Responsive - Food In The Loop: How To Tell If Food Has Gone Off

I want to create an informative poster showing veg and other food that people normally chuck but are safe to eat. This would act as a guide that people could follow rather than looking at strict use by dates.

First it seems useful to get some definitions both for myself and to use in the design:


Sell by

This date tells the store how long to display the product for sale. It basically indicates the last day that the product is at its highest level of quality (freshness, taste, consistency) and doesn’t indicate spoilage. As a consumer, you should buy this product before the date expires to ensure that you’re getting a high-quality food. The “sell by” date is not mandatory.

Best If used by (or before)

This indicates the last date recommended for best quality or flavor. It’s not a safety or purchase date.

Use by

This is the last date recommended for the use of the product at its peak quality and also doesn’t pertain to safety. The food manufacturer determines this date, not the retailer.

Guaranteed fresh

This date pertains to bakery items. After the date, the item may not be at its freshest.

How Long to keep food

Because there is quite a few in the list below and I wouldn't be able to include them all in a poster, I have highlighted the ones I think are key and also the ones that are most commonly thrown away unnecessarily.

POULTRY

Uncooked: 1 to 2 days, freeze 9 to 12 months
Cooked: 3 to 4 days, freeze 4 to 6 months
FISHCooked: 3 to 4 days, freeze 4 to 6 months
Lean or fatty, uncooked: 1 to 2 days; freeze lean fish up to 6 months; freeze fatty fish 2 to 3 months
Shellfish: most shellfish 1 to 2 days: freeze 3 to 6 months
MEATS
Uncooked: steaks, chops, roasts: 3 to 5 days (freeze steaks 6 to 12 months; freeze chops 4 to 6 months; freeze roasts 4 to 12 months)
Ground, uncooked: 1 to 2 days, freeze 3 to 4 months
Cooked: 3 to 4 days, freeze 2 to 3 months

FRUITS AND VEGETABLES
Apples: 3 to 4 weeks
Apricots, avocados, melons, nectarines, peaches: 5 days
Beets: 1 to 2 weeks
Bell peppers: 3 to 4 days ??
Berries: 3 days
Broccoli, Brussels sprouts, carrots, green onions: 5 days
Cabbage, cucumber, celery: 1 week
Chile peppers: 7 to 10 days
Citrus fruit: 2 weeks
Grapes: 5 days
Mushrooms, beans (green or waxed): 1 to 2 days ??
Root vegetables (radishes, rhubarb, rutabaga, turnips): 2 weeks
Spinach and leafy greens: 3 to 4 days
Tomatoes: 2 to 3 days

DAIRY & EGGS CHEESE
Hard, unopened: 6 months
Hard, opened: 3 to 4 weeks
Soft, unopened: 3 to 4 weeks
Soft, opened: 1 to 3 weeks
Note: Hard cheeses can be frozen up to 6 months

EGGSFresh eggs (in shell): 3 to 5 weeks, do not freezeRaw egg yolks, whites: 2 to 4 days, freeze up to 1 year
Hard-boiled eggs: 1 week, do not freeze
Egg whites, egg substitutes, opened: 3 days, freeze up to 1 year

BUTTER
1 to 3 months, freeze for 6 to 9 months

MILK
1 week
YOGURT10 to 14 days
GRAINS & SIDESRice, cooked: 2 to 3 days, freeze 1 to 2 months
Quinoa, cooked: 2 to 3 days, freeze 1 to 2 months
Stuffing, cooked: 3 to 4 days, freeze 1 month
Mashed potatoes: 3 to 4 days, freeze up to 1 month

PREPARED DISHES & EXTRASFruit/Pumpkin Pies, Baked: 2 to 3 days, freeze 6 to 8 months – Unbaked: 1 to 2 days, freeze 2 to 4 months
Quiche, with filling: 3 to 4 days, freeze up to 2 months
Olives and pickles, opened: 2 to 3 months
Soups and stews: 3 to 4 days, freeze 2 to 3 months
Gravy, meat broth: 1 to 2 days, freeze 1 to 2 months
Red wine, re-corked: 3 to 5 days, freeze 1 to 2 months
Salads: 3 to 5 days, do not freeze
Salad dressing, opened: 3 months

I also want to provide information about how to reheat certain food like rice. People don't seem to like to reheat rice although the problem isn't getting it hot enough, the issue is cooling it down correctly. If the rice is left on the side to cool for ages before being put in the fridge then a bacteria grows called Bacillus cereus. These bacteria can form protective spores that survive the cooking process. If cooled slowly, these spores can germinate, grow and produce an emetic (vomit inducing) toxin. 

Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F (4.4C to 60C), doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone."

http://www.cleaneatingmag.com/personalities/ask-tosca/know-when-your-food-has-gone-bad/