Knowing how long food is good in the refrigerator is crucial for preventing foodborne illnesses and reducing food waste. This guide provides detailed information on recommended refrigerator and freezer storage times for various food items, ensuring you keep your food safe and fresh.
Understanding Food Storage Guidelines
These guidelines offer short time limits for refrigerated foods to prevent spoilage and potential health risks. Remember, freezer storage recommendations primarily focus on maintaining food quality. Foods stored continuously at 0°F (-18°C) or lower in the freezer are safe indefinitely, although their quality may decline over time.
Food Storage Chart: Refrigerator vs. Freezer
Below is a detailed chart outlining how long specific food items remain safe and of good quality in both the refrigerator (at 40°F (4°C) or below) and the freezer (at 0°F (-18°C) or below).
| Food | Type | Refrigerator [40°F (4°C) or below] | Freezer [0°F (-18°C) or below] |
|---|---|---|---|
| Salads | 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.) | 1 – 3 Days | 6 – 8 Months | |
| Lean Fish (pollock, ocean perch, rockfish, sea trout.) | 1 – 3 Days | 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 |
Alt: Checking expiration date of luncheon meat package in refrigerator.
Tips for Safe Food Storage
- Maintain Proper Temperature: Ensure your refrigerator is at 40°F (4°C) or below, and your freezer is at 0°F (-18°C). Use a refrigerator thermometer to monitor the temperature accurately.
- Store Food Properly: Use airtight containers or wraps to prevent contamination and maintain freshness.
- Label and Date: Clearly label all food items with the date of storage to keep track of how long they’ve been in the refrigerator or freezer.
- First In, First Out (FIFO): Use older items before newer ones to minimize waste.
- Prompt Refrigeration: Refrigerate perishable foods within two hours of cooking or purchasing. If the food is exposed to temperatures above 90°F (32°C) (like in a hot car), refrigerate it within one hour.
Understanding “Use By” and “Best By” Dates
It’s important to differentiate between “use by” and “best by” dates. “Use by” dates indicate when a product is at its peak quality and safety. “Best by” dates, on the other hand, indicate when a product will have the best flavor or quality. Food can still be safe to consume after the “best by” date, but its quality may have diminished.
What About Power Outages?
During a power outage, food safety becomes a significant concern. Keep refrigerator and freezer doors closed as much as possible. A refrigerator will keep food safely cold for about four hours if it is unopened. A full freezer will hold the temperature for approximately 48 hours (24 hours if it is half full) if the door remains closed. Once power is restored, evaluate each item for signs of spoilage before consuming.
Conclusion
Understanding how long food is good in the refrigerator and freezer is vital for maintaining food safety and minimizing waste. By following these guidelines and practicing proper food storage techniques, you can ensure that your food remains safe, fresh, and delicious. Always err on the side of caution: when in doubt, throw it out. Remember to regularly check your refrigerator and freezer to keep track of your food’s freshness.
