Food Storage Guide
Storing food and other food products at the correct temperature may prevent food-borne illness but it can also increase the shelf life of certain items. Here’s a useful guide for properly storing food so it stays fresher for longer!
32 DEGREES IDEAL — STORE IN BACK OF COOLER:
| ITEM | TEMP. | STORAGE |
| Apples* | 31-32 | Avoid excess movement. Do not rinse. |
| Broccoli | 32-35 | Store in covered box with drain shelf. |
| Cabbage | 32-35 | Leave wrapper leaves on. Store covered. |
| Cantaloupe* | 38-42 | Ripen at room temperature. |
| Carrots | 32-35 | Do not wash until ready to serve. |
| Cauliflower | 32-35 | Briefly store in single layers. |
| Celery | 32-35 | Keep covered and sprinkle with water. |
| Corn | 32-34 | Allow good air flow. |
| Grapes* | 32-40 | Air circulation causes wrinkling. Store only briefly. |
| Lettuce | 32-35 | Store tightly with drain shelf or colander. |
| Mushrooms* | 34-40 | Put in cooler immediately. Keep dry. |
| Oranges*(FL) | 32-35 | Need good air circulation. |
| Peaches | 32 | Store at 65-70 until ripened. |
| Pears* | 32-35 | Store at 60-65 until ripened. |
| Radishes | 32 | Rinse, remove tops, and drain before storing in covered containers. |
| Strawberries | 32-35 | Do not wash or trim before storing. Store only briefly. |
45-55 DEGREES IDEAL — STORE IN WARMEST PART OF COOLER OR COOLEST PART OF KITCHEN:
| ITEM | TEMP. | STORAGE |
| Avocados* | 40-45 | Handle gently. Ripen at room temperature. |
| Cucumbers | 45-50 | Do not wash or sprinkle with water. |
| Lemons* | 45-50 | Absorbs odors easily. |
| Onions | 45-50 | Keep cool, dry and ventilated. |
| Oranges*(CA) | 45-50 | Proper rotation will maintain good fruit. |
| Peppers | 45-50 | Very susceptible to chill damage. |
| Pineapple | 45-50 | Won’t ripen after harvest. Handle gently. |
| Squash | 40-55 | Soft shell cooler than hard shell. |
55-65 DEGREES IDEAL — STORE IN COOLEST PART OF KITCHEN. DO NOT REFRIGERATE.:
| ITEM | TEMP. | STORAGE |
| Bananas* | 56-60 | Do not refrigerate. |
| Potatoes | 60-70 | Store in dark area. Cooler temperatures cause accumulation of sugar. |
| Tomatoes* | 55-65 | Keep out of direct sunlight. |
| Watermelons | 50-60 | Store green side up. Cut pieces should be stored in the cooler. |
REFRIGERATOR TEMPERATURE RANGE:
DOOR(FRONT) — 40-45 DEGREES
Melons
Citrus
Cantaloupe
Pineapple
Green Beans
Cucumbers
Eggplant
Avocados
Red potatoes
Peppers
Summer Squash
MIDDLE — 35-39 DEGREES
Squash
Zucchini
Sprouts
Green Onions
Herbs
Pears
Parsley
BACK — 33-35 DEGREES
Artichokes
Asparagus
Broccoli
Carrots
Cauliflower
Celery
Cherries
Grapes
Peaches
Radishes
Apples
Apricots
Blueberries
Cabbage
Corn
Kiwi
Leaf Lettuce
Mushrooms
Strawberries
******WHAT IS ETHYLENE GAS?******
Items marked with an asterisk (*) produce ethylene gas, an active plant hormone required for the ripening process. While this is good in certain quantities, some produce can be damaged by ethylene gas exposure, especially leafy vegetables. Be sure to arrange your produce carefully!