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\nFollow the guidelines below for storing food in the refrigerator and freezer. The short time limits for home-refrigerated foods will help keep them from spoiling or becoming dangerous to eat. The guidelines for freezer storage are for quality only\u2014frozen foods stored continuously at 0\u00b0F (-18\u00b0C) or below can be kept indefinitely.
\nLooking for a specific item? Check out FoodKeeper to find storage tips for over 650 food and beverages.
\n Download Cold Food Storage Chart as PDF \nFood | \nType | \nRefrigerator [40\u00b0F (4\u00b0C) or below] | \nFreezer [0\u00b0F (-18\u00b0C) or below] | \n
---|---|---|---|
Salad | \nEgg, chicken, ham, tuna, and macaroni salads | \n3 to 4 days | \nDoes not freeze well | \n
Hot dogs | \nOpened package | \n1 week | \n1 to 2 months | \n
Unopened package | \n2 weeks | \n1 to 2 months | \n|
Luncheon meat | \nOpened package or deli sliced | \n3 to 5 days | \n1 to 2 months | \n
Unopened package | \n2 weeks | \n1 to 2 months | \n|
Bacon and sausage | \nBacon | \n1 week | \n1 month | \n
Sausage, raw, from chicken, turkey, pork, or beef | \n1 to 2 days | \n1 to 2 months | \n|
Sausage, fully cooked, from chicken, turkey, pork, or beef | \n1 week | \n1 to 2 months | \n|
Sausage, purchased frozen | \nAfter cooking, 3-4 days | \n1-2 months from date of purchase | \n|
Hamburger, ground meats and ground poultry | \nHamburger, ground beef, turkey, chicken, other poultry, veal, pork, lamb, and mixtures of them | \n1 to 2 days | \n3 to 4 months | \n
Fresh beef, veal, lamb, and pork | \nSteaks | \n3 to 5 days | \n4 to 12 months | \n
Chops | \n3 to 5 days | \n4 to 12 months | \n|
Roasts | \n3 to 5 days | \n4 to 12 months | \n|
Ham | \nFresh, uncured, uncooked | \n3 to 5 days | \n6 months | \n
Fresh, uncured, cooked | \n3 to 4 days | \n3 to 4 months | \n|
Cured, cook-before-eating, uncooked | \n5 to 7 days or \u201cuse by\u201d date | \n3 to 4 months | \n|
Fully-cooked, vacuum-sealed at plant, unopened | \n2 weeks or \u201cuse by\u201d date | \n1 to 2 months | \n|
Cooked, store-wrapped, whole | \n1 week | \n1 to 2 months | \n|
Cooked, store-wrapped, slices, half, or spiral cut | \n3 to 5 days | \n1 to 2 months | \n|
Country ham, cooked | \n1 week | \n1 month | \n|
Canned, labeled \"Keep Refrigerated,\" unopened | \n6 to 9 months | \nDo not freeze | \n|
Canned, shelf-stable, opened Note: An unopened, shelf-stable, canned ham can be stored at room temperature for 2 years. | \n 3 to 4 days | \n1 to 2 months | \n|
Prosciutto, Parma or Serrano ham, dry Italian or Spanish type, cut | \n2 to 3 months | \n1 month | \n|
Fresh poultry | \nChicken or turkey, whole | \n1 to 2 days | \n1 year | \n
Chicken or turkey, pieces | \n1 to 2 days | \n9 months | \n|
Fin Fish | \nFatty Fish (bluefish, catfish, mackerel, mullet, salmon, tuna, etc.) | \n1 - 3 Days | \n2 - 3 Months | \n
Lean Fish (cod, flounder, haddock, halibut, sole, etc.) | \n6 - 8 Months | \n||
Lean Fish (pollock, ocean perch, rockfish, sea trout.) | \n4 - 8 Months | \n||
Shellfish | \nFresh Crab Meat | \n2 - 4 Days | \n2 - 4 Months | \n
Fresh Lobster | \n2 - 4 Days | \n2 - 4 Months | \n|
Live Crab, Lobster | \n1 day . | \nNot recommended | \n|
Live Clams, Mussels, Oysters, and Scallops | \n5 - 10 Days | \nNot recommended | \n|
Shrimp, Crayfish | \n3 - 5 Days | \n6 - 18 Months | \n|
Shucked Clams, Mussels, Oysters, and Scallops | \n3 - 10 Days | \n3 - 4 Months | \n|
Squid | \n1 - 3 Days | \n6 - 18 Months | \n|
Eggs | \nRaw eggs in shell | \n3 to 5 weeks | \nDo not freeze in shell. Beat yolks and whites together, then freeze. | \n
Raw egg whites and yolks Note: Yolks do not freeze well | \n 2 to 4 days | \n12 months | \n|
Raw egg accidentally frozen in shell Note: Toss any frozen eggs with a broken shell | \n Use immediately after thawing | \nKeep frozen, then refrigerate to thaw | \n |
Hard-cooked eggs | \n1 week | \nDo not freeze | \n|
Egg substitutes, liquid, unopened | \n1 week | \nDo not freeze | \n|
Egg substitutes, liquid, opened | \n3 days | \nDo not freeze | \n|
Egg substitutes, frozen, unopened | \nAfter thawing, 1 week or refer to \u201cuse by\u201d date | \n12 months | \n|
Egg substitutes, frozen, opened | \nAfter thawing, 3 to 4 days or refer to \u201cuse by\u201d date | \nDo not freeze | \n|
Casseroles with eggs | \nAfter baking, 3 to 4 days | \nAfter baking, 2 to 3 months | \n|
Eggnog, commercial | \n3 to 5 days | \n6 months | \n|
Eggnog, homemade | \n2 to 4 days | \nDo not freeze | \n|
Pies: Pumpkin or pecan | \nAfter baking, 3 to 4 days | \nAfter baking, 1 to 2 months | \n|
Pies: Custard and chiffon | \nAfter baking, 3 to 4 days | \nDo not freeze | \n|
Quiche with filling | \nAfter baking, 3 to 5 days | \nAfter baking, 2 to 3 months | \n|
Soups and stews | \nVegetable or meat added | \n3 to 4 days | \n2 to 3 months | \n
Leftovers | \nCooked meat or poultry | \n3 to 4 days | \n2 to 6 months | \n
Chicken nuggets or patties | \n3 to 4 days | \n1 to 3 months | \n|
Pizza | \n3 to 4 days | \n1 to 2 months | \n