Food Storage

According to the Food and Drug Administration (FDA), proper home food storage helps maintain safety as well as food quality by keeping flavor, color, texture and nutrients in food.

Room temperature such as in a pantry or in a cupboard: Many staples and canned foods have a relatively long shelf life. However, foods stored for longer than recommended times or beyond date on the package may change quality, color and flavor.

Refrigerator: Refrigerators should be kept at or below 40°F (4°C). Use a refrigerator thermometer to check! These short, but safe, time limits will keep refrigerated food from spoiling or causing someone to become ill. Because product dates are not a guide for safe use of a product, here are a few tips to follow:

Purchase the product before "sell-by" or expiration date.
Follow handling recommendations on product.
Keep meat and poultry in its package until just before using.
If freezing meat and poultry in its original package longer than 2 months, cover these packages with heavy-duty foil, plastic wrap or freezer paper; or place the package inside a freezer bag.

Freezer: Freezers should be kept at 0°F (-18°C) or lower when measured with a refrigerator/freezer thermometer. Because freezing keeps food safe indefinitely, the following recommended freezer storage times are for quality (flavor, color, texture, etc.) only.

Home Food Storage Chart

This chart contains recommended storage times for best quality in the pantry and freezer and for best quality and safety in the refrigerator:

Meat, Poultry, Fish and Eggs
Milk and Dairy Products
Fruits
Vegetables
Dry Goods/Staples
Condiments, Sauces and Canned Goods
Baked Goods

Meat, Poultry, Fish and Eggs
Food	Room temperature such as in a pantry or in a cupboard (50 to 70°F)	Refrigerator at 40°F or below	Freezer at 0°F or below (storage times are for quality only)
Fresh beef, veal, lamb or pork (steaks, chops or roasts)	Not safe	3 to 5 days	4 to 12 months
Ground beef, turkey, veal, pork or lamb, stew meat	Not safe	1 to 2 days	3 to 4 months
Bacon	Not safe	Within 1 week of "Use by" date (unopened); 1 week (opened)	1 month
Bacon, fully cooked and shelf stable	6 months or until the "use-by" date on the package (unopened)	5 to 14 days (opened)	3 months
Sausage, raw from chicken, turkey, pork or beef	Not safe	1 to 2 days	3 to 4 months
Sausage, fully cooked, from chicken, turkey, pork or beef	Not safe	1 week	1 to 2 months
Ham, canned, labeled "Keep Refrigerated"	Not safe	6-9 months (unopened); 3-5 days (opened)	1 to 2 months (opened)
Ham, fully cooked, store-wrapped, slices, half or spiral cut	Not safe	3 to 4 days	1 to 2 months
Ham, fully cooked, store-wrapped, whole	Not safe	1 week	1 to 2 months
Ham, fully cooked, vacuum-sealed at plant	Not safe	"Use by" date if available or 2 weeks (unopened); 3 to 5 days (opened)	1 to 2 months
Hot dogs	Not safe	2 weeks (unopened); 1 week (opened)	1 to 2 months
Lunch meats; sliced at store or deli	Not safe	3 to 5 days	1 to 2 months
Lunch meats; prepackaged	Not safe	2 weeks or "Use by" date (unopened); 3-5 days (opened)	1 to 2 months
Venison	Not safe	2 to 3 days	2 to 3 months (ground); 6 to 9 months (roasts and steaks)
Chicken or turkey, whole	Not safe	1 to 2 days	1 year
Chicken or turkey, pieces	Not safe	1 to 2 days	9 months
Commercially canned meat, poultry or fish	2 to 5 years	3 to 4 days (opened)	-
Fresh fish or shellfish	Not safe	1 to 2 days	3 to 6 months
Eggs, raw in shell	Not safe	3 to 5 weeks	Do not freeze in shell. Beat yolks and whites together, then freeze (freezing eggs)
Raw egg yolks, whites	Not safe	2 to 4 days	1 year (freezing eggs)
Hard cooked eggs	Not safe	1 week	Do not freeze
Liquid pasteurized eggs or egg substitutes (unopened)	Not safe	10 days	1 year
Liquid pasteurized eggs or egg substitutes (opened)	Not safe	3 days	Do not freeze
Leftovers with meat, fish, poultry or egg	Not safe	3 to 4 days	2 to 3 months

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Milk and Dairy Products
Food	Room temperature such as in a pantry or in a cupboard (50 to 70°F)	Refrigerator at 40°F or below	Freezer at 0°F or below (storage times are for quality only)
Butter	May be left at room temperature for 1 to 2 days	1 to 2 months	6 to 9 months
Cheese, hard - Cheddar, Swiss, block Parmesan, etc.	-	6 months (unopened); 3 to 4 weeks (opened)	6 months
Cheese, processed	-	3 to 4 weeks	Does not freeze well
Cheese, shredded - Cheddar, Mozzarella, etc.	Not safe	1 month	3 to 4 months
Cheese, soft - Brie, Bel Paese, etc.	Not safe	1 to 2 weeks	6 months
Cottage or ricotta cheese	Not safe	2 weeks (unopened); 1 week (opened)	Does not freeze well
Cream cheese	Not safe	2 weeks	Does not freeze well
Ice cream	Not safe	-	2 to 4 months
Margarine	-	6 months	12 months
Milk	Not safe	7 days	3 months
Milk - canned evaporated or condensed	1 year	4 to 5 days (opened)
Non-dairy milk alternates - almond, soy, rice, etc.	-	7 to 10 days after opening	Does not freeze well
Sour cream	Not safe	1 to 2 weeks	Does not freeze well
Yogurt	Not safe	1 to 2 weeks	1 to 2 months

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Fruits
Always refrigerate fruit that is purchased pre-cut or packaged. Wash all produce thoroughly under running water before preparing and/or eating. Washing fruit with soap, detergent, or commercial produce wash is not recommended. These storage times are approximate - some fruits may keep longer or shorter than the time listed - always check for signs of spoilage. For more information, check out Selecting and Serving Produce Safely from the FDA.
Food	Room temperature such as in a pantry or in a cupboard (50 to 70°F)	Refrigerator at 40°F or below	Freezer at 0°F or below (storage times are for quality only)
Apples	3 weeks	4 to 6 weeks	8 months (freezing apples)
Avocados	Until ripe - tender, fully developed and ready to eat	3 to 4 days	8 months (freezing avocados)
Bananas	Until ripe - tender, fully developed and ready to eat	3 days	2 to 3 months (freezing bananas)
Blueberries	Not recommended	1 to 2 weeks	8 to 12 months (freezing blueberries)
Citrus fruits - orange, grapefruit, clementines, etc.	10 days	10 to 21 days	4 to 6 months (freezing citrus fruits)
Dried fruit	6 months (unopened); 1 month (opened)	6 months
Grapes	1 day	1 week	1 month (whole) (freezing grapes)
Melons	Until ripe - tender, fully developed and ready to eat	2 weeks (uncut), 2 to 4 days after cutting	1 month for balled melon (freezing melons)
Peaches, nectarines, plums or pears	Until ripe - tender, fully developed and ready to eat, then 1-2 days	3-5 days	8 to 12 months (freezing peaches or nectarines, plums, pears)
Pineapple	Until ripe - tender, fully developed and ready to eat, then 1-2 days	5 to 7 days	8 to 12 months (freezing pineapple)
Strawberries	Not recommended	2 to 3 days	8 to 12 months (freezing strawberries)

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Vegetables
Always refrigerate vegetables that are purchased pre-cut or packaged. Wash all produce thoroughly under running water before preparing and/or eating. Washing vegetables with soap, detergent, or commercial produce wash is not recommended. These storage times are approximate - some vegetables may keep longer or shorter than the time listed - always check for signs of spoilage. For more information, check out Selecting and Serving Produce Safely from the FDA.
Food	Pantry or cupboard at room temperature (50 to 70°F)	Refrigerator at 40°F or below	Freezer at 0°F or below (storage times are for quality only)
Asparagus	-	3 to 4 days	5 months (freezing asparagus)
Bagged greens	-	3 to 5 days (unopened); 2 days (opened)	Does not freeze well
Broccoli	-	3 to 5 days	10 to 12 months (freezing broccoli)
Brussels sprouts	-	3 to 5 days	10 to 12 months (freezing Brussels sprouts)
Cabbage	-	1 to 2 weeks	10 to 12 months (freezing cabbage)
Carrots	-	2 to 3 weeks	10 to 12 months (freezing carrots)
Cauliflower	-	3 to 5 days	10 to 12 months (freezing cauliflower)
Celery	-	1 to 2 weeks	10 to 12 months (freezing celery)
Corn on the cob	-	1 to 2 days	8 months (freezing corn)
Cucumbers	-	4 to 6 days	Does not freeze well
Dried beans, lentils or split peas	1 to 2 years	3 to 4 days (cooked)	6 months (cooked)
Onions	1 month	2 months	10 to 12 months (freezing onions)
Potatoes	1 month	-	10 to 12 months (freezing potatoes)
Spinach or leaf lettuce	-	3 to 7 days	10 to 12 months (freezing spinach); lettuce does not freeze well
Summer squash or zucchini	1 to 5 days	4 to 5 days	10 to 12 months (freezing summer squash or zucchini)
Tomatoes	Until ripe, then 7 days	1 to 2 days if ripe, otherwise store at room temperature	2 months (freezing tomatoes)
Winter squash	1 to 2 months	1 to 2 weeks (cut)	10 to 12 months (freezing winter squash)

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Dry Foods/Staples
Food	Pantry or cupboard at room temperature (50 to 70°F)	Refrigerator at 40°F or below	Freezer at 0°F or below (storage times are for quality only)
Baking powder	6 to 18 months (unopened); 3 to 6 months (opened)
Baking soda	2 to 3 years (unopened); 6 months (opened)
Bouillon cubes or granules	1 year
Bread, brownie, cake or cookie mixes	12 to 18 months
Cereals, ready-to-eat	6 to 12 months (unopened); 2 to 3 months (opened)
Cornmeal	6 to 12 months		2 years
Flour, white	6 to 12 months (unopened); 6 to 8 months (opened)	12 months (opened)	2 years
Flour, whole wheat	3 to 6 months	6 to 8 months	2 years
Herbs, dried	1 to 2 years
Oatmeal	12 months (unopened); 6 to 12 months (opened)
Oil - vegetable or olive	6 to 12 months (unopened); 3 to 5 months (opened)	4 months (opened)
Pasta	1 to 2 years
Peanut butter	6 to 24 months (unopened); 2 to 3 months (opened)
Popcorn - dry kernels in a jar	2 years (unopened); 1 year (opened)
Popcorn - microwave packets	2 to 3 months
Quinoa	2 to 3 years
Rice, brown	1 year
Rice, white or wild	2 years
Spices, ground	2 to 3 years
Spices, whole	3 to 4 years
Sugar - brown, powdered, granulated	18 to 24 months
Yeast	2 years or 'Best if Used by' date on container (unopened)	4 months (opened)	6 months (opened)

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Condiments, Sauces and Canned Goods
Food	Room temperature such as in a pantry or in a cupboard (50 to 70°F)	Refrigerator at 40°F or below
Barbecue sauce	1 year	4 months*
Commercially canned food, high acid (juices, fruit, tomato soup, etc.)	12 to 18 months (canned items will be safe to eat well past the 'use-by' or 'best by' date as long as the can shows no dents, rust, or swelling)	5 to 7 days after opening
Commercially canned food, low acid (meat, soups, beans, carrots, corn, peas, etc.)	2 to 5 years (canned items will be safe to eat well past the 'use-by' or 'best by' date as long as the can shows no dents, rust, or swelling)	3 to 4 days after opening
Honey	2 years
Hummus (commercial- pasteurized with preservatives)	Not safe	3 months (unopened); 7 days (opened)
Hummus (traditional - no preservatives, not pasteurized)	Not safe	7 days
Jams, jellies and preserves (commercial)	6 to 18 months (unopened)	6 to 12 months (opened)
Ketchup, cocktail or chili sauce	1 year (unopened)	6 months* (opened)
Mayonnaise (commercial)	3 to 6 months (unopened)	2 months* (opened)
Mustard	1 to 2 years (unopened)	1 year*
Salad dressings (commercial, bottled)	10 to 12 months (unopened)	1 to 3 months* (opened)
Salsa, picante and taco sauces	1 year (unopened)	1 month (opened)
Spaghetti or pizza sauce in jars	18 months	4 days (opened)
Pickles	1 year (unopened)	1 to 3 months (opened)
Vinegar	2 years (unopened); 1 year (opened)

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Baked Goods
Food	Room temperature such as in a pantry or in a cupboard (50 to 70°F)	Refrigerator at 40°F or below	Freezer at 0°F or below (storage times are for quality only)
Bagels, commercially frozen		1 to 2 weeks after thawing	3 months
Bagels, fresh baked	1 to 2 days		3 months
Bread, homemade	3 to 5 days		3 months
Bread products, baked commercially such as bread, flat breads, rolls, buns, etc.	14 to 18 days	2 to 3 weeks	3 to 5 months
Cakes and muffins, baked commercially	3 to 7 days	7 to 10 days	6 months
Cookie dough	Not safe	Use by date on label	2 months
Cookies, homemade	2 to 3 weeks		6 to 12 months
Cookies, packaged	2 months		12 to 18 months
Doughnuts	1 to 2 days	2 days	1 month
Pies, cream	2 hours	3 to 4 days
Pies, fruit	1 to 2 days	1 week	8 months
Pie, pumpkin	2 hours	3 to 4 days	1 to 3 months
Tortillas, flour	3 months	3 months (opened)	6 months
Tube cans of biscuits, rolls, pizza dough, etc.	Not safe	Use by date on can	Not recommended
Waffles or pancakes, purchased frozen	Not safe	3 to 4 days	2 months

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*Refrigeration ensures that commercial sauces and condiments stay fresh for a longer period of time. Shelf-stable commercial sauces are safe when stored at room temperature after opening. Quality, not safety, is the reason the labels on these products suggest that they be refrigerated after opening.

Sources:

Cold Food Storage Chart, United States Department of Agriculture
FoodKeeper App, FoodSafety.gov, U.S. Department of Health and Human Services
Food Storage, The University of Georgia Cooperative Extension
Food Storage Guide, North Dakota State University Extension Service
Freezing, National Center for Home Food Preservation
How long can you keep dairy products like yogurt, milk, and cheese in the refrigerator? United States Department of Agriculture (USDA)
Preserve Smart, Colorado State University Extension
Refrigeration and Food Safety, United States Department of Agriculture (USDA)
Refrigerator and Freezer Storage Chart, Food and Drug Administration (FDA)
Proper Care and Handling of Venison from Field to Table, Penn State Extension