Proper food storage helps maintain food quality by retaining flavor, color, texture and nutrients, while reducing the chance of contracting a food-borne illness. Foods can be classified into three groups.
- Perishable foods include meat, poultry, fish, milk, eggs and many raw fruits and vegetables. All cooked foods are considered perishable foods. To store these foods for any length of time, perishable foods need to be held at refrigerator or freezer temperatures. If refrigerated, perishable foods should be used within several days.
- Semi-perishable foods, if properly stored and handled, may remain unspoiled for six months to about one year. Flour, grain products, dried fruits and dry mixes are considered semi-perishable.
- Staple, or non-perishable, foods such as sugar, dried beans, spices and canned goods do not spoil unless they are handled carelessly. These foods will lose quality, however, if stored over a long time, even if stored under ideal conditions.
There is no exact method to determine how long a food will maintain quality and be safe to eat, because many conditions affect the quality. The storage life of foods is affected by the:
- freshness of the food when it reached the grocery store
- length of time and the temperature at which it was held before purchase
- temperature of your food storage areas
- humidity level in your food storage areas
- type of storage container or packaging the food is stored in
- characteristics of the food item
Exclusive Cupboard Storage Chart
• Store foods in cool cabinets and away from appliances which produce heat.
• Many staples and canned foods have a relatively long shelf life, but buy only what you can expect to use within the time recommended in the chart. Date food packages and use the oldest first. Foods stored for longer than recommended times or beyond date on the package may change quality, color and flavor.
• Buy fresh-looking packages. Dusty cans or torn labels can indicate old stock. Do not purchase dented or bulging cans.
Excerpts from original articles by
- Julie A. Albrecht, Extension Food Specialist A full-length PDF version of document: here
- Julie Garden-Robinson, Food and Nutrition Specialist, North Dakota State University