Fact Sheets And Publications
Keep Food Safe – Guide to Refrigerator Storage Periods
Revised August 2025 by Diane Oliver, MPH, RDN, LDN
When storing foods in your refrigerator, use foil, plastic bags and wraps, or airtight containers. Clean refrigerators regularly to reduce food odors. Remove spoiled foods immediately so decay cannot pass to other foods. Maintain refrigerator temperature at 40ºF or below and check the temperature regularly with a refrigerator thermometer. Use foods quickly. Don't depend on maximum storage periods. If you have any doubt about the food, throw it out.
Below is a Cold Food Storage Chart (2023) from:
https://www.foodsafety.gov/food-safety-charts/cold-food-storage-charts
| Food | Type | Refrigerator [40°F (4°C) or below] | Freezer [0°F (-18°C) or below] |
|---|---|---|---|
| Salad | Egg, chicken, ham, tuna, and macaroni salads | 3 to 4 days | Does not freeze well |
| Hot dogs | Opened package | 1 week | 1 to 2 months |
| Unopened package | 2 weeks | 1 to 2 months | |
| Luncheon meat | Opened package or deli sliced | 3 to 5 days | 1 to 2 months |
| Unopened package | 2 weeks | 1 to 2 months | |
| Bacon and sausage | Bacon | 1 week | 1 month |
| Sausage, raw, from chicken, turkey, pork, or beef | 1 to 2 days | 1 to 2 months | |
| Sausage, fully cooked, from chicken, turkey, pork, or beef | 1 week | 1 to 2 months | |
| Sausage, purchased frozen | After cooking, 3-4 days | 1-2 months from date of purchase | |
| Hamburger, ground meats and ground poultry | Hamburger, ground beef, turkey, chicken, other poultry, veal, pork, lamb, and mixtures of them | 1 to 2 days | 3 to 4 months |
| Fresh beef, veal, lamb, and pork | Steaks | 3 to 5 days | 4 to 12 months |
| Chops | 3 to 5 days | 4 to 12 months | |
| Roasts | 3 to 5 days | 4 to 12 months | |
| Ham | Fresh, uncured, uncooked | 3 to 5 days | 6 months |
| Fresh, uncured, cooked | 3 to 4 days | 3 to 4 months | |
| Cured, cook-before-eating, uncooked | 5 to 7 days or “use by” date | 3 to 4 months | |
| Fully-cooked, vacuum-sealed at plant, unopened | 2 weeks or “use by” date | 1 to 2 months | |
| Cooked, store-wrapped, whole | 1 week | 1 to 2 months | |
| Cooked, store-wrapped, slices, half, or spiral cut | 3 to 5 days | 1 to 2 months | |
| Country ham, cooked | 1 week | 1 month | |
| Canned, labeled "Keep Refrigerated," unopened | 6 to 9 months | Do not freeze | |
Canned, shelf-stable, opened Note: An unopened, shelf-stable, canned ham can be stored at room temperature for 2 years. |
3 to 4 days | 1 to 2 months | |
| Prosciutto, Parma or Serrano ham, dry Italian or Spanish type, cut | 2 to 3 months | 1 month | |
| Fresh poultry | Chicken or turkey, whole | 1 to 2 days | 1 year |
| Chicken or turkey, pieces | 1 to 2 days | 9 months | |
| Fin Fish | Fatty Fish (bluefish, catfish, mackerel, mullet, salmon, tuna, etc.) | 1 - 3 Days | 2 - 3 Months |
| Lean Fish (cod, flounder, haddock, halibut, sole, etc.) | 6 - 8 Months | ||
| Lean Fish (pollock, ocean perch, rockfish, sea trout.) | 4 - 8 Months | ||
| Shellfish | Fresh Crab Meat | 2 - 4 Days | 2 - 4 Months |
| Fresh Lobster | 2 - 4 Days | 2 - 4 Months | |
| Live Crab, Lobster | 1 day . | Not recommended | |
| Live Clams, Mussels, Oysters, and Scallops | 5 - 10 Days | Not recommended | |
| Shrimp, Crayfish | 3 - 5 Days | 6 - 18 Months | |
| Shucked Clams, Mussels, Oysters, and Scallops | 3 - 10 Days | 3 - 4 Months | |
| Squid | 1 - 3 Days | 6 - 18 Months | |
| Eggs | Raw eggs in shell | 3 to 5 weeks | Do not freeze in shell. Beat yolks and whites together, then freeze. |
| Raw egg whites and yolks Note: Yolks do not freeze well |
2 to 4 days | 12 months | |
| Raw egg accidentally frozen in shell Note: Toss any frozen eggs with a broken shell |
Use immediately after thawing | Keep frozen, then refrigerate to thaw |
|
| Hard-cooked eggs | 1 week | Do not freeze | |
| Egg substitutes, liquid, unopened | 1 week | Do not freeze | |
| Egg substitutes, liquid, opened | 3 days | Do not freeze | |
| Egg substitutes, frozen, unopened | After thawing, 1 week or refer to “use by” date | 12 months | |
| Egg substitutes, frozen, opened | After thawing, 3 to 4 days or refer to “use by” date | Do not freeze | |
| Casseroles with eggs | After baking, 3 to 4 days | After baking, 2 to 3 months | |
| Eggnog, commercial | 3 to 5 days | 6 months | |
| Eggnog, homemade | 2 to 4 days | Do not freeze | |
| Pies: Pumpkin or pecan | After baking, 3 to 4 days | After baking, 1 to 2 months | |
| Pies: Custard and chiffon | After baking, 3 to 4 days | Do not freeze | |
| Quiche with filling | After baking, 3 to 5 days | After baking, 2 to 3 months | |
| Soups and stews | Vegetable or meat added | 3 to 4 days | 2 to 3 months |
| Leftovers | Cooked meat or poultry | 3 to 4 days | 2 to 6 months |
| Chicken nuggets or patties | 3 to 4 days | 1 to 3 months | |
| Pizza | 3 to 4 days | 1 to 2 months |
Above is a Cold Food Storage Chart (2023) from:
https://www.foodsafety.gov/food-safety-charts/cold-food-storage-charts
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