Storing food properly is an important part of protecting yourself and your family from food poisoning. Food poisoning is caused by eating foods that are contaminated.
|Cut||(4°C/40°F) Refrigerator||(-18°C/0°F) Freezer|
|Roasts, Steaks, Chops||2 - 4 days||8 - 10 months|
|Ground Pork||1 - 2 days||1 - 3 months|
|Leftover cooked pork*||2 - 3 days||2 - 3 months|
|Variety meat||1 - 2 days||3 - 4 months|
Note: Some newer types of fresh meat packaging allow for longer storage times in the refrigerator and bear a “Best Before” date. Once these vacuum packages are opened, the meat should be used promptly (ground pork within 1 day, other cuts within 2 - 3 days).
|Type||(4°C/40°F) Refrigerator||(-18°C/0°F) Freezer|
|Smoked Sausage||3 - 7 days||1 - 2 months|
|Ham**||3 - 4 days||Not recommended|
|Bacon**||7 days||1 month|
|Cold Cuts**||3 - 5 days||Not recommended|
*Cool to room temperature, uncovered. Then cover tightly and refrigerate or place in freezer within two hours after cooking.
**If vacuum packed, check manufacturer’s “Best Before” date.