| Product |
Refrigerator (40 °F) |
Freezer (0 °F) |
| Eggs |
| Fresh,
in shell: |
3 to 5 weeks |
Don't freeze |
| Raw
yolks, whites: |
2 to 4 weeks |
1 year |
| Hard-
cooked: |
1 week |
Don't freeze
well |
|
Liquid pasteurized eggs, egg substitutes:
opened:
unopened:
|
3 days
10 days
|
Don't freeze well
1 year
|
| Mayonnaise |
| commercial
refrigerate after opening: |
2 months |
Doesn't freeze |
| Deli
& Vacuum-Packed Products |
| Store-prepared
(or homemade) egg, chicken, ham, tuna, macaroni salads: |
3 to 5 days |
Doesn't freeze
well |
| Hot
dogs & Luncheon Meats |
|
Hot dogs:
opened package:
unopened package:
|
1 week
2 weeks
|
1 to 2 months
1 to 2 months
|
|
Luncheon meats:
opened package:
unopened package:
|
|
1 to 2 months
1 to 2 months
|
| Bacon
& Sausage |
| Bacon |
7 days |
1 month |
| Sausage,
raw from chicken, turkey, pork, beef: |
1 to 2 days |
1 to 2 months |
| Smoked
breakfast links, patties: |
7 days |
1 to 2 months |
| Hard
sausage—pepperoni, jerky sticks: |
2 to 3 weeks |
1 to 2 months |
|
Summer sausage—labeled "Keep
Refrigerated":
opened:
unopened:
|
|
| 1 to 2 months
|
|
1 to 2 months |
|
| Ham,
Corned Beef |
| Corned
beef, in pouch with pickling juices |
5 to 7 days |
Drained, 1 month |
|
Ham, canned—labeled "Keep
Refrigerated":
opened:
unopened:
|
3 to 5 days
6 to 9 months
|
1 to 2 months
Doesn't freeze
|
| Ham,
fully cooked vacuum sealed at plant, undated, unopened: |
2 weeks |
1 to 2 months |
| Ham,
fully cooked vacuum sealed at plant, dated, unopened: |
"use
by" date on package |
1 to 2 months |
| Ham,
fully cooked, whole: |
7 days |
1 to 2 months |
| Ham,
fully cooked, half: |
3 to 5 days |
1 to 2 months |
| Ham,
fully cooked, slices: |
3 to 4 days |
1 to 2 months |
| Hamburger,
Ground & Stew Meat |
| Hamburger
& stew meat: |
1 to 2 days |
3 to 4 months |
| Ground
turkey, veal, pork, lamb & mixtures of them: |
1 to 2 days |
3 to 4 months |
| 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 |
| Variety
meats—tongue, liver, heart, kidneys, chitterlings: |
1 to 2 days |
3 to 4 months |
| Pre-stuffed,
uncooked pork chops, lamb chops, or chicken breast stuffed with dressing: |
1 day |
Don't freeze well |
| Soup
& Stews |
| Vegetable
or meat added: |
3 to 4 days |
2 to 3 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 |
| Fresh
Poultry |
| Chicken
or turkey, whole: |
1 to 2 days |
1 year |
| Chicken
or turkey, pieces: |
1 to 2 days |
9 months |
| Giblets: |
1 to 2 days |
3 to 4 months |
| Cooked
Poultry |
| Fried
chicken: |
3 to 4 days |
4 months |
| Cooked
poultry casseroles: |
3 to 4 days |
4 to 6 months |
| Pieces,
plain: |
3 to 4 days |
4 months |
| Pieces
covered with broth, gravy: |
1 to 2 days |
6 months |
| Chicken
nuggets, patties: |
1 to 2 days |
1 to 3 months |
| Pizza |
| Pizza: |
3 to 4 days |
1 to 2 months |
| Stuffing |
| Stuffing—cooked: |
3 to 4 days |
1 month |
| Beverages,
Fruit |
| Juices
in cartons, fruit drinks, punch: |
3 weeks unopened
7 to 10 days opened |
8 to 12 months |
| Dairy |
| Butter: |
1 to 3 months |
6 to 9 months |
| Buttermilk: |
7 to 14 days |
3 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 |
| Cream—Whipped,
ultrapasteurized: |
1 month |
Doesn't freeze |
| Cream—Whipped,
Sweetened: |
1 day |
1 to 2 months |
| Cream—Aerosol
can, real whipped cream: |
3 to 4 weeks |
Doesn't freeze |
| Cream—Aerosol
can, non dairy topping: |
3 months |
Doesn't freeze |
| Cream,
Half and Half: |
3 to 4 days |
4 months |
| Eggnog,
commercial: |
3 to 5 days |
6 months |
| Margarine: |
4 to 5 months |
12 months |
| Milk: |
7 days |
3 months |
| Pudding: |
package date; 2
days after opening |
Doesn't freeze |
| Sour
cream: |
7 to 21 days |
Doesn't freeze |
| Yogurt: |
7 to 14 days |
1 to 2 months |
| Dough |
| Tube
cans of rolls, biscuits, pizza dough, etc.: |
Use-by-date |
Don't freeze |
| Ready-to-bake
pie crust: |
Use-by-date |
2 months |
| Cookie
dough: |
Use-by-date
unopened or opened |
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 |
| 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 |
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