| Food | Refrigerator | Pantry | Freezer | Special |
| Angel Food cake | 2 months | If butter cream, whipped cream, cream or custard frosting filling refrigerate. | ||
| Apples | 3 weeks | 1 -2 days | Cooked, 8 months | Do not wash. Store in crisper or moisture resistant wrap. Wash individual apples before eating. |
| Apricots | 2 to 3 days | Do not freeze | ||
| Artichokes, whole | 1 to 2 weeks | Do not freeze | ||
| Artificial sweetener | 2 years | Close tightly. | ||
| Asparagus | 3 to 4 days | 8 months | Keep in crisper | |
| Avocados | 3 to 4 days | Do not freeze | ||
| Baby food, jars or can | 2-3 days | |||
| Bacon bits, Imitation | ||||
| Bacon(opened) | 5 to 7 days | Not recommended. | Keep wrapped. Store in coldest part of refrigerator or in meat keeper. | |
| Bacon(unopened) | 1weeks | If frozen | one month | Keep wrapped. Stored in coldest part of refrigerator or in meat keeper. |
| Bagels | 1 to 2 weeks | 2 months | ||
| Baking powder (opened) | ||||
| Baking powder (unopened) | 6 months | |||
| Baking soda (opened) | ||||
| Baking soda (unopened) | ||||
| Bananas | Only when fully ripe., 2 days | Whole peeled, 1 month | ||
| Barbecue sauce, bottled | 4 months | |||
| Beans, green or wax | 3-4 days | 8 months | ||
| Beef casseroles | 3 months | Freeze two weeks in original wrapper. Use suitable wrap for longer periods. | ||
| Beef chops | 3 to 5 days | 4 to 12 months | Freeze two weeks in original wrapper. Use suitable wrap for longer periods. | |
| Beef sausage | 2 to 3 days | 1 to 2 months | Freeze two weeks in original wrapper. Use suitable wrap for longer periods. | |
| Beef steaks | 2 to 3 days | 1 to 2 months | Freeze two weeks in original wrapper. Use suitable wrap for longer periods. | |
| Beef stew meat | 1 to 2 days | 6 to 9 months | Freeze two weeks in original wrapper. Use suitable wrap for longer periods. | |
| Beets | 7 to 10 days | 6-8 months | Remove leafy tops. Keep in crisper. | |
| Berries | 1 to 2 days | 4 months | Store opened. | |
| Bibb lettuce | 1 to 2 days | |||
| Biscuit mix | 15 months | Keep cool and dry. | ||
| Bok Choy | 2 to 3 days | 10 to 12 months | ||
| Bottled salad dressings (opened) | 3 months | Refrigerate after opening or preparing. | ||
| Bottled salad dressings (unopened) | 10 to 12 months | |||
| Bread, commercial | 7 to 14 days | 2 to 4 days | 3 months | |
| Breaded | 3 months | Keep purchased frozen fish in original wrap, thaw and follow cooking directions on package. | ||
| Breaded dough, commercial | After baking 4 to 7 days | Use by date | ||
| Broccoli, raab, rapini | 3 to 5 days | 10 to 12 months | ||
| Broth (leftover) | 2 days | 1 month | ||
| Brown sugar | 4 months | Put in airtight container. | ||
| Brownie mix | 9 months | Keep cool and dry. | ||
| Brussels sprouts | 3 to 5 days | 10 to 12 months | ||
| Burritos, sandwiches (frozen) | 3-4 days | 2 months | ||
| Butter | 1 to 3 months | 6 to 9 months | ||
| Buttermilk | 1 - 2 weeks | 3 months | ||
| Cabbage | 1 to 2 weeks | 10-12 months | ||
| Cakes, frosted | 8 to 12 months | If butter cream, whipped cream, cream or custard frosting filling refrigerate. | ||
| Cakes, purchased | 1 to 2 days | If butter cream, whipped cream, cream or custard frosting filling refrigerate. | ||
| Canned baby foods | 2 to 3 days | Transfer all opened canned foods to plastic or glass containers before refrigerating. | ||
| Canned fish and shellfish | 2 days | Transfer all opened canned foods to plastic or glass containers before refrigerating. | ||
| Canned food (opened) | Transfer all opened canned foods to plastic or glass containers before refrigerating. | |||
| Canned food all types (unopened) | 12 months | Keep cool. | ||
| Canned fruit | 1 week | Transfer all opened canned foods to plastic or glass containers before refrigerating. | ||
| Canned ham (unopened) | 6 months | Freezing cured meat not recommended. | ||
| Canned juices | After opening, 5-7 days | 12 to 18 months | ||
| Canned meats | 2 days | Transfer all opened canned foods to plastic or glass containers before refrigerating. | ||
| Canned poultry | 2 days | Transfer all opened canned foods to plastic or glass containers before refrigerating. | ||
| Canned sauce (tomato) | 5 days | Transfer all opened canned foods to plastic or glass containers before refrigerating. | ||
| Canned vegetables | 3 days | Transfer all opened canned foods to plastic or glass containers before refrigerating. | ||
| Carrots | 3 weeks | 10 to 12 months | ||
| Catsup | 12 months | Refrigeration recommended after opening. | ||
| Cauliflower | 3 to 5 days | 10 to 12 months | ||
| Caviar | 1 to 4 weeks; 2 days open | Doesn't freeze well | ||
| Celery | 1 to 2 weeks | 10-12 months | Keep in crisper or moisture proof wrapper. | |
| Cereal | ||||
| Cheese cake | 1 week | 2 to 3 months | If butter cream, whipped cream, cream or custard frosting filling refrigerate | |
| Cheese, (parmesan, shredded) | 1 month opened | 3-4 months | ||
| Cheese, hard (such as cheddar, swiss, block parmesan) | 6 months (unopened), 3-4 months (opened) | 6 months | ||
| Cheese, processes slices | 1-2 months | Doesn't freeze well | ||
| Cherries | 1 to 2 days | 4 months | Do not wash. Store in crisper or moisture resistant wrap. Wash before eating. | |
| Chicken livers | 1 to 2 days | 3 months | ||
| Chicken nuggets, patties | 1-2 days | 1-3 months | ||
| Chicken TV Dinners | 6 months | |||
| Chicken, whole | 1 to 2 days | 12 months | ||
| Chiffon sponge cake | 2 months | If butter cream, whipped cream, cream or custard frosting filling refrigerate. | ||
| Chili or cocktail sauce (unopened) | 12 months | Refrigeration recommended after opening. | ||
| Chili powder | 6 months | |||
| Chocolate cake | 4 months | If butter cream, whipped cream, cream or custard frosting filling refrigerate. | ||
| Chocolate syrup (opened) | 6 months | Cover tightly and refrigerate. | ||
| Chocolate syrup (unopened) | 2 years | |||
| Chocolate, unsweetened and semi-sweet, solid | ||||
| Chutney | 1-2 months | |||
| Citrus fruit | 1 to 2 weeks | Do not freeze | ||
| Citrus fruit (dried) | 6 months | Keep cool in airtight container. | ||
| Citrus fruit (sections) | 6 months | |||
| Citrus juices | 6 days | 6 months | ||
| Cocoa mixes | indefintely;after opening, 1 year | Cover tightly. | ||
| Coconuts, fresh | 2 to 3 weeks | Shredded 6 months | ||
| Coffee lightener, dry (opened) | 6 months | Keep tightly closed. | ||
| Coffee lightener, dry (unopened) | 9 months | |||
| Coffee, cans (opened) | 2 weeks | Refrigerate after opening. Keep tightly closed. Use dry measuring spoon. | ||
| Coffee, cans (unopened) | 2 weeks | 2 years | Refrigerate after opening. Keep tightly closed. Use dry measuring spoon. | |
| Concentrated juices | 6 days | 12 months | ||
| Condensed or evaporated milk (opened) | 4 to 5 days | |||
| Condensed or evaporated milk (unopened) | 9 months | Invert can every 2 months. | ||
| Confectioners sugar | 18 months | Put in airtight container. | ||
| Cooked fish | 3 to 4 days | 1 to 2 months | ||
| Cooked meats (after home cooking) | 3-4 days | 2-3 months | ||
| Cooked shellfish | 3-4 Days | 3 Months | ||
| Cookie dough | Use by date | 2 months | ||
| Cookies, homemade | 2 months | 2 to 3 weeks | 8 to 12 months | Put in airtight container. |
| Cookies, packaged | 2 months | 8 to 12 months | Keep box tightly closed. | |
| Corn | 1 to 2 days in husks | 8 months | ||
| Corn on the cob | 1 to 2 days | 8 months | ||
| Corned beef | 5 to 7 days | 1 month | Freeze two weeks in original wrapper. Use suitable wrap for longer periods. | |
| Cornmeal | After opening, 12 months | 6 to 12 months | Keep tightly closed (in refrigerator, especially in summer). | |
| Cornstarch | 18 months | Keep tightly closed. | ||
| Cottage cheese | 10 to 30 days | Keep all cheese tightly packaged in moisture proof wrap. | ||
| Cottage Cheese, Ricotta | 1 week | Doesn't freeze well | ||
| Crab, in shell | 2 days | |||
| Crackers (unopened) | 8 months | 3 to 4 months | Keep box tightly closed. | |
| Cream cheese (opened) | 2 weeks | Doesn't freeze well | Keep all cheese tightly packaged in moisture proof wrap. | |
| Cream prepared from mix | 3 days | Cover tightly. To prevent bacteria from spreading to leftover cream, don't return unused cream to original container. Keep covered. | ||
| Cream, coffee lightener (liquid) | 10 days | No. | Cover tightly. To prevent bacteria from spreading to leftover cream, don't return unused cream to original container. Keep covered. | |
| Cream, Half & half | 3-4 days | 4 months | Cover tightly. To prevent bacteria from spreading to leftover cream, don't return unused cream to original container. Keep covered. | |
| Croissants, butter | 1 week | 1 day | 2 months | |
| Cucumbers | 4 to 5 days | Do not freeze | ||
| Dehydrated vegetables, flakes | 6 months | |||
| Diet powder mixes | ||||
| Dips, sour cream based | 2 weeks | Do not freeze | ||
| Doughnuts, dairy cream filled | 3-4 days | |||
| Doughnuts, glazed or cake | 1 week | 1-2 days | 1 month | |
| Dried beans | 12 months | Keep in crisper or moisture proof wrap. | ||
| Dried beef | 10 to 12 days | Freeze two weeks in original wrapper. Use suitable wrap for longer periods. | ||
| Dried peas | 12 months | Store in cool dry place in airtight container. | ||
| Dried vegetables | 1 year | If possible, refrigerate. | ||
| Dry cream | 12 months | |||
| Dry yeast | Expiration date on package | Keep cool and dry. | ||
| Duck, whole | 2 days | 6 months | ||
| Eclairs, dairy cream filled | 3-4 days | |||
| Egg Substitutes | 10 Days | Do not freeze | ||
| Egg whites | 2 to 5 days | 12 months | ||
| Egg yolks | 3 days | 12 months | Yolks will thicken when frozen. | |
| Eggnog, commercial | 3-5 days | 6 months | ||
| Eggplant | 3 to 4 days | 6 to 8 months | ||
| Eggs, in shell | 3 to 5 weeks | No. | ||
| Extracts, vanilla, lemon, etc. | ||||
| Fatty fish (bluefish, perch, mackerel, salmon) | 1 to 2 days | 2 to 3 months | Freeze in original wrap for up to 2 weeks. For longer periods wrap suitable freezer wrap. | |
| Flavored or herb rice | 6 months | Keep tightly closed, cool and dry. | ||
| Flour, white (opened) | ||||
| Flour, white (unopened) | 6-12 months | |||
| Fresh milk | 5 days | 1 month | ||
| Fresh shrimp (uncooked) | 1 day | |||
| Fresh, white potatoes | 2 to 3 months | Keep dry and away from sun. For longer storage keep about 50° F. Don't refrigerate potatoes. | ||
| Fried chiken | 3-4 days | 4 months | ||
| Frosting, canned | After opening, 1 week | 10 months | Store leftover in refrigerator. | |
| Frosting, mix | 8 months | Store leftover in refrigerator | ||
| Frozen cream topping (after thawed) | 2 weeks | Cover tightly. To prevent bacteria from spreading to leftover cream, don't return unused cream to original container. Keep covered. | ||
| Frozen shrimp | 12 months | |||
| Frozen vegetables | 3-4 days | 8 months | ||
| Fruit cake | 12 months | If butter cream, whipped cream, cream or custard frosting filling refrigerate. | ||
| Fruit, cut | Packaged date; 2 days after opening | 2 to 3 months | ||
| Fruit, dried | 6 months | 6 months (unopened), 1 months (opened) | ||
| Garlic, chopped | use by date on jar | 18 months | ||
| Gelatin all types | 18 months | |||
| Giblets | 1-2 days | 3-4 months | ||
| Ginger root | 1 to 2 weeks | 1 month | ||
| Granulated sugar | 2 years | Close tightly. | ||
| Grapes | 1 week | 1 month | ||
| Gravy (left over) | 2 days | 1 month | ||
| Green or wax beans | 3 to 4 days | 8 months | Keep in crisper or moisture proof wrap. | |
| Greens | 1 to 2 days | 10-12 months | ||
| Ground beef | 1 to 2 days | 2 to 3 months | Freeze two weeks in original wrapper. Use suitable wrap for longer periods. | |
| Ground lamb | 1 to 2 days | 2 to 3 months | ||
| Ground pork | 1 to 2 days | 1 to 2 months | Original wrap up to 2 weeks. For longer period rewrap in suitable freezer wrap. | |
| Ground spices | 6 months | Spices and herbs keep longer if refrigerated or frozen. Store in airtight containers in a dry place away from sunlight and heat. | ||
| Ground veal | 1 to 2 days | 2 to 3 months | Check for holes in trays and plastic wrap of fresh meat. If none, freeze in this wrap up to 2 weeks. For longer storage, wrap with suitable freezer wrap. | |
| Guacamole | 3-4 days | 3-4 months | ||
| Ham TV dinner | 3 months | |||
| Ham, fully cooked, whole | 1 week | 1-2 months | ||
| Hard and Wax Coated Cheese, Cheddar, Edam, Gouda, Swiss, brick, etc. (opened) | 3 to 4 weeks | Keep all cheese tightly packaged. In moisture proof wrap. If outside gets somewhat moldy, trim off 1/2 inch. The cheese may become crumbly after freezing. | ||
| Hard and Wax Coated Cheese, Cheddar, Edam, Gouda, Swiss, brick, etc. (sliced) | 2 weeks | Keep all cheese tightly packaged. In moisture proof wrap. If outside gets somewhat moldy, trim off 1/2 inch. The cheese may become crumbly after freezing. | ||
| Hard and Wax Coated Cheese, Cheddar, Edam, Gouda, Swiss, brick, etc. (unopened) | 3 to 6 months | Keep all cheese tightly packaged. In moisture proof wrap. If outside gets somewhat moldy, trim off 1/2 inch. The cheese may become crumbly after freezing. | ||
| Hardcooked eggs | 1 week | |||
| Herb/spice blends | 6 months | Spices and herbs keep longer if refrigerated or frozen. Store in airtight containers in a dry place away from sunlight and heat. | ||
| Herbs | 7 to 10 days | 6 months | 1 to 2 months | Spices and herbs keep longer if refrigerated or frozen. Store in airtight containers in a dry place away from sunlight and heat. |
| Herring | 3-4 days | 2 months | ||
| Home frozen cake | 3 months | If butter cream, whipped cream, cream or custard frosting filling refrigerate. | ||
| Home frozen vegetables | 10 months | |||
| Honey | 12 months | If crystals form, heat in pan of water. | ||
| Horseradish, in a jar | 3-4 months | |||
| Hot cereals (require cooking) | 6 months | |||
| Hot dogs, sealed in package | 2 weeks | 1-2 months | ||
| Hot roll mix | 18 months | |||
| Ice cream, ice milk | 2 to 4 months | |||
| In shell clams | 2 days | |||
| Instant potatoes | 6 to 12 months | Keep in airtight package. | ||
| Instant tea | 3 years | Cover tightly. | ||
| Jams, Jellies (unopened) | After opening, 6 months | 12 months | Cover tightly. Storage-life lengthened if refrigerated after opening. | |
| Jerky, commercially dried | 2-3 months | |||
| Jerky, homemade | 2-3 months | |||
| Juice concentrates | 7-10 days | 6-12 months | ||
| Kefir | 1 week after date; opened 1 to 2 days | Do not freeze | ||
| Ketchup, coktail or chili sauce | 6 months | |||
| King Crab | 10 months | Keep in original wrap. | ||
| Kiwi fruit | 3 to 4 days | Do not freeze | ||
| Lamb roasts | 2 to 4 days | 3 to 4 months | ||
| Lamb steak and chops | 2 to 3 days | 3 to 4 months | ||
| Lamb stew meat | 1 to 2 days | 3 to 4 months | ||
| Lean fish (cod, flounder, haddock, sole) | 1 to 2 days | 6 to 8 months | Freeze in original wrap for up to 2 weeks. For longer periods wrap with suitable freezer wrap. | |
| Lean fish (pollock, ocean perch, rockfish, sea trout) | 1-2 days | 2-3 months | ||
| Leeks | 1 to 2 weeks | 10 to 12 months | ||
| Lentils, dried | ||||
| Lettuce head (unwashed) | 5 to 7 days | |||
| Lettuce head (washed, thoroughly drained) | 3 to 5 days | |||
| Light heavy cream | 10 days | No. | Cover tightly. To prevent bacteria from spreading to leftover cream, don't return unused cream to original container. Keep covered. | |
| Lima beans(unshelled) | 3 to 5 days | 8 months | Keep in crisper or moisture proof wrap. | |
| Lobster (Live) | 1-2 Days | 2-3 Months | ||
| Lobster tails | 2 days in shell | 6 months | ||
| Loose tea | 2 years | Put in airtight container. | ||
| Lunch meats | 3 to 5 days | No. | 1 to 2 months | |
| Margarine | 6 months | 12 months | ||
| Marshmallow cream | 2 to 4 months | Cover tightly. Refrigerate after opening to extend storage-life. Use at room temperature. | ||
| Marshmallows | 2 to 4 months | Keep in airtight container. | ||
| Mayonnaise (unopened) | after opening, 2 months | 2 to 3 months | Refrigerate after opening. | |
| Meat substitutes, textured protein products (e.g. imitation bacon bits) | 4 months | Keep tightly closed. For longer storage, refrigerate. | ||
| Melon | 1 week | |||
| Melons | 3 to 4 days | balls, 1 month | ||
| Metered-caloric products, instant breakfast | 6 months | Keep in can, closed jars, or original packets. | ||
| Milk, canned evaporated | 4-5 days | |||
| Miso | 3 months | Do not freeze | ||
| Molasses (opened) | 6 months | Keep tightly closed. Refrigerate to extend storage life. | ||
| Molasses (unopened) | 12 months | |||
| Muffins | 1 week | 1-2 days | 2 months | |
| Mushrooms | 2 to 3 days | 10 to 12 months | ||
| Mustard | 12 months; after opening | 12 months unopened; 1 month after opening | ||
| Neufchatel (opened) | 2 weeks | Keep all cheese tightly packaged in moisture proof wrap. | ||
| Noodles, dry egg | ||||
| Nutmeats (opened) | 2 weeks | Refrigerate after opening. Freeze for longer life. Unsalted and blanched nuts keep longer than salted. | ||
| Nutmeats, packaged in other packaging (unopened) | 3 months | Refrigerate after opening. Freeze for longer life. Unsalted and blanched nuts keep longer than salted. | ||
| Nutmeats, packaged in vacuum can (unopened) | 1 year | Refrigerate after opening. Freeze for longer life. Unsalted and blanched nuts keep longer than salted. | ||
| Nuts in shell (unopened) | 4 months | Refrigerate after opening. Freeze for longer life. Unsalted and blanched nuts keep longer than salted. | ||
| Okra | 2 to 3 days | 10 to 12 months | ||
| Olis, olive or vegetable | 4 months | |||
| Olives | 2 weeks | Do not freeze | ||
| Onions | 2 to 3 weeks | 3 to 4 weeks | 10-12 months | Keep dry and away from sun. |
| Onions, dry | 2 months | 10 to 12 months | ||
| Onions, spring or green | 1 to 2 weeks | 10 to 12 months | ||
| Other vanilla-type extracts (opened) | 12 months | Keep tightly closed; volatile oils escape. | ||
| Oysters | 1 day | 4 months | ||
| Pancake mix | 6 to 9 months | Once opened, store in airtight container. | ||
| Pancakes, waffles (frozen) | 3-4 days | 2 months | ||
| Papaya, mango | 1 week | Do not freeze | ||
| Paprika, red pepper | 6 months | Best stored in refrigerator. | ||
| Parmesan, Romano cheese (opened) | 2 to 3 months | If it picks up moisture it will develop mold. | ||
| Parmesan, Romano cheese (unopened) | 2 months | 10 months | If it picks up moisture it will develop mold. | |
| Parsley, cilantro | 1 week | 1 to 2 months | ||
| Partially baked rolls | Expiration date on label | 2 to 3 months | Do not store in refrigerator door; temperature fluctuation and jarring lowers quality. | |
| Pasta (fresh) | 1 to 2 days or use by date on package | 2 months | ||
| Pasta (spaghetti, pasta, etc.) | 2 years | |||
| Pastries | 1 week | 1-2 days | 2 months | |
| Peaches (ripe) | 3 to 4 days | sliced, lemon juice & sugar, 2 months | ||
| Peanut butter (opened) | 2 to 3 months | Keeps longer if refrigerated. | ||
| Peanut butter (unopened) | 6 to 9 months | |||
| Pears (ripe) | 3-4 days | 1 week | Do not freeze | |
| Peas | 8 months | |||
| Pectin, liquid (opened) | 1 month | Recap and refrigerate. | ||
| Peppers, bell or chile | 4 to5 days | 6 to 8 months | ||
| Pesto or Salsa | Date on carton; 3 days after opening | 1 to 2 months | ||
| Pickles | 1-2 weeks | 12 months unopened | Transfer all opened canned foods to plastic or glass containers before refrigerating. | |
| Pie crust (ready to make) | Use by date | 2 months | ||
| Pies and pastries | 2 to 3 days | Refrigerate whipped cream, custard and chiffon fillings. | ||
| Pies and pastries, baked | 1 to 2 months | Refrigerate whipped cream, custard and chiffon fillings. | ||
| Pies and pastries, fruit unbaked | 8 months | Refrigerate whipped cream, custard and chiffon fillings. | ||
| Pineapple | 1 week | 12 months | ||
| Popcorn (unpopped) | 2 years | Store in airtight container. | ||
| Pork chops | 2 to 3 days | 2 to 3 months | Original wrap up to 2 weeks. For longer period rewrap in suitable freezer wrap. | |
| Pork Roast | 2 to 4 days | 3 to 6 months | Original wrap up to 2 weeks. For longer period rewrap in suitable freezer wrap. | |
| Pork steaks | 2 to 3 days | 2 to 3 months | Original wrap up to 2 weeks. For longer period rewrap in suitable freezer wrap. | |
| Pork TV dinners | 3 months | Original wrap up to 2 weeks. For longer period rewrap in suitable freezer wrap. | ||
| Potato chips | 2 months (unopened), 1-2 weeks (opened) | |||
| Potatoes | 1 to 2 weeks | Cooked and mashes, 10 to 12 months | ||
| Potatoes, instant | ||||
| Premelted chocolate | 12 months | Keep cool. | ||
| Process cheese food products | 3 to 4 weeks | 4 months | Refrigerate after opening. Keep tightly closed. | |
| Pudding | 1 to 2 days after opening | Do not freeze | ||
| Pudding mixes | 12 months | Keep cool and dry. | ||
| Purchased frozen vegetables | 8 months | |||
| Quiche | 3-4 days | 2 hours | 2 months | |
| Quick baked bread | 3 to 6 months | |||
| Radishes | 10 to 14 days | Do not freeze | ||
| Ready-to-eat cereals (opened) | 2 to 3 months | Refold package liner tightly. | ||
| Ready-to-eat cereals (unopened) | 6 to 12 months | |||
| Rice mixes | 6 months | Keep tightly closed, cool and dry. | ||
| Rice, white or wild | 6 months | |||
| Ricotta cheese | 5 days | No. | ||
| Roast beef | 2 to 4 days | 6 to 12 months | Freeze two weeks in original wrapper. Use suitable wrap for longer periods. | |
| Rolls, yeast, baked | 1 week | 3-4 days | 2 months | |
| Rotisserie chicken | 3-4 days | 4 months | ||
| Rutabagas | 2 weeks | 1 week | 8 to 10 months | |
| Salad dressings made from mix | 2 weeks | |||
| Salad oils (opened) | 1 to 3 months | |||
| Salad oils (unopened) | 6 months | |||
| Salads containing meat, fish, poultry or eggs | 3-4 days | Do not freeze | ||
| Salmon, whitefish, cold smoked | 5-8 days | 2 months | ||
| Salmon, whitefish, hot smoked | 14 days or date on vacuum package | 6 months in vacuum package | ||
| Salted nuts | 6 to 8 months | Package tightly in suitable freezer wrap. | ||
| Sauces and gravy mixes | 6 to 12 months | Keep cool and dry. | ||
| Sausage, raw, bulk type | 1-2 days | 1-2 months | ||
| Sausage, smoked links, patties | 1 week | 1-2 months | ||
| Scallops | 1 day | 3 months | ||
| Semi-sweet chocolate | 2 years | Keep cool. | ||
| Sherbet | 2 to 4 months | |||
| Shortenings, solid | 8 months | Refrigeration not needed. | ||
| Shrimp TV Dinners | 3 months | |||
| Shucked clams | 1 day | 3 months | ||
| Soda, carbonated cola drinks, mixers | 2-3 days | |||
| Soup mixes | 12 months | Keep cool and dry. | ||
| Sour cream | 7 to 21 days | Doesn't freeze well | Cover tightly. To prevent bacteria from spreading to leftover cream, don't return unused cream to original container. Keep covered. | |
| Soy or rice beverage | 7 to 10 days | Do not freeze | ||
| Spaghetti sauce, jar | 4 days | |||
| Spices, ground | 2-3 years | |||
| Spices, whole | 2-4 years | |||
| Spinach | 1 to 2 days | 10 to 12 months | ||
| Squash | 4 to 5 days in summer; 2 weeks in winter | 10 to 12 months | ||
| Sugar, brown | 4 months | |||
| Sugar, granulated | 2 years | |||
| Surimi | 3 to 4 days or packaged date | 9 months | ||
| Sweet potatoes | 2 to 3 weeks | Keep dry and away from sun. For longer storage keep about 50° F. Don't refrigerate potatoes. | ||
| Syrup | 12 months | Keep tightly closed. Refrigerate to extend life. | ||
| Tapioca | 12 months | |||
| Tea bags | 18 months | Put in airtight container. | ||
| Toaster pastries | 6 months | Keep in airtight packet. | ||
| Tofu | 1 week or package date | 5 months | ||
| Tomatoes | 2 to 3 days | 2 months | ||
| Turkey | 2 days | 12 months | ||
| Turkey TV Dinner | 6 months | |||
| Turnips | 2 weeks | 10 to 12 months | ||
| TV dinners with beef | 6 months | Freeze two weeks in original wrapper. Use suitable wrap for longer periods. | ||
| Unsalted nuts | 9 to 12 months | Package tightly in suitable freezer wrap. | ||
| Unshelled peas | 3 to 5 days | Store in cool dry place in airtight container. | ||
| Unsweetened chocolate | 18 months | Keep cool. | ||
| Vanilla (opened) | 12 months | Keep tightly closed; volatile oils escape. | ||
| Vanilla (unopened) | 2 years | |||
| Varieties of beef (heart, liver, etc.) | 1 day | 1 to 2 months | Freeze two weeks in original wrapper. Use suitable wrap for longer periods. | |
| Varieties of lamb meats | 1 day | 2 to 3 months | ||
| Varieties of veal meat | 1 day | Check for holes in trays and plastic wrap of fresh meat. If none, freeze in this wrap up to 2 weeks. For longer storage, wrap with suitable freezer wrap. | ||
| Veal chops | 2 to 3 days | 3 to 4 months | Check for holes in trays and plastic wrap of fresh meat. If none, freeze in this wrap up to 2 weeks. For longer storage, wrap with suitable freezer wrap. | |
| Veal roasts | 2 to 4 days | Check for holes in trays and plastic wrap of fresh meat. If none, freeze in this wrap up to 2 weeks. For longer storage, wrap with suitable freezer wrap. | ||
| Veal steaks | 2 to 3 days | 3 to 4 months | Check for holes in trays and plastic wrap of fresh meat. If none, freeze in this wrap up to 2 weeks. For longer storage, wrap with suitable freezer wrap. | |
| Veal stew meat | 1 to 2 days | Check for holes in trays and plastic wrap of fresh meat. If none, freeze in this wrap up to 2 weeks. For longer storage, wrap with suitable freezer wrap. | ||
| Venison and game birds | 8 to 12 months | Check for holes is trays and plastic wrap of fresh meat. If none, freeze in this wrap up to 2 weeks. For longer storage, wrap with suitable freezer wrap. | ||
| Vinegar (opened) | 12 months | Keep tightly closed. Slightly cloudy appearance doesn't affect quality. Distilled vinegar keeps longer. | ||
| Vinegar (unopened) | 2 years | |||
| Water, bottled | 1-2 years | Refrigerate open jars. | ||
| Whipped cream topping in aerosol can | 3 months | Cover tightly. To prevent bacteria from spreading to leftover cream, don't return unused cream to original container. Keep covered. | ||
| White flour | 6 to 8 months | Keep in airtight container. | ||
| White rice | 2 years | Keep tightly closed, cool and dry. | ||
| Whole ham | 1 week | Freezing cured meat not recommended. | ||
| Whole spices | 1 to 2 years | Spices and herbs keep longer if refrigerated or frozen. Store in airtight containers in a dry place away from sunlight and heat. | ||
| Whole-wheat flour | 6-8 months | 1 month | Keep in airtight container. | |
| Worchestershire sauce | 1 year | |||
| Yeast bread (baked) | 1 month | |||
| Yeast bread (unbaked) | Check expiration date on label. | |||
| Yeast rolls, baked | 3 to 6 months | |||
| Yellow pound cake | 6 months | If butter cream, whipped cream, cream or custard frosting filling refrigerate. | ||
| Yogurt | 7 to 14 days check date on package | 1 to 2 months | ||
General Information
Proper food storage starts as soon as you select it at the store. Then the food must be handled carefully and safely at home. Check the product dating on the foods you purchase and use.
Filling Your Cart
- Shop for shelf-stable items such as canned and dry goods first.
- Buy refrigerated and frozen foods and hot deli items last -- right before checkout.
- Don't choose meat, fish, poultry or dairy products that feel warm to the touch or have a damaged or torn package.
- Place leaking packages in plastic bags.
- Choose only pasteurized dairy products.
- Choose only refrigerated eggs and make sure that they are not cracked or dirty.
- Check "sell-by" and use by dates on packages.
- Buy intact cans that are not bulging, leaking or dented on the seam or rim.
Handling Food Safely at Home
Many cases of food poisoning occur each year due to improper handling of foods in the home. Once you purchase food, go directly home. If this is not possible, keep a cooler in the car to transport perishable items. Immediately put cold perishables into the refrigerator or freezer.
Hot perishable foods picked up from the deli department need to be kept warm and consumed within two hours. If you purchase hot deli foods to eat at a later time, place the food in small portions in shallow containers in small portions and refrigerate or freeze as soon as possible. Perishable foods should be kept at room temperature no longer than two hours.
Bacteria multiply rapidly at temperatures between 40 degrees farenheit and 140 degrees farenheit. Unfortunately, the harmful bacteria that cause most cases of food poisoning cannot be seen, smelled or tasted. Therefore, it's important to:
Keep cold foods cold (40 degrees farneheit or below) and Hot foods hot (above 140 degrees farenheit) and follow these other rules for handling food safely:
- Keep everything clean -- hands, utensils, counters, cutting boards and sinks.
- Always wash hands thoroughly in hot soapy water before preparing foods and after handling raw meat, poultry or seafood.
- Don't let raw juices from meat, poultry or seafood touch ready-to-eat foods either in the refrigerator or during preparation.
Food Product Dating
Dates are printed on many food products. After the date expires, must you discard that food? In most cases, no. A calendar date may be stamped on a product's package to help the store determine how long to display the product for sale. It is not a safety date.
Product dating is not required by Federal regulations although dating of some foods is required by more than 20 states. Calendar dates are found primarily on perishable foods such as dairy products, eggs, meat and poultry. Coded dates might appear on shelf-stable products such as cans and boxes of food.
There are several types of dates:
- "Sell-by" date - tells the store how long to display the product for sale. You should buy the product before the date expires.
- "Best if Used By (or Before)" - recommended for best flavor or quality. It is not a purchase or safety date.
- "Use-By" - the last date recommended for the use of product while at peak quality. The date has been determined by the manufacturer of the product.
- "Closed or Coded Dates" - packing numbers for use by the manufacturer in tracking their products. This enables manufacturers to rotate their stock as well as locate their products in the event of a recall.
Baby Food
Do not buy or use infant formula and baby food past its "use-by" date. Federal regulations require a date on those products.
Expired Dates
As long as a product is wholesome, a retailer may legally sell fresh or processed meat and poultry products beyond the expiration date on the package.
Shelf Stable Foods
Before opening, shelf stable foods should be safe unless the can or packaging has been damaged. After opening, store products in tightly closed containers. The storage of many shelf stable items at room temperature is a quality issue - unless the product is contaminated (bugs in flour, for example). Some foods must be refrigerated after opening, such as tuna or chili.
Foods Purchased Frozen
When shopping, place frozen foods in the cart last, immediately before checking out. Take the foods directly home and place in freezer.
Foods Purchased Refrigerated
Refrigerate foods to maintain quality as well as to keep them safe. Some bacteria grow and multiply - although very slowly - at refrigerator temperatures. There is a limit to the time various foods will stay fresh and safe in the refrigerator. Food kept continuously frozen at 0º F will always be safe but the quality suffers with lengthy freezer storage.
NOTE: Storage time are from date of purchase unless specified on the chart. It is not important if a date expires after food is frozen.
Bakery Items
Bakery items containing custards, meat or vegetables, and frostings made of cream cheese, whipped cream or eggs must be kept refrigerated. Bread products not containing these ingredients are safe kept at room temperature, but eventually they will mold and become unsafe to eat.
Fresh Produce
- Raw fruits are safe at room temperature, but after ripening, will mold and rot quickly. For best quality, store ripe fruit in the refrigerator or prepare and freeze.
- Some dense raw vegetables such as potatoes and onions can be stored at cool room temperatures. Refrigerate other raw vegetables for optimum quality and to prevent rotting. After cooking, all vegetables must be refrigerated or frozen within two hours.
Refrigerating Food
We keep food in the refrigerator to preserve its freshness and keep it safe. Cold temperatures keep food fresh and inhibit the growth of most bacteria. However, food spoilage microorganisms can still grow and multiply slowly over time, so there is a limit to the length of time various foods will stay fresh in the refrigerator. Eventually food will begin to look or smell bad and should be thrown out. Use the following temperature and storage tips to help keep perishable food safe.
Temperature
Set the refrigerator to maintain a temperature of 40°F or below. Keep a refrigerator thermometer in the unit or check the temperature periodically. The control may need to be adjusted seasonally. For example, a refrigerator set for 40°F in the summer may be too cold for the winter, resulting in frozen lettuce or milk. Don't overload the refrigerator. Air must circulate freely to cool all foods evenly.
Storage
Leave meat and poultry products in the store wrap before using, since repeated handling can introduce bacteria into the product or spread bacteria around the kitchen. Store opened food in foil, leakproof plastic bags or airtight containers to keep food from drying out. Place meat, poultry and fish in the coldest part of the refrigerator. Store eggs in their original carton on a shelf, not in the door.
Defrost frozen meats or marinate meats in the refrigerator where they will remain safe -- never on the kitchen counter. Clean the refrigerator regularly to remove spoiled foods so that bacteria can't be passed to other foods.
Freezing Food
Foods frozen at peak quality will taste better than foods frozen near the end of their useful life, so quickly freeze items you don't plan to use in the next day or two.
Packaging
Proper packaging helps maintain quality and prevent "freezer burn." It is safe to freeze foods in their supermarket wrappings. Use them within a month or two. Many supermarket wrappings are air permeable. So, for longer storage, overwrap packages with airtight heavy-duty foil, plastic wrap or freezer paper, or place packages inside a plastic bag. Date packages and use the oldest items first.
Freezer Burn
If frozen food gets "freezer burn," it is still safe to eat, it is merely dry in spots. Cut freezer-burned portions away either before or after cooking the food.
Defrosting
Freezing to 0 degrees farenheit inactivates but does not destroy microbes -- bacteria, yeasts and molds -- present in food. Once thawed, however, these microbes can again become active, multiplying under the right conditions to levels that can lead to foodborne illness. Never defrost foods outdoors, in a cold room in the house such as the basement, or on the kitchen counter. These methods encourage growth of harmful bacteria that may be present.
There are three safe ways to defrost food: in the refrigerator, in cold running water and in the microwave. Food thawed in the refrigerator is safe to refreeze without cooking. It is important to plan ahead because food takes longer to thaw in the refrigerator.
Pantry Storage
Shelf stable foods such as canned goods, cereal, baking mixes, pasta, dry beans, mustard and ketchup can be kept safely at room temperature.
To keep these foods at their best quality, store in clean, dry, cool (below 85 degrees farenheit) cabinets away from the stove or the refrigerator's exhaust.
Extremely hot (over 100 degrees farenheit) and cold temperatures are harmful to canned goods.
Never use food from cans that are leaking, bulging, badly dented, or with a foul odor; cracked jars or jars with loose or bulging lids; or any container that spurts liquid when you open it. Never taste such foods. Throw out any food you suspect is spoiled.
In general, most canned foods have a long "health life," and when properly stored, are safe to eat for several years:
- Low-acid canned goods -- 2 to 5 years (canned meat and poultry, stews, soups except tomato, pasta products, potatoes, corn, carrots, spinach, beans, beets, peas and pumpkin)
- High-acid canned goods -- 12 to 18 months (tomato products, fruits, sauerkraut and foods in vinegar-based sauces or dressings)
- Some canned hams are shelf stable. But do not store ham or any foods labeled "keep refrigerated" in the pantry. Such foods must be stored in the refrigerator.