Store food of parrot

store food of parrot

From farm to supermarket, the Canadian agri-food industry works to provide a safe food supply to consumers. However, once the food is purchased, it is up to the consumer to handle and store the food properly to prevent spoilage, contamination and the development of harmful bacteria that can cause disease.

When shopping, check the “best before dates” on the packaging.

Buy only the amount of food you can eat during the recommended time.

Choose long-life items like tin cans first. Choose refrigerated food, cold cuts and frozen items just before going to the cash counter.

Always buy foods that are at the right temperature. For example, dairy counter foods should be cold and cooked foods such as roast chickens should be hot.

Once you have purchased the food, go straight home and store the cold perishable food in the fridge or freezer.

Bacteria multiply rapidly when they are in the danger zone between 4 ° C (40 ° F) and 60 ° C (140 ° F). So, in order to preserve the quality and safety of refrigerated foods, it is important to store them at a maximum temperature of 4 ° C (40 ° F).

Cooked food should never be left out of the refrigerator or oven for more than 2 hours. Low temperatures keep food fresh and prevent the growth of most bacteria. However, even when food is stored at the correct temperature, the organisms responsible for food spoilage can continue to grow and multiply slowly. There is therefore a limited time during which the food will keep its freshness and can be consumed without danger.

It is a good idea to write the date of purchase or cooking on the containers.

Make sure your pantry, refrigerator and freezer are clean.

Once opened, store foods in foil, plastic wrap, airtight plastic bags or containers to prevent them from drying out or becoming contaminated.

Unfortunately, you can’t smell, see or even taste the harmful bacteria and other contaminants that cause infections and food poisoning.
Remember, when in doubt, throw it away!

The storage times in the following tables are calculated from the date of purchase and only apply to foods handled properly.

BAKERY PRODUCTS Revised: 01-Dec-03

Baked goods containing pants, meat or vegetables or covered in icing made with cream cheese, whipped cream or eggs should be refrigerated.

Food Ambient Fridge Freezer
Home bakery  2-3 weeks 2 months   8-12 months
 Muffins 1-2 days  7 days   
 Store-bought bread 2-4 days  7-14 days  1-3 months 
 Pita bread 2-4 days  4-7 days  1-2 months 
 Rolls  3-4 days  7 days  2 months
 Pumpkin pie  no 7 days  1-2 months 
 Fruit tart 1-2 days  7 days  6 months 


When shopping, choose frozen foods right before you go to the checkout counter. Bring these foods straight home and store in the freezer as soon as possible.

Place a thermometer in your freezer and often check that the temperature is -18 ° C (0 ° F).

For maximum safety, thaw these foods in the refrigerator. But if time is of the essence, thaw in a sink full of cold water, making sure to change the water every half hour. Or in the microwave according to the manufacturer’s instructions and cook immediately.

Food Freezer Refrigerator once thawed
 Lamb, chops 8-10 months  2-3 days 
 Lamb, roasted 8-10 months  3-4 days 
 Beef  2-3 months cook frozen 
 Ice cream 1 month  no 
 Pancakes, waffles  2 months 3-4 days 
 Fresh seafood 2-3 months  1-2 days 
 Berries 4-6 months  4-5 days 
 Meatballs 6 months  cook frozen 
 Quiches 12 months  cook frozen 
 Concentrated fruit juices  6-12 months 7-10 days 
 Vegetables 8-12 months  2 weeks 
 Pastry 2-3 months  1 day 
 Pizza 1-2 months  1 day 
 Raw fatty fish 2-3 months  1-2 days 
 Lean raw fish 3-6 months  1-2 days 
 Yogurt sorbet 2-4 months  no 
 Egg substitute see expiration date  6-7 days 
 Whole chicken and turkey  12 months 2 days 
 Ground chicken and turkey 2-3 months  1 day 
 Chicken and turkey pieces 6 months  2 days 


Keep a thermometer in your refrigerator and often check that the temperature is below 4 ° C (40 ° F). Some bacteria can grow and multiply, albeit very slowly at this temperature. Then the food will stay fresh and safe for a limited time.

If you don’t plan to use them quickly, it’s best to put these foods in the freezer as soon as you buy them. Juices from raw meat, poultry and fish can contain bacteria.

Place the packages of these foods on trays to prevent the juices from dripping onto other foods.

Food Fridge Freezer
 Soy-based beverages see expiration date   
 Open fruit drinks 7-10 days   
 Sealed fruit drinks  Three weeks  
 Sliced ​​chicken, turkey 1-2 days   
 Roast chicken 3-4 days  3 months 
 Salads 1-2 days   
 Meats and sausages 2-3 days   
 Sealed margarine 8 months  12 months 
 Open margarine 1-3 months   
 Whole eggs see expiration date   
 Pizza crust see expiration date  3 months 
 Tortillas see expiration date  1-2 months 
 Fresh pasta see expiration date   
 Pizza see expiration date   
 Open seafood 3-4 days  3 months 
 Fresh fatty fish 2-3 days  2-3 months 
 Lean fish, fresh 2-3 days  2-3 months 
 Cooked fish 1-2 days  4-6 months 
 Fresh shellfish 12-24 hours  2-3 months 
 Fresh unshelled shrimps  1-2 days  2 months
 Fresh peeled shrimps and scallops  1-2 days  3 months
 Cooked fresh unshelled shellfish  3 days 2 months
 Butter Three weeks  6 months 
 Firm cheese, sealed 3-6 months   
 Firm cheese, open 3-4 weeks   
 Firm cheese, sliced 2 weeks   
 Grated cheese, sealed see expiration date   
 Grated cheese, open 5 days   
 Semi-firm cheese, sealed see expiration date   
 Semi-firm cheese, open 2-3 weeks   
 Processed cheese, sealed 3 months   
 Processed cheese, open 3-4 weeks   
 Cream cheese see expiration date  no 
 Cottage cheese, ricotta, quark  see expiration date no 
 Milk, buttermilk see expiration date   
 Homogenized milk see expiration date  3 months 
 Sealed yogurt see expiration date   
 Open yogurt 7-10 days   
 Open fresh tofu (change the water daily)  5-7 days  
 Sealed tofu see expiration date   
 Fresh meat offal 2-3 days  3-4 months 
 Lamb chops 2-3 days  8-10 months 
 Roast lamb 3-4 days  8-10 months 
 Ground beef 1-2 days  2-3 months 
 Beef, roast beef 2-3 days  10-12 months 
 Pork, chops, ribs  2-3 days 8-10 months 
 Veal, chops  3-4 days 4-5 months 
 Veal, cooked meat 3-4 days  4-5 months 
 Fresh poultry, duck, goose, whole  1-2 days  3 months
 Chicken giblets 2 days  3-4 months 
 Chicken and whole turkey 2 days  1 year 
 Ground chicken and turkey 24 hours  2-3 months 
 Chicken and turkey pieces 2 days  6 months 


Fruits can be stored safely at room temperature, but once ripe they will mold and spoil quickly. So, store ripe fruit in the refrigerator.
High density vegetables, such as potatoes and onions, can be stored in a cold room. Other vegetables should be refrigerated to maintain their quality and safety.

Most fruit can be frozen, following the directions in a recognized freezing guide. The shelf life of frozen fruit at home is 6-12 months, depending on the fruit.

Fruit Ambient Fridge
 Apricots, uncovered until ripe  1 week  
 Uncovered pineapple    2-3 days
 Bananas until maturity 2 days (blackberries)  
 Covered blueberries (not tightly)  no  10 days
 Cranberry, uncovered no  1-2 weeks 
 Lemons, limes covered  1 week 1 month 
 Covered strawberries (not tightly)    2 days
 Covered raspberries (not tightly)    2 days
 Cut fruits, fruit salad  no  1-2 days
 Kiwi fruit, covered  until maturity  1-2 weeks
 Mangoes  until maturity  3 days (blackberries)
 Melons, most varieties, whole, ripe, covered  until maturity  3 days (ripe)
 Melon cut, hermetically sealed  no  2-3 days
 Whole watermelon A few days  1 week (ripe) 
 Watermelon cut, hermetically sealed  no  up to 1 week
 Nectarines, uncovered until maturity  1 week (blackberries) 
 Oranges, loosely covered 1 week  1 month 
 Grapefruit, covered  no  1 month
 Papayas  until maturity 1 week (blackberries) 
 Open peaches until maturity  1 week (blackberries) 
 Uncovered pears until maturity  3-7 days (blackberries) 
 Apples in season, in a perforated plastic bag  no  2 months
 Apples out of season no  2 weeks 
 Plums until maturity  5 days (blackberries) 
 Grapes no  5 days 
 Tangerines, loosely covered no  1 week 


Most vegetables can be frozen by following the directions in a recognized freezing guide. The shelf life of frozen vegetables at home is 10-12 months.

Vegetable Ambient Fridge
 Garlic, uncovered a few weeks  4 months 
 Asparagus, wrapped in damp cloth or standing in water   4-5 days 
 Beets   3-4 weeks 
 Covered broccoli   5-7 days 
 Mature carrots, covered   3-4 weeks 
 Young carrots, covered    2 weeks
 Celery, covered   2 weeks 
 Cauliflower, covered    7-10 days
 Uncovered pumpkin 1 week   
 Cucumber and squash

summer (thin skin)

 1 week  
 Winter squash (thick skin)  1 week  
 Spinach   3-4 days 
 Sprouted beans    3-4 days
 Covered beans    5 days
 Fresh herbs    4-7 days
 But in ears    2 days
 Covered turnip    1 week
 Peas   1-4 days 
 Sweet peppers   1 week 
 Hot peppers   1-2 weeks 
 Tomato until maturity  2-3 days 
 Lettuce   1 week 

store food of parrot


If necessary, after opening, transfer these foods to an airtight bag or container.

To freeze, place in a freezer bag or wrap.

Some foods should be refrigerated after opening; check the label carefully.

Do not buy open food containers or cans that are bulging, severely dented, or leaky.

Store shelf-stable foods in a clean, dry and cool place.

Food Sealed in the pantry Open in the pantry Open refrigerator
 Baby jars  see expiration date  no  2-3 days
 Commercial peanut butter 6-9 months  2-3 months   
 Wrapped cookies 2 months 1 month    
 Soy drink see expiration date    5-10 days 
 Ready-to-serve cereals  8 months 3 months   
 Wheat germ     1 year 
 groats 6-10 months  4-6 months   
 Breadcrumbs  3 months 2 months   
 Salsas 12 months    2 weeks 
 Store-bought jams and jellies  12 months    6 months
 Preserves 2-5 years    3-4 days 
 Very acidic preserves 12-18 months    5-7 days 
 Crackers 6 months  1 month   
 Granolas 3 months  1 month   
 White flour 6-12 months  6-8 months   
 Whole wheat flour  3 months   6-8 months 
 Corn flour  6-12 months    12 months
 Cornstarch 18 months  18 months   
 Muffin mix, biscotins, pancakes 12 months     
 Baking powder  12 months 12 months   
 Baking soda 12 months  12 months   
 Dried fruits 6 months  4 months   
 Peanut oil 12 months  6-7 months  12 months 
 Canola oil 12-18 months  6-9 months  12 months 
 Safflower oil 12 months  9 months  18 months 
 Pumpkin oil 7 months  2-3 months  4-6 months 
 Linseed oil, sealed  no no   3 months
 Linseed oil, open  no no  Three weeks 
 Corn oil 12-18 months  6-9 months  10-12 months 
 Nut oil 7 months  3-4 months  6-8 months 
 Extra virgin olive oil 9-12 months  6-7 months   
 Grapeseed oil, refined 18-20 months  6-8 months  12 months 
 Cold pressed seed oil no   no 6 months 
 Sesame oil 12 months  8-9 months   16 months
 Soybean oil 12-18 months  6-9 months  12 months 
 Canned fruit juice 4-6 months    8-12 days 
 Legumes  12 months 12 months   
 Popcorn 2 years     
 Walnuts in the shell 4 months     
Shelled walnuts 2 weeks     1 month
 Vacuum sealed seeds 12 months     
 Seeds in another package 3 months  2 weeks  3 months 
 Nuts without salt 9-12 months     
 Pasta several years     
 White rice several years     
 Brown rice 6 months     
 Corn syrup 12 months  12 months   


Refrigerate cooked foods as soon as possible after eating. Once the food has cooled, cover with a plastic lid or plastic wrap.

Then use them quickly or freeze them, as they have a short shelf life.

If you have any doubts about the safety of leftover food, throw it out.

Food Fridge Freezer
 Hard-boiled eggs 1 week  no 
 Cooked fish 1-2 days  4-6 months 
 Mashed potato 3 days   
 Rice and cooked noodles 3 days  3 months 
 Cranberry sauce Three weeks  1 year 
 Meat and vegetable soups 3-4 days  2-3 months 
 Cooked meats 3-4 days  2-3 months 
 Cooked poultry 3-4 days  3 months 
 Stews with meat or poultry, pies 2-3 days  3 months 



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