Toni-Lynn
08-08-2008, 11:08 PM
http://www.scottcommonsense.com/images/ap_2008_08_neat.jpg
School is starting soon, and we'll be making bag lunches again. That makes this a great time to deep clean the refrigerator and get rid of old and out-of-date foods. But how long do items actually last in the refrigerator?And what do all of those stamped dates mean?
According to the USDA, there are three kinds of dates on food packages:
The “Sell by” date is for the store's use as well as yours. You should buy food before the sell by date, but that doesn't mean you have to use it by then.
The “Best if used by” date is what the manufacturer recommends for the best quality. It doesn't indicate when food is spoiled.
The “Use by” date is also a manufacturer's recommendation for peak quality and flavor.
Some foods that are opened and stored in your refrigerator will become unsafe before the use by dates, while others will last much longer than the sell by date. For the maximum shelf life, keep your refrigerator at 40 degrees or less (an inexpensive refrigerator thermometer will tell you), so foods will last as long as possible.
Mustard, ketchup and soy sauce: Use within a year of opening (the acid in these items keeps them from spoiling).
Mayonnaise: Use up to two months after opening.
Salad dressing and marinades: Use up to three months after opening.
Jams, jelly and peanut butter: Safe up to six months after opening.
Salsa and pasta sauce: Toss after it's been opened for a month.
Pickles: Depending on the type, they can be good for six months or more.
Eggs: Stored in the coldest part of the fridge (not the door), they will last 3 to 5 weeks after purchase.
Hard cheeses: If tightly wrapped, they will last two to three months.
Dairy products: Use within one week of opening.
Deli meats: Use within four days after opening the package.
Steaks and roasts: Use no more than three to four days after purchase.
Ground beef, poultry and fish: Use within one to two days.
Leftovers: Eat within three to four days.
Baby food (in jars): Use within one to three days. Do not dip the feeding spoon into the jar,or you will contaminate the food. Use a clean spoon to put the amount of food you need into a separate bowl.
Leafy greens: Like most produce, greens last longer if you don't wash them until just before you eat them. Wrap your herbs and lettuces in a sheet or two of SCOTT® Towels to absorb any moisture that could lead to spoilage.
Use your best judgment. Don't eat anything if it has an off color, odor or taste. Use a permanent marker to mark the date you open each jar, tub or bottle. And finally, if you have a power outage this summer, keep your refrigerator closed and your food will stay good for up to four hours.
For more information about food safety, see the fact sheets available at the FDA's Center for Food Safety and Applied Nutrition (http://www.cfsan.fda.gov/list.html) website.
School is starting soon, and we'll be making bag lunches again. That makes this a great time to deep clean the refrigerator and get rid of old and out-of-date foods. But how long do items actually last in the refrigerator?And what do all of those stamped dates mean?
According to the USDA, there are three kinds of dates on food packages:
The “Sell by” date is for the store's use as well as yours. You should buy food before the sell by date, but that doesn't mean you have to use it by then.
The “Best if used by” date is what the manufacturer recommends for the best quality. It doesn't indicate when food is spoiled.
The “Use by” date is also a manufacturer's recommendation for peak quality and flavor.
Some foods that are opened and stored in your refrigerator will become unsafe before the use by dates, while others will last much longer than the sell by date. For the maximum shelf life, keep your refrigerator at 40 degrees or less (an inexpensive refrigerator thermometer will tell you), so foods will last as long as possible.
Mustard, ketchup and soy sauce: Use within a year of opening (the acid in these items keeps them from spoiling).
Mayonnaise: Use up to two months after opening.
Salad dressing and marinades: Use up to three months after opening.
Jams, jelly and peanut butter: Safe up to six months after opening.
Salsa and pasta sauce: Toss after it's been opened for a month.
Pickles: Depending on the type, they can be good for six months or more.
Eggs: Stored in the coldest part of the fridge (not the door), they will last 3 to 5 weeks after purchase.
Hard cheeses: If tightly wrapped, they will last two to three months.
Dairy products: Use within one week of opening.
Deli meats: Use within four days after opening the package.
Steaks and roasts: Use no more than three to four days after purchase.
Ground beef, poultry and fish: Use within one to two days.
Leftovers: Eat within three to four days.
Baby food (in jars): Use within one to three days. Do not dip the feeding spoon into the jar,or you will contaminate the food. Use a clean spoon to put the amount of food you need into a separate bowl.
Leafy greens: Like most produce, greens last longer if you don't wash them until just before you eat them. Wrap your herbs and lettuces in a sheet or two of SCOTT® Towels to absorb any moisture that could lead to spoilage.
Use your best judgment. Don't eat anything if it has an off color, odor or taste. Use a permanent marker to mark the date you open each jar, tub or bottle. And finally, if you have a power outage this summer, keep your refrigerator closed and your food will stay good for up to four hours.
For more information about food safety, see the fact sheets available at the FDA's Center for Food Safety and Applied Nutrition (http://www.cfsan.fda.gov/list.html) website.