Category: Quick Guide / Cooking & Nutrition

⚡ Food Storage Basics

Storing food correctly helps it stay safe, last longer, and remain easier to find.

The correct storage location depends on the food. Some items belong in the pantry, others require refrigeration, and some can be frozen for longer storage.

Always follow the storage instructions printed on the package.

Start Here

When putting food away, ask:

• Does the label say to refrigerate or freeze it?
• Was it refrigerated or frozen at the store?
• Has the package been opened?
• Is it raw or ready to eat?
• Could it leak onto other food?
• Will it be used soon?
• Should it be divided into smaller portions?
• Does it need a label and date?

When you are unsure whether a perishable food was stored safely, throw it away.

Safe Storage Temperatures

Use appliance thermometers to check temperatures.

Appliance	Safe Temperature
Refrigerator	40°F or below
Freezer	0°F or below

Do not pack the refrigerator or freezer so tightly that cold air cannot circulate.

Pantry Storage

Store Shelf-Stable Food in the Pantry

Common pantry foods include:

• Canned food
• Dry pasta
• Rice
• Cereal
• Flour
• Sugar
• Unopened sauces
• Crackers
• Dried beans
• Spices
• Cooking oil
• Unopened shelf-stable beverages

Store pantry food in a:

• Cool
• Dry
• Clean
• Dark or shaded location

Keep food away from:

• Cleaning products
• Chemicals
• Excessive heat
• Moisture
• Direct sunlight
• Insects and pests

Do not store food directly on the floor.

Check Cans and Packages

Do not use food from containers that are:

• Bulging
• Leaking
• Badly rusted
• Punctured
• Cracked
• Open
• Damaged around the seal
• Severely dented

Discard packages with signs of insects, moisture, or contamination.

Do not taste food from a damaged container to determine whether it is safe.

Store Open Dry Food in Sealed Containers

After opening, transfer appropriate foods into clean, airtight containers or close the original package securely.

This may help protect:

• Flour
• Sugar
• Rice
• Pasta
• Cereal
• Crackers
• Oats
• Dried beans
• Baking ingredients

Label containers when the food is not easy to identify.

Include:

• Name of the food
• Date opened, when useful
• Cooking instructions if the original package was discarded
• Allergen information when needed

Do not place new food on top of old food without cleaning the container and confirming that the older food is still safe.

Refrigerator Storage

Refrigerate Perishable Food Promptly

Perishable foods include:

• Meat
• Poultry
• Seafood
• Eggs
• Milk
• Dairy products
• Cut produce
• Leftovers
• Prepared meals
• Foods labeled “Keep Refrigerated”

Refrigerate perishable food within two hours of purchasing, preparing, or serving it.

If the surrounding temperature is above 90°F, refrigerate it within one hour.

Organize Food Safely

A practical refrigerator arrangement is:

Freezer Storage

Use Freezer-Safe Packaging

Good freezer-storage options include:

• Freezer bags
• Freezer-safe containers
• Freezer paper
• Heavy-duty foil
• Original packaging designed for freezing

Remove as much excess air as practical.

Seal the package securely.

Helpful Resources: Browse Freezer Storage for products, equipment, services, or supplies related to this section.

Label Everything

Write:

• Name of the food
• Amount or number of portions
• Date frozen
• Cooking or reheating instructions when useful

For example:

Chicken soup — 2 servings — Frozen August 18

Without labels, frozen food can quickly become difficult to identify.

Helpful Resources: Browse Labels & Dating for products, equipment, services, or supplies related to this section.

Freeze Food in Useful Portions

Before freezing:

• Divide large packages
• Separate individual servings
• Freeze meat in meal-sized amounts
• Portion soup or sauce
• Flatten freezer bags when practical

Small portions may:

• Freeze more efficiently
• Thaw more quickly
• Make it easier to use only what you need
• Reduce waste

Understand Freezer Burn

Freezer burn can cause:

• Dry areas
• Discoloration
• Tough texture
• Reduced flavor

It usually affects food quality rather than automatically making food unsafe.

Reduce freezer burn by removing excess air and using secure freezer-safe packaging.

Safe Thawing

Thaw Food Using One of These Methods

Storing Common Foods

Food	Storage Location
Unopened dry pasta and rice	Pantry
Opened cereal and crackers	Pantry in a sealed package
Milk and yogurt	Refrigerator
Raw meat and poultry	Lowest refrigerator shelf or freezer
Fresh seafood	Lowest refrigerator shelf or freezer
Cut fruits and vegetables	Refrigerator
Whole potatoes and onions	Appropriate cool, dry storage
Leftovers	Refrigerator or freezer
Frozen vegetables	Freezer
Opened condiments	Follow the package label
Bread	Pantry, refrigerator or freezer depending on use and conditions

Always follow product-specific instructions when they differ from general guidance.

Understanding Package Dates

You may see:

• Best if Used By
• Best By
• Use By
• Sell By
• Freeze By

These phrases are not used uniformly across every food.

“Best if Used By” generally describes when a product is expected to have its best flavor and quality. It is not automatically a safety deadline.

Consider:

• Type of food
• Storage instructions
• Whether it was opened
• How long it has been stored
• Signs of spoilage
• Reliable food-storage guidance

Infant formula is an important exception and should not be used after its use-by date.

When safety is uncertain, discard the food.

Signs Food Should Be Discarded

Throw food away when you notice:

• Mold
• Slime
• Rot
• Leaking
• Swollen packaging
• Unexpected color or texture changes
• Strong or unusual odor
• Damaged seals
• Evidence of pests
• Unknown storage history

Some harmful bacteria do not change the food’s appearance, taste, or smell.

Never taste questionable food to test its safety.

During a Power Outage

Keep refrigerator and freezer doors closed.

An unopened refrigerator can keep food cold for approximately four hours.

After a prolonged outage:

• Check appliance thermometers
• Check the temperature of the food
• Follow official food-safety guidance
• Do not rely only on appearance or smell
• Discard perishable food that was held at unsafe temperatures

Frozen food that still contains ice crystals or remained at 40°F or below may be safe to refreeze or cook.

Quick Storage Checklist

Pantry

• Keep food cool and dry
• Separate food from chemicals
• Check cans and packages for damage
• Seal opened dry foods
• Label unidentified containers
• Move older food forward

Refrigerator

• Keep the temperature at 40°F or below
• Refrigerate perishable food promptly
• Store raw food below ready-to-eat food
• Use leakproof containers
• Cover and label leftovers
• Keep cold air vents clear
• Clean spills promptly

Freezer

• Keep the temperature at 0°F or below
• Use freezer-safe packaging
• Remove excess air
• Label food with its name and date
• Freeze food in useful portions
• Maintain a freezer inventory
• Thaw food safely

Remember

Safe food storage depends on four basic habits:

• Keep cold food cold
• Separate raw food from ready-to-eat food
• Cover and label stored food
• Discard food when its safety is uncertain