Freezer and Refrigerator Food Storage Time Charts
Author: Ian C. Langtree - Writer/Editor for Disabled World (DW)
Published: 15 Sep 2009 - Updated: 28 Aug 2026
Publication Type: Informative
Table of Contents:
Synopsis - Definition - Overview - FAQs - Insights, Updates - Related Content
Synopsis
This article provides a comprehensive guide on safe storage durations for various refrigerated and frozen foods, emphasizing the importance of maintaining proper temperatures - refrigerators at or below 40°F (4°C) and freezers at 0°F (-18°C) - to prevent spoilage and foodborne illnesses. It highlights the "2-hour rule," advising that perishable items should not remain at room temperature for more than two hours, or one hour if the ambient temperature exceeds 90°F. The article includes detailed charts outlining recommended storage times for different food categories, such as eggs, dairy products, meats, and prepared dishes, offering valuable information to help individuals, including seniors and those with disabilities, manage their food storage effectively and safely.
At a Glance
- 1 - Freezing does not reduce a food's nutrients. There is little change in protein value during freezing.
- 2 - Raw eggs should never be frozen in the shell. Beat the yolks and whites together first, then freeze that mixture.
- 3 - Frozen foods can be kept beyond their recommended storage time and remain safe to eat. The quality and texture, however, may gradually diminish.
- 4 - Storage times listed in the charts are measured from the date of purchase, not the date you freeze an item. Labeling and dating each package makes it easy to track how long food has been stored.
Topic Definition
- Frozen Food
Freezing is one of the oldest and simplest ways to keep food from spoiling, and it works by lowering the temperature enough to turn residual moisture into ice. Once that moisture is locked up as ice, most bacteria can no longer grow, which slows the decomposition that would otherwise make food unsafe or unappetizing. In a modern home this is handled by a household freezer held at around 0°F (-18°C), preserving meat, poultry, fish, dairy, baked goods, and prepared dishes from the moment they are packed until they are eaten. For years the standard advice was to freeze food on the day of purchase, though a supermarket-led initiative in 2012 shifted that thinking, encouraging people to freeze items any time up to the use-by date. Done properly, freezing keeps the nutritional value of food largely intact and gives households a practical, low-cost way to cut waste and plan meals ahead.
Overview
Freezer Storage Times for Frozen and Refrigerated Food
The chart below suggests safe freezing time limits for keeping refrigerated and frozen foods from spoiling or becoming unsafe to eat. Keep your appliances at the proper temperatures. Keep the refrigerator temperature at or below 40° F (4° C). The freezer temperature should be 0° F (-18° C). Check temperatures periodically. Appliance thermometers are the best way of knowing these temperatures and are generally inexpensive.
Refrigerate or Freeze Perishables ASAP
Foods that require refrigeration should be put in the refrigerator as soon as you get them home.
Stick to the "2-hour rule" for leaving items needing refrigeration at room temperature.
Never allow meat, poultry, seafood, eggs, produce, or other foods that require refrigeration to sit at room temperature for more than 2 hours - 1 hour if the air temperature is above 90° F.
Refrigerator Temperatures
- Dairy products should be stored at a temperature between 34 degrees F - 38 degrees F
- Eggs should be stored between 33 degrees F - 37 degrees F
- Fresh fruits and vegetables should be stored between 35 degrees F - 40 degrees F
- Meats should be stored between 33 degrees F - 36 degrees F
- You should always label and date frozen foods and store them below 0 degrees F. Frozen foods can be stored beyond the recommended storage time, but the quality may diminish.
Freezer Storage Times
| Product | Refrigerator (40 degree F) | Freezer (0 degree F) |
|---|---|---|
| Eggs | ||
| Raw eggs in shell | 3 to 5 weeks | Do not freeze. Instead, beat yolks and whites together, then freeze. |
| Raw egg whites | 2 to 4 days | 12 months |
| Raw egg yolks | 2 to 4 days | Yolks do not freeze well. |
| Raw egg accidentally frozen in shell | Use immediately after thawing. | Keep frozen; then refrigerate to thaw. |
| Hard-cooked eggs | 1 week | Do not freeze. |
| Egg substitutes, liquid (Unopened) |
10 days | 12 months |
| Egg substitutes, liquid (Opened) |
3 days | Do not freeze. |
| Egg substitutes, frozen (Unopened) |
After thawing, seven days or refer to the "Use-By" date. | 12 months |
| Egg substitutes, frozen (Opened) |
After thawing, three days or refer to the "Use-By" date. | Do not freeze. |
| Casseroles with eggs | 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 |
3 to 4 days | After baking, 1 to 2 months. |
| Pies Custard and chiffon |
3 to 4 days | Do not freeze. |
| Quiche with filling | 3 to 4 days | After baking, 1 to 2 months. |
| Bacon and Sausage | ||
| Bacon | 7 days | 1 month |
| Sausage, raw from chicken, turkey, pork, beef | 1 to 2 days | 1 to 2 months |
| Beverages, Fruit | ||
| Juices in cartons, fruit drinks, punch | 3 weeks unopened 7 to 10 days opened |
8 to 12 months |
| Cooked Poultry | ||
| Fried chicken | 3 to 4 days | 4 months |
| Pieces, plain | 3 to 4 days | 4 months |
| Chicken nuggets, patties | 1 to 2 days | 1 to 3 months |
| Dairy | ||
| Butter | 1 to 3 months | 6 to 9 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 |
| Margarine | 4 to 5 months | 12 months |
| Milk | 7 days | 3 months |
| Sour cream | 7 to 21 days | Doesn't freeze |
| Yogurt | 7 to 14 days | 1 to 2 months |
| 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 |
| 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 |
| Fresh Poultry | ||
| Chicken or turkey, whole | 1 to 2 days | 1 year |
| Chicken or turkey, pieces | 1 to 2 days | 9 months |
| Ham | ||
| Ham, fully-cooked vacuum sealed at the plant, undated, unopened | 2 weeks | 1 to 2 months |
| Ham, fully-cooked, whole | 7 days | 1 to 2 months |
| Hamburger, Ground & Stew Meat | ||
| Hamburger & stew meat; Ground turkey, veal, pork, lamb & mixtures of them | 1 to 2 days | 3 to 4 months |
| Hot dogs - Luncheon Meats | ||
| Hot dogs, opened the package - Unopened package | 1 week2 weeks | 1 to 2 months1 to 2 months |
| Luncheon meats opened the package - Unopened package | 3 to 5 days2 weeks | 1 to 2 months1 to 2 months |
| 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 |
| Pizza | ||
| Pizza | 3 to 4 days | 1 to 2 months |
| 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 |
| Soup & Stews | ||
| Vegetable or meat added | 3 to 4 days | 2 to 3 months |
| Stuffing | ||
| Stuffing-cooked | 3 to 4 days | 1 month |
NOTES:
- 1) Storage times are from the date of purchase.
- 2) Freezing does not reduce nutrients; there is little change in a food's protein value during freezing.
Frequently Asked Questions
What temperature should my refrigerator and freezer be set to?
Keep your refrigerator at or below 40 degrees F, which is 4 degrees C, and set your freezer to 0 degrees F, which is minus 18 degrees C. An inexpensive appliance thermometer is the most reliable way to confirm these temperatures.
Is it safe to eat food frozen past its recommended storage time?
Food kept frozen at 0 degrees F stays safe to eat well beyond the suggested times, since freezing halts bacterial growth. The main change is in quality, as flavor and texture can decline the longer an item is stored.
Can you refreeze food after it has thawed?
Food thawed in the refrigerator while still cold can generally be refrozen, though some quality may be lost. Do not refreeze anything that has sat above 40 degrees F for more than two hours, or one hour when the room is warmer than 90 degrees F.
Does freezing food kill bacteria?
Freezing does not kill most bacteria; it only makes them dormant so they stop multiplying. When the food thaws those bacteria become active again, which is why safe handling and cooking after thawing still matter.
Why does some food get freezer burn?
Freezer burn happens when air reaches the surface of frozen food and draws out moisture, leaving dry, grayish patches. It is still safe to eat, but wrapping food tightly or using airtight packaging helps prevent it.
What is the danger zone for food temperatures?
The danger zone is the range between 40 degrees F and 140 degrees F, where bacteria multiply most rapidly. Perishable food should not stay in this range for more than two hours to keep it safe.
How should I thaw frozen food safely?
The safest methods are thawing in the refrigerator, in cold water changed every 30 minutes, or in the microwave if you cook it right away. Leaving food to thaw on the counter allows bacteria to grow in the warmer outer layers.
Why label and date food before freezing it?
Labeling with the food name and date lets you use items in order and stay within recommended storage windows. It also prevents guesswork and helps reduce waste from forgotten packages at the back of the freezer.
Insights, Analysis, and Developments
Editorial Note: While these storage guidelines offer valuable benchmarks for food safety, it's worth remembering that they represent conservative estimates designed with public health in mind - your grandmother's freezer-burned pot roast from 1987 might still be technically safe, even if it won't win any culinary awards. The real takeaway here isn't to obsess over whether that chicken has been frozen for nine months or ten, but rather to develop consistent habits: label everything with dates, maintain your freezer at the proper temperature, and trust your senses when something seems off. Food waste remains a significant problem in developed nations, and these charts should empower us to preserve food intelligently rather than toss it prematurely out of paranoia. That said, when it comes to the two-hour rule for perishables left at room temperature, there's no room for negotiation - bacteria multiply exponentially in the danger zone, and no amount of optimism will change the mathematics of microbial growth. The intersection of food science and practical home economics isn't always intuitive, which is precisely why references like this one matter for everyone from busy parents to individuals managing disabilities who benefit from batch cooking and advance meal preparation.
Author Credentials: Ian is the founder and Editor-in-Chief of Disabled World, a leading resource for news and information on disability issues. With a global perspective shaped by years of travel and lived experience, Ian is a committed proponent of the Social Model of Disability, a transformative framework developed by disabled activists in the 1970s that emphasizes dismantling societal barriers rather than focusing solely on individual impairments. His work reflects a deep commitment to disability rights, accessibility, and social inclusion. To learn more about Ian's background, expertise, and accomplishments, visit his full biography.