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After You Shop
Keep Food Fresh and Safe
You’ve planned well and shopped smartly. Now, it’s time to store and prepare the food.

cropped image of man taking broccoli from fridge

Refrigerator

  • Refrigerate (or freeze) perishables right away.
  • Keep refrigerator temperature at or below 40°F
  • Keep refrigerator door closed tightly.
  • If refrigerator is full, turn down thermostat a tad. This will help refrigerator stay cold enough.
  • Store raw meat and poultry on bottom shelf so it doesn’t touch or drip on other food.
  • Pay attention to “use by” date.

Freezer

  • Food that is properly handled and stored in freezer at 0°F will remain safe.
  • Freezer burn does not mean food is unsafe. It is a food-quality issue, not safety issue.
  • Avoid freezer burn by using moisture-proof, zip-top plastic bags and wrap. Remove air from bags before sealing. Store soups and stews in freezer bags, which can be placed flat.
  • Use permanent marker to label container with name of dish, volume or weight if measured, and date it went in freezer.


Cupboard or Pantry

  • Keep dry foods in sealed bags or containers. This helps food stay fresh and protects it from pests.
  • Keep storage area dry and cool.
  • Store food or drinks near cleaning products or other chemicals.
  • Use old food containers to store household chemicals.
  • Store food in containers that have been used for other purposes.
  • Store food on floor because it can attract mice, ants and other pests.
  • Store food in opened tin cans.
  • Reuse a can to store food.
Graphic promoting the Expanded Food and Nutrition Program (EFNEP) with the slogan “Eat • Move • Save.” The left side has a green background with icons representing healthy eating, physical activity, and smart shopping. A QR code and the website address “efnep.tennessee.edu” appear below, along with Family and Consumer Sciences and UT Extension logos. The right side features a kitchen conversion chart showing measurements from cups to ounces, tablespoons, teaspoons, and milliliters. A safe minimum cooking temperature guide lists 145°F for beef, pork, veal, and lamb; 160°F for ground meat; and 165°F for chicken, turkey, and leftovers. A footer notes funding from USDA, the State of Tennessee, and UT Extension

A couple stirring food on a skillet on the stove and prepping vegetables
Meal prep lunch box containers with quinoa, fresh vegetables and chicken

Use Leftovers Well

  • Leftovers can be thawed in refrigerator, cold water or microwave. Thawing in refrigerator is safest; however, it is also slowest.
  • To thaw in cold water, place leftovers in leak-proof package or plastic bag to prevent contamination from air or water. Change water every 30 minutes to speed up thawing.
  • Leftovers should be reheated to 165°F
  • Soups, sauces and gravy should be brought to rolling boil.
  • Stir foods in middle of re-heating.
  • Let foods stand for a few minutes afterwards. Heat will continue to distribute.

Avoid “Danger Zone”

Bacteria grows rapidly between 40oF and 140oF and can cause foodborne illnesses.

  • Keep hot foods at 140°F or above.
  • Refrigerate leftovers within two hours of cooking.
  • Keep perishable food at 40°F or below.
  • When storing cooked food, such as soup, divide into shallow containers to ensure it cools quickly.

EFNEP national logo. linked to EFNEP home page.

This material was partially funded by USDA’s Supplemental Nutrition Assistance Program (SNAP) under an agreement with the State
of Tennessee and partially funded by USDA’s Expanded Food and Nutrition Education Program (EFNEP).

This institution is an equal opportunity provider.

FCS UT Extension logo with link to fcs.tennessee.edu