Perishable Food Storage Charts
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Storing food at certain
temperatures is very important. Years ago, people used to let food cool off
before putting it in the refrigerator. Now we understand a lot more about food
safety and its
very important that you put it in a covered
container and immediately put it in the refrigerator.
Foods spoil rapidly above 40°F (3°C). The temperature in frostless and
self-defrosting refrigerators is fairly uniform throughout the cabinet,
including the storage area in the door. In refrigerators that must be defrosted
manually, the coldest area outside the freezing unit is the chill tray just
below it. The area at the bottom of the cabinet is the warmest. The door and
hydrator storage area are usually several degrees higher than the rest of the
refrigerator. When air circulates in the refrigerator, the cooler air moves
downward and forces the warmer air near the bottom to rise. The air motion dries
out any uncovered or unwrapped food. In most refrigerators, with the control set
for normal operation, the temperature in the general storage area is below 40°F
(3°C).
You can check the temperature in a refrigerator by placing a refrigerator
thermometer at different locations in the cabinet. If the temperature is above
40°F (3°C), regulate the control to lower the temperatures. Frequent opening of
the refrigerator door, especially on warm humid days, or an accumulation of
thick frost on the freezing unit, raises the temperature of the refrigerator.
Use food stored in the refrigerator quickly. Don't depend on maximum storage
time. Clean the refrigerator regularly to cut down on food odors. Remove spoiled
foods immediately to prevent decay from spreading to other foods.
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The best temperature for frozen
food storage is at 0°F (-17°C). The temperature should not reach higher than 5°F
(-15°C). Check the temperature with a thermometer, or use this rule of thumb: If
the freezer can't keep ice cream brick-solid, the temperature is above the
recommended level. The freezing compartments of some home refrigerators are not
designed to give a temperature of 0°F, the temperature needed for prolonged
storage of frozen foods. Hold frozen foods in these compartments only a few
days. In refrigerator freezers where temperature can be maintained at 0°F
(-17°C) in the freezer cabinet, food may be kept for the same storage periods as
in a freezer. Date food packages with an "expiration date" according to maximum
storage time recommended if they are not date coded. Longer storage is not
dangerous, but flavors and textures deteriorate. Package frozen foods in
moisture-vapor-proof (MVP) packages or freezer containers. Holes in freezer
packages cause freezer burn. When shopping, pick up frozen foods just before
going to the checkouts. Purchase only the foods that are frozen solid. Place
them in the home freezer as soon as possible. Cook or thaw according to label
instructions. Place foods to be frozen in the coldest part of the freezer.
Freeze no more than three pounds per cubic foot of freezer space within 24
hours. Keep the freezer full for best results. Also keep a written inventory of
freezer contents.
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Doneness
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Fahrenheit
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Celsius
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Refrigerator Storage
(40°
F)
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Freezer Storage
(0°F)
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Eggs
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Eggs
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160°
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70°
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3 weeks
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Don't freeze
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Egg dishes
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160°
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70°
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Beef
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Rare (some bacterial risk)
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120° - 125°
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45° - 50°
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3-5 days
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6-12 months
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Medium-Rare
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130° - 135°
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55° - 60°
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3-5 days
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Medium
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160°
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70°
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3-5 days
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Medium-Well
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150° - 155°
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65° - 70°
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3-5 days
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Well Done
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170°
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80°
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3-5 days
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Fresh Veal - Medium
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160°
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70°
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3-5 days
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Fresh Veal - Well Done
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170°
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80°
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3-5 days
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ground beef or veal
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160°
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70°
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1-2 days
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3-4 months
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Lamb
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Ground lamb
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160°
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70°
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1-2 days
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3-4 months
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Rare
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135°
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60°
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3-5 days
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Medium -rare
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140° - 150°
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60° - 65°
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3-5 days
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Medium
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160°
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70°
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3-5 days
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Well Done
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170°
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80°
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3-5 days
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Medium
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160°
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70°
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3-5 days
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Poultry
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ground chicken or turkey
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170°
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80°
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1-2 days
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3-4 months
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Chicken, whole
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180°
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90°
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1-2 days
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1 year
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Turkey, whole
breast
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180°
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90°
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1-2 days
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1 year
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Poultry breasts,
roasts
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170°
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80°
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1-2 days
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9 months
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Poultry thighs,
wings
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170°
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80°
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1-2 days
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9 months
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Stuffing (cooked
alone or in bird)
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165°
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75°
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1-2 days
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Duck & Goose,
whole
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180°
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90°
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1-2 days
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1 year
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Cornish Game Hens, whole
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180°
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90°
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1-2 days
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Pork
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Fresh
Pork, all cuts - Medium
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160°
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70°
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3-5 days
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4-6 months
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Fresh
Pork, all cuts - Well Done
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170°
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80°
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3-5 days
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ground
pork
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160°
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70°
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1-2 days
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3-4 months
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Ham
all cuts - Fresh (raw)
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160°
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70°
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Ham
all cuts - Pre-cooked (to reheat)
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140°
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60°
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3-5 days
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3-5 months
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Degrees F
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Function
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250°
240°
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Canning temperature for low-acid vegetables,
meat, and poultry in pressure canner
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212°
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Canning temperatures for fruits, tomatoes,
and pickles in water-bath canner.
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165°
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Cooking temperatures destroy most bacteria.
Time required to kill bacteria decreases
as temperature is increased.
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140°
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Warming temperatures prevent growth but
allow survival of some bacteria.
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Do not keep food
in this temperature range for more than
2 hours.
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125°
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Some bacterial
growth may occur. Many bacteria survive.
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Danger
Zone
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60°
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Temperatures in
this zone allow rapid growth of bacteria
and production of toxins by some bacteria.
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40°
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Some growth of
food-poisoning bacteria may occur.
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32°
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Cold temperature permit slow growth of
some bacteria that cause spoilage.
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0
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Freezing temperature stop growth of most
bacteria, but may allow bacteria to survive.
(Do not store food above 10 degrees F for
more than a few weeks).
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