Knowing how long food will last in the fridge is crucial for food safety and minimizing waste. This guide provides valuable insights into properly storing various food items in your refrigerator and freezer to maintain their quality and prevent spoilage. Use these timelines as a general reference point, but always trust your senses – sight, smell, and texture – to determine if food is still safe to consume.
Understanding Refrigerator Storage Times
The following guidelines indicate how long different types of food can typically be stored safely in the refrigerator (at 40°F (4°C) or below) and the freezer (at 0°F (-18°C) or below). Keep in mind that these are general recommendations, and the actual shelf life can vary based on factors like the freshness of the food at the time of purchase, storage conditions, and handling practices.
Salads and Prepared Foods
| Food | Refrigerator [40°F (4°C) or below] | Freezer [0°F (-18°C) or below] |
|---|---|---|
| Egg, chicken, ham, tuna, and macaroni salads | 3 to 4 days | Does not freeze well |
Processed Meats
| Food | Refrigerator [40°F (4°C) or below] | Freezer [0°F (-18°C) or below] |
|---|---|---|
| Hot dogs (Opened package) | 1 week | 1 to 2 months |
| Hot dogs (Unopened package) | 2 weeks | 1 to 2 months |
| Luncheon meat (Opened package or deli sliced) | 3 to 5 days | 1 to 2 months |
| Luncheon meat (Unopened package) | 2 weeks | 1 to 2 months |
Bacon and Sausage
| Food | Refrigerator [40°F (4°C) or below] | Freezer [0°F (-18°C) or below] |
|---|---|---|
| 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 |
Ground Meats
| Food | Refrigerator [40°F (4°C) or below] | Freezer [0°F (-18°C) or below] |
|---|---|---|
| Hamburger, ground beef, turkey, chicken, other poultry, veal, pork, lamb, and mixtures of them | 1 to 2 days | 3 to 4 months |
Fresh Meats (Beef, Veal, Lamb, Pork)
| Food | Refrigerator [40°F (4°C) or below] | Freezer [0°F (-18°C) or below] |
|---|---|---|
| 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
Understanding how long ham will last in the fridge depends on the type.
| Food | Refrigerator [40°F (4°C) or below] | Freezer [0°F (-18°C) or below] |
|---|---|---|
| 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
| Food | 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
| Food | 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.) | 1 – 3 Days | 6 – 8 Months |
| Lean Fish (pollock, ocean perch, rockfish, sea trout.) | 1 – 3 Days | 4 – 8 Months |
Shellfish
| Food | 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 |
Eggs
| Food | 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 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
| Food | Refrigerator [40°F (4°C) or below] | Freezer [0°F (-18°C) or below] |
|---|---|---|
| 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
| Food | Refrigerator [40°F (4°C) or below] | Freezer [0°F (-18°C) or below] |
|---|---|---|
| Quiche with filling | After baking, 3 to 5 days | After baking, 2 to 3 months |
Soups and Stews
| Food | 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
| Food | Refrigerator [40°F (4°C) or below] | Freezer [0°F (-18°C) or below] |
|---|---|---|
| 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 |
Tips for Optimal Food Storage
- Maintain Proper Temperature: Ensure your refrigerator is set to 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 moisture loss and contamination.
- Label and Date: Label all stored food with the date to help you keep track of how long it has been stored.
- First In, First Out (FIFO): Use the FIFO method – consume older items before newer ones.
- Don’t Overcrowd: Avoid overcrowding your refrigerator, as this can impede proper air circulation and lead to uneven cooling.
- Cool Food Quickly: Cool hot foods quickly before refrigerating to prevent raising the refrigerator’s temperature. Divide large quantities into smaller containers to speed up the cooling process.
Food Safety Considerations
How long food will last in the fridge is only one factor. Always prioritize food safety:
- “Danger Zone”: Bacteria grow rapidly between 40°F (4°C) and 140°F (60°C). Minimize the time food spends in this temperature range.
- Cross-Contamination: Prevent cross-contamination by keeping raw meats, poultry, and seafood separate from other foods.
- Trust Your Senses: If food looks or smells questionable, or if you are unsure about its safety, discard it. When in doubt, throw it out.
Conclusion
Understanding how long food will last in the fridge is essential for maintaining food safety and reducing waste. By following these guidelines and practicing proper food storage techniques, you can ensure that your food stays fresh and safe for as long as possible. Always remember to use your best judgment and prioritize food safety when determining whether to consume stored food.
