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FOOD STORAGE GUIDE
Storing 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 a covered dish or closed
compartment. When storing an extra supply, wrap
in freezer packaging and freeze
Cheese
Store in the original wrapping until you ere ready to
use it..Once opened, rewrap tightly in plastic wrap or
aluminum foil,.
Milk
Wipe miik cartons For best storage, place milk on interior
shelf, not on door shelf
Eggs
Store in original carton on interior shelf, not on door 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 berdes in original container 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
Vegetables with skins (carrots, peppers)
Place in plastic bags or ptastic container and store
tn crisper
Fish
Use fresh fish and shellfish the same day purchased,
Meat
Store most meat in original wrapping as long as it is
airtight and moisture-proof Rewrap if necessary. See the
following chart for storage times,,When storing meat
longer than the times given, freeze the meat,.
Chicken ................................. 1-2 days
Ground beef .............................. 1-2 days
Organ meats (liver, heart, etc) ............. 1-2 days
Cold cuts ........................................... 3-5 days
Steaks/roasts ...................... 3-5 days
Cured meats .......................................................7-10 days
Leftovers
Cover leftovers with plastic wrap or aluminum foil
STORING FROZEN FOOD
NOTE: For further informationabout preparing food for
freezing or food storage times, check a freezer guide or a
reliable cookbook
Packaging
Successful freezing depends on correct packaging When
you close and seal the package, it must not allow air or
moisture in or out If you do, you could have food odor
and taste transfer throughout the refrigerator and also dry
out frozen food
Packaging recommendations:
- Rigid plastic containers with tight-fitting lids
- Straight-sided canningtfreezing jars
,, Heavy-duty aluminum foil
.,Plastic-coated paper
• Non-permeable plastic wraps
" Specified freezer-grade self-seating plasticbags
Follow package or container instructions for proper
freezing methods
Do not use;
', Bread wrappers
• Non-polyethylene plastic containers
- Containers without tight lids
o Wax paper or wax-coated freezer wrap
• Thin, semi-permeable wrap
Freezing
Your freezer will not quick4reeze any large quantity of
food Do not put more unfrozen food into the freezer than
will freeze within 24 hours (no more than 2 to 3 Ibs of food
per cubic foot of freezer space) Leave enough space in
the freezer for air to circulatearound packages Be careful
to leave enough room at the front so the door can close
tightly.
Storage timeswill vary according to the quality and type
of food, the type of packaging or wrap used (.airtight and
moisture-proof) and the storage temperature, ice crystals
inside a sealed package are normal This simply means
that moisture in the food and air inside the package have
condensed, creating ice crystals.
NOTE: Allow hot foods to cool at room temperature for
30 minutes, then package and freeze, Cooling hot foods
before freezing saves energy
NOTE: Do not store food near the sensor; it may cause
the sensor to malfunction
Suffocation Hazard
When using dry ice, provide adequate ventilation
Dry ice is frozen carbon dioxide (COz) When it
vaporizes, it can displace oxygen, causing dizziness,
I [ight-headedness, unconsciousness and death by
I suffocation. Open a window and do not breathe
L_the vapors.
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