Food Storage Tips
FOODSREFRIGERATORFREEZERSTORAGE TIPS
VEGETABLES
Asparagus1 to 2 days8 to 10 monthsDo not wash before refrigerating.
Store in crisper.
Brussels sprouts, broccoli, 3 to 5 days8 to 10 monthsWrap odorous foods.
cauliflower, green peas, Leave peas in pods.
lima beans, onions, peppers
Cabbage, celery1 to 2 weeksNot recommendedWrap odorous foods and refrigerate in
crisper.
Carrots, parsnips, beets and 7 to 10 days8 to 10 monthsRemove tops. Wrap odorous foods and
turnipsrefrigerate in the crisper.
Lettuce7 to 10 daysNot recommended
POULTRY and FISH
Chicken and turkey, whole1 to 2 days12 monthsKeep in original packaging for
refrigeration. Place in the meat and
Chicken and turkey, pieces1 to 2 days9 months
cheese drawer. When freezing longer
Fish1 to 2 days2 to 6 monthsthan two weeks, overwrap with freezer
wrap.
MEATS
Bacon7 days1 month
Beef or lamb, ground1 to 2 days3 to 4 monthsFresh meats can be kept in original
packaging for refrigeration.
Beef or lamb, roast and steak3 to 5 days6 to 9 monthsPlace in the meat and cheese drawer.
When freezing longer than two weeks,
overwrap with freezer wrap.
Ham, fully cooked, whole7 days1 to 2 months
half5 days1 to 2 months
slices3 days1 to 2 months
Luncheon meat3 to 5 days1 to 2 monthsUnopened, vacuum-packed luncheon
meat may be kept up to two weeks in
the meat and cheese drawer.
Pork, roast3 to 5 days4 to 6 months
Pork, chops3 to 5 days4 months
Sausage, ground1 to 2 days1 to 2 months
Sausage, smoked7 days1 to 2 months
Veal3 to 5 days4 to 6 months
Frankfurters7 days1 monthProcessed meats should be tightly
wrapped and stored in the meat and
cheese drawer.
Sources: United States Department of Agriculture; Food Marketing Institute; Cooperative Extension Service, Iowa
State University
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