These short – but safe – time limits will help keep refrigerated foods from spoiling. Because freezing keeps foods indefinitely, recommended times are for quality.
| PRODUCT |
REFRIGERATOR |
FREEZER |
| Eggs | ||
| Fresh in shell |
3 to 5 weeks |
Do not freeze |
| Raw yolks and whites |
2 to 4 days |
1 year |
|
1 week |
Does not freeze well |
| Liquid pasteurized eggs, substitutes, opened |
3 days |
Does not freeze well |
|
10 days |
1 year |
| Mayonnaise | ||
| Commercial, refrigerate after opening |
2 months |
Do not freeze |
| Frozen Dinners & Entrees | ||
| Keep frozen until ready to eat |
|
3 to 4 months |
| Prepared salads | ||
|
3 to 5 days |
Does not freeze well |
| Processed Meats | ||
| Hot Dogs – opened |
1 week |
1 to 2 months |
|
2 weeks |
1 to 2 months |
| Luncheon Meats – opened |
3 to 5 days |
1 to 2 months |
|
2 weeks |
1 to 2 months |
| Bacon |
7 days |
1 month |
| Raw Sausage – 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 |
|
3 weeks |
1 to 2 months |
|
3 months |
1 to 2 months |
|
3 to 5 days |
1 to 2 months |
|
6 to 9 months |
Do not freeze |
| Fully cooked whole ham |
7 days |
1 to 2 months |
|
3 to 5 days |
1 to 2 months |
Fresh meats |
||
|
All ground meats, ground meat mixtures, stew meats
|
1 to 2 days |
3 to 4 months |
|
3 to 5 days |
6 to 12 months |
|
3 to 5 days |
4 to 6 months |
|
3 to 5 days |
4 to 12 months |
| Variety meats (tongue, liver, heart, kidneys) |
1 to 2 days |
3 to 4 months |
|
1 day |
Does not freeze well |
Soups and Stews |
||
| Vegetable or meat added |
3 to 4 days |
2 to 3 months |
Fresh Poultry |
||
| Whole chicken or turkey |
1 to 2 days |
1 year |
|
Chicken or turkey pieces |
1 to 2 days |
9 months |
Cooked Leftovers |
||
| Fried chicken, plain pieces |
3 to 4 days |
4 months |
| Poultry casseroles |
3 to 4 days |
4 to 6 months |
| Chicken nuggets, patties |
1 to 2 days |
1 to 3 months |
| Meat & meat casseroles |
3 to 4 days |
2 to 3 months |
| Pizza |
3 to 4 days |
1 to 2 months |
Stuffing or dressing |
3 to 4 days |
1 month |
While on the subject of storage, here is some more information for you on THE GREAT CONDIMENT DEBATE Put an end to the “Great Condiment Debate” with this handy list of storage and shelf life tips.
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