Frozen food storage

The risk of foodborne illness can be greatly reduced by the correct handling, storing and cooking of food.

Here are some great tips for storing refrigerated perishable foods:

 

  • use a refrigerator thermometer to check your refrigerator is at or below 5°C
  • avoid overloading the refrigerator; space between items allows cold air to move over the food
  • do not buy swollen chilled packages, this indicates bacteria have grown in the food
  • ready to eat foods (for example salad or cooked quiche) should be stored on shelves above uncooked food such as raw meat, to prevent any juices from the raw food dripping onto ready to eat foods
  • raw meats, fish and poultry should be stored well wrapped or contained to prevent their juices leaking onto other foods or the inside of the refrigerator.

And remember:

  • Re-hydrated foods and opened cans need to be treated as perishable and refrigerated accordingly.
  • Do not store opened foods in cans as tin and iron can dissolve into the food spoiling the flavour.
  • Transfer the leftover food to a glass or plastic container before refrigerating.

Category

Food

Freezer

Bacon and sausages

Bacon

Raw sausage from chicken, pork, beef

1 month

1 to 2 months

Beef

Mince

Steaks

Chops

Roasts

3 months

6 to 12 months

4 to 6 months

4 to 12months

Fresh Veal, Lamb & Pork

Steaks

Chops

Roasts

6 to 12 months

4 to 6 months

4 to 12months

Fresh Poultry

Chicken - whole

Chicken - pieces

Duck

1 year

9 months

3 months

Leftovers

Cooked meat or poultry

Chicken nuggets or patties

Pizza

2 to 6months

1 to 3 months

1 to 2months

Fish

Fish fillets

Shellfish

Salmon

Prawns

3 to 6 months

2 months

2 months

1 month