Keeping food fresh and safe to eat is crucial for your health and well-being. Knowing How Long Does Food Stay Good In The Fridge is essential to prevent spoilage and foodborne illnesses. This guide provides detailed information on refrigerator and freezer storage times for various foods, helping you make informed decisions about food safety.
The following guidelines offer short time limits for refrigerated foods to maintain quality and safety. Remember that freezer storage times are for quality only; food kept frozen at 0°F (-18°C) or lower is safe indefinitely.
| 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 |
Meat Storage Guidelines
Understanding the shelf life of different types of meat is vital for food safety. Proper storage ensures that meat remains safe and flavorful.
Ham
Ham has varying storage times depending on its type and preparation.
| Ham | Type | Refrigerator [40°F (4°C) or below] | Freezer [0°F (-18°C) or below] |
|---|---|---|---|
| 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 | 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 |
Note: An unopened, shelf-stable, canned ham can be stored at room temperature for 2 years.
Fresh Poultry
Proper storage of fresh poultry is essential to prevent salmonella and other bacterial contaminations.
| Fresh poultry | Type | Refrigerator [40°F (4°C) or below] | Freezer [0°F (-18°C) or below] |
|---|---|---|---|
| Chicken or turkey, whole | 1 to 2 days | 1 year | |
| Chicken or turkey, pieces | 1 to 2 days | 9 months |
Fin Fish
The type of fish influences how long it remains fresh in the refrigerator and freezer.
| Fin Fish | Type | Refrigerator [40°F (4°C) or below] | Freezer [0°F (-18°C) or below] |
|---|---|---|---|
| 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
Shellfish have specific storage requirements to maintain their quality and safety.
| Shellfish | Type | Refrigerator [40°F (4°C) or below] | Freezer [0°F (-18°C) or below] |
|---|---|---|---|
| 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 |
Egg Storage Guidelines
Eggs can be stored in various forms, each with its own storage guidelines.
| Eggs | Type | Refrigerator [40°F (4°C) or below] | Freezer [0°F (-18°C) or below] |
|---|---|---|---|
| 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 | 2 to 4 days | 12 months | |
| Raw egg accidentally frozen in 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 |
Note: Yolks do not freeze well. Toss any frozen eggs with a broken shell.
Other Food Storage Guidelines
Different food items have varying refrigeration and freezing requirements.
| Soups and stews | Type | Refrigerator [40°F (4°C) or below] | Freezer [0°F (-18°C) or below] |
|---|---|---|---|
| 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 |
In conclusion, understanding how long does food stay good in the fridge is critical for maintaining food safety and preventing waste. By following these guidelines, you can ensure that your food remains fresh, flavorful, and safe to consume. Remember to always check for signs of spoilage before eating any stored food.
