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8 Food storage guide
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 Sausage 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 dates 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 cheese 2 Weeks-
2 Months
2 Months (Grated) Depending on the variety hard cheese can
last from 2 weeks to 2 months
Soft cheese 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 for 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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