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Properly store your fresh products

Properly store fresh products

Refrigeration, to preserve your fresh products

This process consists of placing and keeping products at a temperature between 0°C and 4°C. Fresh food (dairy products, eggs, cold cuts, etc.) will keep until their expiry date and remain safe to eat. Keeping food refrigerated reduces the growth of bacteria that could be harmful to consumers

How to maintain the product cold chain

The MAPAQ (Ministère de l'Agriculture, des Pêcheries et de l'Alimentation du Québec) defines the cold chain as all operations aimed at maintaining refrigerated food (4°C or lower) at a safe internal temperature at all stages, from handling to storage and service.

Thermoguide for fresh food, excluding fruits and vegetables

Meat and meat products

Cooked poultry with sauce 1-2 days Cooked poultry without sauce 3-4 days
Poultry pieces 1-2 days Whole poultry 1-3 days
Whole cooked ham 7-10 days Sliced cooked ham 3-5 days
Cutlets, roasts 3-5 days Cooked pork with sauce 3-4 days
Cooked pork without sauce 3-4 days Lamb (chops, roasts) 3-5 days
Bacon* 7 days after opening Beef (steaks, roasts) 3-5 days
Cretons 3-5 days Fresh sausages 1-2 days
Whole dried sausages 2-3 days Veal (roasted) 3-5 days
Cooked meat with sauce 3-4 days Cooked meat without sauce 3-4 days
Smoked meat, cold cuts 5-6 days Minced, cubed or thinly sliced meat 1-2 days
Vacuum-packed sliced cooked meat * 3 days after opening Offal (liver, heart, etc.) 1-2 days



Fresh eggs in shell 1 month Raw egg whites 1 week
Hard-boiled eggs 1 week Raw egg yolks 2-3 days


Dairy Products

Soft or salted butter 3 weeks after opening Soft cheese (Brie, Camembert, etc.) 3-4 weeks
Hard cheese (cheddar, mozzarella, etc.) 5 weeks Crème fraîche 3-5 days after opening
Blue cheese 1 week Fresh cheese (cottage, ricotta, etc.) 3-5 days after opening
Cream cheese spread 3-4 weeks after opening Milk 3-5 days after opening
Yogurt 2-3 weeks    


Fish and seafood

Cooked crab 1-2 days Shrimp 1-2 days
Shucked oysters 10 days Shucked mussels 1-2 days
Shucked clams 1-2 days Scallops 1-2 days
Fatty fish (salmon, trout, etc.) 1-2 days Lean fish (sole, tilapia, etc.) 2-3 days
Cold-smoked fish 3-4 days    

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