Storing food safely to prevent food poisoning
Storing food promptly and correctly can help prevent food poisoning.
- Set your refrigerator at or below 4°C (40°F) and your freezer at or below -18°C (0°F).
- Refrigerate or freeze meat, poultry, eggs, fish, shellfish, ready-to-eat foods, and leftovers within 2 hours or sooner. If the temperature is above 32°C (90°F), refrigerate within 1 hour. (This is often the case during summer picnics.)
- Do not keep fresh poultry, fish, or ground meats in the refrigerator for more than 2 days. Cook or freeze them.
- Do not keep fresh beef, veal, lamb, or pork in the refrigerator more than 3 to 5 days. Cook or freeze them.
- Divide large amounts of leftovers into shallow containers for quicker cooling. Use refrigerated leftovers within 3 to 4 days.
- Don't pack your refrigerator with food. Cool air must circulate to keep food safe.
- Never store cooked or ready-to-eat food below raw food in the refrigerator.
- Always store food in leak-proof, clean containers with tight-fitting lids.
- In general, high-acid canned food such as tomatoes, grapefruit, and pineapple can be stored in a cupboard for 12 to 18 months.
- In general, low-acid canned food such as meat, poultry, fish, and most vegetables can be stored for 2 to 5 years. However, the can must be in good condition and stored in a cool, clean, dry place.
- Do not keep canned food if the cans are dented, leaking, bulging, or rusting.
If the food has a "use by" date, consume the food by that date or throw it out. If it has no date or only a "sell by" date, use the following table. It tells you how long you should keep some popular foods in the refrigerator or freezer. If you follow the recommended refrigeration time, you will ensure that food is safe and doesn't spoil. Freezing food keeps it safe for as long as it is frozen, so the recommended freezer-storage times are only to ensure highest quality.
Product
Can refrigerate for:
Can freeze for:
Bacon 7 days 1 month Beef, ground 1 to 2 days 3 to 4 months Beef, steaks and roasts 3 to 5 days 6 to 12 months Cheese, processed or brick 3 to 4 weeks Can be frozen, but affects taste and texture Chicken, breasts or legs 1 to 2 days 9 months Chicken, giblets 1 to 2 days 3 to 4 months Chicken, whole 1 to 2 days 12 months Eggs, hard boiled 1 week Do not freeze well Eggs, fresh 3 weeks Do not freeze Fish, fatty (salmon, perch, other) 1 to 2 days 2 to 3 months Fish, lean (cod, flounder, other) 1 to 2 days Up to 6 months Gravy 1 to 2 days 2 to 3 months Ice cream, ice milk Do not refrigerate 2 to 4 months Lunch meat, opened package 3 to 5 days 1 to 2 months Lunch meat, unopened package 2 weeks 1 to 2 months Mayonnaise 2 months Do not freeze Milk 5 days 1 month Pizza, cooked 3 to 4 days 1 to 2 months Pork, chops 3 to 5 days 4 to 6 months Pork, ground 1 to 2 days 3 to 4 months Pork, roasts 3 to 5 days 4 to 6 months Soups, stews (with vegetables or meat) 3 to 4 days 2 to 3 months Sausage 1 to 2 days 1 to 2 months
| Author: | Monica Rhodes | Last Updated: May 27, 2007 |
| Medical Review: | Kathleen Romito, MD - Family Medicine Christine Hahn, MD - Epidemiology Andrew Swan, MD, CCFP, FCFP - Family Medicine | |
 | ||
| |