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Cold Storage Chart
Note: These short but safe time limits will help keep refrigerated foods 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 | 4 to 5 weeks | Don’t freeze |
| Raw yolks, whites | 2 to 4 days | 1 year |
| Hardcooked | 1 week | Don’t freeze well |
| Liquid pasteurized eggs, egg substitutes, opened unopened |
3 days 10 days |
Don’t freeze well 1 year |
| Mayonnaise | ||
| commercial refrigerate after opening | 2 months | Doesn’t freeze |
| Deli & Vacuum-Packed Products | ||
| Store- prepared (or homemade) egg, chicken, ham, tuna, macaroni salads | 3 to 5 days | Don’t freeze well |
| Hot dogs & Luncheon Meats | ||
| Hot dogs, opened package unopened package |
1 week 2 weeks |
1 to 2 months 1 to 2 months |
| Luncheon meats, opened package unopened package |
3 to 5 days 2 weeks |
1 to 2 months 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
unopened |
3 weeks 3 months |
1 to 2 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
unopened |
3 to 5 days 6 to 9 months |
1 to 2 months Doesn’t 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 |
| Ham, fully cooked half | 3 to 5 days | 1 to 2 months |
| Ham, fully cooked 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 breast stuffed with dressing | 1 day | Don’t freeze well |
| Soups & Stews | ||
| Vegetable or meat added | 3 to 4 days | 2 to 3 months |
| Meat Leftovers | ||
| Cooked meat and meat casseroles | 3 to 4 days | 2 to 3 months |
| Gravy and 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 | ||
| 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 | 3 to 4 days | 1 to 2 months |
| Stuffing— cooked | 3 to 4 days | 1 month |
Introduction --
Foodborne Illness: What You Need To Know -- What Is Foodborne Illness?
How Bacteria
Get in Food -- In Case of Suspected Foodborne Illness
-- Fight BAC! ™ -- When You Plan
When You Shop -- When You Store
Food -- When You Prepare Food
When
You Cook -- Internal Cooking Temperatures --
Danger Zone -- When You Chill
Food
When You Transport Food -- When You Reheat Food -- When You Keep Food
Hot
When You Keep Food Cold -- When You Serve Food -- Keep It Cold --
Keep It Hot -- When You Finish
Up
Cold Storage Chart --
Foods Purchased Refrigerated -- Shelf-
Stable Storage Chart -- Additional Resources
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