Food storage
Here's a chart indicating the ideal temperature and storage duration for the foods we're so fond of. In addition, a few simple rules to follow for optimizing storage will make the task a snap:
Article Description
- When putting away your groceries, be sure to rotate the food on your shelves. The oldest purchases should of course be eaten first.
- Check your fridge temperature now and then: it should be between 0 and 4°C, and your freezer should be around -18°C.
- Transfer leftover tinned food to airtight plastic containers and store in fridge.
- The best-before date is valid only if the packaging is still intact. The date does not apply once the package is open.
- To thaw food, place on the lower fridge shelf on a cloth or paper towels, to prevent liquid from dripping onto other food.
- Place the most perishable products such as meat and dairy products in the middle of the fridge, the coldest part. Less fragile food such as condiments and beverages can easily be stored in the door.
- Never refreeze food that has been thawed. Freezing alters the food texture, which makes it easier to microorganisms to grow.
| Refrigerator 4°C | Freezer -18 °C | |
| Cooked poultry | 3-4 days | 1-3 months |
| Poultry pieces | 1-2 days | 6-9 months |
| Whole poultry | 1-3 days | 10-12 months |
| Whole cooked ham | 7-10 days | 1-2 months |
| Sliced cooked ham | 3-5 days | 1-2 months |
| Cooked pork | 3-4 days | 2-3 months |
| Bacon (after opening) | 7 days | 1-2 months |
| Beef (steaks, roasts) | 3-5 days | 6-12 months |
| Lamb (chops, roast) | 3-5 days | 6-9 months |
| Cretons | 3-5 days | 1-2 months |
| Fresh sausages | 1-2 days | 2-3 months |
| Whole dry sausages | 2-3 weeks | - |
| Veal (roasts) | 3-5 days | 4-8 months |
| Cooked meat | 3-4 days | 2-3 months |
| Smoked deli meat | 5-6 days | 1-2 months |
| Ground, cubed or thinly sliced meat | 1-2 days | 3-4 months |
| Offal (liver, heart, etc.) | 1-2 days | 3-4 months |
Accordion Section
| Refrigerator 4°C | Freezer -18 °C | |
| Cooked poultry | 3-4 days | 1-3 months |
| Poultry pieces | 1-2 days | 6-9 months |
| Whole poultry | 1-3 days | 10-12 months |
| Whole cooked ham | 7-10 days | 1-2 months |
| Sliced cooked ham | 3-5 days | 1-2 months |
| Cooked pork | 3-4 days | 2-3 months |
| Bacon (after opening) | 7 days | 1-2 months |
| Beef (steaks, roasts) | 3-5 days | 6-12 months |
| Lamb (chops, roast) | 3-5 days | 6-9 months |
| Cretons | 3-5 days | 1-2 months |
| Fresh sausages | 1-2 days | 2-3 months |
| Whole dry sausages | 2-3 weeks | - |
| Veal (roasts) | 3-5 days | 4-8 months |
| Cooked meat | 3-4 days | 2-3 months |
| Smoked deli meat | 5-6 days | 1-2 months |
| Ground, cubed or thinly sliced meat | 1-2 days | 3-4 months |
| Offal (liver, heart, etc.) | 1-2 days | 3-4 months |