The way convenience foods are stored will affect how long they stay safe and wholesome. It's a good idea to create a pantry if you don't have one. If you are going to store lots of frozen items, look into buying a standalone freezer.

Canned items and those in aseptic pouches and boxes should be stored in a cool, dry, dark place. Cool means around 70°F. Don't store foods right next to the stove, as the area around the stove can get fairly hot.

Refrigerate perishable foods promptly when you get home from the supermarket. Don't let foods stand at room temperature longer than two hours. Regularly clean out your refrigerator. Throw out or freeze foods that are near the end of their freshness, wipe down all the shelves, and quickly restock.

A freezer should be kept at 0°F or lower. Use a freezer thermometer to make sure. If your freezer doesn't self-defrost, defrost it once a year at least.

When you store homemade foods, keep them in tightly sealed containers and use the appropriate container for that food. Glass and plastic bottles and plastic containers should all have tight-fitting lids. Be sure to label each food with the name, the date you made it, and how to use it.