Safe Home Food StoragePeggy Van LaanenAssociate Professor and Extensio - PDF document

5-99 SafeFood Safe Home Food StoragePeggy Van LaanenAssociate Professor and Extension Nutrition SpecialistThe Texas A&M University SystemPreserve food quality, including nutrients,To store food properly, you need to know notwill be safe and of high quality.stored without spoilage or loss of quality. Theerly in the refrigerator or freezer.the older items first. Also, buy foods in reason-they are still of good quality. Excess food mayPantryPantry storage conditions should be dry, cooland dark. Ideally, the temperature in the pan-F. Higher temperaturesspeed up deterioration. Always store foods in theter heater, dishwasher or any hot pipes. For ex-To prevent foods from deteriorating in thepantry, store them in metal, glass or plastic con-which can drop into them when opened. Treator below. Use an appliance thermometer at vari- tempera- tures. Always store the most perishable items,including meats, poultry, fish, eggs and dairyerator.Do not overload the refrigerator, which canreduce the temperature inside. Air must be ableto circulate freely to cool foods adequately.To maintain the quality of refrigerated foods,vors from transferring from one food to another.Avoid using plastic bags or containers not madeWrap them securely. Therefore, itÕs also a goodidea to set them on a plate or other container.Freezerlow. Food quality deteriorates at temperaturesF. Monitor the temperature with anappliance thermometer. A good rule of thumb isthat if the freezer canÕt keep ice cream brick-solid,Thus, as foods thaw, they can become unsafemay be able to grow. Therefore, itÕs best to thawfoods in the refrigerator.vapor-proof wraps or containers. Use onlyfreezer-grade foil, plastic wrap or bags, or usefreezer paper or freezer containers. If necessary,use freezer tape to make sure the package is air-as it still has ice crystals. Refreezing, however,may lower the quality. Do not refreeze combina-Food freshness Ñ checkWith Òopen dating,Ó there are four types of or Ñ This date tellsthe store how long to display the food forhandled and prepared safely. See the FoodStorage Timetable for recommendations. Ñ This Ñ This is the last day Ñ This is the date the food To prevent food-borne illness, it is important toWash your hands before handling foods, andLabel food storage containers with the datetime. Avoid tasting old leftovers. Plan to useF. Reheat soups, sauces, gravies andIf in doubt, throw it out. To prevent out-A new generation of foodsÑspread and ravioli. Although it offers many ad- and YersiniaTake these precautions when using refriger-Read the label and carefully follow the stor-and quality of foods that are stored when of high quality. Quality or safety will not Food Storage Timetable FoodRefrigeratorPantryFreezerSpecial handlingBreads/Cereals/Grains: In general, keep cool and dry. For maximum storage time once opened, store in airtight containers. Refrigera- Bread, rolls (commercial)3-5 days2-3 monthsHomemade breads may have shorter shelf life due to lack of preservatives. Biscuit, muffin mixesCereals (unopened)6-12 months (opened)2-3 months oatmeal, etc.12 monthsCornmeal6-12 monthsKeep tightly closed. Refrigeration may White6-8 months Whole wheat6-8 monthsYeast (dry)Expiration dateKeep dry and cool. on package 12 months Pancake mixes6-9 months White2 yearsBrown1 year Mixes6 monthsRefrigerated biscuit roll, TortillasStorage times may vary depending onCorn2 weeks1-2 weeksingredients. Best if refrigerated once Flour2 weeks1-2 weeksopened. May be frozen. Dairy Products: Store in coldest part of refrigerator (40 F), never on door.2-3 weeks6-9 monthsWrap or cover tightly. Hold only 2-day supply in keeper.Buttermilk10-14 daysCover tightly. Flavor not affected if Cottage10-15 daysmoisture-proof wrap. If outside of hardCream, Neufchatel4 weekscheese gets moldy, trim off mold andHard and wax coated1/2 inch below mold. Do not eat moldyCheddar, Edam, Gouda,cottage or ricotta cheese. HardSwiss, brick, etc.cheese may be frozen but becomes(unopened)3-6 months6 monthscrumbly. Better if grated. Cottage(opened)2 monthscheese becomes mushy. FoodRefrigeratorPantryFreezerSpecial handling (unopened)10 monthsRefrigerate after opening for prolonged (opened)2-4 monthsstorage. If cheese picks up moisture,Ricotta5 daysProcess cheese products 3-4 weeks4 monthsRefrigerate after opening. Close or wrap tightly.CreamCover tightly. DonÕt return leftover creamHalf and half, lightto original container. This may spreadand heavy7-10 days2 monthsbacteria to remaining cream. Frozen(ultra pasteurized,cream may not whip. Use for cooking.unopened)21-30 daysSour2 weeks Dips (commercial)2 weeks Ice cream, ice milk, sherbetFresh pasteurizedleftover milk to original container.and reconstituted nonfatThis may spread bacteria to remainingdry milk1 week1 monthmilk. Frozen milk may undergo some(or a few days afterquality change.(unopened)12 monthsInvert can every 2 months.(opened)1 weekCover tightly.Nonfat dry, not reconstituted(unopened)12 monthsRefrigeration may prolong quality. (open)6 monthsIn aerosol can3 months From prepared mix3 daysYogurt10-14 daysKeep covered. Frozen2 months Thaw all frozen dairy products in refrigerator. Some products may lose emulsion and separate, but are still adequate for cooki FreshIn shell3-4 weeksNopart of refrigerator. Uncooked whitesWhites3 days12 monthscan be frozen as they are. To freezeYolks (unbroken and2 days12 monthsuncooked yolks or whole eggs, add 1/8covered with water)teaspoon salt or 1 1/2 teaspoons corneggs). Thaw in refrigerator.Hard-cooked Refrigerator storage times are for optimum temperature of 32 to 38 F. Higher temperatures may decrease safe For refrigerator, keep wrapped inFatty fish1-2 days2-3 monthsoriginal wrap. Store in coldest part ofmackerel, trout,refrigerator (32 to 38 freezer in moisture- and vapor-proof FoodRefrigeratorPantryFreezerSpecial handlingLean fish1-2 days6 monthsKeep solidly frozen at 0 F. Thaw incod, flounder, etc.refrigerator or under cold runningwater. Breaded, frozen3 monthsshucked1 day3 monthsdamp clothÑnot airtight. Shells willin shell2 daysgape naturally, but close when tappedin shell2 daysmeat (cooked)3-5 days10 monthsin shell6 monthsairtight. To prolong freezer storage,tail meat (cooked)3-5 days6 monthsremove fat to prevent rancidity.in shell (live)2 daystail meat (cooked)4-5 days6 monthsOysters (shucked)1 day4 monthsTo freeze any uncooked shellfish, packScallops3 monthsin moisture- and vapor-proof container.Shrimp (uncooked)1-2 days12 monthsRemove heads and freeze shrimp tails2-3 days3 months(unopened)12 months(opened)1 day 2 weeks9 months FreshApples1 monthture encourages spoilageÑbut washApricots, avocados, melons,before eating. Store in crisper or innectarines, peaches, pears5 daysmoisture-resistant bags or wraps.Bananas2-3 daysWrap cut fruits to prevent vitamin loss.Berries, cherries3 daysCitrus fruit2 weeksGrapes, plums5 days Pineapple2 daysKeep tightly covered. Transfer canned(unopened)12 monthsfruit to glass or plastic container. (opened)1 weekFresh6 daysprevent vitamin loss. Transfer cannedCanned (after opening)6 daysjuice to glass or plastic container.(concentrated)12 months (reconstituted)6 days FoodRefrigeratorPantryFreezerSpecial handlingFrozen Freeze in moisture- and vapor-proof(Home frozen or12 monthscontainer.6 monthsKeep cool in airtight container. If foods if refrigerated after opening. *Fresh, uncookedChops2-4 days6-12 monthsto 40 Ground1-2 days2-3 monthsplanning to use in a day or two. WrapRoast2-4 days6-12 monthsin moisture- and vapor-proof wrapSausage1-2 days1-2 monthsfor freezing. Label with date andSteaks2-4 days6-9 monthsfreeze rapidly at 0 F. Freezer storageStew meat1-2 days2-3 monthstimes for veal may be less. Pork isVariety meats1 day1-2 monthsbest if used within 6 months after*Vacuum-packed fresh meats have a in the refrigerator.Casseroles, meat pies, Cooked meat and1-2 days2-3 months Gravy, broths1-2 days1-2 monthsCured and smoked meatsrefrigerator or in meat keeper. Freez-Bacon5-7 days1 monthing cured or smoked meats is gener-(unopened)2 weeks**1-2 monthsmeats will rapidly turn rancid and lunch(opened)1 weekmeats and frankfurters will weep.Ham (fully cooked)However, it is possible, so limitedWhole5-7 days1-2 monthsfreezer storage times are given. IfSlices3-4 daysmeats are vacuum packaged, checkmanufacturerÕs date.Canned (unopened)6-9 monthsDo not freeze canned hams.Canned (shelf stable,2 yearsRefrigerate after opening.Country style (unsliced)1 yearRefrigerate once sliced. Maximum re-(cooked, sliced)7 days1 monthfrigerator storage time is 2 to 3 months.(unopened)2 weeks**1-2 months(opened)3-5 dayssmoked links7 days1 monthFreezing alters sausage flavor. Leavedry and semidry2-3 weeksfrozen no more than 1 month. 9 FoodRefrigeratorPantryFreezerSpecial handling Game birds2 days6-12 months Venison3-5 days6-12 months Store in coldest part of refrigerator. Dowhole2-3 days12 monthsFor freezing, use moisture- and vapor-pieces2-3 days6-9 monthsproof wrap or container.giblets1-2 days3-4 monthsleftover pieces1-2 days4-6 monthscovered with broth, gravy1-2 days6 months(unopened)12 months(opened)1 day Casseroles, TV dinners3 months 2 days6 months Baking powder, soda8-12 monthsKeep dry and covered. 1 yearKeep dry and covered. (unopened)12 monthsmonths.Premelted12 monthsKeep cool.Semi-sweet2 years Unsweetened18 months(unopened)2 years (opened)6 months CoffeeCoffee may remain fresher if refriger-(unopened)2 years(opened)4-6 weeks(unopened)1-2 years (opened)2 weeksCoffee creamers, nondairy(unopened)9 monthsmoisture. (opened)6 months Cornstarch 12 monthsCover tightly. If it crystallizes, warm the 12 monthsCover tightly; refrigerate after opening 10 FoodRefrigeratorPantryFreezerSpecial handling 4-6 monthsUse airtight container. Creme2-3 monthsRefrigerate after opening.(unopened)3-4 months (opened)3 months(unopened)12 months (opened)6 monthsMustard, prepared yellow(unopened)2 years (opened)6-8 months(unopened)18 monthssource to prevent deterioration. (opened)6-8 monthsLiquid18 monthsRecap and refrigerate. Dry3 years(unopened)6-9 monthsand helps prevent rancidity. (opened)2-3 monthsSalad dressingBottled (unopened)10-12 monthsBottled (opened)3 months Made from mix2 weeks1 yearStore away from heat source to prevent rancidity.Store in airtight containers in dry placeWhole spices1 yearaway from heat or light. Replace ifGround spices6 monthsaroma fades. May be refrigerated or Herbs6 monthsfrozen for longer storage.Brown4 monthscontainer.ConfectionerÕs18 months Granulated2 years Sweetener, artificial12 monthsKeep tightly closed. Refrigerate to TeaBags18 monthsInstant3 years Loose2 yearsVanilla(unopened)2 years(opened)12 months Other extracts (opened)12 months FoodRefrigeratorPantryFreezerSpecial handling(unopened)2 yearslasts longer than cider vinegar. Vinegar(opened)12 monthsin glass containers has a longer stor- opened vinegar, do not use. Vegetables: In general, keep in crisper or moisture-proof wrapping.FreshArtichokes2-3 daysRefrigerate in plastic. Wrap base ofAsparagus2-3 daysRefrigerate in plastic. Wrap base ofgreen or waxed1-2 daysbefore use.lima (unshelled)3-5 days8 monthsBeets1-2 weeksBroccoli5 daysBrussel sprouts5 daysCabbage1 weekCarrots5 daysCelery1 weekCelery may keep longer if wrappedCorn (in husks)1-2 daysCucumbers1 weekEggplant2-3 daysGarlic5-8 monthsKeep in cool, dry, ventilated area.Greens, spinach, leafy3-4 daysRinse and drain greens before refrig-Lettuce, iceberg5-7 daysvacuum packed2-3 weeksMushrooms1-2 daysDo not wash mushrooms beforecontainer.dry2-4 weeksventilated area. Keep dry.green5 daysKeep refrigerated in plastic bag.Parsley2-4 weeksStore with stems in water and coveredPeas (unshelled)3-5 days1 weekchile7-10 daysKeep chile peppers refrigerated inbell3-4 days6 monthsFreeze for extended use.Keep fresh potatoes dry and away fromwhite, fresh1 weeksun. For longer storage keep at 50sweet, fresh2-3 weeksto 60 F. Warmer temperatureswhite, instant (unopened)6-12 monthsencourage sprouting. DonÕt refrigeratefresh potatoes.Radishes1-2 weeksRhubarb2 weeksRutabagas2 weeks1 week FoodRefrigeratorPantryFreezerSpecial handlingsummer varieties2-4 daysSummer varieties of squash includewinter varieties6 monthszucchini and yellow crookneck. WinterTomatoes, ripe2-3 days Turnips2 weeksDo not refrigerate until ripe. All kinds1 yearKeep cool and dry in airtight container.All kinds6-12 monthsIf possible, refrigerate. If moisture is FrozenCommercially frozen8 months Home frozen1 year (unopened)1 year (opened)2-3 daysCakes, purchased1-2 daysIf cake contains butter, cream, whippedAngel food2 monthscream, cream or custard frosting orChiffon sponge2 monthsfilling, refrigerate.Cheese2-3 monthsChocolate4 monthsFruit cake12 monthsYellow pound6 monthsFrosted8-12 months Home frozen3 months 1 yearCanned goods (miscellaneous, unopened)1 year(commercial, unopened)4 months (homemade)2-3 weeks 3 months Metered caloric productsIn shell (unopened)4 monthsNut meats, packaged (unopened)6 months3 monthsParty nuts2 weeks(salted)6-8 months (unsalted)9-12 months (canned, unopened)1-3 monthsmonths. FoodRefrigeratorPantryFreezerSpecial handling2-3 daysThose with whipped cream, custard orchiffon fillings should be refrigerated.baked1-2 months unbaked8 months Popcorn (unpopped)2 yearsPrepared, packaged shelf (unopened)1 year (commercial)Hot sauce, Worcestershire, etc.2 years(unopened)12-18 monthsrefrigerator storage time depending(opened)1-2 monthsupon ingredients (4 to 7 days). Home-of up to 1 year, unopened, if adequately processed. Hard liquorsCream liqueurs (unopened)6-8 months Food and Drug Administration, Rockville, Maryland.Inspection Service, U.S. Department of Agriculture,Washington, D.C.ÒHome Food Storage,Ó B-1345, 1981. Texas AgriculturalExtension Service, The Texas A&M University System,College Station, Texas.tension Service, The University of Georgia, Athens,ment of Agriculture, Washington, D.C.tute, Arlington, Virginia.ÒThe Food Keeper.Ó Food Marketing Institute, Washington,Information also provided by:Seafood Hotline (1-800-EAT FISH)Wakefield, Rhode Island 02879P.O. Box 571750 New York Ave., N.W.Washington, D.C. 20006United Fresh Fruit and Vegetable Association727 N. Washington St.Alexandria, Virginia 223141165 South Bldg.Washington, D.C. 20250Ronald L. Richter, professor, animal science; and Jenna Anding, assistant professor Educational programs of the Texas Agricultural Extension Service are open to all people without regard to race, color, sex, disability, reli- Issued in furtherance of Cooperative Extension Work in Agriculture and Home Economics, Acts of Congress of May 8, 1914, as amenand June 30, 1914, in cooperation with the United States Department of Agriculture. Chester P. Fehlis, Deputy Director, Texas Atural Extension Service, The Texas A&M University System.