When storing FATS, or fat-containing foods, they should be stored:
• away from light — brown glass containers, or wrapped tightly in freezer paper, to PREVENT LIGHT.
• Remove from styrofoam and/or plastic wrap, and wrap tightly to REMOVE OXYGEN.
• Store in cooler/COLD TEMPS, because the warmer the temps, the more the fats change chemical composition, and turn RANCID.
NOTE: Foods containing FATS/OILS are shelf stable for a few months, but they don’t have a lengthy shelf life because they are subject to light, oxygen, warmer temps, and not consumed.
BELIEVE ME when I say that, just because a food “appears edible,” food (chips, crackers, etc) which have fat in them, they can be totally inedible, because they not only taste “horrid,” but rancid foods can cause “burning” in the mouth. — When properly commercially prepared foods are not available, there needs to be people/knowledge available by people who understand FOOD STORAGE well — not only from a “prevent mold,” and “prevent botulism,” perspective, but also from a “prevent rancidity,” perspective.
Here is a link to a good article which explains the chemical changes.
https://discover.texasrealfood.com/food-shelf-life/why-some-foods-go-rancid-not-moldy