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The trick to smart storage is to get food sealed quickly and thoroughly to minimize bacteria on the food, and just as quickly refrigerate the food to prevent bacteria from growing (generally, bacteria hate cold).
Here are more storage tips, along with safe refrigeration times for everyday foods:
- Make sure your containers have a tight seal. The less air around the food, the less chance of bacteria finding it.
- Use a shallow container for hot leftovers to help them cool more rapidly. Don't worry about putting warm containers in the refrigerator; rapid cooling doesn't affect the food. The only issue is that the container will warm the refrigerator very slightly.
- If you know you're not going to eat leftovers within the time specified in the table below, freeze them. Freezing means zero bacteria growth, but also "freezer burn," which occurs when the moisture in the food gets drawn out by the dry environment. To minimize freezer burn, place the sealed container in a second sealed container (freezer bags work fine).
Safe Refrigeration Times for Everyday Foods
| Food | Use within |
| Yogurt, cottage cheese | 7 days |
| Hard cheese | 6-12 weeks unopened; 1 week opened |
| Cheese spreads | 3-4 weeks |
| Eggs, in shell | 3 weeks |
| Eggs, hard-boiled | 1 week |
| Beef or pork roasts, steaks, chops, uncooked | 3-5 days |
| Beef or pork roasts, steaks, chops, cooked | 3-4 days |
| Ground beef, uncooked | 1-2 days |
| Stew meat, uncooked | 1-2 days |
| Poultry, uncooked | 1-2 days |
| Poultry, cooked | 3-4 days |
| Fresh sausage, uncooked | 1-2 days |
| Ham slices, cooked | 3-4 days |
| Luncheon meats | 3-5 days |
| Fresh fish, uncooked | 1-2 days |
| Live crab, lobster | Same day |
| Shucked mussels, clams | 1-2 days |
| Scallops, crabmeat, shrimp | 2-3 days |
And remember: Many foods are stamped with a suggested last date of sale; that isn't necessarily the last day you can safely eat them. Once opened, refrigerated food may spoil before the date on the package, so use caution.
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