Food Safety Guide
Reliable guidance on food storage, handling, and expiration dates to help you use food safely and confidently.
Storage guidelines
Fruits & Vegetables
- Store most fruits in the refrigerator crisper drawer
- Keep bananas, tomatoes, and avocados at room temperature
- Herbs stay fresh in a glass of water in the fridge
- Wash berries only right before eating
Meat & Poultry
- Use fresh meat within 1-2 days of purchase
- Freeze meat if not using within the recommended timeframe
- Thaw in the refrigerator, not on the counter
- Store raw meat on the bottom shelf to prevent drips
Dairy & Eggs
- Keep dairy at 40°F (4°C) or below
- Eggs are best stored in their original carton
- Check milk freshness by smell, not just the date
- Hard cheeses last longer than soft cheeses
Understanding expiration dates
Sell by
The date the store should remove the product. Food is still safe to eat after this date.
Best by
The manufacturer's suggestion for peak quality. Food is generally safe beyond this date.
Use by
The last date recommended for use at peak quality. This is the most important date for safety.
packed on
The date the product was packaged. Use the sell-by or best-by date for guidance.
Essential safety tips
When in doubt, throw it out — foodborne illness isn't worth the risk
Cook poultry to 165°F (74°C), ground meat to 160°F (71°C), and steaks to 145°F (63°C)
Refrigerate leftovers within 2 hours of cooking (1 hour if above 90°F outside)
Wash hands for 20 seconds before and after handling food
Keep raw and cooked foods separate to prevent cross-contamination
Use a food thermometer to verify internal cooking temperatures
ShelfCents helps you stay safe
Expiry reminders and use-first suggestions help you eat food at its best and avoid safety risks from expired items.
Get Expiry Reminders