Industry Topics

The Food Keeper

Supermarkets today have an array of fresh, frozen and prepared foods. Your store maintains quality assurance and sanitation standards to ensure you receive fresh, wholesome and safe food products.

After purchase, though, it's up to you to take care of them properly. The Food Keeper contains food safety and storage advice to help you maintain freshness and quality of foods

You may purchase hard copies of The Food Keeper here. 

 

FoodKeeper Tips:

Shelf Stable Foods
Before opening, shelf stable foods should be safe unless the can or packaging has been damaged. After opening, store products in tightly closed containers. The storage of many shelf stable items at room temperature is a quality issue - unless the product is contaminated (bugs in flour, for example). Some foods must be refrigerated after opening, such as tuna or chili. See more here
Bakery Items
Bakery items containing custards, meat or vegetables, and frostings made of cream cheese, whipped cream or eggs must be kept refrigerated. Bread products not containing these ingredients are safe kept at room temperature, but eventually they will mold and become unsafe to eat. See more here.
Foods Purchased Refrigerated

Refrigerate foods to maintain quality as well as to keep them safe. Some bacteria grow and multiply - although very slowly - at refrigerator temperatures. There is a limit to the time various foods will stay fresh and safe in the refrigerator. Food kept continuously frozen at 0º F will always be safe but the quality suffers with lengthy freezer storage.

NOTE: Storage time are from date of purchase unless specified on the chart. It is not important if a date expires after food is frozen.

Foods Purchased Frozen
When shopping, place frozen foods in the cart last, immediately before checking out. Take the foods directly home and place in freezer. See more here.

Additional Information

Preventing Food Waste

Every year, billions of pounds of good food go to waste in the U.S. because consumers are not sure of its quality or safety.

Storage—Refrigerated Foods

Information on temperature and storage for refrigerated items

Frozen Foods

Information on packaging, freezer burn and defrosting frozen food items

Storage Pantry

Information on temperatures, low-acid canned goods, high-acid canned goods and canned hams