Cold Storage Chart
Purchase the product before "sell-by" or expiration dates. 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, overwrap these packages with airtight heavy-duty foil, plastic wrap, or freezer paper, or place the package inside a plastic bag.
Because freezing keeps food safe indefinitely, recommended storage times are for quality only.
|
Product |
Refrigerator |
Freezer |
|
|---|---|---|---|
|
Eggs |
fresh, in shell |
3 weeks |
don't freeze |
|
raw yolks, whites |
2 to 4 days |
1 year |
|
|
hard cooked |
1 week |
do not freeze well |
|
|
Liquid pasteurized eggs or egg substitutes |
opened |
3 days |
don't freeze |
|
unopened |
10 days |
1 year |
|
|
Mayonnaise |
2 months |
don't freeze |
|
|
TV Dinners, Frozen Casseroles |
3–4 months |
||
|
Soups and Stews |
3–4 days |
2–3 months |
|
|
Deli and Vacuum Packed Products |
store-prepared (or homemade) egg, chicken, tuna, ham, macaroni salads |
3–5 days |
do not freeze well |
|
pre–stuffed pork and lamb chops chicken breasts stuffed w/dressing |
1 day |
do not freeze well |
|
|
store-cooked convenience meals |
3–4 days |
do not freeze well |
|
|
commercial brand vacuum-packed dinners with USDA seal, unopened |
2 weeks |
do not freeze well |
|
|
Raw hamburger, ground and stew meat |
hamburger and stew meats |
1–2 days |
3–4 months |
|
ground turkey, veal, pork, lamb and mixtures of them |
1–2 days |
3–4 months |
|
|
Ham, Corned Beef |
corned beef in pouch with pickling juices |
5–7 days |
drained, 1 month |
|
canned ham, labeled "Keep Refrigerated", unopened |
6–9 months |
don't freeze |
|
|
canned ham, labeled "Keep Refrigerated", opened |
3–5 days |
1–2 months |
|
|
ham, fully cooked, whole |
7 days |
1–2 months |
|
|
ham, fully cooked, half |
3–5 days |
1–2 months |
|
|
ham, fully cooked, slices |
3–4 days |
1–2 months |
|
|
Hot Dogs |
opened package |
1 week |
1–2 months |
|
unopened package |
2 weeks |
1–2 months |
|
|
Lunch Meats |
opened package |
3–5 days |
2 weeks |
|
unopened package |
1–2 months |
1–2 months |
|
|
Bacon and sausage |
Bacon |
7 days |
1 month |
|
sausage, raw pork, beef,chicken or turkey |
1–2 days |
1–2 months |
|
|
smoked breakfast links, patties |
7 days |
1–2 months |
|
|
Summer Sausage labeled "Keep Refrigerated", unopened |
3 months |
1–2 months |
|
|
Summer Sausage labeled "Keep Refrigerated", opened |
3 weeks |
1–2 months |
|
|
Fresh beef, veal, lamb and pork |
Steaks |
3–5 days |
6–12 months |
|
Chops |
3–5 days |
4–6 months |
|
|
Roasts |
3–5 days |
4–12 months |
|
|
Variety meats (tongue, kidneys, liver, heart, chitterlings) |
1–2 days |
3–4 months |
|
|
Meat leftovers |
cooked meat and meat dishes |
3–4 days |
2–3 months |
|
gravy and meat broth |
1–2 days |
2–3 months |
|
|
Fresh Poultry |
chicken or turkey, whole |
1–2 days |
1 year |
|
chicken or turkey, parts |
1–2 days |
9 months |
|
|
giblets |
1–2 days |
3–4 months |
|
|
Cooked Poultry, leftover |
fried chicken |
3–4 days |
4 months |
|
cooked poultry dishes |
3–4 days |
4–6 months |
|
|
pieces, plain |
3–4 days |
4 months |
|
|
pieces covered with broth, gravy |
1–2 days |
6 months |
|
|
chicken nuggets, patties |
1–2 days |
1–3 months |
|
Call Toll-Free For More Information:
USDA Meat and Poultry Hotline 1 (800) 535-4555 Washington DC (202) 720-3333 TTY: 1 (800) 256-7072 Fast Fax: 1 (800) 238-8281 Bottom of Form
