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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 |
Eggs
| 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 |