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The economy takes its toll on all of us.

That means it's time to take extra care with food storage.

If you don't pack items properly, the result is spoiled food. So grab a marker and some tape (to date and label your food containers), and check your refrigerator and freezer temperatures. (The fridge should be 40 degrees or colder, while the freezer should be at zero degrees).

After that, follow these guidelines:

Try not to consume eggs beyond the expiration date on the carton. Store whole eggs in their carton in the refrigerator; do not freeze. A fresh egg should have no odor.

When storing different dairy products, consult the "Cold Storage Chart" at www.foodsafety.gov. It lists appropriate refrigerator and freezer storage times for different cheeses, creams, milk, butter and margarine.

Flour should be stored in airtight containers. Other storage tips depend on the type of grain. In their original state, grains have three components: the bran, germ and endosperm.

When making refined grains, such as all-purpose flour, the bran and the germ are removed, resulting in a shelf-stable product. Store refined grains in the pantry, but add a dried bay leaf to the airtight container.

"It will discourage insects without imparting any flavor," says Allison Furbish, a spokeswoman for the King Arthur Flour.

In cool and dry conditions, refined flours will last indefinitely. Whole-grain flours, such as whole-wheat flour, are not shelf-stable.

Keep the airtight container of whole-grain flour in the refrigerator for about six months. Or freeze it to keep the flour several months longer, Furbish writes.

Keep shelf-stable foods, such as sugar cookies, stored in a box in a cool, dry place.

Storage tips differ according to the type of fruit or vegetable. Ask your grocer (or farmer, if you're buying from a farmers market ) for the best methods.

Also consult books that contain vegetable-buying guides with specialized advice.

For example, "Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook" (Clarkson Potter, $45), advises cutting off carrot greens, wrapping the carrots in paper towels and a resealable plastic bag, then keeping them in the refrigerator for one week.

Buying good-quality products is essential to extend storage times at home.

Beef should look red, while pork should be pink. Avoid packages with brownish products.

Poultry should have no tears in its skin and no discoloration.

To keep meat, follow the guidelines from www. foodsafety.gov's storage chart.

Refrigerated meat and poultry should be stored in their original packaging; to avoid drips, place the food on the bottom shelf of the refrigerator "in a non-reactive glass bowl or on a rimmed metal baking sheet," Stewart's book states.

To defrost frozen meat, it's best to let it thaw out slowly in the refrigerator.

A quick method from the U.S. Department of Agriculture: Put the meat in an airtight plastic bag, and cover it in cold water. Change the water every 30 minutes until the meat is thawed.