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Storing food promptly and correctly can help prevent food poisoning. Here are some tips.
Set your refrigerator at or below 40°F (4°C) and your freezer at or below 0°F (-18°C).
Refrigerate or freeze meat, poultry, eggs, fish, shellfish, ready-to-eat foods, and leftovers within 2 hours or sooner. Refrigerate within 1 hour if the temperature outdoors is above 90°F (32°C). (This is often the case during summer picnics.)
Divide large amounts of leftovers into shallow containers for quicker cooling. Use refrigerated leftovers within 3 to 4 days.
Cool air must circulate to keep food safe.
Never store cooked or ready-to-eat food below raw food in the refrigerator.
Always store food in leak-proof, clean containers with tight-fitting lids.
In general, high-acid canned food such as tomatoes, grapefruit, and pineapple can be stored in a cupboard for 12 to 18 months. In general, low-acid canned food such as meat, poultry, fish, and most vegetables can be stored for 2 to 5 years. But the can must be in good condition and stored in a cool, clean, dry place.
Do not keep canned food if the cans are dented, leaking, bulging, or rusting.
Current as of: June 12, 2023
Author: Healthwise StaffClinical Review BoardAll Healthwise education is reviewed by a team that includes physicians, nurses, advanced practitioners, registered dieticians, and other healthcare professionals.
Author: Healthwise Staff
Clinical Review BoardAll Healthwise education is reviewed by a team that includes physicians, nurses, advanced practitioners, registered dieticians, and other healthcare professionals.
This information does not replace the advice of a doctor. Healthwise, Incorporated, disclaims any warranty or liability for your use of this information. Your use of this information means that you agree to the Terms of Use. Learn how we develop our content.
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