Product Manual

FOOD STORAGE GUIDE
CATEGORY PRODUCT REFRIGERATOR FREEZER STORAGE TIPS
MEAT
Sausages and Mince 1-2 Days 2-3 Months
Keep cold meat at the back of the
refrigerator where i
t is coldest.
Plastic can cause meat to sweat if
stored in refrigerator for more than
a day.
Roast can take up to 48 hours to
defrost properly, transfer frozen
roast to the refrigerator 2 days
before use.
Chops and Steak 3-4 Days 4-6 Months
Cold Meats 3-5 Days 4-6 Months
Roasts 3-5 Days 12 Months
POULTRY
Chicken 1-2 Days 2 Months
If poultry takes on a smell or colour
you are unsure about it is best to
throw it out.
Whole eggs are not suitable for
freezing, slightly beaten eggs may
be frozen for four months.
Roast Chicken 3-5 Days 12 Months
Eggs 6 Weeks Not Suitable
SEAFOOD
Whole fish and fillets 2-3 Days 2 Months
Store in an air tight container or foil.
Never freeze prawns in salty water as
this will dehydrate the flesh.
Lobster and crabs 1-2 Days 2 Months
Prawns 1-2 Days 2 Months
DAIRY
Milk Until Expiry Date Not Suitable
If dairy takes on a smell or colour and
you are unsure about it, it is best to
throw it out.
De
pending on the
variet
y ha
rd
cheese can la
st from 2 weeks
to
2 months
.
Yoghurt 7- 10 Days Not Suitable
Hard Cheeses 2 Weeks – 2 Months 2 Months (Grated)
Soft Cheeses 1-2 Weeks Not Suitable
Butter 8 Weeks 12 Months
FRUIT &
VEGETABLES
Every fruit and vegetable has a
different shelf life. Some stay fresh for
a couple of days e.g beans, others
can last for a couple of months e.g.
onions.
8-12 Months
When freezing
chop and blanch
in small portions.
Keep vegetables in the crisper and
away from the air vents to avoid
freezing.
Don’t wash fruit and vegetables
before storing them in the refrigerator
as this can make them susceptible to
rotting.
LEFT OVERS
Homemade meals 3-4 Days 2-6 Months Store in sealed container.
Freeze meals in small portion sizes
to limit wastage.
TIPS & INFORMATION
IMPORTANT
Please note, use this information as
a guide only, actual storage
times will vary depending on how you use your refrigerator, climatic
conditions and the freshness of the food.
FOOD STORAGE GUIDE
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