugar or corn syrup to improve keeping quality
in shell, fresh	3-5 weeks	NR
in shell, hard-cooked	1 week	NR	Decorated Easter eggs: If you intend to eat them, keep refrigerated. If eggs are at room temperature for more than 2 hours, do not eat them.
Eggs: liquid pasteurized eggs or egg substitutes, opened	4-5 days	1 year
Egg-containing products:
Canned puddings, opened	1-2 days	NR
Custards, custard sauces, puddings, custard-filled pastries and cakes	1-2 days	NR
FRUITS
Apples	1-3 weeks	8-12 months*
Apricots, cranberries	1 week	8-12 months*
Avocados	3-5 days	4-6 months*
Bananas	1-2 days, unpeeled	4-6 months	Peel, dip in lemon juice, tray freeze; store in freezer bag.
Berries, cherries	1-2 days	8-12 months*
Canned fruits, opened	3-5 days	1-2 months	Texture will be softer after freezing. Refrigerate in glass or plastic to avoid metallic taste.
Citrus fruits	3 weeks	4-6 months*	Wrap cut surfaces to prevent loss of Vitamin C.
Dried fruit: cooked	3-5 days	4-6 months
uncooked	6 months	12 months
Grapes, peaches, pears, plums and rhubarb	3-5 days	8-12 months*
Juices: canned, bottled, frozen concentrate	1 week	12 months	Transfer canned juice to glass or plastic container after opening.
Melons	1 week	4-6 months*	Wrap cut surfaces to prevent Vitamin C loss, control odors.

*Storage time after vacuum-sealed package is opened. Unopened package may be kept two weeks or according to date on package.

MEATS
Fresh			Meats may be left in the supermarket packaging for refrigerator storage or for very brief freezer storage.
Bratwurst: fresh	1-2 days	2-3 months
precooked	5-7 days	2-3 months	For frozen storage beyond two weeks, rewrap in moisture- and vaporproof wrap or freezer bags.
Chops: lamb	2-4 days	6-9 months
pork, veal	2-4 days	4-6 months
Ground beef, stew meat, ground pork, turkey, veal, lamb	1-2 days	3-4 months
Roasts: beef	2-4 days	6-12 months
lamb	2-4 days	6-9 months
veal or pork	2-4 days	4-8 months
Sausage: pork, beef, turkey	1-2 days	1-2 months
Steaks, beef	2-4 days	6-12 months
Variety meats (tongue, liver, brains, heart, kidneys)	1-2 days	3-4 months
Cooked
Canned meat, opened	2-3 days	NR
Cooked meat and meat dishes	3-4 days	2-3 months	Quickly refrigerate all cooked meats and leftovers. Use as soon as possible. Cut large roasts into halfs to cool in refrigerator. Fats tend to separate in homemade gravies, stews and sauces but usually recombine when heated.
Gravy and meat broth	1-2 days	2-3 months	Cool leftover gravy and broth quickly, in shallow containers, in the refrigerator.
Processed and Cured
Bacon	5-7 days	1 month	Keep packaged meats in original package. For best quality, use within one week of “sell by” date.
Corned beef: drained and wrapped	5-7 days	1 month
in pouch with pickling juice	5-7 days	NR
Frankfurters (hotdogs)	3-5 days*	1-2 months	Frozen, cured meats lose quality rapidly; use as soon as possible
Ham: canned, unopened	8-12 months	NR
half	3-5 days	1-2 months	Small pieces of canned ham (opened) may be frozen for 4-6 weeks.
whole	7 days	1-2 months
Luncheon meats	4 days*	1-2 months
Sausage: smoked	7 days	1-2 months
dry and semidry sausage	2-3 weeks	1-2 months

*Refrigeration is not necessary but will help keep flavor fresher.

MISCELLANEOUS PERISHABLE ITEMS
Baby food, prepared or opened	2-3 days	See comment	Store covered. Do not feed baby from jar. Reheat only enough for 1 feeding. Freeze homemade baby food in ice cube trays, covered. Use in 2-4 weeks.
Candies	6 months	6 months	Chocolates may discolor.
Casseroles	1-2 days	1 month
Ground spices	6 months*	6-12 months	Can be stored in cupboard.
Salads (store prepared or homemade) – egg, ham, chicken, tuna & macaroni	3-5 days	NR
Salad dressings, opened	6 months	NR
Sandwiches	2-3 days	1 month
Soups, stews	2-3 days	4-6 months
Soy milk	1 week after opening	1-3 months	Unopened, aseptically packaged soy milk can be stored at room temperature for several months.
Tofu	1 week	5 months	Change storage water every day or two after opening.

*Blanch fresh vegetables and freeze in moisture- and vaporproof materials. See the factsheet Freezing Vegetables.

POULTRY
Fresh
Chicken and turkey, whole	1-2 days	12 months
Chicken, pieces	1-2 days	9 months
Duck and goose, whole	1-2 days	6 months
Giblets	1-2 days	3-4 months
Turkey, pieces	1-2 days	6 months
Cooked
Canned poultry, opened	1-2 days	NR
Cooked poultry dishes	3-4 days	4-6 months
Fried chicken	3-4 days	4 months
Pieces, covered with broth	1-2 days	6 months
Pieces, not in broth	3-4 days	1 month
Chicken nuggets, patties	1-2 days	1 month
VEGETABLES
Asparagus	2-3 days	8-12 months*
Beans, green or wax; celery	1 week	8-12 months*
Beets, cabbage, carrots, turnips	1-2 weeks	8-12 months*
Broccoli, Brussels sprouts	1 week	8-12 months*
Cauliflower	1 week	8-12 months*
Corn, on the cob	1-2 days	8-12 months*
Cucumbers	1 week	NR
Lettuce, other salad greens	1 week	NR	Store in bag or lettuce keeper.
Mushrooms	1-2 days	8-12 months*	Do not wash before refrigerator storage.
Okra	3-5 days	8-12 months*
Onions: green	3-5 days	NR
mature	1-2 weeks	3-6 months*
Peas, lima beans, unshelled	3-5 days	8-12 months*	Store unshelled in refrigerator until used.
Peppers	1 week	8-12 months*
Radishes	2 weeks	NR
Tomatoes: canned, open	1-4 days
fresh, ripe	5-6 days	8-12 months*

WILD GAME AND SEAFOOD
Wild Game
Rabbit, squirrel	1-2 days	6-12 months
Venison	2-4 days	6-12 months
Wild duck, pheasant, goose, whole	1-2 days	6 months
Seafood
Canned fish, seafood, opened	3-4 days	NR
Clams, oysters (shucked), scallops	1-2 days	3-4 months	Store in coldest part of refrigerator. Do not use if liquid is frothy.
Cooked fish	3-4 days	4-6 months
Crab	1-2 days	2 months
Fillets, fatty: mullet, ocean perch, sea perch, sea trout, striped bass	1-2 days	2-3 months
Fillets, lean: cod, flounder, haddock	1-2 days	4-6 months
Fresh water fish, cleaned	1-2 days	6-9 months
Lobster, shelled or not	1-2 days	6-12 months
Salmon steaks	1-2 days	2 months
Shrimp	1-2 days	6-12 months
Smoked fish	14 days or date on vacuum package	2 months in vacuum package

References

Food Marketing Institute. The Food Keeper: A Consumer Guide to Food Quality and Safe Handling. Available at: http://brevard.ifas.ufl.edu/FCS/PDF/FoodStorageTimesTemperatures.pdf

Penner, K. Refrigerator/Freezer Approximate Storage Times. Kansas State University Cooperative Extension Service. Manhattan, KS. Available at: http://www.ksre.ksu.
edu/library/fntr2/l805.pdf

U.S. Food and Drug Administration. Refrigerator and freezer Storage Chart. Available at: http://www.fda.gov/downloads/Food/ResourcesForYou/HealthEducators/
UCM109315.pdf