How should I properly store and handle ingredients?





Store in the refrigerator in the packaging.


Remove from the refrigerator just before using in a recipe.

Fresh Produce

Store in the refrigerator in the packaging.

Wash thoroughly before using.

“Staple” Produce
(e.g. potatoes and other stable root vegetables, onions, garlic, tomatoes)


Keep in a cool, dry place, with limited sunlight, such as a pantry or shaded countertop.

Wash thoroughly before using.

Pastas & Grains

Dry pastas and grains should be stored in a cool, dry place, such as a pantry or cupboard.

Fresh pasta should be kept in the refrigerator in its package.

Cook thoroughly as directed on the recipe card.

Canned Goods

Store out of direct sunlight, like a pantry or cupboard.

Transfer any leftovers into a covered plastic or glass container and store in the refrigerator.


Store in the refrigerator. 

Handle according to recipe instructions.

Protein: Meat & Seafood

Store in the refrigerator or freezer. To defrost frozen meat and fish, thaw in the original packaging in the refrigerator. Your choice of storage may affect the cook by days on your recipe card. 

USDA/FDA guidance recommends refrigerated proteins should be cooked or frozen in the following timeframes:

  • Steak or Chops: 3-5 days
  • Poultry: 1-2 days
  • Ground Beef, Pork, Turkey: 1-2 days
  • Fish and Seafood: 1-2 days

USDA/FDA guidance recommends frozen proteins should be stored no longer than:

  •  Steak or Chops: 4-6 months
  • Poultry: 4-6 months
  • Ground Beef, Pork, Turkey: 3-4 months
  • Fish and Seafood: 2-3 months

Thoroughly wash your hands before and after handling raw meat.

To avoid the potential for cross contamination, prep all other ingredients first.

After handling raw meat, wash your hands, knife, and cutting board with hot, soapy water before touching anything else in the kitchen.

For cooking temperature requirements please see:
How do I ensure the meat and seafood I prepare are cooked thoroughly?

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