Knowing how long cooked food lasts in the fridge is crucial for preventing foodborne illnesses and minimizing food waste. This guide provides detailed information on the safe storage times for various cooked foods, helping you keep your meals fresh and your family healthy.
Understanding Refrigeration and Food Safety
Refrigeration slows down the growth of bacteria that cause spoilage and food poisoning. However, it doesn’t stop it completely. That’s why it’s important to know how long different types of cooked food can safely be stored in the refrigerator, which should be maintained at 40°F (4°C) or below.
Storage Guidelines for Cooked Foods
Here’s a breakdown of how long common cooked foods last in the refrigerator:
Salads
- Egg, chicken, ham, tuna, and macaroni salads: 3 to 4 days. These types of salads don’t freeze well due to changes in texture and potential separation of ingredients.
Hot Dogs & Luncheon Meats
- Hot dogs (opened package): 1 week
- Hot dogs (unopened package): 2 weeks
- Luncheon meat (opened package or deli sliced): 3 to 5 days
- Luncheon meat (unopened package): 2 weeks
These processed meats can harbor bacteria if not stored properly.
Bacon and Sausage
- Bacon: 1 week
- Sausage, fully cooked (chicken, turkey, pork, or beef): 1 week
- Sausage, purchased frozen (after cooking): 3-4 days
Hamburger, Ground Meats, and Ground Poultry
- Hamburger, ground beef, turkey, chicken, other poultry, veal, pork, lamb, and mixtures: 1 to 2 days. Ground meats are more susceptible to bacterial growth due to their increased surface area.
Fresh Beef, Veal, Lamb, and Pork
- Steaks: 3 to 5 days
- Chops: 3 to 5 days
- Roasts: 3 to 5 days
Ham
- Fresh, uncured, cooked: 3 to 4 days
- Cured, cook-before-eating, uncooked: 5 to 7 days or “use by” date
- Fully-cooked, vacuum-sealed at plant, unopened: 2 weeks or “use by” date
- Cooked, store-wrapped, whole: 1 week
- Cooked, store-wrapped, slices, half, or spiral cut: 3 to 5 days
- Country ham, cooked: 1 week
- Canned, labeled “Keep Refrigerated,” unopened: 6 to 9 months
- Canned, shelf-stable, opened: 3 to 4 days
- Prosciutto, Parma or Serrano ham, dry Italian or Spanish type, cut: 2 to 3 months
Fresh Poultry
- Chicken or turkey, whole: 1 to 2 days
- Chicken or turkey, pieces: 1 to 2 days
Handle fresh poultry with care and cook thoroughly to prevent salmonella contamination.
Fin Fish
- Fatty Fish (bluefish, catfish, mackerel, mullet, salmon, tuna, etc.): 1 – 3 Days
- Lean Fish (cod, flounder, haddock, halibut, sole, etc.): 1 – 3 Days
Shellfish
- Fresh Crab Meat: 2 – 4 Days
- Fresh Lobster: 2 – 4 Days
- Shrimp, Crayfish: 3 – 5 Days
- Shucked Clams, Mussels, Oysters, and Scallops: 3 – 10 Days
- Squid: 1 – 3 Days
Eggs
- Hard-cooked eggs: 1 week
- Eggnog, commercial: 3 to 5 days
- Eggnog, homemade: 2 to 4 days
- Casseroles with eggs: After baking, 3 to 4 days
Pies
- Pies: Pumpkin or pecan: After baking, 3 to 4 days
- Pies: Custard and chiffon: After baking, 3 to 4 days
Soups and Stews
- Vegetable or meat added: 3 to 4 days
Leftovers
- Cooked meat or poultry: 3 to 4 days
- Chicken nuggets or patties: 3 to 4 days
- Pizza: 3 to 4 days
Tips for Safe Food Storage
- Cool foods quickly: Divide large quantities of cooked food into smaller containers to cool rapidly in the refrigerator.
- Store properly: Use airtight containers to prevent cross-contamination and maintain moisture.
- Label and date: Label containers with the date the food was cooked to easily track storage time.
- Maintain proper temperature: Ensure your refrigerator is set to 40°F (4°C) or below.
- When in doubt, throw it out: If you’re unsure how long food has been stored or if it looks or smells questionable, discard it.
Conclusion
Knowing “How Long Does Cooked Food Last In The Fridge” is essential for food safety. By following these guidelines and practicing proper food storage techniques, you can reduce the risk of foodborne illness and enjoy your meals with confidence. Remember, when in doubt, throw it out!
