Storing food promptly and correctly can help prevent food poisoning. Here are some tips.
Set your refrigerator at or below 40°F (4°C) and your freezer at or below 0°F (-18°C).
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 90°F (32°C). (This is often the case during summer picnics.)
Divide large amounts of leftovers into shallow containers for quicker cooling. Use refrigerated leftovers within 3 to 4 days.
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. But 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.
Current as of:
February 9, 2022
Author: Healthwise StaffMedical Review: E. Gregory Thompson MD - Internal MedicineAdam Husney MD - Family Medicine
Current as of: February 9, 2022
Author: Healthwise Staff
Medical Review:E. Gregory Thompson MD - Internal Medicine & Adam Husney MD - Family Medicine
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