From the farm gate to the supermarket, the Canadian agri-food industryworks to deliver a safe food supply to consumers. However, once food is purchased, it’s the responsibility of the consumer to handle and store it safely to prevent spoilage, contamination and the development of foodborne bacteria that cause illness.

When shopping, check for “best before dates” on packages. Purchase only as much food as you can consume within the recommended period of time. Select shelf-stable items such as canned goods first. Buy refrigerated, deli and frozen foods just before checkout. Always buy food that is at the correct temperature. For example, foods from the dairy area should be cold and cooked foods like rotisserie chicken should be hot. Once you purchase food, go directly home and put cold perishables into the refrigerator or freezer. If this is not possible, store them in an iced cooler until you're able to get them home.

Bacteria multiply rapidly in what's called The Danger Zone between 4?C (40?F) and 60?C (140?F). So it's important for quality and food safety to keep refrigerated foods cold 4?C (40?F) or below. Cooked food should never be kept out of the refrigerator or oven for more than 2 hours. Cold temperatures keep food fresh and inhibit the growth of most bacteria. However, even when stored at the proper temperature, food spoilage microorganisms can still grow and multiply slowly. So there is a limit to the length of time food will taste fresh and be safe to eat. It's a good idea to label containers with the date purchased or cooked.

Be sure your food storage area, refrigerator and freezer are clean.

Once opened, store food in foil, plastic wrap, leak proof plastic bags or airtightcontainers to keep it from drying out or being contaminated.

Unfortunately, harmful bacteria and other contaminants that cause most cases of foodborne illness cannot be seen, smelled or tasted.

Remember, when in doubt, throw it out!         

The storage times in the following charts are from the date of purchase and apply only when the food has been handled correctly.

BAKERY ITEMS Bakery items containing custards, meat or vegetables or with frosting made of cream cheese, whipped cream or eggs must be kept refrigerated.

FOODS PURCHASED REFRIGERATED
Keep a thermometer in your refrigerator and check often that the temperature is below 4?C (40?F). Some bacteria grow and multiply, although very slowly even at these temperatures. So, foods will stay fresh and safe for a limited period of time. If you do not plan to use them right away, it’s best to freeze foods right after purchasing. Raw juices from meat, poultry and fish can contain bacteria. Place packages of these
foods on trays to prevent their juices dripping onto other foods.

FOODS PURCHASED FROZEN
When shopping, pick up frozen foods just before checking out. Take these foods directly home and place in freezer as soon as possible. Keep a thermometer in your freezer and check often that the temperature is safe -18°C (0°F). For optimum safety, thaw these foods in the refrigerator. But if time is short, defrost in a sink of cold water, changing the water every half hour. Or in the microwave following the appliance manufacturer's directions and cook immediately.

FOODS PURCHASED REFRIGERATED
Keep a thermometer in your refrigerator and check often that the temperature is below 4°C (40°F). Some bacteria grow and multiply, although very slowly even at these temperatures. So, foods will stay fresh and safe for a limited period of time. If you do not plan to use them right away, it’s best to freeze foods right after purchasing. Raw juices from meat, poultry and fish can contain bacteria. Place packages of these foods on trays to prevent their juices dripping onto other foods.

FRESH PRODUCE to FRUITS
Fruits are safe at room temperatures, but after ripening they will mold and spoil quickly. So store ripe fruit in the refrigerator. Or most fruit can be frozen, following directions in a reliable freezing guide. Storage life of most home frozen fruit is 6 to 12 months, depending on the fruit.

FRESH PRODUCE to VEGETABLES
Dense raw vegetables such as potatoes and onions may be stored at cool room temperatures. Other vegetables should be refrigerated for quality and food safety. Or most vegetables can be frozen, following directions in a reliable freezing guide. Storage life of most home frozen vegetables is 10 to 12 months.

SHELF STABLE FOODS
If necessary, after opening transfer these foods to an air-tight bag or container. For freezing, package in a freezer to proof bag or wrap. Some foods must be refrigerated after opening so check the label. Do not buy open packages of food or cans of food that bulge at the ends, leak or are badly dented. Store shelf stable foods in a clean, dry, cool place.

HOME COOKED FOODS
Refrigerate cooked foods as soon as possible after a meal. Once the foods have cooled, cover with lids or plastic food wrap. Then use them quickly or freeze as they have a short shelf life. If you have any doubts about the safety of a leftover food, throw it out.

REFERENCES
Agriculture Canada. 1984. publication no.1695/B. Food Storage In The Home, Ottawa, Ontario.

Alberta Health. Feeding Your Baby For The First Year, Alberta.

Alberta Milk Producers. 1998. Edmonton, Alberta.

Calgary Health Services. 1997. Consumer Food Safety, Calgary, Alberta.

Dairy Bureau of Canada. Today’s Reference Guide to Dairy Foods. Ottawa, Ontario.

Harrison, Lewis. 1990. The Complete Fats and Oils Book, Avery Publishing Group, Garden City Park, New York.

Home Food Storage Guide for Fresh Fruits and Vegetables, Fresh For Flavor Foundation, Ottawa, Ontario.

Kraft Canada. 2001. Montreal, Quebec.

M&M Meat Shops Ltd. 1998. Canadian product manual.

Nielson, Sheri. 1996. Everybody’s Food Safe Kitchen, Everybody’s Kitchen Ventures Ltd., Salt Spring Island, British Columbia.

The Food Keeper. 1998. Food Marketing Institute. Washington, D.C.

Vaisey-Genser, M, Malcomson, L.J., et al. 1998. Consumer Acceptance of Stored Oils, 12th Project Research Report: Canola Seed, Oil and Meal. University of Manitoba, Manitoba

Call us for more information about food safety, food handling and storage, agricultural practices, regulations, packaging and more. Professionals are waiting to answer your questions about food safety. Food Safety Information Society Toll-free 1-800-892-8333