Knowing how long food lasts in the refrigerator is crucial for maintaining food safety and preventing spoilage. This guide provides detailed storage timelines for various food types to help you keep your food fresh and safe to eat. Understanding these guidelines will not only minimize food waste but also protect you and your family from potential foodborne illnesses.
Here’s a detailed breakdown of refrigerator and freezer storage times for common food items. Remember, these are general guidelines, and it’s always best to use your senses to check for spoilage before consuming any food.
| Food | Type | Refrigerator [40°F (4°C) or below] | Freezer [0°F (-18°C) or below] |
|---|---|---|---|
| Salad | Egg, chicken, ham, tuna, and macaroni salads | 3 to 4 days | Does not freeze well |
| Hot dogs | Opened package | 1 week | 1 to 2 months |
| | Unopened package | 2 weeks | 1 to 2 months |
| Luncheon meat | Opened package or deli sliced | 3 to 5 days | 1 to 2 months |
| | Unopened package | 2 weeks | 1 to 2 months |
| Bacon and sausage | Bacon | 1 week | 1 month |
| | Sausage, raw, from chicken, turkey, pork, or beef | 1 to 2 days | 1 to 2 months |
| | Sausage, fully cooked, from chicken, turkey, pork, or beef | 1 week | 1 to 2 months |
| | Sausage, purchased frozen | After cooking, 3-4 days | 1-2 months from date of purchase |
| Hamburger, ground meats and ground poultry | Hamburger, ground beef, turkey, chicken, other poultry, veal, pork, lamb, and mixtures of them | 1 to 2 days | 3 to 4 months |
| Fresh beef, veal, lamb, and pork | Steaks | 3 to 5 days | 4 to 12 months |
| | Chops | 3 to 5 days | 4 to 12 months |
| | Roasts | 3 to 5 days | 4 to 12 months |
| Ham | Fresh, uncured, uncooked | 3 to 5 days | 6 months |
| | Fresh, uncured, cooked | 3 to 4 days | 3 to 4 months |
| | Cured, cook-before-eating, uncooked | 5 to 7 days or “use by” date | 3 to 4 months |
| | Fully-cooked, vacuum-sealed at plant, unopened | 2 weeks or “use by” date | 1 to 2 months |
| | Cooked, store-wrapped, whole | 1 week | 1 to 2 months |
| | Cooked, store-wrapped, slices, half, or spiral cut | 3 to 5 days | 1 to 2 months |
| | Country ham, cooked | 1 week | 1 month |
| | Canned, labeled “Keep Refrigerated,” unopened | 6 to 9 months | Do not freeze |
| | Canned, shelf-stable, opened Note: An unopened, shelf-stable, canned ham can be stored at room temperature for 2 years. | 3 to 4 days | 1 to 2 months |
| | Prosciutto, Parma or Serrano ham, dry Italian or Spanish type, cut | 2 to 3 months | 1 month |
| Fresh poultry | Chicken or turkey, whole | 1 to 2 days | 1 year |
| | Chicken or turkey, pieces | 1 to 2 days | 9 months |
| Fin Fish | Fatty Fish (bluefish, catfish, mackerel, mullet, salmon, tuna, etc.) | 1 – 3 Days | 2 – 3 Months |
| | Lean Fish (cod, flounder, haddock, halibut, sole, etc.) | | 6 – 8 Months |
| | Lean Fish (pollock, ocean perch, rockfish, sea trout.) | | 4 – 8 Months |
| Shellfish | Fresh Crab Meat | 2 – 4 Days | 2 – 4 Months |
| | Fresh Lobster | 2 – 4 Days | 2 – 4 Months |
| | Live Crab, Lobster | 1 day . | Not recommended |
| | Live Clams, Mussels, Oysters, and Scallops | 5 – 10 Days | Not recommended |
| | Shrimp, Crayfish | 3 – 5 Days | 6 – 18 Months |
| | Shucked Clams, Mussels, Oysters, and Scallops | 3 – 10 Days | 3 – 4 Months |
| | Squid | 1 – 3 Days | 6 – 18 Months |
| Eggs | Raw eggs in shell | 3 to 5 weeks | Do not freeze in shell. Beat yolks and whites together, then freeze. |
| | Raw egg whites and yolks Note: Yolks do not freeze well | 2 to 4 days | 12 months |
| | Raw egg accidentally frozen in shell Note: Toss any frozen eggs with a broken shell | Use immediately after thawing | Keep frozen, then refrigerate to thaw |
| | Hard-cooked eggs | 1 week | Do not freeze |
| | Egg substitutes, liquid, unopened | 1 week | Do not freeze |
| | Egg substitutes, liquid, opened | 3 days | Do not freeze |
| | Egg substitutes, frozen, unopened | After thawing, 1 week or refer to “use by” date | 12 months |
| | 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 | After baking, 2 to 3 months |
| | Eggnog, commercial | 3 to 5 days | 6 months |
| | Eggnog, homemade | 2 to 4 days | Do not freeze |
| | Pies: Pumpkin or pecan | After baking, 3 to 4 days | After baking, 1 to 2 months |
| | Pies: Custard and chiffon | After baking, 3 to 4 days | Do not freeze |
| | Quiche with filling | After baking, 3 to 5 days | After baking, 2 to 3 months |
| Soups and stews | Vegetable or meat added | 3 to 4 days | 2 to 3 months |
| Leftovers | Cooked meat or poultry | 3 to 4 days | 2 to 6 months |
| | Chicken nuggets or patties | 3 to 4 days | 1 to 3 months |
| Pizza | | 3 to 4 days | 1 to 2 months |
Factors Affecting Food Storage Times
Several factors can influence how long food lasts in the refrigerator:
- Temperature: Maintaining a consistent refrigerator temperature of 40°F (4°C) or below is crucial.
- Packaging: Proper sealing and airtight containers help prevent bacterial growth and maintain freshness.
- Initial Quality: Food that is fresher when stored will generally last longer.
- Handling: Minimize the time food spends at room temperature before refrigeration.
Tips for Maximizing Food Storage
- Store food promptly: Refrigerate perishable foods within two hours of cooking or purchasing.
- Use airtight containers: This helps prevent cross-contamination and keeps food fresher longer.
- Label and date: Clearly label containers with the date of storage to track how long the food has been in the refrigerator.
- Maintain proper temperature: Regularly check your refrigerator’s temperature to ensure it stays at or below 40°F (4°C).
- Don’t overcrowd: Allow for proper air circulation to maintain consistent cooling.
What About Freezer Storage?
The freezer is an excellent tool for extending the life of your food. While freezing keeps food safe indefinitely, quality can decline over time. The guidelines above for freezer storage are for quality only. Food stored continuously at 0°F (-18°C) or below can be kept indefinitely.
Conclusion
Knowing How Long Does Food Last In The Refrigerator is essential for food safety and reducing waste. By following these guidelines and best practices, you can ensure that your food remains fresh and safe to consume. Regularly check your refrigerator, maintain proper storage conditions, and always use your senses to assess food quality before eating. Stay informed, stay safe, and enjoy your meals!
