Fridge and freezer facts

Fridge storage
Storing food at a cool temperature retards the growth of food poisoning bacteria. Use a fridge thermometer to check that your fridge is operating at the correct temperature, between 1ºC and 5ºC (34ºF-41ºF). Place the thermometer in the middle of the top shelf to check the operating temperature.

Fridge storage times
For pre-prepared foods, adhere to the ‘use-by' date. For other foods, the following storage times should apply, providing the product is in prime condition when it is put into the refrigerator and that your fridge is in good working order.

Raw meat and fish
Joints                    3 days
Poultry                   2 days
Raw sliced meat     2 days
Minced meat          1 day
Offal                      1 day
Sausages              3 days
Bacon                    7 days
Fish                       12 hours

Vegetables and fruit
Salad leaves           2-3 days
Green vegetables    3-4 days
Soft fruits                 1-2 days
Hard/stone fruits       3-7 days

Cooked meat
Joints                        3 days
Casseroles/stews       2 days
Pies                           2 days
Sliced meat                2 days
Ham                           2 days
Vacuum-packed         1-2 weeks

Dairy foods
Milk                             4-5 days
Hard cheese               1 week
Soft cheese                2-3 days

FREEZER STORAGE
Deep freezing is an excellent method of food preservation. Foods which are suitable for freezing retain their colour, texture, taste and nutritional value, while remaining safe to eat.

Freezer storage times
Where applicable, follow the manufacturer's instructions. Otherwise, use the following recommended maximum times:

Vegetables
Unblanched vegetables    10-12 months
Unblanched vegetables    3-4 weeks
Tomatoes                          6-8 months
Vegetable purées              6-8 months

Fruit
Fruit in syrup                      9-12 months
Open frozen fruit                6-8 months
Fruit purees                        6-8 months
Fruit juice                            4-6 months

Fish
White fish                            6-8 months
Oily fish                               3-4 months
Fish portions                       3-4 months
Shellfish                              2-3 months

Meat and poultry
Beef and veal                     4-6 months
Lamb                                  4-6 months
Pork                                    4-6 months
Offal                                    3-4 months    
Sliced bacon                       2-3 months
Cured meat                         2-3 months
Ham/bacon joints                3-4 months
Chicken/turkey                    4-6 months
Duck/goose                        4-6 months
Venison                              4-6 months
Rabbit                                 4-6 months
Sausages                           2-3 months
Minced beef                        3-4 months

Prepared foods
Soups and sauces              3 months
Stocks                                 6 months
Prepared meals                   4-6 months
Cakes                                  4-6 months
Bread                                  2-3 months
Sandwiches                         2-3 months
Bread dough                       2-3 months
Pastries                               3-4 months

Dairy produce        
Cream                                6-8 months
Butter, salted                     3-4 months
Butter, unsalted                 6-8 months
Hard cheese                      4-6 months    
Soft cheese                       3-4 months
Ice cream                          3-4 months

From Good Housekeeping Cookery Book