the

S upermarkets stock an amazing array of fresh, frozen and prepared foods. After selecting these perishable food items, it’s up to you to take care A Consumer Guide to Food Quality & Safe Handling of them properly. The Food Keeper is designed to help you shop for groceries and handle food products carefully, and safely, from the store to the table.

• Begin your grocery shopping by selecting shelf-stable items such as canned goods, www.fightbac.org chips and soft drinks. Make sure the containers are intact. Cans should not be bulging, leaking or dented on the seam or rim. Lids must be secure. Plastic or paper packaging shouldn’t be torn. Developed by • Select refrigerated and frozen foods and hot Food Marketing Institute deli items last – right before checkout. 655 15th Street, NW, Suite 700 • Don’t choose meat, fish, poultry or dairy Washington, DC 20005 products that feel warm to the touch or have (202) 452-8444 a damaged or torn package. If a package Web site: www.fmi.org/consumer begins to leak, wrap it in plastic bags. • Choose only pasteurized dairy products and with refrigerated eggs that are not cracked or Cornell University dirty. Institute of Food Science • Check “sell-by” and “use-by” dates on Cornell Cooperative Extension packages. (607) 255-3262 Web site: http://foodscience.cals.cornell.edu/ Once you purchase food, take it directly home. If this is not possible, keep a cooler in the car to transport cold perishable items. Immediately Call USDA’s Meat and Poultry Hotline toll free at: put perishables into the refrigerator or freezer. 1-800-535-4555, 10:00 a.m. to 4:00 p.m. Eastern time, Monday through Friday year round, for more information about the safe handling, cooking, and storage of food. Web site: www.fsis.usda.gov

Call FDA’s Center for Food Safety and Applied Nutrition toll free at 1-(888) 723-3366. Web site: www.cfsan.fda.gov. foods purchased refrigerated THE FOOD KEEPER PRODUCT REFRIGERATED FROZEN The Food Keeper contains valuable storage advice to help you maintain BEVERAGES, FRUIT the freshness and quality of foods. Juice in cartons, fruit drinks, punch 3 weeks, unopened; 8-12 months Some foods deteriorate quickly, 7-10 days open while the quality of other items may DAIRY PRODUCTS last longer than expected. This is why the storage times listed in the Butter 1-3 months 6-9 months accompanying charts are Buttermilk 1-2 weeks 3 months intended as useful guidelines, not Cheese, hard (such as cheddar, 6 months unopened; 6 months hard and fast rules. swiss, block parmesan) 3-4 weeks opened Parmesan, shredded 1 month opened 3-4 months Shredded cheddar, mozzarella, etc. 1 month 3-4 months Remember to buy foods in reasonable Cheese, processed slices 1-2 months Doesn't freeze well quantities and rotate them in your Cheese, soft (such as Brie, Bel Paese) 1 week 6 months pantry, refrigerator and freezer. Cottage cheese, ricotta 1 week Doesn't freeze well Cream cheese 2 weeks Doesn't freeze well REFRIGERATED FOOD Cream, whipping, ultrapasteurized 1 month Do not freeze Whipped, sweetened 1 day 1-2 months Refrigerate food to preserve fresh- Aerosol can, real whipped cream 3-4 weeks Do not freeze ness. However, over time, even Aerosol can, nondairy topping 3 months Do not freeze chilled food begins to go bad. The Cream, half-and-half 3-4 days 4 months Food Keeper charts indicate refrig- Dips, sour cream based 2 weeks Do not freeze erator storage times for a wide variety Egg substitutes, liquid of food items, calculated from the unopened 10 days Do not freeze date of purchase. opened 3 days Eggnog, commercial 3-5 days 6 months Temperature Eggs, in shell 3-5 weeks Do not freeze raw whites, yolks* 2-4 days 12 months • Set the refrigerator to maintain a hard cooked 1 week Doesn't freeze well Kefir (fermented milk) 1 week after date; temperature of 40oF or below. opened 1-2 days Do not freeze • Keep a refrigerator thermometer in Margarine 6 months 12 months the unit or check the temperature Milk, plain or flavored 1 week 3 months seasonally. Pudding Package date; • Don’t overload the refrigerator. Air 2 days after opening Do not freeze must circulate freely to cool all foods Sour cream 7-21 days Doesn't freeze well evenly. Yogurt 7-14 days 1-2 months DOUGH Tube cans of biscuits, rolls, pizza dough, etc. Use-by date Do not freeze Ready-to-bake pie crust Use-by date 2 months Cookie dough Use by date, unopened or opened 2 months PASTA, fresh 1-2 days or use-by date on package 2 months PESTO or SALSA Date on carton; 3 days after opening 1-2 months SOY PRODUCTS Soy or rice beverage, refrigerated 7-10 days Do not freeze 12345678901234

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12345678901234 Tofu 1 week or

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12345678901234 = Does not apply package date 5 months 12345678901234 Miso 3 months Do not freeze

*When freezing egg yolks, beat in either 1/8 teaspoon salt or 1 1/2 teaspoons sugar or corn syrup per 1/4 cup egg yolks (4 yolks). foods purchased refrigerated STORING REFRIGERATED FOOD MEAT, POULTRY & FISH REFRIGERATED FROZEN

• Leave meat, poultry and seafood in the FISH store packaging before using. Repeated Lean fish (cod, flounder, haddock, handling can introduce bacteria into halibut, sole, etc.) 1-2 days 6-8 months products. Lean fish (pollock, ocean perch, • Store opened food in foil, plastic rockfish, sea trout) 1-2 days 4 months Fatty fish (bluefish, mackerel, mullet, wrap, leak-proof plastic bags or air- salmon, tuna, etc.) 1-2 days 2-3 months tight, food storage containers to keep Caviar, fresh, in jar 1-4 weeks; 2 days open Doesn't freeze well food from drying out. Cooked fish, all 3-4 days 1-2 months • Place meat, poultry and seafood in Surimi seafood 3-4 days or package date 9 months the coldest part of the refrigerator. Store SHELLFISH eggs in their original carton on a shelf, Shrimp, scallops, crayfish, squid 1-2 days 3-6 months not in the door. Shucked clams, mussels and oysters 1-2 days 3-4 months • Defrost or marinate meat in the re- Crab meat, fresh 1-2 days 4 months frigerator – never on the kitchen Crab meat, pasteurized 6 months unopened; counter. 3-5 days, opened 4 months • Place meat, poultry and seafood Crab legs, king, dungeness, snow 5 days 9-12 months Live clams, mussels, crab and oysters 1-2 days 2-3 months items on the lowest shelf to minimize Live lobsters 1-2 days 2-3 months leakage onto other stored foods. Lobster tails 1-2 days 6 months • Clean the refrigerator regularly to Cooked shellfish, all 3-4 days 3 months remove spoiled food, odors and bac- SMOKED FISH teria. Don’t overload the refrigerator. Herring 3-4 days 2 months Air must circulate freely to cool all Salmon, whitefish, cold-smoked 5-8 days 2 months foods evenly. Salmon, whitefish, hot smoked 14 days or date on vacuum pkg 6 months in vacuum pkg MEAT, FRESH HANDLING FOOD SAFELY AT HOME Beef, lamb, pork or veal chops, steaks,roasts 3-5 days 4-12 months Ground meat 1-2 days 3-4 months Variety meats (liver, tongue, chitterlings, etc.) 1-2 days 3-4 months Many cases of foodborne illness occur Cooked meats (after home cooking) 3-4 days 2-3 months each year due to improper handling MEAT, SMOKED OR PROCESSED of food in the home. Microorganisms multiply rapidly at temperatures be- Bacon 1 week 1 month tween 40ºF and 140ºF. Unfortunately, Corned beef, in pouch with pickling juices 5-7 days 1 month Ham, canned ("keep refrigerated" label) 6-9 months Do not freeze the harmful bacteria that cause most Ham, fully cooked, whole 1 week 1-2 months cases of foodborne illness cannot be Ham, fully cooked, slices or half 3-4 days 1-2 months seen, smelled or tasted. Therefore, it’s Ham, cook before eating 1 week 1-2 months important to: Hot dogs, sealed in package 2 weeks 1-2 months Hot dogs, after opening 1 week 1-2 months Lunch meats, sealed in package 2 weeks 1-2 months Keep Cold foods Cold o Lunch meats, after opening 3-5 days 1-2 months (40 F or below) Sausage, raw, bulk type 1-2 days 1-2 months and Hot foods Hot Sausage, smoked links, patties 1 week 1-2 months (140oF or above). Sausage, hard, dry (pepperoni), sliced 2-3 weeks 1-2 months POULTRY, FRESH and follow these additional rules from Chicken or turkey, whole 1-2 days 12 months ® the FightBAC! Partnership for Food Chicken or turkey, parts 1-2 days 9 months Safety: Duckling or goose, whole 1-2 days 6 months Giblets 1-2 days 3-4 months 1. CLEAN: Wash hands and surfaces POULTRY, COOKED or PROCESSED often and thoroughly. Chicken nuggets, patties 1-2 days 1-3 months 2. SEPARATE: Don't cross-contaminate. Cooked poultry dishes 3-4 days 4-6 months 3. COOK: Cook to proper temperatures. Fried chicken 3-4 days 4 months 4. CHILL: Refrigerate promptly. (after Ground turkey or chicken 1-2 days 3-4 months home cooking) 3-4 days refrigerated Lunch meats, sealed in package 2 weeks 1-2 months Lunch meats, after opening 3-5 days 1-2 months or 2-3 months frozen. Pieces covered with broth or gravy 1-2 days 6 months Rotisserie chicken 3-4 days 4 months fresh fruits and vegetables

FRUITS SHELF REFRIGERATOR FREEZER FRESH PRODUCE Apples 1-2 days 3 weeks Cooked, 8 months • Raw fruit and vegetables can be held Apricots Until ripe 2-3 days Do not freeze at room temperature, stored in the re- Avocados Until ripe 3-4 days Do not freeze Bananas12345678901234567 Until ripe 2 days, skin will blacken Whole peeled,1 month frigerator or frozen. For most produce, 12345678901234567

12345678901234567 refrigeration is the best way to main-

Berries, cherries12345678901234567 1-2 days 4 months Citrus Fruit 10 days 1-2 weeks Do not freeze tain quality and delay ripening. Coconuts, fresh 1 week 2-3 weeks Shredded, 6 months Grapes 1 day 1 week Whole, 1 month • Wash produce under running water Kiwi Fruit Until ripe 3-4 days Do not freeze before preparation. Melons 1-2 days 3-4 days Balls, 1 month Papaya, mango 3-5 days 1 week Do not freeze • Once fruits and vegetables are cut, Peaches, nectarines Until ripe 3-4 days Sliced, lemon juice chopped or cooked, they should be & sugar, 2 months placed in the refrigerator within two Pears, Plums 3-5 days 3-4 days Do not freeze hours, or frozen in plastic freezer VEGETABLES SHELF RAW, REFRIG. FROZEN* containers.

Artichokes, whole12345678901234567 1-2 days 1-2 weeks Do not freeze Here are more rules for handling

12345678901234567 Asparagus12345678901234567 3-4 days 8 months food safely in the home: 12345678901234567 Beans, green or wax12345678901234567 3-4 days 8 months Beets 1 day 7-10 days 6-8 months 12345678901234567 • Keep EVERYTHING clean – hands,

12345678901234567 Bok choy12345678901234567 2-3days 10-12 months utensils, counters, cutting boards and 12345678901234567

Broccoli, raab, rapini12345678901234567 3-5 days 10-12 months

12345678901234567 sinks.

Brussels sprouts12345678901234567 3-5 days 10-12 months 12345678901234567 • Always WASH HANDS and Cauliflower12345678901234567 3-5 days 10-12 months 12345678901234567 EQUIPMENT thoroughly with soap Cabbage12345678901234567 1-2 weeks 10-12 months 12345678901234567

12345678901234567 and hot water before preparing foods

Carrots, parsnips12345678901234567 3 weeks 10-12 months 12345678901234567 and after handling raw meat, poultry Celery12345678901234567 1-2 weeks 10-12 months 12345678901234567 or seafood. Corn on the cob12345678901234567 1-2 days 8 months

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Cucumbers12345678901234567 4-5 days Do not freeze • Don’t let juices from raw meat, Eggplant 1 day 3-4 days 6-8 months poultry or seafood touch ready-to-eat Garlic 1 month 1-2 weeks 1 month foods during shopping, in the refrig-

Ginger Root12345678901234567 1-2 days 1-2 weeks 1 month erator or during preparation.

12345678901234567 Greens12345678901234567 1-2 days 10-12 months • Always put cooked food on a clean 12345678901234567

Herbs, fresh12345678901234567 7-10 days 1-2 months 12345678901234567 plate that did not previously hold raw Leeks12345678901234567 1-2 weeks 10-12 months 12345678901234567 meat, poultry or seafood. Lettuce, iceberg12345678901234567 1-2 weeks Do not freeze 12345678901234567 Lettuce, leaf12345678901234567 3-7 days Do not freeze • Cutting boards can be a source of 12345678901234567

12345678901234567 bacterial contamination, so it’s a Mushrooms12345678901234567 2-3 days 10-12 months 12345678901234567 good idea to use different cutting Okra12345678901234567 2-3 days 10-12 months

Onions, dry12345678901234567 2-3 weeks 2 months 10-12 months boards for raw meat and poultry, pro-

12345678901234567 Spring or green12345678901234567 1-2 weeks 10-12 months duce and ready-to-eat foods. When 12345678901234567 Parsley, cilantro12345678901234567 1 week 1-2 months 12345678901234567 using cutting boards, make sure that

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Peppers, bell or chile 12345678901234567 4-5 days 6-8 months they are thoroughly cleaned. Potatoes 1-2 months 1-2 weeks Cooked and mashed, • Cook foods to proper temperatures

12345678901234567 10-12 months

12345678901234567 to kill bacteria. Radishes12345678901234567 10-14 days Do not freeze • Use a clean food thermometer to Rutabagas12345678901234567 1 week 2 weeks 8-10 months 12345678901234567 make sure foods reach proper tem- Spinach12345678901234567 1-2 days 10-12 months 12345678901234567

12345678901234567 peratures.

Squash, summer12345678901234567 4-5 days 10-12 months

winter12345678901234567 1 week 2 weeks 10-12 months

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Turnips12345678901234567 2 weeks 8-10 months Tomatoes Until ripe 2-3 days 2 months

*It is recommended to blanch (partially cook) or cook vegetables before freezing. foods purchased frozen FROZEN FOODS FROZEN ITEMS FREEZER REFRIGERATOR AFTER THAWING Because foods frozen at peak quality will Bagels 2 months 1-2 weeks taste better than foods frozen near the end Bread Dough, commercial Use-by date After baking, 4-7 days of their useful life, quickly freeze items Burritos, sandwiches 2 months 3-4 days you don’t plan to use in the next day or Egg substitutes 12 months Date on Carton two. Keep the freezer temperature at 0ºF Fish, breaded 3-6 months Do not defrost. Cook frozen. or below; frozen food quality deteriorates Fish, raw 6 months 1-2 days Fruit such as berries, melons 4-6 months 4-5 days more rapidly above 0ºF.

Guacamole 3-4 months123456789012345678901234567890121 3-4 days

123456789012345678901234567890121

Ice cream 2-4 months 123456789012345678901234567890121 º Remember, freezing to 0 F inactivates but Juice concentrates 6-12 months 7-10 days does not destroy microbes such as bacteria, Lobster tails 3 months 2 days yeasts and molds that can be present in Pancakes, Waffles 2 months 3-4 days food. Once a frozen food item is thawed, Sausages, uncooked 1-2 months 1-2 days these microbes can become active, mul- precooked 1-2 months123456789012345678901234567890121 1 week

123456789012345678901234567890121 tiplying under the right conditions to levels Sherbet, sorbet 2-4 months 123456789012345678901234567890121 that can lead to foodborne illness. Shrimp, shellfish 12 months 1-2 days Soy crumbles and hotdogs 9 months 3-4 days Soy meat substitutes 12-18 months 3-4 days Defrosting Tempeh 12 months 1-2 weeks Never defrost foods outdoors, in a cold Topping, whipped 6 months 2 weeks room in the house, such as the basement, TV Dinners, entrees, or on the kitchen counter. These methods breakfast 3 months Do not defrost. Cook frozen. encourage growth of harmful bacteria. Vegetables 8 months 3-4 days

• There are three ways to defrost food: in deli foods the refrigerator, in a sealed package in cold water, and in the microwave oven. Never DELI FOODS REFRIGERATOR FREEZER defrost or thaw a food product by leaving Main dishes or meals, it out on the kitchen counter. hot or refrigerated 3-4 days 2-3 months • Food thawed in the refrigerator can be Meats covered with gravy refrozen without cooking. Plan ahead be- or broth 1-2 days 6 months cause food may take several hours to thaw Commercial brand vacuum packed in the refrigerator (or even days for tur- dinners with USDA seal 2 weeks Does not freeze well keys). Chicken, rotisserie or fried 3-4 days 4 months Luncheon meats, store-sliced 3-5 days 1-2 months • Foods defrosted in cold water or in the Pate 1-2 days 1-2 months microwave should be cooked immediately. Cheese, store-sliced, hard cheese such as cheddar or swiss 3-4 weeks 6 months DELI FOODS Cheese, soft (such as brie, bel paese, goat cheese, Your supermarket deli maintains rigid fresh mozzarella) 1 week 6 months quality assurance and sanitation standards Salads containing meat, fish, to ensure you will always receive fresh, poultry or eggs 3-4 days Don’t freeze. wholesome products. Salads, vegetable 3-5 days Don’t freeze. Side dishes such as cooked • As soon as you get home, immediately vegetables, rice or potatoes 3-4 days 1-2 months put cold perishables into the refrigerator Olives 2 weeks Don’t freeze. or freezer. Pudding Package date; Don’t freeze. • Hot perishable foods from the deli de- 2 days after opening partment need to be kept at 140oF or Fruit, cut Package date; Don’t freeze. above, or consumed within two hours. 4 days after opening • For hot deli foods to be eaten at a later Cheesecake 1 week 2-3 months time, place them in shallow, covered con- tainers and refrigerate or freeze within two hours. • Reheat foods to 165ºF. shelf-stable foods

SHELF STABLE FOODS UNOPENED REFRIGERATOR IN PANTRY PANTRY STORAGE

IN PANTRY AFTER OPENING 12345678901234567 AFTER OPENING

12345678901234567 Shelf-stable foods such as canned Baby food, jars or cans, 12345678901234567 12345678901234567 goods, cereal, baking mixes, pasta, dry fruits & vegetables Use-by date 2-3 days 12345678901234567

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meats & eggs12345678901234567890 1 day 12345678901234567 beans, mustard, ketchup and peanut

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cereal, dry mixes1234567890123456789012345678901234567 2 months butter can be kept safely at room tem-

12345678901234567 Formula 1-2 days 12345678901234567 perature. Bacon Bits, Imitation 4 months12345678901234567890 refer to jar 4 months 12345678901234567890 Beans, Dried 12 months1234567890123456789012345678901234567 12 months 12345678901234567 To keep these foods at their best quality, Canned goods, low acid 2-5 years 3-4 days 12345678901234567 12345678901234567

12345678901234567 store them in clean, dry, cool (below

(such as meat, poultry, 12345678901234567

12345678901234567 85ºF) cabinets away from the stove or

fish, gravy, stew, soups, 12345678901234567 12345678901234567 the refrigerator's exhaust. Extremely hot beans, carrots, corn, 12345678901234567

12345678901234567

pasta, peas, potatoes, 12345678901234567 (over 100ºF) and freezing temperatures

12345678901234567 spinach) 12345678901234567 are harmful to canned goods. 12345678901234567

Canned goods, high acid 12-18 months 5-7 days 12345678901234567

12345678901234567

(such as juices, fruit, 12345678901234567 12345678901234567 Never use food from cans that are leaking, pickles, sauerkraut, 12345678901234567 12345678901234567 rusting, bulging, badly dented, or with tomato soup, and foods 12345678901234567 12345678901234567 in vinegar-based sauce) 1234567890123456789012345678901234567 a foul odor; cracked jars or jars with 12345678901234567890 Cereal, ready-to-eat 6-12 months12345678901234567890 3 months loose or bulging lids; or any container 12345678901234567890 Cook before eating 12345678901234567890 that spurts liquid when you open it. 12345678901234567890

12345678901234567890

(oatmeal, etc.) 12 months12345678901234567890 6-12 months NEVER TASTE such foods. Throw out any Coffee, whole beans, 1-3 weeks 1 week food you suspect is spoiled. In general, non-vacuum bag (For all types; 3-4 months most canned foods have a long shelf ground, in cans 2 years frozen; 2 weeks refrigerated) 1 week instant, jars and tins 12 months 2-3 months life, and when properly stored, can be eaten for several years: BAKING INGREDIENTS 12345678901234567890

12345678901234567890 Baking powder 6 months12345678901234567890 3 months • Low-acid canned goods — two to 12345678901234567890

Baking soda 18 months12345678901234567890 6 months 12345678901234567890 five years (canned meat and poultry, Biscuit or pancake mix 15 months12345678901234567890 Pkg use-by date 12345678901234567890 stews, soups except tomato, pasta prod- Cake, Brownie, Bread Mixes 12-18 months1234567890123456789012345678901234567 Pkg use-by date 12345678901234567 ucts, potatoes, corn, carrots, spinach, Cornmeal, regular, degerminated 6-12 months 12 months 12345678901234567 12345678901234567 stone ground or blue 1 month 2-3 months 12345678901234567 beans, beets, peas and pumpkin). 1234567890123456789012345678901234567

12345678901234567890 • High-acid canned goods — 12 to 18 Cornstarch 18 months12345678901234567890 18 months

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Flour, white 6-12 months1234567890123456789012345678901234567 6-8 months months (tomato products, fruits,

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Flour, whole wheat 1 month 6-8 months 12345678901234567 sauerkraut and foods in vinegar-based

Frosting, canned 10 months12345678901234567890 1 week 3 months sauces or dressings). 12345678901234567890

Frosting mixes 12 months12345678901234567890 3 months

12345678901234567890 • Some canned hams are shelf-stable.

Chocolate, unsweetened 18-24 months12345678901234567890 1 year 12345678901234567890 Never store ham or any foods labeled and semi-sweet, solid 1234567890123456789012345678901234567 12345678901234567 “keep refrigerated” in the pantry. These Chocolate syrup 2 years12345678901234567890 6 months 12345678901234567

12345678901234567890 Cocoa and Cocoa Mixes Indefinitely12345678901234567890 1 year foods must be stored in the refrigerator. CONDIMENTS Many shelf-stable foods remain edible Barbecue sauce, bottled 12 months 4 months 1 month for several weeks, or even months, af- Ketchup, Cocktail or ter opening, as the accompanying chart Chili sauce 12 months 6 months12345678901234567 1 month

12345678901234567 Chutney 12 months 1-2 months 12345678901234567 indicates. However, be sure to read 12345678901234567 Horseradish, in jar 12 months 3-4 months 12345678901234567 package labels. Some items must be 12345678901234567 Mayonnaise, commercial 2-3 months 2 months 12345678901234567 refrigerated after opening. Of course, Mustard 12 months 12 months12345678901234567 1 month 12345678901234567 products that become contaminated Olives, black and green 12-18 months 2 weeks 12345678901234567 12345678901234567 (bugs in flour, for example) should be 12345678901234567

Pickles 12 months 1-2 weeks 12345678901234567

12345678901234567 immediately thrown out.

Salad Dressings, 12345678901234567

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commercial, bottled 10-12 months 3 months 12345678901234567

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Salsa, picante & taco 12 months 1 month 12345678901234567

12345678901234567 sauces 12345678901234567 COOKIES, packaged 2 months 8-12 months frozen 4 weeks 8 months Freeze or refrigerate 1 month CRACKERS 3-4 months shelf-stable foods FOOD PRODUCT DATING SHELF STABLE FOODS UNOPENED REFRIGERATOR IN PANTRY

IN PANTRY 1234567890123456789 AFTER OPENING AFTER OPENING Dates are printed on many food items, 1234567890123456789 Diet powder mixes 6 months1234567890123456789 3 months but product dating is not required by 1234567890123456789 Extracts, vanilla, lemon, etc. 3 years1234567890123456789 1 year federal regulations except on infant for- Fruits, dried 6 months 6 months123456789012345678 1 month 123456789012345678 mula and baby foods. Dating of some Garlic, chopped, 18 months Refrigerate;use by 123456789012345678 123456789012345678 commercial jars 8 months1234567890123456789 date on jar 123456789012345678 foods, usually dairy products, is required 1234567890123456789 Gelatin, flavored 18 months123456789012345678 9 Use all or reseal for by more than 20 states. An expired date 1234567890123456789 doesn’t necessarily mean that the food unflavored 3 years1234567890123456789 3-4 months needs to be discarded. Still, it’s helpful Gravy, jars and cans 2-5 years 1-2 days Use entire can

dry gravy mixes 2 years1234567890123456789 1-2 days Mix entire packet to understand the differences among 1234567890123456789 Herbs, dried 1-2 years123456789012345678 9 Cool, dark place 1 year package dates. 1234567890123456789 Honey 12 months1234567890123456789123456789012345678 12 months

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Jams, jellies, preserves 12 months 6 months 123456789012345678

123456789012345678 Coded dates (packing numbers) may Jerky, commercially dried12345678901234 12 months 2-3 months 123456789012345678 12345678901234

Jerky, homemade12345678901234 1-2 months123456789012345678 1-2 months appear on shelf-stable products such as 123456789012345678 Juice, boxes 4-6 months1234567890123456789 8-12 days 123456789012345678 cans and boxes of food. This enables 1234567890123456789 Lentils, dried 12 months1234567890123456789 12 months manufacturers to rotate their stock, as 1234567890123456789 Marshmallows, 1234567890123456789 1234567890123456789 well as locate their products in the event marshmallow creme 2-4 months1234567890123456789123456789012345678 1 month 123456789012345678 of a recall. 123456789012345678 Milk, canned evaporated 12 months12345678901234567890 4-5 days 123456789012345678

12345678901234567890

Molasses 12 months12345678901234567890 6 months

12345678901234567890

Calendar dates help stores determine Mushrooms, dried 6 months12345678901234567890 3 months how long to display the product for sale Oils, olive or vegetable 6 months12345678901234567890 4 months123456789012345678 1-3 months 12345678901234567891023456789012345678

nut oils 6 months 12345678901234567891234567890123456780 and relate to the peak quality of food, 12345678901234567890 vegetable oil sprays 2 years12345678901234567890 1 year not safety. Calendar dates are found pri- Nuts, jars or cans 12 months Refrigerate 4-6 months 1 month marily on perishable foods, such as dairy 1234567890123456789 Freeze 9-12 months

1234567890123456789 products, eggs, meat and poultry. Pasta, dry, without eggs 2 years1234567890123456789 1 year 1234567890123456789 Dry egg noodles 2 years1234567890123456789 1-2 months 1234567890123456789 Peanut butter, commercial 6-9 months1234567890123456789 2-3 months Here are the three ways that products 1234567890123456789 Peas, dried split 12 months1234567890123456789 12 months are dated: 1234567890123456789

1234567890123456789

Pectin Use by pkg. date1234567890123456789 1 month

1234567890123456789

Popcorn, dry kernels in jar 2 years1234567890123456789 1 year

• “Sell-by” date - tells the store how long 1234567890123456789

Commercially popped in bags 2-3 months1234567890123456789 1-2 weeks to display the product for sale. You 1234567890123456789 microwave packets 12 months1234567890123456789 1-2 days popped

1234567890123456789 should buy the product before the date Potato chips 2 months1234567890123456789 1-2 weeks

1234567890123456789 expires. Potatoes, instant 6-12 months1234567890123456789 6-12 months

1234567890123456789 • “Best if Used By (or Before)” - recom- Pudding mixes 12 months1234567890123456789 3-4 months mended for best flavor or quality. It is Rice, white or wild 2 years 1 year not a purchase or safety date. brown 1 year 6 months 1 year flavored or herb mixes 6 months1234567890123456789 Use all 1234567890123456789 • “Use By” - the last date recommended Sauce mixes, nondairy 2 years1234567890123456789 Use entire amount 1234567890123456789 for use of the product while at peak (spaghetti, taco, etc.) 1234567890123456781234567890123456789 1234567890123456781923456789012345678 quality. The manufacturer of the prod- 1234567890123456781234567890123456789 Cream sauces, milk solids 1 year 1234567890123456789 uct has determined the date. Shortening, solid 8 months1234567890123456789 3 months Soda such as carbonated BABY FOOD cola drinks, mixers: Do not buy or use infant formula and diet sodas, bottles or cans 3 mos. after date 2-3 days 1 week regular sodas, bottles 3 mos. after date12345678901234567890 2-3 days123456789012345678 2 weeks baby food past its “use-by” date. Federal 12345678901234567891023456789012345678 regular sodas, cans 9 mos. after date 12345678901234567891234567890123456780

12345678901234567890 regulations require a date on these prod- Soup mixes, dry bouillon 12 months12345678901234567890 12 months ucts. SOY PRODUCTS 123456789012345678

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Soy or rice beverage, 3 months or 123456789012345678

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shelf stable "use-by" date1234567890123456789 7-10 days 123456789012345678

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soy beverage powders 6 months1234567890123456789 3-4 months

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soy flour, de-fatted, low-fat 1 year1234567890123456789123456789012345678 1 year

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soy flour, full-fat 2 months 12345678901234567896 months 123456789012345678

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Textured soy protein (TSP) 2 years1234567890123456789123456789012345678 3-4 months

123456789012345678 Re-hydrated TSP 3-4 months 3-4 days 123456789012345678 123456789012345678 Spaghetti sauce in jars 18 months 4 days 123456789012345678 123456789012345678 shelf-stable foods/bakery items KEEPING FOOD SAFE DURING A POWER OUTAGE SHELF STABLE FOODS UNOPENED REFRIGERATOR IN PANTRY

IN PANTRY 123456789012345678 AFTER OPENING AFTER OPENING 123456789012345678 Sooner or later, the electricity may fail Spices, whole 2-4 years total123456789012345678 Included in total 123456789012345678

123456789012345678 due to a power outage, and a refrig-

ground 2-3 years total123456789012345678 Included in total paprika, red pepper, & erator without electricity cannot keep

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Sugar, brown 4 months12345678901234567 8 Sugar never spoils keep an appliance thermometer in

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confectioners 18 months 123456789012345678

123456789012345678 monitor the temperature. sugar substitutes 2 years 1234567890123456781234567890123456789

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Syrup, pancake 12 months12345678901234567891234567890123456789 12 months 1234567890123456789 In the Freezer genuine or real maple 12 months123456789012345678 12 months 1234567890123456789 123456789012345678 Tapioca 12 months123456789012345678 12 months • Even when the power is off, a full 123456789012345678 Tea, bags 18 months123456789012345678 12 months freezer will stay frozen for about two 123456789012345678 loose 2 years123456789012345678 6-12 months 123456789012345678 days; a half-full freezer about one day.

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instant 3 years123456789012345678 6-12 months So keep the freezer door closed.

123456789012345678 Toaster pastries, fruit filled 6 months12345678901234567 8 Keep foil packets sealed • If you think power will be out for 123456789012345678 non-fruit fillings 9 months 123456789012345678 several days, locate some block ice, Tomatoes, sun dried, packed in oil 12 months 6-12 months 3-6 months bags of ice or dry ice to put in the

packed in cellophane 9 months123456789012345678 6-12 months 3-6 months freezer along with your refrigerated

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Vinegar 2 years1234567890123456781234567890123456789 12 months perishable food, or keep the food con-

1234567890123456789 Yeast, dry, packets and jars Use by date123456789012345678 Refrigerate open jars 1234567890123456789 tinually iced in an insulated cooler. 123456789012345678 Water, bottled 1-2 years123456789012345678 3 months 123456789012345678 • You can also pack foods tightly Worcestershire Sauce 1 year123456789012345678 1 year together to insulate one another. BAKERY ITEMS SHELF REFRIGERATOR FREEZER • All thawed raw or cooked foods can be refrozen if they still contain ice Bread, commercial* 2-4 days 7-14 days 3 months Bread, flat (tortillas, pita) 2-4 days 4-7 days 4 months crystals or are 40ºF or below, but there Cakes, angel food 1-2 days 1 week 2 months may be some quality loss. chiffon, sponge 1-2 day 1 week 2 months • Foods thawed and held above 40ºF chocolate 1-2 days 1 week 4 months for more than two hours should be dis- fruit cake 1 month 6 months 12 months carded. made from mix 3-4 days 1 week 4 months pound cake 3-4 days 1 week 6 months Foods in the Refrigerator (Refrigerate any cake with frosting made of *Any breads containing meat, hard cooked eggs, custard filling or other • Refrigerated foods should be edible perishable ingredients must be refrigerated within two hours. as long as power is out no more than dairy products or eggs) 123456789012345

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Cheesecake123456789012345 1 week 2-3 months four hours. Cookies, bakery or • Discard any perishable foods that homemade 2-3 weeks 2 months 8-12 months have been above 40ºF for two hours Croissants, butter 1 day 1 week 2 months or more, and any food that has an un- Doughnuts, glazed or cake 1234567890123451-2 days 1 week1234567890123456789 1 month 123456789012345 1234567890123456789 usual odor, color, or texture, or feels dairy cream filled123456789012345 3-4 days 1234567890123456789 123456789012345 1234567890123456789 Eclairs, dairy cream filled123456789012345 3-4 days 1234567890123456789 warm to the touch. Muffins 1-2 days 1 week 2 months • If you have any doubts about the Pastries, danish 1-2 days 1 week 2 months safety of any item in your refrigerator 123456789012345 1234567890123456789

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Pies, cream123456789012345 3-4 days 1234567890123456789 after power is restored, it’s best to err

123456789012345 1234567890123456789 chiffon 1-2 days 1234567890123456789 on the side of caution and discard it. fruit 1-2 days 1 week 8 months mincemeat 2 hours 1 week 8 months For additional information about food safety pecan 2 hours 3-4 days 1-2 months during power outages, call the toll-free USDA pumpkin 2 hours 3-4 days 1-2 months Meat and Poultry Hotline at 1-800-535-4555. Quiche 2 hours 3-4 days 2 months Rolls, yeast, baked 3-4 days 1 week 2 months yeast, partially baked Package date 1 week 2 months filled, meat or vegetables 2 hours 3-4 days 2 months