Storing food in the refrigerator is crucial for preservation and waste reduction. Understanding the correct storage times is vital for safety and quality.
Meat and Poultry:
- Raw beef: up to 3 days in the fridge, 12 months in the freezer.
- Ground meat: up to 2 days in the fridge.
- Raw poultry: up to 2 days in the fridge, 9 months in the freezer.
- Cooked meats: up to 4 days in the fridge.
Fruits:
- Citrus fruits: up to 2 weeks.
- Apples: up to 3 weeks.
- Tropical fruits: 5 to 7 days.
- Berries: 2 to 3 days.
Tip: Wash fruits only before consumption to prevent moisture-induced spoilage.
Vegetables:
- Leafy greens: up to 5 days if dry and stored in closed containers.
- Carrots, beets, broccoli: up to 10 days.
- Ripe tomatoes: 3 to 4 days.
Eggs:
- Whole eggs: up to 3 weeks.
- Cooked eggs: up to 1 week.
Tip: Store eggs on internal shelves for stable temperature.
Dairy:
- Milk: 5 to 7 days after opening.
- Fresh cheese: 5 to 7 days.
- Butter: up to 1 month if stored properly.
Leftovers:
- Soups and stews: up to 3 days.
- Cooked pasta and rice: up to 5 days.
Extra Tips:
- Organize food by expiration dates.
- Maintain fridge temperature between 1°C and 4°C.
- Freeze items not consumed soon to extend shelf life.
Understanding food storage times helps prevent waste and ensures family health. Following these guidelines preserves food quality and optimizes refrigerator space.