Pat Kendall and Nancy Dimond
Colorado State University
Quick
Facts
- Foods
vary in the degree of temperature and amount of
moisture they need to retain quality in storage.
- Stock
only the kind and amount of food you can store properly
to retain high quality and nutritive value.
- Use
a thermometer to check that the refrigerator is
at 35 to 40 degrees F and the freezer at 0 degrees
F or below.
|
Use
fresh, perishable foods soon after harvest or purchase. If
storage is necessary, it is important to maintain the proper
temperature and humidity. Even under proper storage conditions,
however, freshness and nutritive value can be lost if foods
are stored too long.
Signs
of spoilage that make food unpalatable but not a bacterial
hazard are the rancid odor and flavor of fats caused by oxidation,
slime on the surface of meat, and the fermentation of fruit
juices due to yeast growth. Off-odors in foods and a sour
taste in bland foods are signals that can indicate dangerous
bacterial spoilage. However, food can be high in bacteria
count without such signals.
Buy
food from reputable dealers, with a known record for safe
handling. Select dated products only if the "sell by" or "use
by" date has not expired. While these dates are helpful, they
are reliable only if the food has been kept at the proper
temperature during storage and handling. Although many products
bear "sell by" or "use by" dates, product dating is not a
federal requirement.
Select
products labeled "keep refrigerated" only if they are stored
in a refrigerated case and are cold to the touch. Frozen products
should be solidly frozen and packaged precooked foods should
not be torn or damaged.
Avoid
cross-contamination when purchasing foods. Place raw meat
and poultry in individual plastic bags to prevent meat from
contaminating foods that will be eaten without further cooking.
Position raw packages of meat and poultry in your shopping
cart so juices cannot drip on other foods.
Shop
for perishables last. Keep refrigerated and frozen items together
so they will remain cold. Place perishables in the coolest
part of your car during the trip home. Pack them in an insulated
container with ice or ice pack if the time from store to home
refrigerator is more than one hour.
To retain
quality and nutritive value, stock only the kinds and amounts
of food you can store properly. Proper storage means maintaining
a clean refrigerator and freezer. Avoid overcrowding the refrigerator.
Arrange items so cold air can circulate freely. To reduce
dehydration and quality loss, use freezer wrap, freezer-quality
plastic bags, or aluminum foil over commercial wrap on meat
and poultry that will be stored in the freezer for more than
two months.
The
following short but safe time limits will help keep refrigerated
food from spoiling or becoming dangerous to eat. The time
limits given for frozen foods are to maintain flavor and texture.
It is still safe to eat frozen foods that have been stored
longer.
Table
1, Table 2, Table 3, Table 4, Table 5, Table 6, Table 7, Table
8, and Table 9 are adapted from Refrigerator/Freezer - Approximate
Storage Times, Karen Penner, Kansas State University Cooperative
Extension Service, 1990, and USDA publications.
Table
1. Storage times for breads, pastries and cakes. |
Product
| Refrigerator
(35-40 degrees F)
| Freezer
(O degrees F)
| Comments
|
Unbaked
rolls and bread |
3-4
days |
1
month |
Longer
storage inactivates yeast, weakens gluten. |
Partially
baked cinnamon rolls |
1-2
weeks |
2
months |
|
Baked
quick breads |
* |
2
months |
|
Baked
muffins |
* |
6-12
months |
|
Baked
breads (no preservatives) |
2-3
weeks |
2-3
months |
Store
in refrigerator to inhibit mold growth. |
Waffles |
1-2
days |
1
month |
|
Unbaked
fruit pies |
1-2
days |
2-4
months |
|
Baked
fruit pies |
2-3
days |
6-8
months |
|
Pumpkin
or chiffon pies |
2-3
days |
1-2
months |
|
Baked
cookies |
2-3
weeks |
6-12
months |
|
Cookie
dough |
3-4
days |
3
months |
|
Frosted
baked cakes |
* |
1
month |
|
Unfrosted
baked cakes |
* |
2-4
months |
|
Angel
cakes |
* |
6-12
months |
|
Flour:
white or whole wheat |
6-8
months |
12
months |
|
*
Not necessary to refrigerate unless product cannot be
used within 4-5 days or time recommended on package. |
Table
2. Storage times for dairy products. |
Product
| Refrigerator
(35-40 degrees F)
| Freezer
(O degrees F)
| Comments
|
Butter |
2-3
months |
12
months |
Freeze
in original carton, overwrap with plastic freezer bag |
Buttermilk |
1-2
weeks |
NR |
Check
date on carton. Will keep several days after date. |
Cheese:
cottage, ricotta |
5-7
days |
1
month |
Freezing
changes texture of soft cheeses |
cream
cheese |
2
weeks |
1
month |
Becomes
crumbly when frozen; can be used in cooking when creaminess
is not important. |
Natural,
aged cheeses (cheddar, swiss, brick, gouda, mozzarella,
etc.)--large pieces, packaged or wax coated; |
2-3 months |
6-8
months |
Natural
and processed cheeses can be frozen. Defrost in refrigerator--cheese
will be less likely to crumble. Use soon after thawing. |
slices
or opened packages; |
2-3
weeks |
6-8
months |
|
Parmesan,
Romano (grated) |
12
months |
6-8
months |
|
Pasteurized
process cheese |
3-4
weeks |
6-8
months |
|
Coffee
whitener (liquid) |
3
weeks |
See
package |
|
Cream,
light or half and half |
1
week |
3-4
weeks |
|
(UHT
processed-unopened) |
4
weeks |
3-4
weeks |
|
(UHT
processed-opened) |
1
week |
3-4
weeks |
|
Cream,
heavy or whipping |
1
week |
NR |
Whipping
cream will not whip after thawing. Whipped cream may be
frozen and stored for 1-2 weeks. |
Dip,
sour cream:commercial |
2
weeks |
NR |
|
homemade |
3-4
days |
NR |
|
Margarine |
3
months |
12
months |
Leave
in original foil and carton, overwrap in plastic bag for
freezer storage. |
Milk:evaporated,
opened |
3-5
days |
1-3
months |
Freezing
affects flavor and/or appearance; use for cooking. |
fluid
whole or low-fat |
1
week |
1-3
months |
Same
as for evaporated. |
reconstituted
nonfat dry |
1
week |
1-3
months |
|
sweetened,
condensed, opened |
3-5
days |
1-3
months |
|
Sour
cream |
2-3
weeks |
NR |
Sour
cream will separate if frozen |
Whipped
topping:in aerosol can |
3
weeks |
NR |
|
prepared
from mix |
3
days |
NR |
|
frozen
carton (thawed) |
2
weeks |
NR |
|
Yogurt |
1
month |
NR |
Yogurt
will separate if frozen. |
NR:
Not recommended. |
Table
3. Storage times for eggs and products containing
eggs. |
Product
| Refrigerator
(35-40 degrees F)
| Freezer
(O degrees F)
| Comments
|
Eggs,
in shell, fresh |
3
weeks |
NR |
|
Eggs,
fresh yolks or whites |
4
days |
12
months |
To
freeze, break eggs out of shell; stir until yolk is well
blended with white (or other yolks). Add small amount
of salt, sugar or corn syrup to improve keeping quality. |
Eggs,
in shell, hard-cooked |
1
week |
NR |
Decorated
Easter eggs: if you intend to eat them, keep refrigerated.
If eggs are at room temperature for more than 2 hours,
do not eat them. |
Eggs, liquid pasteurized eggs or egg substitutes, opened |
4-5 days |
1 year |
|
Egg-containing
products; Custards, custard sauces, puddings, custard-filled
pastries and cakes: |
1-2
days |
NR |
|
Canned
puddings, opened: |
1-2 days |
NR |
|
NR:
Not recommended. |
Table
4. Storage times for fruits. |
Product*
| Refrigerator
(35-40 degrees F)
| Freezer
(O degrees F)
| Comments
|
Apples |
1-3
weeks |
8-12
months |
|
Apricots,
cranberries |
1
week |
8-12
month |
|
Avocados |
3-5
days |
4-6
months |
|
Bananas |
1-2
days, unpeeled |
4-6
months |
Peel,
dip in lemon juice, tray freeze; store in freezer bag. |
Berries/cherries |
1-2
days |
8-12
months |
|
Grapes,
peaches, pears, plums, and rhubarb |
3-5
days |
8-12
months |
|
Canned
fruits, opened |
3-5
days |
1-2
months |
Texture
will be softer after freezing. Refrigerate in glass or
plastic to avoid metallic taste. |
Citrus fruits |
3 weeks |
4-6 months |
Wrap
cut surfaces to prevent loss of Vitamin C. |
Dried
fruit, uncooked |
6
months |
12
months |
|
Dried
fruit, cooked |
3-5
days |
4-6
months |
|
Juices:
canned, bottled, frozen concentrate |
1
week |
12
months |
Transfer
canned juice to glass or plastic container after opening. |
Melons |
1
week |
8-12
months |
Wrap
cut surfaces to prevent loss of Vitamin C and spread of
odors. |
*
Freeze all fruits in moisture- and vapor-proof
containers. Follow recommended procedures in SIA 9.331,
Freezing fruits. |
Table
5. Storage times for meats. |
Product
| Refrigerator
(35-40 degrees F)
| Freezer
(O degrees F)
| Comments
|
Fresh |
Roasts:
beef |
3-5
days |
6-12
months |
Meats
may be left in the supermarket packaging for refrigerator
storage or for very brief freezer storage. For frozen
storage beyond two weeks, rewrap in moisture- and vapor-proof
wrap or freezer bags. |
Roasts:
veal or pork |
3-5
days |
4-8
months |
Roasts:
lamb |
3-5
days |
6-9
months |
Steaks,
beef |
3-5
days |
6-12
months |
Chops:
pork, veal |
3-5
days |
4-6
months |
Chops:
lamb |
3-5
days |
6-9
months |
Ground
beef, stew meat, ground pork, turkey, veal, lamb |
1-2
days |
3-4
months |
Sausage:
pork, beef, turkey |
1-2
days |
1-2
months |
Bratwurst,
fresh |
2
days |
2-3
months |
Bratwurst,
precooked |
5-7
days |
2-3
months |
Variety
meats (tongue, liver, brains, heart, kidneys) |
1-2
days |
3-4
months |
Cooked |
Canned
meat, opened |
2-3
days |
NR |
|
Cooked
meat and meat dishes |
3-4
days |
2-3
months |
Quickly
refrigerate all cooked meats and leftovers, use as soon
as possible. Cut large roasts into halves to cool in refrigerator. |
Gravy
and meat broth |
1-2
days |
2-3
months |
Fats
tend to separate in homemade gravies, stews, and sauces,
but usually recombine when heated. Cool leftover gravy
and broth quickly, in shallow containers, in the refrigerator. |
Processed
and Cured |
Bacon |
7
days |
1
month |
Keep
packaged meats in original package. For best quality,
use within one week of "sell by" date. |
Corned
beef, in pouch with pickling juice Corned beef, drained
and wrapped |
5-7
days |
1 month |
|
Frankfurters |
7
days* |
1-2
months |
Frozen,
cured meats lose quality rapidly; use as soon as possible. |
Ham:
whole |
7
days |
1-2
months |
|
Ham:
half |
3-5
days |
1-2
months |
Small
pieces of canned ham (opened) may be frozen for 4-6 weeks. |
Ham:
canned (unopened) |
8-12
months |
NR |
|
Luncheon
meats |
3-5
days* |
1-2
months |
|
Sausage,
smoked |
7
days |
1-2
months |
|
Dry
and semi-dry sausage |
2-3
weeks |
1-2
months |
|
NR:
Not recommended.
* Storage time after vacuum-sealed package is opened.
Unopened package may be kept two weeks or according to
date on package. |
Table
6. Storage times for poultry. |
Product
| Refrigerator
(35-40 degrees F)
| Freezer
(O degrees F)
| Comments
|
Fresh |
Chicken
and turkey (whole) |
1-2
days |
12
months |
|
Chicken
(pieces) |
1-2
days |
9
months |
|
Turkey
(pieces) |
1-2
days |
6
months |
|
Duck
and goose (whole) |
1-2
days |
6
months |
|
Giblets |
1-2
days |
3-4
months |
|
Cooked |
Canned
poultry, opened |
1
day |
NR |
Quick-cool
meat and broth separately in shallow containers,. Add
ice cubes to concentrated broth to speed cooling and to
aid fat removal. |
Cooked
poultry dishes |
3-4
days |
4-6
months |
|
Pieces
(covered with broth) |
1-2
days |
6
months |
|
Pieces
(not in broth) |
3-4
days |
1
month |
|
Fried
chicken |
3-4
days |
4
months |
|
Table
7. Storage times for wild game and seafood. |
Product
| Refrigerator
(35-40 degrees F)
| Freezer
(O degrees F)
| Comments
|
Wild
Game |
Venison |
3-5
days |
6-12
months |
|
Rabbit,
squirrel |
1-2
days |
12
months |
|
Wild
duck, pheasant, goose (whole) |
1-2
days |
6
months |
|
Seafood |
Canned
fish, seafood, opened |
1
day |
NR |
|
Clams,
oysters (shucked) and scallops |
7-9
days |
3-4
months |
Store
in coldest part of refrigerator. Do not use if liquid
is frothy. |
Crab |
7
days |
2
months |
|
Shrimp |
3-5
days |
6-12
months |
|
Lobster
(shelled or not) |
3-7
days |
6-12
months |
|
Fresh
water fish, cleaned |
3-5
days |
6-9
months |
|
Fillets:
cod, flounder, haddock, pollack (lean): |
2-3
days |
4-6
months |
|
Fillets:
mullet, ocean perch, sea perch, sea trout, striped bass
(fatty): |
1-2
days |
2-3
months |
|
Salmon
steaks |
3-5
days |
2
months |
|
Cooked
fish |
3-4
days |
1
month |
|
Smoked
fish |
1-2
weeks |
4-5
weeks |
|
Table
8. Storage times for vegetables. |
Product
| Refrigerator
(35-40 degrees F)
| Freezer*
(O degrees F)
| Comments
|
Asparagus |
2-3
days |
8-12
months |
|
Beans,
green or wax; celery |
1
week |
8-12
months |
|
Beets,
cabbage, carrots, turnips |
1-2
weeks |
8-12
months |
|
Broccoli,
Brussels sprouts |
1
week |
8-12
months |
|
Cauliflower |
1
week |
8-12
months |
|
Corn,
in husks |
1-2
days |
8-12
months |
|
Corn,
without husks |
1-2
days |
NR |
|
Cucumbers |
1
week |
|
|
Lettuce,
other salad greens |
1
week |
NR |
Store
in bag or lettuce keeper. |
Mushrooms |
1-2
days |
8-12
months |
Do
not wash before refrigerator storage. |
Okra |
3-5
days |
8-12
months |
|
Onions,
green |
3-5
days |
NR |
|
Onions,
mature |
1-2
weeks |
3-6
months |
|
Peas,
lima beans, unshelled |
3-5
days |
8-12
months |
Store
unshelled in refrigerator until used. |
Peppers |
1
week |
8-12
months |
|
Radishes |
2
weeks |
NR |
|
Tomatoes:
Fresh, ripe |
5-6
days |
8-12
months |
Refer
to SIA 9.341, Canning tomatoes and tomato products. |
Tomatoes:
Canned, open |
1-4
days |
|
|
NR:
Not recommended
* Blanch fresh vegetables and freeze in moisture- and
vapor-proof materials. Refer to SIA 9.330 Freezing vegetables. |
Table
9. Storage times for miscellaneous perishable items. |
Product
| Refrigerator
(35-40 degrees F)
| Freezer
(O degrees F)
| Comments
|
Baby
food |
2-3
days |
See
comment |
Store
covered. Do not feed baby from jar. Reheat only enough
for one feeding. Freeze homemade baby food in ice cub
trays, covered, use in 2-4 weeks. |
Soups,
stews |
2-3
days |
4-6
months |
|
Sandwiches |
2-3
days |
1
month |
|
Casseroles |
1-2
days |
1
month |
|
Ground
spices |
6
months* |
6-12
months |
Can
be stored in cupboard. |
Candies |
6
months |
6
months |
Chocolates
may discolor. |
Salad
dressings, opened |
6
months |
NR |
|
NR:
Not recommended
* Refrigeration is not necessary, but will help keep flavor
fresher. |
Disclaimer
and Reproduction Information: Information in NASD does not
represent NIOSH policy. Information included in NASD appears
by permission of the author and/or copyright holder. More
NASD Review: 04/2002
Service
in Action 9.310, Cooperative Extension, Colorado State University.
Published June 1991. Reviewed October 1992. Copyright 1992.
For more information, contact your county Cooperative Extension
office.
Pat
Kendall, Colorado State University Cooperative Extension food
science and human nutrition specialist and professor; Nancy
Diamond, senior, food science and human nutrition.
|