Nutrition

Departments


	Home - Calendar - HIPAA

Search:

Links

W.I.C.

Kitchen Storage Facts: How long will it last?
Everyone hates to throw out food. But, sometimes it's the right thing to do because food can turn bad before it smells funny or looks strange. Foods maintain their quality, safety and nutrients when they are stored properly and used within a certain time. Here's how to get the most out of your food dollar by storing your food properly.

IN THE FRIDGE: Keep temperature between 34 and 40 degrees F.
LEFTOVERS (wrapped plastic or in covered containers)
Poultry covered with broth or gravy	1-2 days
Cooked meat and poultry dishes	3-4 days
Pizza	3-4 days
Egg, tuna, macaroni or potato salad	3-5 days
FRESH FOODS (in original wrapping)
Ground meat and poultry	1-2 days
Meats (steaks, chops, roasts) open lunch meat	3-5 days
Unopened lunch meats	2 weeks
(uncooked) in shell	3 weeks
IN THE FREEZER: Keep temperature below 0 degrees F.
Cooked meat and meat dishes	2-3 months
Frozen dinners or casseroles	3-4 months
Fresh frozen hamburger or stew meat	3-4 months
Fresh frozen pork roasts and chops	4-6 months
Fresh frozen beef roasts, chops and steaks	6-12 months
Fresh frozen chicken or turkey pieces	9 months
Fresh frozen whole chicken or turkey	1 year
IN THE CUPBOARD: Temperatures between 50 and 70 degrees F. are best.
Most canned and packaged food	1 year
Here are the keys to safe dry storage:
Keep food away from heat-producing appliances, like ovens.
Arrange older cans and packages in front for first use.
Store opened food, like pasta, in dry airtight containers.
Never store food near kitchen chemicals, cleaners or trash.
Never use food from cans that are cracked, bulging or leaking.

For more on storing food properly, click on: www.foodsafety.gov

Provided by Eat Right Montana

Home | Board of Health | Contact Us