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.
|
|
|
ProductRefrigerator
(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 |
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 |
| 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
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 |
For more information:
Food Safety and Inspection Service
United States Department of Agriculture
Washington, D.C. 20250-3700
FSIS Food Safety Education and Communications Staff
Meat and Poultry Hotline
Phone: 1-800-535-4555 or (202) 720-3333 (voice); 1-800-256-7072 (TTY)
News and Information Page | FSIS Home Page | USDA Home Page
©Copyright 2012, Big Y Foods, Inc., Springfield, MA, (413) 784.0600
Artwork is for display purposes only and does not necessarily reflect specific items. Not responsible for typographical errors.
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