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The Food Keeper

The Food Keeper contains valuable storage advice to help you maintain the freshness and quality of foods.  Some foods deteriorate quickly, while the quality of other items may last longer than expected.  This is why the storage times listed in the accompany charts are intended as useful guidelines, not hard and fast rules.

PRODUCT	REFRIGERATED	FROZEN
DAIRY PRODUCTS
Cheese, hard (such as cheddar, swiss, block parmesan	6-months unopened, 3-4 weeks opened	6 months
Parmesan, shredded	1 month opened	3-4 months
Shredded cheddar, mozzarella, etc.	1 month	3-4 months
Cheese, processed sliced	1-2 months	Doesn’t freeze well
Cheese, soft (such as Brie, Bel Pasese)	1 week	6 months
Eggs, in shell	3-5 weeks	Do not freeze
raw whites, yolks*	2-4 days	12 months
hard cooked	1 week	Doesn’t freeze well
Yogurt	7-14 days	1-2 months
FISH
Lean fish (cod, flounder, haddock, halibut, sole, etc)	1-2 days	6-8 months
Fatty fish (bluefish, mackerel, mullet, salmon, tuna, etc.)	1-2 days	2-3 months
Cooked fish, all	3-4 days	1-2 months
SHELLFISH
Shrimp, scallops, crayfish, squid	1-2 days	3-6 months
Live clams, mussels, crab and oysters	1-2 days	2-3 months
Live lobsters	1-2 days	2-3 months
Lobster tails	1-2 days	6 months
Cooked shellfish, all	3-4 days	3 months
MEAT, FRESH
Beef, lamb, pork or veal chops, steaks, roasts	3-5 days	4-12 months
Ground meat	1-2 days	3-4 months
Cooked meats (after home cooking)	3-4 days	2-3 months
MEAT, SMOKED OR PROCESSED
Corned beef, in pouch with pickling juices	5-7 days	1 month
Ham, canned (Keep Refrigerated label)	6-9 months	Do not freeze
Ham, fully cooked, whole	1 week	1-2 months
Ham, fully cooked, slices or half	3-4 days	1-2 months
Hot dogs, sealed in package	2 weeks	1-2 months
Hot dogs, after opening	1 week	1-2 months
Lunch meats, sealed in package	2 weeks	1-2 months
Lunch meats, after opening	3-5 days	1-2 months
POULTRY, FRESH
Chicken or turkey, whole	1-2 days	12 months
Chicken or turkey, parts	1-2 days	9 months
POULTRY, COOKED OR PROCESSED
Cooked poultry dishes	3-4 days	4-6 months
Fried chicken	3-4 days	4 months
Rotisserie chicken	3-4 days	4 months
DELI FOODS
Salads, containing meat, fish, poultry or eggs	3-4 days	Don’t freeze
Salads, vegetable	3-5 days	Don’t freeze
Side dishes such as cooked vegetables, rice or potatoes	3-4 days	1-2 months
Fruit, cut	Packaged Date: 4 days after opening	Don’t freeze

PRODUCT	SHELF LIFE	REFRIGERATED	FROZEN
FRUITS
Apples	1-2 days	3 weeks	Cooked, 8 months
Bananas	Until Ripe	2 days, skin will blacken	Whole peeled, 1 month
Melons	1-2 days	3-4 days	Balls, 1 month
Peaches, nectarines	Until Ripe	3-4 days	Sliced, lemon juice & sugar, 2 months
VEGETABLES
Asparagus		3-4 days	8 months
Beans, green or wax		3-4 days	8 months
Broccoli, rab, rapini		3-5 days	10-12 months
Corn on the cob		1-2 days	8 months
Cucumbers		4-5 days	Do not freeze
Potatoes	1-2 months	1-2 weeks	Cooked and mashed, 10-12 months
Squash, summer winter	1 week	2 weeks	10-12 months
Tomatoes	Until Ripe	2-3 days	2 months

Refrigerated Food

Refrigerate food to preserve freshness.  However, over time, even chilled food begins to go bad.  The Food Keeper charts indicate refrigerator storage times for a wide variety of food items, calculated from the date of purchase.

Temperature

• Set the refrigerator to maintain a temperature of 40 degrees F or below
• Keep a refrigerator thermometer in the unit or check the temperature seasonally
• Don’t overload the refrigerator.  Air must circulate freely to cool all foods evenly.

For more information, go to: http://www.fmi.org/consumer/foodkeeper/

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