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Cold Storage Chart
These short, but safe, time limits will help keep refrigerated food from
spoiling or becoming dangerous to eat. Because freezing keeps food safe
indefinitely, recommended storage times are for quality only.
Product |
Refrigerator
(40 °F) |
Freezer
(0 °F) |
Eggs
|
| Fresh, in shell |
3 to 5 weeks |
Do not freeze |
| Raw yolks & whites |
2 to 4 days |
1 year |
| Hard cooked |
1 week |
Does not freeze well |
| Liquid pasteurized eggs, egg substitutes |
| opened |
3 days |
Does not freeze well |
| unopened |
10 days |
1 year |
Commercial Mayonnaise
Refrigerate after opening |
2 months |
Do not freeze |
Frozen Dinners & Entrees
Keep frozen until ready to heat |
Keep frozen |
3 to 4 months |
| Deli & Vacuum-Packed Products |
| Store-prepared (or homemade) egg, chicken, ham, tuna,
& macaroni salads |
3 to 5 days |
Does not freeze well |
Hot dogs & Luncheon Meats
|
| Hot dogs |
| opened package |
1 week |
1 to 2 months |
| unopened package |
2 weeks |
1 to 2 months |
| Luncheon meat |
| opened package |
3 to 5 days |
1 to 2 months |
| unopened package |
2 weeks |
1 to 2 months |
Bacon & Sausage
|
| Bacon |
7 days |
1 month |
| Sausage, raw -- from chicken, turkey, pork, beef |
1 to 2 days |
1 to 2 months |
| Smoked breakfast links, patties |
7 days |
1 to 2 months |
| Hard sausage -- pepperoni, jerky sticks |
2 to 3 weeks |
1 to 2 months |
| Summer sausage -- labeled "Keep Refrigerated" |
| opened |
3 weeks |
1 to 2 months |
| unopened |
3 months |
1 to 2 months |
Ham, Corned Beef
|
| Corned beef, in pouch with pickling juices |
5 to 7 days |
Drained, 1 month |
| Ham, canned -- labeled "Keep Refrigerated"
|
| opened |
3 to 5 days |
1 to 2 months |
| unopened |
6 to 9 months |
Do not freeze |
| Ham, fully cooked, vacuum sealed at plant, undated,
unopened |
2 weeks |
1 to 2 months |
| Ham, fully cooked, vacuum sealed at plant, dated,
unopened |
"Use-By" date on package |
1 to 2 months |
| Ham, fully cooked. |
| whole |
7 days |
1 to 2 months |
| half |
3 to 5 days |
1 to 2 months |
| slices |
3 to 4 days |
1 to 2 months |
Hamburger, Ground & Stew Meat
|
| Hamburger & stew meat |
1 to 2 days |
3 to 4 months |
| Ground turkey, veal, pork, lamb, & mixtures of
them |
1 to 2 days |
3 to 4 months |
Fresh Beef, Veal, Lamb, Pork
|
| Steaks |
3 to 5 days |
6 to 12 months |
| Chops |
3 to 5 days |
4 to 6 months |
| Roasts |
3 to 5 days |
4 to 12 months |
| Variety meats -- tongue, liver, heart, kidneys, chitterlings |
1 to 2 days |
3 to 4 months |
| Pre-stuffed, uncooked pork chops, lamb chops, or chicken
breasts stuffed with dressing |
1 day |
Does not freeze well |
Soups & Stews with
Vegetables or meat added |
3 to 4 days |
2 to 3 months |
Cooked Meat Leftovers
|
| Cooked meat & meat casseroles |
3 to 4 days |
2 to 3 months |
| Gravy & meat broth |
1 to 2 days |
2 to 3 months |
Fresh Poultry
|
| Chicken or turkey, whole |
1 to 2 days |
1 year |
| Chicken or turkey, pieces |
1 to 2 days |
9 months |
| Giblets |
1 to 2 days |
3 to 4 months |
Cooked Poultry Leftovers
|
| Fried chicken |
3 to 4 days |
4 months |
| Cooked poultry casseroles |
3 to 4 days |
4 to 6 months |
| Pieces, plain |
3 to 4 days |
4 months |
| Pieces covered with broth, gravy |
1 to 2 days |
6 months |
| Chicken nuggets, patties |
1 to 2 days |
1 to 3 months |
| Pizza, cooked |
3 to 4 days |
1 to 2 months |
| Stuffing, cooked |
3 to 4 days |
1 month |
For more information see: Food
Safety Government Links
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