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23
FOOD STORAGE GUIDE
TIPS & INFORMATION
IMPORTANT
Please note, use this information as a guide only, actual storage times will vary depending on how
you use your refrigerator, climatic conditions and the freshness of the food.
Category Product Refrigerator Freezer Storage Tips
Meat Sausages and Mince 1-2 Days 2-3 Months Keep cold meat at the back of the
refrigerator where it is coldest.
Chops and Steak 3-4 Days 4-6 Months
Cold Meats 3-5 Days 4-6 Months Plastic can cause meat to sweat if
stored in refrigerator for more than a
day.
Cuts for roasting 3-5 Days 12 Months Cuts for roasting can take up to 48
hours to defrost properly. Transfer
frozen cuts to the refrigerator 2 days
before use.
Poultry Chicken 1-2 Days 2 Months If poultry takes on a smell or colour
you are unsure about it is best to
throw it out.
Roast Chicken 3-5 Days 12 Months
Eggs 6 Weeks Not Suitable Whole eggs are not suitable for freezing,
slightly beaten eggs may be frozen for
four months.
Seafood Whole fish and fillets 2-3 Days 2 Months Store in an airtight container or foil.
Lobster and crabs 1-2 Days 2 Months
Prawns 1-2 Days 2 Months Never freeze prawns in salty water as
this will dehydrate the flesh.
Dairy Milk Until Expiry Date Not Suitable If dairy takes on a smell or colour and
you are unsure about it, it is best to
throw it out.
Yoghurt 7- 10 Days Not Suitable
Hard Cheeses 2 Weeks – 2
Months
2 Months (Grated) Depending on the variety hard cheese
can last from 2 weeks to 2 months.
Soft Cheeses 1-2 Weeks Not Suitable
Butter 8 Weeks 12 Months
Fruit &
Vegetables
Every fruit and vegetable has a different
shelf life.
Some stay fresh for a couple of days e.g
beans, others can last for a couple of
months e.g. onions.
8-12 Months
When freezing
chop and blanch
in small portions.
Keep vegetables in the crisper
and away from the air vents to
avoid freezing.
If you wash fruit and vegetables before
storing them make sure they are dry or
wrap in absorbent paper before storing
in the refrigerator as this can make them
susceptible to rotting.
Try to keep fruit and vegetables
separated as fruits that give off high
levels of ethylene (the ripening agent)
can prematurely ripen and spoil
surrounding vegetables
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