Food & Cooking Tips

Cold Storage Chart

(FSIS) Be aware of how long foods have been in your refrigerator. When in doubt, throw it out! | Product | Refrigerator (40°F) | Freezer (0°F) | |\3. *Eggs* | | Fresh, in shell | 3 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 | 3 days | Don't freeze well | | unopened | 10 days | 1 year | |\3. *Mayonnaise* | | commercial refrigerate after opening | 2 months | Doesn't freeze | |\3. *Deli & Vacuum-Packed Products* | | Store-prepared (or homemade) egg, chicken, ham, tuna, macaroni salads | 3 to 5 days | Doesn't freeze well | |\3. *Hot dogs & Luncheon Meats* | | Hot dogs, opened package | 1 week | 1 to 2 months | | -- unopened package |2 weeks | 1 to 2 months | | Luncheon meats, opened package | 3 to 5 days | 1 to 2 months | | -- unopened package | 2 weeks | 1 to 2 months | |\3. *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 | |\3. *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 | 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 | |\3. *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 | |\3. *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 | |\3. *Soup & Stews* | | Vegetable or meat added | 3 to 4 days | 2 to 3 months | |\3. *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 | |\3. *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 | |\3. *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 | |\3. *Pizza* | | Pizza | 3 to 4 days | 1 to 2 months | |\3. *Stuffing* | | Stuffing--cooked | 3 to 4 days | 1 month | |\3. *Beverages, Fruit* | | Juices in cartons, fruit drinks, punch | 3 weeks unopened 7 to 10 days opened | 8 to 12 months | |\3. *Dairy* | | Butter | 1 to 3 months | 6 to 9 months | | Buttermilk | 7 to 14 days | 3 months | | Cheese, Hard (such as Cheddar, Swiss) | 6 months, unopened 3 to 4 weeks, opened | 6 months | | Cheese Soft (such as Brie, Bel Paese) | 1 week | 6 months | | Cottage Cheese, Ricotta | 1 week | Doesn't freeze well | | Cream Cheese | 2 weeks | Doesn't freeze well | | Cream--Whipped, ultrapasteurized | 1 month | Doesn't freeze | | Cream--Whipped, Sweetened | 1 day | 1 to 2 months | | Cream--Aerosol can, real whipped cream | 3 to 4 weeks | Doesn't freeze | | Cream--Aerosol can, non dairy topping | 3 months | Doesn't freeze | | Cream, Half and Half | 3 to 4 days | 4 months | | Eggnog, commercial | 3 to 5 days | 6 months | | Margarine | 4 to 5 months | 12 months | | Milk | 7 days | 3 months | | Pudding | package date; 2 days after opening | Doesn't freeze | | Sour cream | 7 to 21 days | Doesn't freeze | | Yogurt | 7 to 14 days | 1 to 2 months | |\3. *Dough* | | Tube cans of rolls, biscuits, pizza dough, etc. | Use-by-date | Don't freeze | | Ready-to-bake pie crust | Use-by-date | 2 months | | Cookie dough | Use-by-date unopened or opened | 2 months | |\3. *Fish* | | Lean fish (cod, flounder, haddock, sole, etc.) | 1 to 2 days | 6 months | | Fatty fish (bluefish, mackerel, salmon, etc.) | 1 to 2 days | 2 to 3 months | | Cooked fish | 3 to 4 days | 4 to 6 months | | Smoked fish | 14 days or date on vacuum package | 2 months in vacuum package | |\3. *Shellfish* | | Shrimp, scallops, crayfish, squid, shucked clams, mussels and oysters | 1 to 2 days | 3 to 6 months | | Live clams, mussels, crab, lobster and oysters | 2 to 3 days | 2 to 3 months | | Cooked shellfish | 3 to 4 days | 3 months |