Overview

Storing food promptly and correctly can help prevent foodborne illness. Here are some tips.

• Store at safe temperatures.

  Set your refrigerator at or below 4 °C (40 °F) and your freezer at or below -18 °C (0 °F).

• Don't leave food out too long.

  Refrigerate or freeze meat, poultry, eggs, fish, shellfish, ready-to-eat foods, and leftovers within 2 hours or sooner. Refrigerate within 1 hour if the temperature outdoors is above 32 °C (90 °F). (This is often the case during summer picnics.)

• Don't store meats and other foods in the refrigerator for too long.
  • Don't keep fresh poultry, fish, or ground meats in the refrigerator for more than 2 days. Don't keep fresh beef, veal, lamb, or pork in the refrigerator more than 3 to 5 days. Cook or freeze them.
  • Other foods may have a longer storage time in the refrigerator. Eggs can be stored for 3 to 5 weeks. Processed and brick cheese can be stored for 3 to 4 weeks. But don't store opened lunch meats for more than 3 to 5 days.
• Store leftovers safely.

  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.

• Separate cooked and raw food.

  Never store cooked or ready-to-eat food below raw food in the refrigerator.

• Use safe containers.

  Always store food in leak-proof, clean containers with tight-fitting lids.

• Store canned foods safely.

  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. But the can must be in good condition and stored in a cool, clean, dry place.

• Check cans for damage.

  Do not keep canned food if the cans are dented, leaking, bulging, or rusting.