Reference
Storage Times
These times assume a refrigerator at 40°F or below and a freezer at 0°F or below. Freezer times are about quality; food stored at 0°F stays safe, but it stops being good to eat.
Refrigerator and Freezer
How Long Food Keeps
When you can’t remember how long something has been in there, throw it out.
| Food | Refrigerator (40°F or Below) | Freezer (0°F or Below) |
|---|---|---|
| Cooked beef, pork, poultry, fish (leftovers) | 3–4 days | 2–6 months |
| Raw ground meat or poultry | 1–2 days | 3–4 months |
| Fresh whole poultry | 1–2 days | 1 year |
| Fresh poultry parts | 1–2 days | 9 months |
| Deli meat, opened | 3–5 days | 1–2 months |
| Hard-cooked eggs | 1 week | Does not freeze well |
| Raw eggs in shell | 3–5 weeks | Do not freeze |
| Milk | 1 week after purchase | – |
Labeling Leftovers
What to Write on the Container
A label turns a guess into a decision.
- Date prepared or frozen
- Name of the dish
- Ingredients, especially for allergen tracking
- Reheating instructions, if not obvious
Remember
Freezing Pauses Germs, It Doesn’t Kill Them
Freezing does not destroy germs. It keeps food safe only until you cook it. Use an appliance thermometer to confirm your refrigerator stays at 40°F or below and your freezer at 0°F or below.