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FOOD STORAGE GUIDE
CATEGORY PRODUCT REFRIGERATOR FREEZER STORAGE TIPS
MEAT
Sausages and Mince 1-2 Days 2-3 Months
Kee
p cold m
e
at at th
e
back of t
h
e
refri
gerator whe
re i
t is coldest.
Plastic can cause meat to sweat if
stored in refrigerator for more
than a day.
Roast can take up to 48 hours to
defrost properly, transfer frozen
roast to the refrigerator 2 days
before use.
Chops and Steak 3-4 Days 4-6 Months
Cold M
e
ats 3-5 Da
ys
4-6 Mo
n
t
hs
Roasts 3-5 Days 12 Months
POULTRY
Chicken 1-2 Days 2 Months
If poult
ry takes o
n
a
smell
or
colo
ur you
are u
nsure ab
ou
t it is
best to throw it out.
Whole eggs are not suitable for
freezing, slightly beaten eggs may
be frozen for four months.
Roast Chicken 3-5 Days 12 Months
Eggs 6 Weeks Not Suitable
SEAFOOD
Whole fish and fil
lets
2-3 Days 2 Months
Store in an airtight container or foil.
Never freeze p
rawns in salty water
as this will dehydrate the flesh.
Lobster and crabs 1-2 Days 2 Months
Prawns 1-2 Days 2 Months
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.
Depending on the variety hard
cheese can last from 2 weeks to
2 months.
Yoghurt 7- 10 Days Not Suitable
Hard Cheeses 2 Weeks – 2 Months 2 Months (Grated)
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 th
e air vents to
avoid freezing.
Don’t wash fruit and vegetables
before storing them in the refrigerator
as this can make them susceptible to
rotting.
LEFT OVERS
Homemade meals 3-4 Days 2-6 Months
Store in sealed container.
Freeze meals in small portion sizes
to limit wastage.
IMPORTANT
Pl
eas
e note,
use
thi
s i
n
form
a
tio
n as a guide only, actual
storage times will vary depending on how you use your
refrigerator, climatic conditions and the freshness of the food.
10
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