Disaster
Safe Food Handling
Take some simple precautions when preparing food for storage. Always work with well-scrubbed hands and be sure all utensils, cutting boards, etc., are absolutely clean. Then keep food either hot (above 135°F) or cold (below 41°F), never in between for any length of time. Here’s why: There are common bacteria present that are normally not troublemakers but can become dangerous if they are given the ideal breeding climate, between 70°F and 125°F, in which they quickly multiply to dangerous levels and can cause food poisoning. Don’t leave foods in this danger zone for more than 2 hours.
To Refreeze or Not to Refreeze
You can safely refreeze virtually any partially thawed food as long as it still has ice crystals and has been held no longer than 1 to 2 days at refrigerator temperatures. However, many foods—ice cream and uncooked baked goods, for example—will deteriorate in texture and taste.
Meat, fish, and poultry you’ve thawed in the refrigerator can be refrozen within 24 hours of defrosting. But do not refreeze combination dishes—pies, stews, casseroles, etc.
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. Discard any fruit whose flavor is off.
Read the Labels
More and more foods are being sold now with a date that tells you something about their freshness. But just what does it tell you? That depends on the kind of food. Here, are the most frequently used dates and what they mean:
- Fresh meat and fish are dates 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 quality of the food deteriorates. However, the food would still be safe to consume.
Pantry Food Storage Chart
Store foods in your coolest kitchen cabinets, not over your range or near the refrigerator’s exhaust. Dry foods keep fresh the longest in airtight containers, which also keep out insects. When shopping, choose fresh-looking packages; avoid cans with swollen ends or dents. Date your purchases; then check your kitchen cabinets every six months or so to be sure you use the oldest items first. With longer storage, flavors gradually fade and nutrients can be lost.
Staples
Food | Time | Special Handling |
---|---|---|
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 | Keep all dry foods in original package or tightly closed airtight containers in dry spot unless otherwise directed on label. |
Bread, rolls | 3 days | Keep all dry foods in original package or tightly closed airtight containers in dry spot unless otherwise directed on label. |
Bread crumbs, dried | 6 months | Keep all dry foods in original package or tightly closed airtight containers in dry spot unless otherwise directed on label. |
Cereals, ready-to-eat | Check date on package. | Keep all dry foods in original package or tightly closed airtight containers in dry spot unless otherwise directed on label. |
Cereals, ready-to-cook | 6 months | Keep all dry foods in original package or tightly closed airtight containers in dry spot unless otherwise directed on label. |
Chocolate, premelted | 1 year | Keep all dry foods in original package or tightly closed airtight containers in dry spot unless otherwise directed on label. |
Chocolate, semisweet | 2 years | Keep all dry foods in original package or tightly closed airtight containers in dry spot unless otherwise directed on label. |
Chocolate, unsweetened | 18 months | Keep all dry foods in original package or tightly closed airtight containers in dry spot unless otherwise directed on label. |
Coffee, vacuum packed | 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 | Keep refrigerated. |
Flour, rye, whole-wheat | 1 year | 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 | |
Rice, white | 2 years | |
Salad dressings | 3 months | Refrigerate after opening. |
Shortening, solid | 8 months | |
Sugar, brown, confectioners' | 4 months | |
Sugar, granulated | 2 years | |
Tea, bags, loose | 18 months | |
Tea, instant | 2 years |
Packaged Foods and Mixes
Food | Time | Special Handling |
---|---|---|
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
Food | Time | Special Handling |
---|---|---|
Fruits, canned | 1 year | |
Fruits, dried | 6 months | |
Gravies, canned | 1 year | |
Meat, fish, poultry | 1 year | |
Pickles, olives | 1 year | |
Soups, canned | 1 year | |
Soups, dried | 15 months | |
Vegetables, canned | 1 year | |
Whipped-topping mix | 1 year |
Herbs, Spices, and Condiments
Food | Time | Special Handling |
---|---|---|
Barbeque sauce, ketchup, chili sauce (opened) | 1 month | |
Herbs and spices - whole spices | 1 year | Keep in cool spot. Replace if aroma fades. Refrigerate red spices. |
Herbs and spices - ground spices, herbs | 6 months | Keep in cool spot. Replace if aroma fades. Refrigerate red spices. |
Hot pepper sauce, Worchestershire | 2 years |
Miscellany
Food | Time | Special Handling |
---|---|---|
Coconut, can | 1 year | |
Metered-calorie products, instant breakfasts | 6 months | |
Nuts | 9 months | |
Parmesan cheese, grated | 1 month | |
Pasteurized cheese food and spreads | 3 months | |
Soft drinks | 3 months | |
Vegetables onions, potatoes, rutabagas, squash (hard-shelled), sweet potatoes | 1 week at room temperature | For longer storage, keep at 50 to 60? F. Keep dry, out of sun, loosely wrapped. |
Refrigerator Food Storage Chart
Keep the refrigerator temperature between 34 and 40° F. If it rises above 40° F, food quickly spoils. Wrap foods in foil, plastic wrap, or bags or place in airtight containers to keep food from drying out and odors from being transferred from one food to another. Food kept longer than the recommended times may be usable but of inferior quality.
Dairy and Eggs
Food | Time | Special Handling |
---|---|---|
Butter | 1 to 3 months | Hold only 2-day supply in a butter keeper. |
Buttermilk, sour cream, yogurt | 2 weeks | |
Cheese, cottage, ricotta | 5 days | Keep all cheese tightly packaged in moisture-resistant wrap. |
Cheese, cream, Neufchatel | 2 weeks | Keep all cheese tightly packaged in moisture-resistant wrap. |
Cheese, cream, Neufchate, hard and wax-coated (cheddar, edam, gouda, swiss, etc.) large pieces unopened | 3 to 6 months | Keep all cheese tightly packaged in moisture-resistant wrap. |
Cheese, cream, Neufchate, hard and wax-coated (cheddar, edam, gouda, swiss, etc.) large piece opened | 3 to 4 weeks | Keep all cheese tightly packaged in moisture-resistant wrap. |
Cheese, cream, Neufchate, hard and wax-coated (cheddar, edam, gouda, swiss, etc.) large pieces sliced | 2 weeks | Keep all cheese tightly packaged in moisture-resistant wrap. |
Cheese, parmesan, grated | 12 months | Keep all cheese tightly packaged in moisture-resistant wrap. |
Cheese, processed (opened) | 3 to 4 weeks | Keep all cheese tightly packaged in moisture-resistant wrap. Unopened processed cheese need not be refrigerated. |
Cheese, spreads | 2 weeks | Keep all cheese tightly packaged in moisture-resistant wrap. |
Cream - light, heavy, half-and-half | 1 week | Keep tightly covered. |
Dips - sour cream, etc., commercial | 2 weeks | Keep tightly covered. |
Dips - sour cream, etc., homemade | 2 days | Keep tightly covered. |
Eggs, in shell | 1 month | Keep small end of egg down to center yolks. |
Eggs, yolks | 2 to 4 weeks | Cover yolks with water; cover container. |
Eggs, whites | 2 to 4 weeks | |
Margarine | 1 month | One week for best flavor. |
Milk, evaporated (opened) | 1 week | Keep containers tightly closed. Do not return unused milk to original container. This spreads bacteria back to remaining milk. |
Milk, filled, imitation | 3 to 4 days | Keep containers tightly closed. Do not return unused milk to original container. This spreads bacteria back to remaining milk. |
Milk, pasteurized, reliquified nonfat dry, skimmed | 1 week | Keep containers tightly closed. Do not return unused milk to original container. This spreads bacteria back to remaining milk. |
Milk, sweetened condensed | 1 week | Keep containers tightly closed. Do not return unused milk to original container. This spreads bacteria back to remaining milk. |
Whipped topping, in can | 3 months | |
Whipped topping, prepared from mix | 3 days |
Fruit
Food | Time | Special Handling |
---|---|---|
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 the can. |
Apricots, avocados, bananas, melons, nectarines, peaches, pears | 5 days | 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 the can. |
Berries, cherries | 3 days | 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 the can. |
Citrus fruit | 2 weeks | 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 the can. |
Grapes, plums | 5 days | 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 the can. |
Pineapple | 2 days | 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 the can. |
Vegetables
Food | Time | Special Handling |
---|---|---|
Asparagus | 3 days | |
Beets, carrots, parsnips, radishes, turnips | 2 weeks | Remove any leafy tops before refrigerating. |
Broccoli, Brussels sprouts, green onions, zucchini | 5 days | |
Cabbage, cauliflower, celery, cucumbers, eggplant, green beans, peppers, tomatoes | 1 week | If necessary, ripen tomatoes at room temperature away from light before refrigerating. |
Corn | 1 day | Leave in husk. |
Lettuce, spinach, all leafy greens | 5 days | Rinse and drain before refrigerating. |
Limas, peas | 5 days | Leave in shell. |
Meats
*Treat uncured or nitrite-free meats like fresh; refrigerate only 4 to 7 days.
Food | Time | Special Handling |
---|---|---|
Beef, lamb, pork, veal (chops) | 3 to 5 days | If not prepacked, wrap loosely in wax paper so surface can dry slightly. |
Beef, lamb, pork, veal (ground meat) | 1 to 2 days | If not prepacked, wrap loosely in wax paper so surface can dry slightly. |
Beef, lamb, pork, veal (roasts) | 3 to 5 days | If not prepacked, wrap loosely in wax paper so surface can dry slightly. |
Beef, lamb, pork, veal (steaks) | 3 to 5 days | If not prepacked, wrap loosely in wax paper so surface can dry slightly. |
Beef, lamb, pork, veal (stew meat) | 1 to 2 days | If not prepacked, wrap loosely in wax paper so surface can dry slightly. |
Variety meats (liver, heart, etc.) | 1 to 2 days | |
Processed meats* (bacon, frankfurters) | 1 week | Store in coldest part of refrigerator. Unopened vacuum packs keep about 2 weeks. |
Processed meats* (hams (whole, halves)) | 1 week | Store in coldest part of refrigerator. Unopened vacuum packs keep about 2 weeks. |
Processed meats* (hams, canned (unopened)) | 6 months | Store in coldest part of refrigerator. Unopened vacuum packs keep about 2 weeks. |
Processed meats* (luncheon meat, slices) | 5 days | Store in coldest part of refrigerator. Unopened vacuum packs keep about 2 weeks. |
Processed meats* (sausage, fresh or smoked) | 2 to 3 days | Store in coldest part of refrigerator. Unopened vacuum packs keep about 2 weeks. |
Fish and Shellfish
Food | Time | Special Handling |
---|---|---|
Fresh, cleaned fish steaks, fillets | 1 day | Keep wrapped in plastic wrap or bag. |
Clams, crab, lobster in shell | 2 days | Cook only live shellfish. |
Seafood - shucked clams, oysters, scallops, shrimp | 1 day |
Poultry
Food | Time | Special Handling |
---|---|---|
Ready-to-cook chicken, duck, or turkey | 2 days | May be stored in transparent wrap as purchased. |
Canned Food After Opening
Food | Time | Special Handling |
---|---|---|
Baby food | 2 to 3 days | Store baby food covered. Don't feed baby from jar; saliva may liquify food. |
Fish, seafood; poultry | 1 day | Store all canned foods tightly covered. It is not necessary to remove food from the can. |
Fruit | 1 week | Store all canned foods tightly covered. It is not necessary to remove food from the can. |
Gravy, broths | 2 days | Store all canned foods tightly covered. It is not necessary to remove food from the can. |
Meats | 2 days | Store all canned foods tightly covered. It is not necessary to remove food from the can. |
Pickles, olives | 1 month | Store all canned foods tightly covered. It is not necessary to remove food from the can. |
Sauce, tomato-based | 5 days | Store all canned foods tightly covered. It is not necessary to remove food from the can. |
Vegetables | 3 days | Store all canned foods tightly covered. It is not necessary to remove food from the can. |
Freezer Food Storage Chart
Keep freezer at 0 °F, maximum 5 °F. Check temperature with a thermometer or use this rule of thumb: If the freezer can’t keep ice cream brick-solid, the temperature is above the recommended level. If this is the case, use food within a week or two. To wrap for storage for 1 month or more, use moisture-vapor-resistant plastic wrap (may be specially coated or laminated), or heavy-duty foil. After times listed, food is safe, but flavors fade.
Home-Frozen Foods
Food | Time | Special Handling |
---|---|---|
Breads, baked | 3 months | |
Breads, unbaked doughs | 1 month | Use only special freezer-dough recipes. |
Butter, margarine | 9 months | |
Cakes, baked | 3 months | |
Cookies, baked, dough | 3 months | |
Cheese, dry-curd cottage, ricotta | 1 week | Creamed cottage cheese and cream cheese don?t freeze well. Cut and wrap cheese in small pieces. |
Cheese, natural, hard | 6 months | Creamed cottage cheese and cream cheese don?t freeze well. Cut and wrap cheese in small pieces. |
Cream (all kinds), whipped | 2 months | Thawed cream may not whip. |
Eggs, in shell | Do not freeze. | |
Egg whites, yolks | 1 year | For sweet dishes: Mix each cup of yolks with 1 tablespoon corn syrup or sugar. For other cooking, substitute 1 teaspoon salt for sugar. |
Fish, shellfish (fatty fish - bluefish, catfish, trout, etc.) | 3 months | For all fish and shellfish: Wrap tightly in heavy-duty foil or freezer wrap. |
Fish, shellfish (lean fish - cod, flounder, etc.) | 6 months | For all fish and shellfish: Wrap tightly in heavy-duty foil or freezer wrap. |
Fish, shellfish (shellfish) | 3 months | For all fish and shellfish: Wrap tightly in heavy-duty foil or freezer wrap. |
Ice cream, sherbet | 1 month | |
Main dishes, cooked (meat, fish) | 3 months | Freeze in freezer- and oven-proof baking dishes or freezer containers. |
Main dishes, cooked (poultry) | 6 months | Freeze in freezer- and oven-proof baking dishes or freezer containers. |
Meat, bacon | 1 month | If meat is purchased fresh and wrapped in plastic wrap, check for holes. If none, freeze in this wrap for up to 2 weeks. For longer storage, overwrap tightly with freezer or heavy-duty foil. Keep frankfurters in vacuum packages. |
Meat, frankfurters | 1 to 2 months | If meat is purchased fresh and wrapped in plastic wrap, check for holes. If none, freeze in this wrap for up to 2 weeks. For longer storage, overwrap tightly with freezer or heavy-duty foil. Keep frankfurters in vacuum packages. |
Meat, ground, stew meat | 3 months | If meat is purchased fresh and wrapped in plastic wrap, check for holes. If none, freeze in this wrap for up to 2 weeks. For longer storage, overwrap tightly with freezer or heavy-duty foil. Keep frankfurters in vacuum packages. |
Meat, ham | 2 months | If meat is purchased fresh and wrapped in plastic wrap, check for holes. If none, freeze in this wrap for up to 2 weeks. For longer storage, overwrap tightly with freezer or heavy-duty foil. Keep frankfurters in vacuum packages. |
Meat, leftover cooked | 3 months | If meat is purchased fresh and wrapped in plastic wrap, check for holes. If none, freeze in this wrap for up to 2 weeks. For longer storage, overwrap tightly with freezer or heavy-duty foil. Keep frankfurters in vacuum packages. |
Meat, roasts (beef, lamb) | 1 year | If meat is purchased fresh and wrapped in plastic wrap, check for holes. If none, freeze in this wrap for up to 2 weeks. For longer storage, overwrap tightly with freezer or heavy-duty foil. Keep frankfurters in vacuum packages. |
Meat, roasts (pork, veal) | 8 months | If meat is purchased fresh and wrapped in plastic wrap, check for holes. If none, freeze in this wrap for up to 2 weeks. For longer storage, overwrap tightly with freezer or heavy-duty foil. Keep frankfurters in vacuum packages. |
Meat, steaks, chops (beef) | 1 year | If meat is purchased fresh and wrapped in plastic wrap, check for holes. If none, freeze in this wrap for up to 2 weeks. For longer storage, overwrap tightly with freezer or heavy-duty foil. Keep frankfurters in vacuum packages. |
Meat, steaks, chops (lamb, veal) | 9 months | If meat is purchased fresh and wrapped in plastic wrap, check for holes. If none, freeze in this wrap for up to 2 weeks. For longer storage, overwrap tightly with freezer or heavy-duty foil. Keep frankfurters in vacuum packages. |
Meat, steaks, chops (pork) | 9 months | If meat is purchased fresh and wrapped in plastic wrap, check for holes. If none, freeze in this wrap for up to 2 weeks. For longer storage, overwrap tightly with freezer or heavy-duty foil. Keep frankfurters in vacuum packages. |
Meat, variety meats | 4 months | If meat is purchased fresh and wrapped in plastic wrap, check for holes. If none, freeze in this wrap for up to 2 weeks. For longer storage, overwrap tightly with freezer or heavy-duty foil. Keep frankfurters in vacuum packages. |
Nuts | 3 months | |
Pies, custard (homemade) | Do not freeze. | |
Pies, fruit | 8 months | Freeze baked or unbaked. |
Poultry, cooked, with gravy | 6 months | 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. |
Poultry, cooked, no gravy | 1 month | 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. |
Poultry, uncooked (whole) (chicken, turkey) | 1 year | 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. |
Poultry, uncooked (whole) (duck, goose) | 6 months | 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. |
Poultry, uncooked (parts) (chicken) | 9 months | 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. |
Poultry, uncooked (parts) (turkey) | 9 months | 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. |
Vegetables | 1 year |
Commercially Frozen Foods
Food | Time | Special Handling |
---|---|---|
Breads, baked | 3 months | |
Breads, unbaked | Check label. | |
Cakes, angelfood | 2 months | |
Cakes, layer cake, frosted | 4 months | |
Cakes, pound, yellow cake | 6 months | |
Coffee lighteners | 1 year | |
Doughnuts, pastries | 3 months | |
Fish, fatty fish—mackerel, trout, etc. | 3 months | |
Fish, lean fish—cod, flounder, etc. | 6 months | |
Frozen dinners | 6 months | |
Fruit | 1 year | |
Ice cream, sherbet | 1 month | |
Juices, concentrates | 1 year | |
Main dishes, pies, fish, meat | 3 months | |
Main dishes, poultry | 6 months | |
Meat, beef, roasts, steaks | 1 year | |
Meat, beef, roasts, steaks (ground) | 4 months | |
Meat, lamb, veal (roasts, steaks) | 9 months | |
Meat, pork (chops) | 4 months | |
Meat, pork (roasts) | 8 months | |
Pancake, waffle batter | 3 months | |
Pies | 8 months | |
Poultry, chicken, turkey (parts) | 6 months | |
Poultry, chicken, turkey (whole bird) | 1 year | |
Poultry, duck, goose | 6 months | |
Poultry, turkey rolls, roasts | 6 months | |
Shellfish, Alaskan king crab | 10 months | |
Shellfish, Alaskan king crab (breaded, cooked) | 3 months | |
Shellfish, lobsters, scallops | 3 months | |
Shellfish, shrimp, unbreaded | 1 year | |
Vegetables | 8 months |
Trade and brand names used are given for information purposes only. No guarantee, endorsement, or discrimination among comparable products is intended or implied by the Alabama Cooperative Extension System. This publication is for information purposes only and should not be a substitute for recommendations or treatment by a health care provider.