Fresh Food. Great Flavor.

Food Storage


• Always refrigerate perishable food within 2 hours- 1 hour when the temperature is above 90 'F.

• Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator should be at 40 'F or below and the freezer at 0 'F or below.



Storage Times For Refrigerated Foods


Ground Meat, Ground Poultry, and Stew Meat

Ground beef, turkey, veal, pork, lamb          1-2 days

Stew meats           1-2 days


Fresh Meat (Beef, Veal, Lamb, and Pork)

Steaks, chops, roasts          3-5 days

Variety meats (Tongue, kidneys, liver, heart, chitterlings)              1-2 days


Fresh Poultry

Chicken or turkey, whole            1-2 days

Chicken or turkey, parts             1-2 days

Giblets                 1-2 days


Bacon and Sausage

Bacon                7 days

Sausage, raw from meat or poultry               1-2 days

Smoked breakfast links, patties              7 days

Summer sausage labeled "Keep Refrigerated"                 Unopened, 3 months; Opened, 3 weeks

Hard sausage (such as Pepperoni)                  2-3 weeks


Ham, Corned Beef

Ham, canned, labeled "Keep Refrigerated"                   Unopened, 6-9 months; Opened, 3-5 days

Ham, fully cooked, whole                    7 days

Ham, fully cooked, half                 3-5 days

Ham, fully cooked, slices              3-4 days

Corned beef in pouch with pickling juices                   5-7 days


Hot Dogs and Luncheon Meats

Hot dogs                   Unopened package, 2 weeks; Opened package, 1 week

Luncheon meats                    Unopened package, 2 weeks; Opened package, 3-5 days


Deli and Vacuum-Packed Products

Store-prepared (or homemade) egg, chicken, tuna, ham, and macaroni salads              3-5 days

Pre-stuffed pork, lamb chops, and chicken breasts                1 day

Store-cooked dinners and entrees                     3-4 days

Commercial brand vacuum-packed dinners with/USDA seal, unopened                     2 weeks


Cooked Meat, Poultry, and Fish Leftovers

Pieces and cooked casseroles                      3-4 days

Gravy and broth, patties, and nuggets                        3-4 days

Soups and Stews                         3-4 days


Fresh Fish and Shellfish
Fresh Fish and Shellfish                        1-2 days

Eggs Fresh, in shell                       3-5 weeks

Raw yolks, whites                      2-4 days

Hard-cooked                          1 week

Liquid pasteurized eggs, egg substitutes                     Unopened, 10 days; Opened, 3 days

Cooked egg dishes                          3-4 days


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