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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.
COLD
STORAGE CHART |
Eggs |
Product |
Refrigerator
(40 °F) |
Freezer
(0 °F) |
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 |
Mayonnaise
Commercial, refrigerate after opening |
2
months |
Do
not freeze |
Frozen
Dinners & Entrees
Keep frozen until ready to heat |
— |
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 |
|
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 6 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
Vegetable 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 |
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