Food Storage

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Safety First

It’s important to note that suitable food storage does not improve the quality of bad food. If you buy a contaminated or spoiled product, it doesn’t matter how well you package it once you get it home, the quality will not be restored. The number one priority of proper food storage is a safe and healthy eating experience for you and your family.

At the Grocery Store

Packages and canned goods are stamped with dates indicating when a product has expired and is no longer safe for human consumption. Pay attention to the following label dates for safe eating.

Sell by - Most meats, fish, poultry, and baked goods bear a Sell by stamp. This tells the consumer how long the food can be on the shelf or in the case for sale. This date typically includes a fair amount of time (a few days) that the product can still be used, after that date has passed.
Best if used by - This means that the product is not at its peak freshness after this date but can still be used at the buyer’s discretion. Frozen foods, dry packaged goods, and cereals carry this stamp.
Expiration or use by - Any product that clearly has an expiration date or date to use by should not be eaten past this point.

When grocery shopping, purchase refrigerated and frozen foods last. If you are not going directly home, take along a cooler packed with ice to keep foods cold or frozen, especially during hot summer days.

Food Storage at Home

Once home, refrigerate or freeze food right away. Use the same technique that the stores use. Place newer items towards the back of the shelf in the pantry, refrigerator or freezer, and use the older items first. Fresh fruits and vegetables should be stored at room temperature and away from direct sunlight. Keep in mind that if you choose to store fresh fruit in the refrigerator, it should be in covered containers so it doesn’t absorb the odor of other foods. Food storage for root vegetables such as potatoes, yams, onions, and squash should always be in cool, dry place. Onions and potatoes shouldn’t be stored together; they give off gases that cause them to deteriorate.

Storing Pantry Items

High acid canned products such as tomatoes, grapefruit, and pineapple, will last 12-18 months. Low acid canned items like meat, poultry, and fish will last from 2-5 years as long as the can is not damaged. The standard rule for canned goods is to not buy them if the can is badly dented, bulging, or leaking. Even if you have followed all the rules for food storage, you should throw away cans if liquid spurts out when you open it. The product may be contaminated.

Bread, cereal, and dry packaged goods are best kept at room temperature in airtight containers.

What Causes Food to Spoil

Temperature, humidity, and the food packaging all play a role in the product’s shelf life. No matter how tempting, cooked food left at room temperature for more than two hours should be thrown out. Cabinets over the stove, under a sink, a damp basement or garage, or any place with an extreme high or low temperature are not good places for food storage.

Containers for Food Storage

Heavy duty aluminum foil, plastic wrap, and airtight containers appropriate for food storage are good choices to keep food fresh and safe to eat. Never store food in grocery store plastic bags that are meant for transporting food from the store to home.

Another good option for storage is vacuum packaging. Vacuum packaging removes all the air from specially designed bags, canisters, and containers and then seals them. Many vaccuum packagers claim that food stays safe up to five times longer. .

The following sites offer additional ideas on food storage: