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"Diana, just a quick heads up to let you know we are still using your cookbook and the guys will often be heard saying what would Diana say about this or that....really good feed back... I made your potato salad and the oriental coleslaw on Sat. for a family luncheon and had rave reviews so thanks again."

Maeghan Henke
BC Hydro

The Shelf Life of Common Foods

February 19th, 2002

As seen on BCTV February 19/02
THE SHELF LIFE OF COMMON FOODS

Remember to write the expiry date for each product purchased
Always use the “first in, first out” principle
When in doubt, throw it out!Food Safety Info Line: 1-800-892-8333
Website: www.canfightbac.org

The Facts:
Bacteria multiply rapidly within the Danger Zone, which is between 40C (400F) and 600C (1400C).

Cooked food should never be kept out of the refrigerator or oven for more than 2 hours.When In Doubt Throw It Out!

These are the lists of storage times for various types of food:

FOOD	FRIDGE	FREEZER
Bread	7-14 days	1-3 months
Fruits Berries, melons Apples Blueberries Mangos	4-5 days (after thawing) 2 months 10 days 3 days (ripe)	4-6 months
Vegetables Beets Carrots Lettuce	3-4 weeks 3-4 weeks 1 week
Cheese	3-4 weeks
Deli Foods Meats and sausages, sliced Chicken, turkey, sliced	2-3 days 1-2 days
Cooked meat	3-4 days
Vegan meat alternatives	4 days	4 months after “best before date”
Poultry Chicken & turkey, whole Cooked chicken & turkey	2 days (after thawing) 3-4 days	12 months
Margarine	1-3 months
Condiments Asian sauces Barbeque sauce Ketchup Mayonnaise	4-6 months 4-6 months 6 months 6-8 weeks
Jam & jellies	6 months
Juice boxes	8-12 days
Nuts Unsalted Salted	9-12 months 6-8 months
Oils Canola Salad dressings	12 months see “best before date” or 3 months
Tomato & pasta sauce, cans, jars	5 days

Watch for the Eating for Energy segment on BCTV’s Noon News Hour!