Cups & Temps

How long does food last? Fridge & freezer chart

Refrigerator, freezer and counter times for 60 foods, from USDA, FoodSafety.gov, FDA and university extension services. Fridge at 40°F or below, freezer at 0°F.

When does it need to be eaten?

Pick the food and the day it went into the fridge or freezer. We count forward using USDA storage times.

Where

Pick a date to see the use-by day.

Food storage chart

Freezer times are for best quality: food kept at 0°F stays safe indefinitely. The 2-hour rule applies on the counter (1 hour above 90°F).

Food storage times
Counter
Apples4–6 weeks8–12 months2 days
Avocados3–5 days8–12 months—
BananasNot recommended2–3 months3 days
Berries2–3 days8–12 months—
BreadNot recommended2–3 months5 days
Butter1–3 months6–9 months—
Casseroles3–4 days2–3 months2 hours
Cooked bacon4–5 days1 month2 hours
Cooked beans3–4 days6 months2 hours
Cooked chicken3–4 days4 months2 hours
Cooked fish3–4 days4–6 months2 hours
Cooked ground beef3–4 days2–3 months2 hours
Cooked pasta3–4 days3–4 months2 hours
Cooked pork3–4 days2–3 months2 hours
Cooked rice3–4 days2 months2 hours
Cooked steak & roast beef3–4 days2–3 months2 hours
Cooked turkey3–4 days4 months2 hours
Cooked vegetables3–4 days3–4 months2 hours
Cream cheese2 weeksNot recommended2 hours
Deli meat & lunch meat3–5 days1–2 months2 hours
Gravy & broth1–2 days2–3 months2 hours
Ham (fully cooked, store-wrapped/spiral)3–5 days1–2 months2 hours
Hard cheese (cheddar, parmesan)3–4 weeks6 months2 hours
Hard-boiled eggs1 weekNot recommended2 hours
Heavy cream7–10 days2 months2 hours
Hot dogs1 week1–2 months2 hours
Hummus5–7 daysNot recommended2 hours
Leftover pizza3–4 days1–2 months2 hours
Leftovers (general)3–4 days3–4 months2 hours
Lettuce & salad greens5–7 daysNot recommended2 hours
Mashed potatoes3–4 days3–4 months2 hours
Mayonnaise (opened)2 monthsNot recommended2 hours
Meat or poultry thawed in the fridge1–5 daysNot recommended2 hours
Milk7 days1–3 months2 hours
OnionsNot recommendedNot recommended4 weeks
Potatoes (raw, whole)Not recommendedNot recommended2 weeks
Raw bacon7 days1 month2 hours
Raw chicken1–2 days9–12 months2 hours
Raw egg whites & yolks2–4 days12 months2 hours
Raw eggs in the shell3–5 weeksNot recommended2 hours
Raw fish (lean, e.g. cod)1–2 days6–8 months2 hours
Raw ground beef1–2 days3–4 months2 hours
Raw ground turkey1–2 days3–4 months2 hours
Raw marinated meat or poultry2–5 daysNot recommended2 hours
Raw pork chops & roasts3–5 days4–12 months2 hours
Raw salmon (fatty fish)1–2 days2–3 months2 hours
Raw sausage1–2 days1–2 months2 hours
Raw shrimp1–2 days3–6 months2 hours
Raw steak3–5 days4–12 months2 hours
Raw turkey1–2 days9–12 months2 hours
Salsa (opened jar / fresh)1–2 months12 months2 hours
Scrambled eggs, quiche & egg casseroles3–4 days2–3 months2 hours
Shredded cheese1 month3–4 months2 hours
Smoked salmon14 days2 months2 hours
Soft cheese (brie, ricotta, mozzarella)1 weekNot recommended2 hours
Soup & stew3–4 days2–3 months2 hours
Sour cream1–3 weeksNot recommended2 hours
Tofu1 week5 months2 hours
Tortillas2 weeks2–3 months2 weeks
Yogurt7–14 days1–2 months2 hours

The rules behind the chart

  • Keep the refrigerator at 40°F (4°C) or below and the freezer at 0°F (−18°C). An appliance thermometer is the only way to know.
  • Refrigerate perishables within 2 hours (1 hour when it's above 90°F).
  • Most leftovers keep 3–4 days in the fridge and are best within 3–4 months in the freezer.
  • Spoilage bacteria change smell and texture; the bacteria that cause food poisoning usually don't. Go by time, not the sniff test.

More: fridge temperature, how long food can sit out, preventing freezer burn.