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Storage and Handling of Commercially Packaged Foods



Authors as Published

Abigail Villalba, Extension Specialist, Virginia Seafood Agricultural Research and Extension Center; Renee Boyer, Assistant Professor, Food Science and Technology, Virginia Tech; Sherry Bazemore, Program Assistant, Family Nutrition Program, Virginia Cooperative Extension

    Cover, Storage and Handling of Commercially Packaged Foods

This publication is available in PDF format only.

Proper selection of foods at the grocery store and appropriate storage and handling practices at home are necessary to maintain the quality and safety of commercially processed foods and perishable foods. When foods are improperly handled or stored, bacteria can grow, causing the product to spoil quickly or be unsafe to eat — regardless of the expiration date on the package.


Virginia Cooperative Extension materials are available for public use, reprint, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.


Issued in furtherance of Cooperative Extension work, Virginia Polytechnic Institute and State University, Virginia State University, and the U.S. Department of Agriculture cooperating. Edwin J. Jones, Director, Virginia Cooperative Extension, Virginia Tech, Blacksburg; M. Ray McKinnie, Interim Administrator, 1890 Extension Program, Virginia State University, Petersburg.


June 23, 2015