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FOOD STORAGE GUIDE
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.
CategoryProductRefrigeratorFreezerStorage Tips
Meat
Sausages and Mince1-2 Days2-3 MonthsKeep cold meat at the back of the
refrigerator where it is coldest.
Chops and Steak3-4 Days4-6 Months
Cold Meats3-5 Days4-6 MonthsPlastic can cause meat to sweat if stored
in refrigerator for more than a day.
Cuts for roasting3-5 Days12 MonthsCuts for roasting can take up to 48 hours
to defrost properly. Transfer frozen cuts
to the refrigerator 2 days before use.
Poultry
Chicken1-2 Days2 MonthsIf poultry takes on a smell or colour you
are unsure about it is best to throw it
out.
Roast Chicken3-5 Days12 Months
Eggs6 WeeksNot SuitableWhole eggs are not suitable for freezing,
slightly beaten eggs may be frozen for four
months.
Seafood
Whole fish and fillets2-3 Days2 MonthsStore in an airtight container or foil.
Lobster and crabs1-2 Days2 Months
Prawns1-2 Days2 MonthsNever freeze prawns in salty water as this
will dehydrate the flesh.
Dairy
MilkUntil Expiry Date Not SuitableIf dairy takes on a smell or colour and you
are unsure about it, it is best to throw it out.
Yoghurt7- 10 DaysNot Suitable
Hard Cheeses2 Weeks – 2
Months
2 Months (Grated)
Depending on the variety hard cheese can
last from 2 weeks to 2 months.
Soft Cheeses1-2 WeeksNot Suitable
Butter8 Weeks12 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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