Food Storage Duration Guide: Refrigerated, Frozen, and Pantry Produce
Ian C. Langtree - Content Writer/Editor for Disabled World
Published: 2024/06/30
Publication Type: Informative
Topic: Disability Cooking Tips and Recipes (Publications Database)
Page Content: Synopsis Definition Introduction Main Item
Synopsis: Comprehensive guide detailing recommended storage durations for food items, including frozen goods, refrigerated products, packaged foods, and common household staples. The term "shelf life after coded date" generally refers to the period during which a food product remains at its best quality after the date indicated by a specific code on its packaging. This coded date can be a "best before" date, "expiration" date, "use by" date, or other types of date codes used by manufacturers to indicate the freshness and quality of the product. Food manufacturers use various date codes to ensure consumers receive their products at peak quality. While some foods deteriorate quickly, others maintain their quality longer than expected.
Introduction
Is food still safe to eat after the date on the package has expired? In many cases, it is! Food manufacturers use various date codes to ensure consumers receive their products at peak quality. While some foods deteriorate quickly, others maintain their quality longer than expected.
What about the foods in the pantry? Most shelf-stable foods are safe indefinitely. For instance, canned goods can last for years as long as the can is in good condition (no rust, dents, or swelling). Packaged foods like cereal, pasta, and cookies are generally safe past the 'best by' date, although they may eventually become stale or develop an off flavor. You'll be able to tell if the food has lost quality when you open the package. Many dates on foods refer to quality rather than safety, and the storage times listed in the charts below are intended as useful guidelines, not strict rules.
Main Item
Is food still safe to eat after the date on the package has expired? In many cases, it is! Food manufacturers use various date codes to ensure consumers receive their products at peak quality. While some foods deteriorate quickly, others maintain their quality longer than expected.
What about the foods in the pantry? Most shelf-stable foods are safe indefinitely. For instance, canned goods can last for years as long as the can is in good condition (no rust, dents, or swelling). Packaged foods like cereal, pasta, and cookies are generally safe past the 'best by' date, although they may eventually become stale or develop an off flavor. You'll be able to tell if the food has lost quality when you open the package. Many dates on foods refer to quality rather than safety, and the storage times listed in the charts below are intended as useful guidelines, not strict rules.
Food Types: Shelf Life, Refrigerated and Frozen
Jump to:
Product | Refrigerated | Frozen |
---|---|---|
Beverages, Fruit | ||
Juice in cartons, fruit drinks, punch | 3 weeks, unopened. 7-10 days open | 8-12 months |
Dairy Products | ||
Butter | 1-3 months | 6-9 months |
Buttermilk | 1-2 weeks | 3 months |
Cheese, hard (such as cheddar, Swiss, block Parmesan) | 6 months unopened - 3-4 weeks opened | 6 months |
Parmesan, shredded | 1 month opened | 3-4 months |
Shredded cheddar, mozzarella, etc. | 1 month | 3-4 months |
Cheese, processed slices | 1-2 months | Does not freeze well |
Cheese, soft (such as Brie, Bel Paese) | 1 week | 6 months |
Cottage cheese, ricotta | 1 week | Does not freeze well |
Cream cheese | 2 weeks | Does not freeze well |
Cream, whipping, ultra-pasteurized | 1 month | Do not freeze |
Whipped, sweetened | 1 day | 1-2 months |
Aerosol can, real whipped cream | 3-4 weeks | Do not freeze |
Aerosol can, nondairy topping | 3 months | Do not freeze |
Cream, half and half | 3-4 days | 4 months |
Dips, sour cream based | 2 weeks | Do not freeze |
Egg substitutes, liquid unopened | 10 days | Do not freeze |
Egg substitutes, Opened | 3 days | Do not freeze |
Eggnog, commercial | 3-5 days | 6 months |
Eggs in shell | 3-5 weeks | Do not freeze |
Raw egg whites, yolks | 2-4 days | 12 months |
Hard boiled eggs | 1 week | Does not freeze well |
Kefir (fermented milk) | 1 week after date Opened 1-2 days |
Do not freeze |
Margarine | 6 months | 12 months |
Milk, plain or flavored | 1 week | 3 months |
Pudding | Package date or 2 days after opening | Do not freeze |
Sour cream | 7-21 days | Does not freeze well |
Yogurt | 7-14 days | 1-2 months |
Dough | ||
Tube cans of biscuits, rolls, pizza dough, etc. | Use-by date | Do not freeze |
Ready-to-bake pie crust | Use-by date | 2 months |
Cookie dough | Use by date - Unopened or opened | 2 months |
PASTA, fresh | 1-2 days or use-by date on package | 2 months |
PESTO or SALSA | Date on carton or 3 days after opening | 1-2 months |
Soy Products | ||
Soy or rice beverage, refrigerated | 7-10 days | Do not freeze |
Tofu | 1 week or package date | 5 months |
Miso | 3 months | Do not freeze |
Meat, Poultry and Fish | Refrigerated | Frozen |
---|---|---|
Fish | ||
Lean fish (cod, flounder, haddock, halibut, sole, etc.) | 1-2 days | 6-8 months |
Lean fish (Pollock, ocean perch, rock-fish, sea trout) | 1-2 days | 4 months |
Fatty fish (bluefish, mackerel, mullet, salmon, tuna, etc.) | 1-2 days | 2-3 months |
Caviar, fresh, in jar | 1-4 weeks or 2 days open | Doesn't freeze well |
Cooked fish, all | 3-4 days | 1-2 months |
Surimi seafood | 3-4 days or package date | 9 months |
Smoked fish | ||
Herring | 3-4 days | 2 months |
Salmon, whitefish, cold-smoked | 5-8 days | 2 months |
Salmon, whitefish, hot smoked | 14 days or date on vacuum pkg | 6 months in vacuum pkg |
Shellfish | ||
Shrimp, scallops, crayfish, squid | 1-2 days | 3-6 months |
Shucked clams, mussels and oysters | 1-2 days | 3-4 months |
Crab meat, fresh | 1-2 days | 4 months |
Crab meat, pasteurized | 6 months unopened - 3-5 days, opened | 4 months |
Crab legs, king, dungeness, snow | 5 days | 9-12 months |
Live clams, mussels, crab and oysters | 1-2 days | 2-3 months |
Live lobsters | 1-2 days | 2-3 months |
Lobster tails | 1-2 days | 6 months |
Cooked shellfish, all | 3-4 days | 3 months |
Meat, Fresh | ||
Beef, lamb, pork or veal chops, steaks, roasts | 3-5 days | 4-12 months |
Ground meat | 1-2 days | 3-4 months |
Variety meats (liver, tongue, chitterlings, etc.) | 1-2 days | 3-4 months |
Cooked meats (after home cooking) | 3-4 days | 2-3 months |
Meat, Smoked or Processed | ||
Bacon | 1 week | 1 month |
Corned beef,in pouch with pickling juices | 5-7 days | 1 month |
Ham, canned (keep refrigerated label) | 6-9 months | Do not freeze |
Ham, fully cooked, whole | 1 week | 1-2 months |
Ham, fully cooked, slices or half | 3-4 days | 1-2 months |
Ham, cook before eating | 1 week | 1-2 months |
Hot dogs, sealed in package | 2 weeks | 1-2 months |
Hot dogs, after opening | 1 week | 1-2 months |
Lunch meats, sealed in package | 2 weeks | 1-2 months |
Lunch meats, after opening | 3-5 days | 1-2 months |
Sausage, raw, bulk type | 1-2 days | 1-2 months |
Sausage, smoked links, patties | 1 week | 1-2 months |
Sausage, hard, dry (pepperoni), sliced | 2-3 weeks | 1-2 months |
Poultry, Fresh | ||
Chicken or turkey, whole | 1-2 days | 12 months |
Chicken or turkey, parts | 1-2 days | 9 months |
Duckling or goose, whole | 1-2 days | 6 months |
Giblets | 1-2 days | 3-4 months |
Poultry, Cooked or Processed | ||
Chicken nuggets, patties | 1-2 days | 1-3 months |
Cooked poultry dishes | 3-4 days | 4-6 months |
Fried chicken | 3-4 days | 4 months |
Ground turkey or chicken | 1-2 days | 3-4 months |
Lunch meats, sealed in package | 2 weeks | 1-2 months |
Lunch meats, after opening | 3-5 days | 1-2 months |
Pieces covered with broth or gravy | 1-2 days | 6 months |
Rotisserie chicken | 3-4 days | 4 months |
Handy Tips
|
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Fruits | Shelf | Refrigerator | Freezer |
---|---|---|---|
Apples | 1-2 days | 3 weeks | Cooked, 8 months |
Apricots | Until ripe | 2-3 days | Do not freeze |
Avocados | Until ripe | 3-4 days | Do not freeze |
Bananas | Until ripe | 2 days, skin will blacken | Whole peeled, 1 month |
Berries, cherries | 1-2 days | 4 months | |
Citrus Fruit | 10 days | 1-2 weeks | Do not freeze |
Coconuts, fresh | 1 week | 2-3 weeks | Shredded, 6 months |
Grapes | 1 day | 1 week | Whole, 1 month |
Kiwi Fruit | Until ripe | 3-4 days | Do not freeze |
Melons | 1-2 days | 3-4 days | Balls, 1 month |
Papaya, mango | 3-5 days | 1 week | Do not freeze |
Peaches, nectarines | Until ripe | 3-4 days | Sliced, lemon juice and and sugar, 2 months |
Pears, Plums | 3-5 days | 3-4 days | Do not freeze |
Vegetables | Shelf | Raw, Refrig | Frozen* |
Artichokes, whole | 1-2 days | 1-2 weeks | Do not freeze |
Asparagus | 3-4 days | 8 months | |
Beans, green or wax | 3-4 days | 8 months | |
Beets | 1 day | 7-10 days | 6-8 months |
Bok choy | 2-3days | 10-12 months | |
Broccoli, raab, rapini | 3-5 days | 10-12 months | |
Brussels sprouts | 3-5 days | 10-12 months | |
Cauliflower | 3-5 days | 10-12 months | |
Cabbage | 1-2 weeks | 10-12 months | |
Carrots, parsnips | 3weeks | 10-12 months | |
Celery | 1-2 weeks | 10-12 months | |
Corn on the cob | 1-2 days | 8 months | |
Cucumbers | 4-5 days | Do not freeze | |
Eggplant | 1 day | 3-4 days | 6-8 months |
Garlic | 1 month | 1-2 weeks | 1 month |
Ginger Root | 1-2 days | 1-2 weeks | 1 month |
Greens | 1-2 days | 10-12 months | |
Herbs, fresh | 7-10 days | 1-2 months | |
Leeks | 1-2 weeks | 10-12 months | |
Lettuce, iceberg | 1-2 weeks | Do not freeze | |
Lettuce, leaf | 3-7 days | Do not freeze | |
Mushrooms | 2-3 days | 10-12 months | |
Okra | 2-3 days | 10-12 months | |
Onions, dry | 2-3 weeks | 2 months | 10-12 months |
Spring or green | 1-2 weeks | 10-12 months | |
Parsley, cilantro | 1 week | 1-2 months | |
Peppers, bell or chili | 4-5 days | 6-8 months | |
Potatoes | 1-2 months | 1-2 weeks | Cooked and mashed, 10-12 months |
Radishes | 10-14 days | Do not freeze | |
Rutabagas | 1week | 2 weeks | 8-10 months |
Spinach | 1-2 days | 10-12 months | |
Squash, summer | 4-5 days | 10-12 months | |
Squash, winter | 1 week | 2 weeks | 10-12 months |
Turnips | 2 weeks | 8-10 months | |
Tomatoes | Until ripe | 2-3 days | 2 months |
Frozen Items | Freezer | Refrigerator After Thawing |
---|---|---|
Bagels | 2 months | 1-2 weeks |
Bread Dough, commercial | Use-by date | After baking, 4-7 days |
Burritos, sandwiches | 2 months | 3-4 days |
Egg substitutes | 12 months | Date on Carton |
Fish, breaded | 3-6 months | Do not defrost. Cook frozen. |
Fish, raw | 6 months | 1-2 days |
Fruit such as berries, melons etc. | 4-6 months | 4-5 days |
Guacamole | 3-4 months | 3-4 days |
Ice cream | 2-4 months | |
Juice concentrates | 6-12 months | 7-10 days |
Lobster tails | 3 months | 2 days |
Pancakes, Waffles | 2 months | 3-4 days |
Sausages, uncooked | 1-2 months | 1-2 days |
Sausages, precooked | 1-2 months | 1 week |
Sherbet, sorbet | 2-4 months | |
Shrimp, shellfish | 12 months | 1-2 days |
Soy crumbles and hot dogs | 9 months | 3-4 days |
Soy meat substitutes | 12-18 months | 3-4 days |
Tempeh | 12 months | 1-2 weeks |
Topping, whipped | 6 months | 2 weeks |
TV Dinners, entrees, breakfast | 3 months | Do not defrost. Cook frozen. |
Vegetables | 8 months | 3-4 days |
Handy Tips
|
||
Deli Foods | Refrigerator | Freezer |
---|---|---|
Main dishes or meals, hot or refrigerated | 3-4 days | 2-3 months |
Meats covered with gravy or broth | 1-2 days | 6 months |
Commercial brand vacuum packed dinners with USDA seal | 2 weeks | Does not freeze well |
Chicken, rotisserie or fried | 3-4 days | 4 months |
Luncheon meats, store sliced | 3-5 days | 1-2 months |
Pate | 1-2 days | 1-2 months |
Cheese, store-sliced, hard cheese such as cheddar or Swiss | 3-4 weeks | 6 months |
Cheese, soft (such as brie, bel paese, goat cheese, fresh mozzarella) | 1 week | 6 months |
Salads containing meat, fish, poultry or eggs | 3-4 days | Do not freeze |
Salads, vegetable | 3-5 days | Do not freeze |
Side dishes such as cooked vegetables, rice or potatoes | 3-4 days | 1-2 months |
Olives | 2weeks | Do not freeze |
Pudding | Package date; 2 days after opening | Do not freeze. |
Fruit, cut | Package date; 4 days after opening | Do not freeze |
Cheesecake | 1 week | 2-3 months |
Handy Tips Shelf-stable foods such as canned goods, cereal, baking mixes, pasta, dry beans, mustard, ketchup and peanut butter can be kept safely at room temperature. To keep these foods at their best quality, store them in clean, dry, cool 29.4°C (85°F) cabinets away from the stove or the refrigerator's exhaust. Extremely hot over 37.7°C (100°F) and freezing temperatures are harmful to canned goods.
Many shelf-stable foods remain edible for several weeks, or even months, after opening, as the accompanying chart indicates. However, be sure to read package labels as some items must be refrigerated after opening. |
|||
Shelf Stable Foods | Unopened in Pantry | Refrigerator After Opening | In Pantry After Opening |
---|---|---|---|
Baby food, jars or cans, fruits and vegetables | Use-by date | 2-3 days | |
Baby food, meats and eggs | Use-by date | 1 day | |
Baby food, cereal, dry mixes | Use-by date | 2 months | |
Baby food, Formula | Use-by date | 1-2 days | |
Bacon Bits, Imitation | 4 months | Refer to jar | 4 months |
Beans, Dried | 12 months | 12 months | |
Canned goods, low acid (such as meat, poultry, fish, gravy, stew, soups, beans, carrots, corn, pasta, peas, potatoes, spinach) | 2-5 years | 3-4 days | |
Canned goods, high acid (such as juices, fruit, pickles, sauerkraut, tomato soup, and foods in vinegar-based sauce) | 12-18 months | 5-7 days | |
Cereal, ready-to-eat | 6-12 months | 3 months | |
Cereal, Cook before eating (oatmeal, etc.) | 12 months | 6-12 months | |
Coffee, whole beans | 1-3 weeks | (For all types; 3-4 months frozen; 2 weeks refrigerated | 1 week |
Coffee, non-vacuum bag ground, in cans | 2 years | For all types; 3-4 months frozen; 2 weeks refrigerated | 1 week |
Coffee, instant, jars and tins | 12 months | For all types; 3-4 months frozen; 2 weeks refrigerated | 2-3 months |
Baking Ingredients | |||
Baking powder | 6 months | 3 months | |
Baking soda | 18 months | 6 months | |
Biscuit or pancake mix | 15 months | Pkg use-by date | |
Cakes, Brownies, Bread Mixes | 12-18 months | ||
Cornmeal, regular, degerminated | 6-12 months | 12 months | |
Cornmeal, stone ground or blue | 1 month | 2-3 months | |
Cornstarch | 18 months | 18 months | |
Flour, white | 6-12 months | 6-8 months | |
Flour, whole wheat | 1 month | 6-8 months | |
Frosting, canned | 10 months | 1 week | |
Frosting mixes | 12 months | 3 months | |
Chocolate,unsweetened and semi-sweet, solid | 18-24 months | 1 year | |
Chocolate syrup | 2 years | 6 months | |
Cocoa and Cocoa Mixes | Indefinitely | 1 year | |
Condiments | |||
Barbecue sauce, bottled | 12 months | 4 months | 1 month |
Ketchup, Cocktail or Chili sauce | 12 months | 6 months | 1 month |
Chutney | 12 months | 1-2 months | |
Horseradish, in jar | 12 months | 3-4 months | |
Mayonnaise, commercial | 2-3 months | 2 months | 1 month |
Mustard | 12 months | 12 months | |
Olives, black and green | 12-18 months | 2 weeks | |
Pickles | 12 months | 1-2 weeks | |
Salad Dressings, commercial, bottled | 10-12 months | 3 months | |
Salsa, picante and taco sauces | 12 months | 1 month | |
Cookies, packaged | 2 months | 8-12 months frozen | 4 weeks |
Crackers | 8 months | Freeze or refrigerate 3-4 months | 1 month |
Shelf Stable Foods | Unopened in Pantry | Refrigerator After Opening | In Pantry After Opening |
Diet powder mixes | 6 months | 3 months | |
Extracts, vanilla, | 3 years | 1 year | |
Fruits, dried | 6 months | 6 months | 1 month |
Garlic, chopped | 18 months | Refrigerate; use by date on jar | |
Garlic, commercial jars | 3 years | Refrigerate; use by date on jar | |
Gelatin, flavored | 18 months | Use all or reseal for 3-4 months | |
Gelatin, unflavored | 3 years | Use all or reseal for 3-4 months | |
Gravy, jars and cans | 2-5 years | 1-2 days | Use entire can |
Gravy, dry mixes | 2 years | 1-2 days | Mix entire packet |
Herbs, dried | 1-2 years | Cool, dark place | |
Honey | 12 months | 12 months | |
Jams, jellies, preserves | 12 months | 6months | |
Jerky, commercially dried | 12 months | 2-3 months | |
Jerky, homemade | 1-2 months | 1-2 months | |
Juice, boxes | 4-6 months | 8-12 days | |
Lentils, dried | 12 months | 12 months | |
Marshmallows, Marshmallow creme | 2-4 months | 1 month | |
Milk, canned evaporated | 12 months | 4-5 days | |
Molasses | 12 months | 6 months | |
Mushrooms, dried | 6 months | 3 months | |
Oils, olive or vegetable | 6 months | 4 months | 1-3 months |
Nuts oils | 6 months | ||
Vegetable oil sprays | 2 years | 1 year | |
Nuts, jars or cans | 12 months | Refrigerate 4-6 months. Freeze 9-12 months | 1 month |
Pasta, dry, without eggs | 2 years | 1 year | |
Dry egg noodles | 2 years | 1-2 months | |
Peanut butter | 6-9 months | 2-3 months | |
Peas, dried split | 12 months | 12 months | |
Pectin | Use by pkg. date | 1 month | |
Popcorn, dry kernels in a jar | 2 years | 1 year | |
Popcorn, commercially popped in bags | 2-3 months | 1-2 weeks | |
Popcorn, microwave packets | 12 months | 1-2 days popped | |
Potato chips`` | 2 months | 1-2 weeks | |
Potatoes, instant | 6-12 months | 6-12 months | |
Pudding mixes | 12 months | 3-4 months | |
Rice, white or wild | 2 years | 6 months | 1 year |
Brown Rice | 1 year | 6 months | 1 year |
Rice, flavored or herb mixes | 6 months | 6 months | Use all |
Sauce mixes, nondairy (spaghetti, taco, etc.) | 2 years | Use entire amount | |
Cream sauces, milk solids | 1 year | ||
Shortening, solid | 8 months | 3 months | |
Diet sodas, bottles or cans | 3 months. after date | 2-3 days | 1 week |
Regular sodas, bottles | 3 months. after date | 2-3 days | 2 weeks |
Regular sodas, cans | 9 months after date | ||
Soup mixes, dry bouillon | 12 months | 12 months | |
Spaghetti Sauce in jars | 18 months | 4 days | |
Spices, whole | 2-4 years total | Included in total | |
Spices, ground | 2-3 years total | Included in total | |
Paprika, red pepper, and chili powder | 2 years total | Store in refrigerator | Included in total |
Sugar, brown | 4 months | Sugar never spoils | |
Sugar, granulated | 2 years | Sugar never spoils | |
Sugar, confectioners | 18 months | Sugar never spoils | |
Sugar substitutes | 2 years | Sugar never spoils | |
Syrup, pancake | 12 months | 12 months | |
Syrup, genuine or real maple | 12 months | 12 months | |
Tapioca | 12 months | 12 months | |
Tea, bags | 18 months | 12 months | |
Tea, loose | 2 years | 6-12 months | |
Tea, instant | 3 years | 6-12 months | |
Toaster pastries, fruit filled | 6 months | Keep foil packets sealed | |
Toaster pastries, non-fruit fillings | 9 months | Keep foil packets sealed | |
Tomatoes, sun dried, packed in oil | 12 months | 6-12 months | 3-6 months |
Packed in cellophane | 9 months | 6-12 months | 3-6 months |
Vinegar | 2 years | 12 months | |
Yeast, dry, packets and jars | Use by date | Refrigerate open jars | |
Water, bottled | 1-2 years | 3 months | |
Worcestershire Sauce | 1 year | 1 year | |
Soy Products | |||
Soy or rice beverage, Shelf stable | 3 months or use-by date | 7-10 days | |
Soy beverage powders | 6 months | 3-4 months | |
Soy flour, de-fatted, low-fat | 1 year | 1 year | |
Soy flour, full-fat | 2 months | 6 months | |
Textured soy protein (TSP) | 2 years | 3-4 months | |
Re-hydrated TSP | 3-4 months | 3-4 days |
Bakery Items | Shelf | Refrigerator | Freezer |
---|---|---|---|
Refrigerate any cake with frosting made of dairy products or eggs. Any breads containing meat, hard cooked eggs, custard filling or other perishable ingredients must be refrigerated within two hours. |
|||
Bread, commercial | 2-4 days | 7-14 days | 3 months |
Bread, flat (tortillas, pita) | 2-4 days | 4-7 days | 4 months |
Cakes, angel food | 1-2 days | 1 week | 2 months |
Cakes, chiffon, sponge | 1-2 days | 1 week | 2 months |
Cakes, chocolate | 1-2 days | 1 week | 4 months |
Cakes, fruit cake | 1 month | 6 months | 12 months |
Cakes, made from mix | 3-4 days | 1 week | 4 months |
Cakes, pound cake | 3-4 days | 1 week | 6 months |
Cheesecake | 1 week | 2-3 months | |
Cookies, bakery or homemade | 2-3 weeks | 2 months | 8-12 months |
Croissants, butter | 1 day | 1 week | 2 months |
Doughnuts, glazed or cake | 1-2 days | 1 week | 1 month |
Doughnuts, dairy cream filled | 3-4 days | ||
Eclairs, dairy cream filled | 3-4 days | ||
Muffins | 1-2 days | 1 week | 2 months |
Pastries, danish | 1-2 days | 1 week | 2 months |
Pies, cream | 3-4 days | ||
Pies, chiffon | 1-2 days | ||
Pies, fruit | 1-2 days | 1 week | 8 months |
Pies, mincemeat | 2 hours | 1 week | 8 months |
Pies, pecan | 2 hours | 3-4 days | 1-2 months |
Pies, pumpkin | 2 hours | 3-4 days | 1-2 months |
Quiche | 2 hours | 3-4 days | 2 months |
Rolls, yeast, baked | 3-4 days | 1 week | 2 months |
Rolls, yeast, partially baked | Package date | 1 week | 2 months |
Rolls, filled, meat or vegetables | 2 hours | 3-4 days | 2 months |
Handling Food Safely
Many cases of food borne illness occur each year due to improper handling of food in the home. Microorganisms multiply rapidly at temperatures between 4.4°C (40°F) and 60°C (140°F). Unfortunately, the harmful bacteria that cause most cases of food borne illness cannot be seen,smelled or tasted. It is important to:
- Refrigerate promptly.
- Cook to proper temperatures.
- Don't cross-contaminate food.
- Keep Hot foods Hot 60°C (140°F) or above)
- Keep Cold foods Cold 4.4°C (40°F) or below.
- Wash hands and surfaces often and thoroughly.
- Defrost or marinate meat in the refrigerator - never on the kitchen counter.
- Place meat, poultry and seafood items on the lowest shelf to minimize leakage onto other stored foods.
- Leave meat, poultry and seafood in the store packaging before using. Repeated handling can introduce bacteria into products.
- Store opened food in foil, plastic wrap, leak-proof plastic bags or airtight, food storage containers to keep food from drying out.
- Place meat, poultry and seafood in the coldest part of the refrigerator. Store eggs in their original carton on a shelf, not in the door.
- Clean the refrigerator regularly to remove spoiled food, odors and bacteria. Don't overload the refrigerator. Air must circulate freely to cool all foods evenly.
- Cutting boards can be a source of bacterial contamination, so it’s a good idea to use different cutting boards, for raw meat and poultry, produce and ready to eat foods.
Keeping Food Safe During Power Outages
Refrigerator
Refrigerated foods should be edible as long as power is out no more than four hours. Discard any perishable foods that have been above 4.4°C (40°F) for two hours or more, and any food that has an unusual odor, color, or texture, or feels warm to the touch. If you have any doubts about the safety of any item in your refrigerator after power is restored, it's best to err on the side of caution and discard it.
Freezer
Even when the power is off, a full freezer will stay frozen for about two days; a half-full freezer about one day. So keep the freezer door closed. If you think power will be out for several days, locate some block ice, bags of ice or dry ice to put in the freezer along with your refrigerated perishable food, or keep the food continually iced in an insulated cooler. You can also pack foods tightly together to insulate one another.
All thawed raw or cooked foods can be refrozen if they still contain ice crystals or are 4.4°C (40°F) or below, but there may be some quality loss. Foods thawed and held above 4.4°C (40°F) for more than two hours should be discarded.
Storing Canned and Boxed Food
- Always rotate your stock - First in = First out!
- Store canned and boxed goods in a clean, dry, and cool area below 29.4°C (85°F).
- Extremely hot over 37.7°C (100°F) and cold below -1°C (30°F) temperatures can damage canned goods and shorten shelf life.
- Store cans and boxes off the floor, either on a pallet or shelf and 18 inches away from the wall so air can circulate.
Food from Cans and Jars
Do not consume food from cans or jars if:
- Rusty
- Foul odor
- Swollen can
- Leaking or stained
- Container is cracked
- Lids are loose or missing
- Never taste suspicious foods
- Food has changed color or odor
- Badly dented, crimped or pinched
- Safety seals are broken or missing
Boxed Foods
Do not consume food from boxes if:
- Box with inside bag: Seals are ripped, is torn or leaking, or has moldy or foreign objects inside.
- Box without inside bag: Is open or torn, stained or wet, has live or dead insects, webs, or droppings.
Related Information
- Freezer Storage Times for Frozen and Refrigerated Food: Freezer storage chart for preventing refrigerated and frozen foods from spoiling or becoming unsafe to eat.
- How to Get Rid of Refrigerator and Freezer Odors: Tips and information on getting rid of fridge and freezer smells and how to dispose of old refrigerator units.
- List of Vegetables That Can Be Frozen: Table shows a list of vegetables that you can freeze and includes the recommended maximum freezer times for veggies.
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3 - Empowering Life Skills Through Cooking Training: Prayatna Nepal's Pioneering Initiative in Nepal - Jalasa Sapkota delves into the significance, impact, and necessity of cooking skill training for visually impaired women, drawing insights from the initiatives conducted by Prayatna Nepal.
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Cite This Page (APA): Langtree, I. C. (2024, June 30). Food Storage Duration Guide: Refrigerated, Frozen, and Pantry Produce. Disabled World. Retrieved November 13, 2024 from www.disabled-world.com/fitness/cooking/food-storage-guide.php
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