Frozen Food:
• Wipe containers before storing to avoid needless spills.
• Hot food should be allowed to cool before storing in the freezer. This will
prevent unnecessary energy use.
• When storing meats, keep in the original
packaging or rewrap as necessary.
• Proper freezer storage requires correct packaging. All foods must be in
packages, which do not allow the flow of air or moisture in, or out.
Improper storage will result in odor and taste transfer and will result in
the drying out of the improperly packaged food.
• Follow package or container instructions for proper storage.
• Packaging Recommendations:
o Plastic containers with air tight lids
o Heavy duty aluminum foil
o Plastic wrap made from saran film
o Self-sealing plastic bags
• Do not refreeze defrosted/thawed foods.
• It is recommended that the freezing date be marked on the packaging.
These are some suggestions for safe storage:
• TV Dinners 3 - 4 Months
• Fresh Shrimp, Scallops, Crawfish
3 - 6 Months
•
Hamburgers, Stew Meats 3 - 4 Months
•
Ground Turkey, veal, pork 4 - 6 Months
•
Chops 4 - 6 Months
•
Steaks 6 - 12 Months
•
Chicken or Turkey, whole 1 - Year
For detailed storage chart visit FDA website: www.FDA.gov
Food Storage Information
9
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