Keeping food safe is crucial for preventing foodborne illnesses and reducing waste. Understanding how long cooked food lasts in the fridge is a fundamental part of safe food handling. This guide provides comprehensive information on storing various food items in your refrigerator to ensure they remain safe and delicious.
Safe Storage Times for Refrigerated Foods
The following guidelines outline the recommended storage times for common cooked foods in the refrigerator (40°F or 4°C or below). These timelines help prevent spoilage and minimize the risk of bacterial growth.
Salads
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Egg, chicken, ham, tuna, and macaroni salads: 3 to 4 days. Freezing is not recommended as it affects the texture and quality of these salads.
Hot Dogs and Luncheon Meat
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Hot dogs:
- Opened package: 1 week
- Unopened package: 2 weeks
- Both can be frozen for 1 to 2 months.
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Luncheon meat:
- Opened package or deli-sliced: 3 to 5 days
- Unopened package: 2 weeks
- Both can be frozen for 1 to 2 months.
Bacon and Sausage
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Bacon: 1 week in the refrigerator, 1 month in the freezer.
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Sausage:
- Raw (chicken, turkey, pork, or beef): 1 to 2 days
- Fully cooked (chicken, turkey, pork, or beef): 1 week
- Purchased frozen: After cooking, 3-4 days in the fridge, but can be stored for 1-2 months from the purchase date in the freezer.
Hamburger, Ground Meats, and Ground Poultry
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Hamburger, ground beef, turkey, chicken, other poultry, veal, pork, lamb, and mixtures of them: 1 to 2 days in the refrigerator and 3 to 4 months in the freezer.
Fresh Beef, Veal, Lamb, and Pork
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Steaks: 3 to 5 days in the refrigerator, 4 to 12 months in the freezer.
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Chops: 3 to 5 days in the refrigerator, 4 to 12 months in the freezer.
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Roasts: 3 to 5 days in the refrigerator, 4 to 12 months in the freezer.
Ham
- Fresh, uncured, uncooked: 3 to 5 days in the refrigerator, 6 months in the freezer.
- Fresh, uncured, cooked: 3 to 4 days in the refrigerator, 3 to 4 months in the freezer.
- Cured, cook-before-eating, uncooked: 5 to 7 days or until the “use by” date in the refrigerator, 3 to 4 months in the freezer.
- Fully-cooked, vacuum-sealed at plant, unopened: 2 weeks or until the “use by” date in the refrigerator, 1 to 2 months in the freezer.
- Cooked, store-wrapped, whole: 1 week in the refrigerator, 1 to 2 months in the freezer.
- Cooked, store-wrapped, slices, half, or spiral cut: 3 to 5 days in the refrigerator, 1 to 2 months in the freezer.
- Country ham, cooked: 1 week in the refrigerator, 1 month in the freezer.
- Canned, labeled “Keep Refrigerated,” unopened: 6 to 9 months in the refrigerator. Do not freeze.
- Canned, shelf-stable, opened: 3 to 4 days in the refrigerator, 1 to 2 months in the freezer. (Note: An unopened, shelf-stable, canned ham can be stored at room temperature for 2 years.)
- Prosciutto, Parma or Serrano ham, dry Italian or Spanish type, cut: 2 to 3 months in the refrigerator, 1 month in the freezer.
Fresh Poultry
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Chicken or turkey, whole: 1 to 2 days in the refrigerator, 1 year in the freezer.
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Chicken or turkey, pieces: 1 to 2 days in the refrigerator, 9 months in the freezer.
Fin Fish
- Fatty Fish (bluefish, catfish, mackerel, mullet, salmon, tuna, etc.): 1 – 3 Days in fridge, 2 – 3 Months in freezer.
- Lean Fish (cod, flounder, haddock, halibut, sole, etc.): 6 – 8 Months in freezer.
- Lean Fish (pollock, ocean perch, rockfish, sea trout.): 4 – 8 Months in freezer.
Shellfish
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Fresh Crab Meat: 2 – 4 Days in fridge, 2 – 4 Months in freezer.
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Fresh Lobster: 2 – 4 Days in fridge, 2 – 4 Months in freezer.
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Live Crab, Lobster: 1 day . Not recommended to freeze.
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Live Clams, Mussels, Oysters, and Scallops: 5 – 10 Days. Not recommended to freeze.
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Shrimp, Crayfish: 3 – 5 Days in fridge, 6 – 18 Months in freezer.
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Shucked Clams, Mussels, Oysters, and Scallops: 3 – 10 Days in fridge, 3 – 4 Months in freezer.
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Squid: 1 – 3 Days in fridge, 6 – 18 Months in freezer.
Eggs
- Raw eggs in shell: 3 to 5 weeks in the refrigerator. Do not freeze in the shell; beat yolks and whites together before freezing.
- Raw egg whites and yolks: 2 to 4 days in the refrigerator, 12 months in the freezer (yolks do not freeze well).
- Raw egg accidentally frozen in shell: Use immediately after thawing if the shell is broken. Keep frozen then refrigerate to thaw.
- Hard-cooked eggs: 1 week in the refrigerator. Do not freeze.
- Egg substitutes, liquid, unopened: 1 week in the refrigerator. Do not freeze.
- Egg substitutes, liquid, opened: 3 days in the refrigerator. Do not freeze.
- Egg substitutes, frozen, unopened: After thawing, 1 week or refer to “use by” date. 12 months in the freezer.
- Egg substitutes, frozen, opened: After thawing, 3 to 4 days or refer to “use by” date. Do not freeze.
- Casseroles with eggs: After baking, 3 to 4 days in the refrigerator. After baking, 2 to 3 months in the freezer.
- Eggnog, commercial: 3 to 5 days in the refrigerator, 6 months in the freezer.
- Eggnog, homemade: 2 to 4 days in the refrigerator. Do not freeze.
- Pies: Pumpkin or pecan: After baking, 3 to 4 days in the refrigerator. After baking, 1 to 2 months in the freezer.
- Pies: Custard and chiffon: After baking, 3 to 4 days in the refrigerator. Do not freeze.
- Quiche with filling: After baking, 3 to 5 days in the refrigerator. After baking, 2 to 3 months in the freezer.
Soups and Stews
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Vegetable or meat added: 3 to 4 days in the refrigerator, 2 to 3 months in the freezer.
Leftovers and Other Cooked Items
- Cooked meat or poultry: 3 to 4 days in the refrigerator, 2 to 6 months in the freezer.
- Chicken nuggets or patties: 3 to 4 days in the refrigerator, 1 to 3 months in the freezer.
- Pizza: 3 to 4 days in the refrigerator, 1 to 2 months in the freezer.
Important Considerations for Food Storage
- Temperature: Ensure your refrigerator is consistently at or below 40°F (4°C). Use a refrigerator thermometer to monitor the temperature.
- Packaging: Store food in airtight containers or tightly wrapped to prevent contamination and maintain quality.
- Labeling: Label containers with the date of storage to keep track of how long the food has been in the refrigerator.
- Appearance and Smell: Always check the appearance and smell of food before consuming it. If there are signs of spoilage, such as a foul odor, slimy texture, or mold growth, discard the food immediately.
- “Use By” Dates: Pay attention to “use by” dates on packaged foods and consume them before the date to ensure optimal quality and safety.
Conclusion
Understanding How Long Does Cook Food Last In Fridge is crucial for maintaining food safety and minimizing waste. By following these guidelines and practicing proper food storage techniques, you can ensure that your meals remain safe and enjoyable. When in doubt, it’s always best to err on the side of caution and discard food that has been stored for too long or shows signs of spoilage.
