Better-Safe-Than-Sorry Food Storage Charts

ow long can you keep luncheon meats in the refrigerator, leftovers in the freezer, flour in the cupboard? You'll find the answers to all your questions from the United States Department of Agriculture Food Safety and Inspection Service.

Safe Food Handling

Foods That Need Special Care

• Never stuff poultry the night before you roast it—the stuffing may not heat to a temperature high enough to kill any harmful bacterial growth.
• When refrigerating leftover poultry and stuffing, remove the stuffing from the bird and store in separate dishes.

To Refreeze or not to Refreeze

Meat, fish, and poultry you've thawed in the refrigerator can be refrozen within 24 hours of defrosting. But combination dishes—pies, stews, casseroles, etc.—that have been thawed should not be refrozen.

With the exception of fruit and juice concentrates, foods thawed accidentally in the freezer over a period of days (because of power failure) should not be refrozen unless they still have ice crystals. If food is completely thawed (on purpose or by accident), warmed to room temperature, and left for more than 2 hours, throw it out. (The exception: fruit and juice concentrates that ferment when spoiled, thus preventing the growth of harmful bacteria.) Discard any fruit whose flavor is "off."

Differences in Package Dating

• Fresh meat and fish are dated with "date of pack or manufacture," which refers to when the food was packed or processed for sale. (See Refrigerator chart, page 3, for storage life.)

• Dairy and fresh bakery products are labeled with a "freshness, pull or sell-by" date, which refers to the last day the food should be sold. The date allows you a reasonable length of time to use the food.

• Frozen foods, fried snack foods, cereals, canned foods, macaroni, rice, and other foods are labeled with a "use before" or "best-if-used-by date," after which the food is no longer at its best but can be used safely.

• Yeast and unbaked breads are labeled with an "expiration" or "use by" date, after which the quality of the food deteriorates. However, the food would still be safe to consume.

Pantry

Food	Time	Special Handling
STAPLES
Baking powder, soda .......................	18 months	Keep all dry foods in original package or tightly closed airtight containers in dry spot unless otherwise directed on label.
Bouillon cubes, powder ...................	1 year
Bread, rolls ........................................	3 days
Bread crumbs, dried .......................	6 months
Cereals, ready-to-eat ......................	Check date on package.
ready-to-cook .................................	6 months
Chocolate, premelted ....................	1 year
semisweet ......................................	2 years
unsweetened ...................................	18 months
Coffee, vacuum pack ......................	1 year .............................	Refrigerate after opening.
Coffee, instant (closed) ..................	6 months ........................	Keep 2 weeks after opening.
Coffee lighteners,   dry (opened) ...................................	6 months
Condensed and   evaporated milk ..............................	1 year .............................	Refrigerate after opening.
Flour
cake, all-purpose ...........................	1 year
rye, whole-wheat .........................................................................		Keep refrigerated.
Gelatin, unflavored ..........................	3 years
Honey, jams, syrups .........................	1 year
Molasses ..........................................	2 years
Nonfat dry milk ...............................	6 months
Oil, salad ............................................	3 months .......................	Refrigerate after opening.
Pasta ..................................................	2 years
Peanut Butter ...................................	6 months ......................	Keep 2 months after opening.
Potatoes, instant ..............................	18 months
Rice
brown, wild ......................................	1 year
white .................................................	2 years
Salad dressings ................................	3 months .......................	Refrigerate after opening.
Shortening, solid ...............................	8 months
Sugar
brown, confectioners' .....................	4 months
granulated .......................................	2 years
Tea, bags, loose ..............................	18 months
Tea, instant ......................................	2 years
PACKAGED FOODS AND MIXES
Cakes, prepared ..............................	2 days
Cake mixes .......................................	1 year
Casserole mixes ..............................	18 months
Cookies, packaged .........................	4 months
Crackers ............................................	3 months
Frosting, can or mix ..........................	8 months
Hot-roll mix ......................................	18 months
Pancake mix .....................................	6 months
Piecrust mix ......................................	6 months
Pies and pastries .............................	3 days .........................	Refrigerate cream, custard, chiffon fillings.
Pudding mixes ..................................	1 year
Rice mixes .........................................	6 months
Sauce, gravy, soup mixes ................	6 months
Toaster pop-ups ..............................	3 months
CANNED AND DRIED FOODS
Fruits, canned ...................................	1 year
dried ................................................	6 months
Gravies, canned ................................	1 year
Meat, fish, poultry ............................	1 year
Pickles, olives ...................................	1 year
Soups, canned .................................	1 year
dried ................................................	15 months
Vegetables, canned ........................	1 year
Whipped-topping mix ......................	1 year
HERBS, SPICES, CONDIMENTS
Barbeque sauce, ketchup,  chili sauce (opened) ......................	1 month
Herbs and spices .........................................................................		Keep in cool spot. Replace if aroma fades.
whole spices ..................................	1 year
ground spices, herbs ......................	6 months ........................	Refrigerate red spices.
Hot pepper sauce, Worcestershire ................................	2 years
MISCELLANY
Coconut, can ....................................	1 year
Metered-calorie products,  instant breakfasts ...........................	6 months
Nuts ....................................................	9 months
Parmesan cheese, grated ...............	1 month
Pasteurized processed  cheese food and spreads ...............	3 months
Soft drinks .........................................	3 months
Vegetables .................................................................................		For longer storage keep at 50 to 60 degrees F. Keep dry, out of sun, loosely wrapped.
onions, potatoes,  rutabagas, squash  (hard-shelled),  sweet potatoes ...............................	1 week at room temperature

Refrigerator

Food	Time	Special Handling
DAIRY PRODUCTS
Butter ................................................	1-3 months ................	Hold only 2-day supply in butter keeper.
Buttermilk, sour cream,  yogurt .................................................	2 weeks
Cheese ...............................................................................................		Keep all cheese tightly packaged in moisture resistant wrap.
cottage, ricotta ..............................	5 days
cream, Neufchatel ..........................	2 weeks
hard and wax-coated  cheeses—Cheddar,  Edam, Gouda, Swiss,  etc., large pieces,
unopened ........................................	3-6 months
opened ...........................................	3-4 weeks
sliced ................................................	2 weeks
Parmesan, grated ............................	12 months
process (opened) ...........................	3-4 weeks .................	Unopened process cheese need not be refrigerated.
spreads ..............................................	2 weeks
Cream—light, heavy,  half-and-half ....................................	1 week .......................	Keep tightly covered.
Dips—sour cream, etc.  commercial .....................................	2 weeks .....................	Keep tightly covered.
homemade .....................................	2 days ........................	Keep tightly covered.
Eggs  in shell ...............................................	1 month .....................	Keep small end of egg down, to center yolks.
yolks ...................................................	2-4 weeks .................	Cover yolks with water; cover container.
whites ................................................	2-4 weeks
Margarine ..........................................	1 month .....................	One week for best flavor.
Milk ......................................................................................................		Keep containers tightly closed. Do not return unused milk to original container. This spreads bacteria back to remaining milk.
evaporated (opened) .......................	1 week
filled, imitation ...................................	3-4 days
pasteurized,  reliquefied nonfat  dry, skimmed .....................................	1 week
sweetened condensed .....................	1 week
Whipped topping, in can ...................	3 months
prepared from mix ............................	3 days
FRUIT
Apples ................................................	1 month .....................	Do not wash before storing—moisture encourages spoilage. Store in crisper or moisture-resistant bags or wrap. Keep fruit juices tightly covered. It is not necessary to remove canned fruit from can.
Apricots, avocados,  bananas, melons,  nectarines,  peaches, pears .................................	5 days
Berries, cherries ..............................	3 days
Citrus fruit ........................................	2 weeks
Grapes, plums ...................................	5 days
Pineapple ...........................................	2 days
VEGETABLES
Asparagus ..........................................	3 days
Beets, carrots, parsnips, ...............................................................		Remove any leafy tops before refrigerating.
radishes, turnips ...............................	2 weeks
Broccoli, Brussels  sprouts, green onions,  zucchini .............................................	5 days
Cabbage, cauliflower,  celery, cucumbers ...........................................................................		If necessary, ripen tomatoes at room temperature away from light before refrigerating.
eggplant, green  beans, peppers,  tomatoes ..........................................	1 week
Corn ...................................................	1 day ........................	Leave in husk.
Lettuce, spinach, all  leafy greens ......................................	5 days ..................	Rinse, drain before refrigerating.
Limas, peas ........................................	5 days ..................	Leave in shell.
MEATS
Beef, lamb, pork, veal ....................................................		If not prepacked, wrap loosely in waxed paper so surface can dry slightly.
chops .................................................	3-5 days
ground meat ....................................	1-2 days
roasts .................................................	3-5 days
steaks ................................................	3-5 days
stew meat .......................................	1-2 days
Variety meats (liver,  heart, etc.) ........................................	1-2 days
Processed meats* .........................................................................		Store in coldest part of refrigerator. Unopened vacuum packs keep about 2 weeks.
bacon, frankfurters .............................	1 week
hams (whole, halves) ..........................	1 week
hams, canned (unopened) ................	6 months
luncheon meat, slices .........................	5 days
sausage, fresh or smoked ..................	2-3 days
FISH AND SHELLFISH
Fresh, cleaned fish ........................................................................		Keep wrapped in plastic wrap, bag.
steaks, fillets .......................................	1 day
Clams, crab, lobster in shell ...............	2 days .......................	Cook only live shellfish.
Seafood—shucked clams,  oysters, scallops, shrimp ....................	1 day
POULTRY
Ready-to -cook chicken,  duck, or turkey ....................................	2 days .......................	May be stored in transparent wrap as purchased.
CANNED FOOD, AFTER OPENING
Baby food ..............................................	2-3 days ...................	Store baby food covered. Don’t feed baby from jar; saliva may liquefy food. Store all canned foods tightly covered. It is not necessary to remove food from can.
Fish, seafood; poultry ...........................	1 day
Fruit .........................................................	1 week
Gravy, broths .........................................	2 days
Meats ..................................................	2 days
Pickles, olives ....................................	1 month
Sauce, tomato based ......................	5 days
Vegetables ..........................................	3 days
*Treat uncured or nitrite-free meats like fresh; refrigerate only 4 to 7 days.

Freezer

Food	Time	Special Handling
HOME-FROZEN FOODS
Breads  baked ......................................................	3 months
unbaked doughs ..................................	1 month ..........	Use only special freezer-dough recipes.
Butter, margarine ..................................	9 months
Cakes, baked .....................................	3 months
Cookies, baked, dough ...................	3 months
Cheese ................................................................................		Creamed cottage cheese and cream cheese don’t freeze well. Cut and wrap cheese in small pieces.
dry-curd cottage  cheese, ricotta .....................................	1 week
natural, hard ..........................................	6 months
Cream (all kinds) whipped ...................	2 months ........	Thawed cream may not whip.
Eggs, in shell .....................................................................		Do not freeze.
Egg white, yolks ................................	1 year ............	For sweet dishes: Mix each cup yolks with 1 tablespoon corn syrup or sugar. For other cooking, substitute 1 teaspoon salt for sugar.
Fish, shellfish .....................................................................		For all fish and shellfish: Wrap tightly in heavy-duty foil or freezer wrap.
“fatty” fish—bluefish,  catfish, trout, etc. ............................	3 months
"lean” fish—cod  flounder, etc. ....................................	6 months
shellfish .............................................	3 months
Ice cream, sherbet ...........................	1 month
Main dishes, cooked .....................................................		Freeze in freezer- and oven-proof baking dishes or freezer containers.
meat, fish ..........................................	3 months
poultry ..............................................	6 months
Meat ..................................................................................		If meat is purchased fresh and wrapped in plastic wrap, check for holes. If none, freeze in this wrap up to 2 weeks. For longer storage, overwrap tightly with freezer or heavy-duty foil. Keep frankfurters in vacuum packages.
bacon .................................................	1 month
frankfurters ........................................	1-2 months
ground, stew meat .........................	3 months
ham ....................................................	2 months
leftover cooked ..............................	3 months
roasts  beef, lamb ........................................	1 year
pork, veal .........................................	8 months
steaks, chops  beef ...................................................	1 year
lamb, veal .........................................	9 months
pork ..................................................	9 months
variety meats ...................................	4 months
Nuts ....................................................	3 months
Pies  custard (homemade) ...................................................		Do not freeze.
fruit ....................................................	8 months ........	Freeze baked or unbaked.
Poultry ................................................................................		Wrap in heavy-duty foil or freezer wrap as airtight as possible. Thaw uncooked poultry in refrigerator or under cool running water. Cook within 2 days of thawing.
cooked, with gravy .........................	6 months
cooked, no gravy ............................	1 month
uncooked (whole)  chicken, turkey ...............................	1 year
duck, goose .....................................	6 months
uncooked, (parts)  chicken ..............................................	9 months
turkey ................................................	9 months
Vegetables ..........................................	1 year
COMMERCIALLY FROZEN FOODS
Breads  baked .................................................	3 months
unbaked ............................................	Check label.
Cakes  angel-food ........................................	2 months
layer cake, frosted ..........................	4 months
pound, yellow cake ........................	6 months	Pick up frozen foods immediately before going to check-out counter. Buy only foods frozen solid and with no dribbles on the package, odor, or other signs of being thawed. Put all frozen foods together in one bag so they’ll stay as cold as possible for trip home. Store in original wrapping. Place in home freezer as soon as possible. Cook or thaw as label directs.
Coffee lighteners .............................	1 year
Doughnuts, pastries ........................	3 months
Fish  “fatty” fish—mackerel  trout, etc. ..........................................	3 months
“lean” fish—cod  flounder, etc. ....................................	6 months
Shellfish Alaska King crab .............................	10 months
breaded, cooked ...........................	3 months
lobster, scallops ...............................	3 months
shrimp (unbreaded) ......................	1 year
Fruit ....................................................	1 year
Ice cream, sherbet ...........................	1 month
Juices, concentrates ........................	1 year
Main dishes, pies,  fish, meat ..........................................	3 months
poultry ..............................................	6 months
Meat  beef, roasts, steaks .........................	1 year
ground .............................................	4 months
lamb veal  roasts, streaks ................................	9 months
pork  chops ................................................	4 months
roasts ...............................................	8 months
Pancake, waffle batter ....................	3 months
Pies ......................................................	8 months
Poultry  chicken, turkey parts .....................	6 months
chicken, turkey  (whole bird) ...................................	1 year
duck, goose ......................................	6 months
turkey rolls, roasts .........................	6 months
Frozen dinners .................................	6 months
Vegetables ..........................................	8 months

HE-0471, Reprinted February 2008. Jean Weese, Extension Food Science Specialist, Professor, and Evelyn F. Crayton, Extension Assistant Director for Family and Community Programs, Professor, both in Nutrition and Food Science, Auburn University.

For more information, contact your county Extension office. Visit http://www.aces.edu/counties or look in your telephone directory under your county's name to find contact information. Issued in furtherance of Cooperative Extension work in agriculture and home economics, Acts of May 8 and June 30, 1914, and other related acts, in cooperation with the U.S. Department of Agriculture. The Alabama Cooperative Extension System (Alabama A&M University and Auburn University) offers educational programs, materials, and equal opportunity employment to all people without regard to race, color, national origin, religion, sex, age, veteran status, or disability.